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GB/T 39945-2021 English PDF

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GB/T 39945-2021: Method of heat penetration test for canned food
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB/T 39945-2021	English	409	Add to Cart	4 days [Need to translate]	Method of heat penetration test for canned food	Valid	GB/T 39945-2021

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Basic data

Standard ID	GB/T 39945-2021 (GB/T39945-2021)
Description (Translated English)	Method of heat penetration test for canned food
Sector / Industry	National Standard (Recommended)
Classification of Chinese Standard	X70
Word Count Estimation	22,258
Issuing agency(ies)	State Administration for Market Regulation, China National Standardization Administration

GB/T 39945-2021: Method of heat penetration test for canned food

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Method of heat penetration test for canned food ICS 67.050 X70 National Standards of People's Republic of China Heat penetration test procedure for canned food Released on 2021-03-09 2022-04-01 implementation State Administration of Market Supervision and Administration Issued by the National Standardization Management Committee

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed and managed by the National Food Industry Standardization Technical Committee (SAC/TC64). Drafting organizations of this standard. China Food and Fermentation Industry Research Institute Co., Ltd., China Canned Food Industry Association, Quanzhou Lizhong Food Machinery Co., Ltd. Co., Ltd., Zhucheng Jinding Food Machinery Co., Ltd., Zhangzhou Food Technology Application Research Institute, Shanghai Meilin Zhengguanghe Co., Ltd., Xiamen Men Yinlu Food Group Co., Ltd., Hangzhou Wahaha Group Co., Ltd., Xiamen Qingtian Food Industry Co., Ltd., Zhanjiang Happy Home Food Co., Ltd., Fujian Zishan Group Co., Ltd., Xinjiang Zhongya Food R&D Center (Kangmeirui Company). The main drafters of this standard. Gu Hongfa, Hua Maozong, Ge Shuanglin, Yang Shipei, Sun Xiaochun, Lin Kunhui, Qiu Kai, Chao Xi, Chen Jun, Zheng Yiying, Lei Yiju, Shu Zhicheng, Kang Jianghe, Guo Lirong, Lin Dong, Chen Qigang, Chen Guohui, Zheng Biming, Dong Siyuan.

Introduction

Canned food processing technology is a food preservation technology based on food microbiology. The processing method of first sterilization and then sealing makes the product reach a commercial aseptic state. That is, the sterilized canned food is at room temperature without refrigeration Bottom, food does not contain pathogenic microorganisms, nor does it contain non-pathogenic microorganisms that can multiply in it at normal temperature. The packaging container is in Under the sealed condition, it can effectively prevent the re-invasion of external microorganisms, so that the canned food can preserve the color of the food for a long time without adding any preservatives. Fragrance, to ensure consumer safety. In order for food to reach a commercial aseptic state, in addition to a well-sealed container, scientific thermal sterilization is also required. What is needed for sterilization Temperature, how long it takes, need a "sterilization procedure", it is an important guarantee for the safety of canned food. How to determine a scientific sterilization procedure, the most important method is to conduct a heat penetration test on the food. The so-called heat penetration test is the test. Measure the temperature change of the inner cold spot of the sterilized semi-finished product during the thermal sterilization process, and the heat resistance of microorganisms according to the contamination of the canned food Value and the lethality value of microorganisms at this temperature to calculate a comparable international sterilization strength F value, which is a guarantee for food An important indicator of safety. The heat penetration test provides a digital basis for improving the quality of food, and at the same time, it is also the revision of the product thermal sterilization regulations, One of the important technical means for product quality accident analysis, traceability and risk assessment. Heat penetration test procedure for canned food

1 Scope

This standard specifies the terms and definitions of canned food thermal penetration testing, thermal penetration testing principles, thermal penetration testing instruments, and thermal penetration testing Preparatory work, test methods, data processing, heat penetration test report requirements, and give information on the validity period of canned food heat penetration test Suggest. This standard applies to the heat penetration test of canned food.

2 Normative references

The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article Pieces. For undated reference documents, the latest version (including all amendments) is applicable to this document. GB 8950 National Food Safety Standard Hygienic Specification for Canned Food Production GB/T 20938 Good Practice for Canned Food Enterprises JJF1366 temperature data acquisition instrument calibration specification QB/T 5218 Terminology of Canned Food Industry

3 Terms and definitions

The following terms and definitions defined by QB/T 5218 are suitable for this document. 3.1 Sterilization procedure temperature scheduledprocesstemperature The temperature of the sterilization constant temperature stage specified in the thermal sterilization process regulations. 3.2 Sterilization operation setting temperature operationprocesssettingtemperature RT The sterilization operation temperature preset by the thermal sterilization personnel shall not be lower than the sterilization procedure temperature. Note. Generally, it is slightly higher than the temperature of the sterilization procedure by 0.1℃~0.5℃. 3.3 Sterilization operation temperature actualprocesstemperature OT During the sterilization process, the temperature at which the canned food is actually sterilized. Note. It is also the temperature indicated by the mercury thermometer during the sterilization process. The temperature data acquisition device installed next to the mercury thermometer can record the actual temperature of the sterilization. 3.4 Sterilization reference temperature referencetemperature Rt During the heat penetration test, the food temperature and changes collected at different time points are converted into a reference Sexual reference temperature. Note. Expressed in Rt, the unit is ℃, it is not a measure of temperature, but a value only used for the calculation of sterilization strength.

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