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LST3320-2020: Rice bran meal
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| LS/T 3320-2020 | English | 139 |
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Rice bran meal
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LS/T 3320-2020
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Basic data | Standard ID | LS/T 3320-2020 (LS/T3320-2020) | | Description (Translated English) | Rice bran meal | | Sector / Industry | Food & Beverage Industry Standard (Recommended) | | Classification of Chinese Standard | B22 | | Classification of International Standard | 67.060 | | Word Count Estimation | 6,684 | | Date of Issue | 2020-11-19 | | Date of Implementation | 2021-05-19 | | Regulation (derived from) | State grain communication (2020) No. 5 | | Issuing agency(ies) | National Grain and Material Reserves Administration | LST3320-2020: Rice bran meal---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.
Rice bran meal
ICS 67:060
B22
People's Republic of China Food Industry Standard
Rice bran meal
2020-11-19 released
2021-05-19 implementation
Issued by the State Bureau of Grain and Material Reserves
Foreword
This standard was drafted in accordance with the rules given in GB/T 1:1-2009:
This standard was proposed by the National Grain and Material Reserve Bureau:
This standard is under the jurisdiction of the National Cereals and Oils Standardization Technical Committee (SAC/TC270):
Drafting organizations of this standard: Henan University of Technology, Chinese Institute of Cereals and Oils, Standard Quality Center of National Bureau of Grain and Material Reserve, Yihai (Jiamu)
Sri Lanka) Cereals and Oils Industry Co:, Ltd:, Wuhan University of Light Industry, Henan Shanxin Grain Industry Co:, Ltd:
The main drafters of this standard: Liu Yulan, Wang Lirong, Yu Yingwei, He Dongping, Pan Kun, Wang Geping, Li Shijun, Wei Anchi, Ma Yuxiang,
Ji Junmin and Wang Dongmin:
Rice bran meal
1 Scope
This standard specifies the terms and definitions, quality requirements, inspection methods, inspection rules, labeling, packaging, storage and transportation of rice bran meal
Requirements:
This standard applies to commercial rice bran meal:
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 references, the latest version (including all amendments) applies to this document:
GB/T 5490 General Rules for Grain and Oil Inspection
GB/T 5492 Grain and oil inspection Appraisal of color, odor and taste of grain and oilseeds
GB/T 5515 Grain and Oil Inspection, Determination of Crude Fiber Content in Grain, Media Filtration Method
GB/T 8946 General technical requirements for plastic woven bags
GB 5009:4 National Food Safety Standard Determination of Ash in Food
GB 5009:5 National Food Safety Standard Determination of Protein in Food
GB 5009:6 National Food Safety Standard Determination of Fat in Food
GB/T 10358 Determination of Moisture and Volatile Content in Oil Cake
GB/T 10360 Oilseed meal samples
GB 10648 Feed label
GB 13078 Feed Hygienic Standard
GB/T 24904 grain packaging sacks
3 Terms and definitions
The following terms and definitions apply to this document:
3:1
Rice bran is a material obtained after extracting oil and removing solvent from rice bran:
3:2
Crude protein
The general term for nitrogenous substances in rice bran meal:
3:3
Crude fat crudefat
The lipids in rice bran meal that can be extracted by ether:
3:4
Crude fiber crudefiber
Rice bran meal is insoluble in water, ether, ethanol, dilute acid and dilute alkali:
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