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SB/T 10729-2012 English PDF

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SB/T 10729-2012: Operation specification for perishable food cold chain. Fruit and vegetable
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PDF similar to SB/T 10729-2012


Standard similar to SB/T 10729-2012

GB 43284   GB/T 19630   GB/T 19495.7   SB/T 11091   SB/T 10158   SB/T 10728   

Basic data

Standard ID SB/T 10729-2012 (SB/T10729-2012)
Description (Translated English) Operation specification for perishable food cold chain. Fruit and vegetable
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard B08
Classification of International Standard 65.020.01
Word Count Estimation 9,981
Quoted Standard GB/T 191; GB/T 9829; GB/T 23244; SB/T 10728-2012
Regulation (derived from) ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153)
Issuing agency(ies) Ministry of Commerce of the People's Republic of China
Summary This standard specifies the perishable fruits and vegetables food (hereinafter referred to as fruits and vegetables) in postharvest, precooling, transportation and marketing practices and links between sectors, refrigerated. This standard applies to unwor

SB/T 10729-2012: Operation specification for perishable food cold chain. Fruit and vegetable

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Operation specification for perishable food cold chain.Fruit and vegetable ICS 65.020.01 B08 Record number. 37167-2012 People's Republic of China domestic trade industry standard Perishable food cold chain operation specification fruit and vegetable Published on.2012-08-01 2012-11-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 General requirements 2 5 pre-cooling treatment 2 6 pre-cooling 2 7 Refrigerated 3 8 Refrigerated transport 4 9 sales 5 10 Packaging and identification 5

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the Ministry of Commerce of the People's Republic This standard is under the jurisdiction of the National Refrigeration Standardization Technical Committee (SAC/TC119) and is responsible for interpretation. This standard is mainly drafted by. China Refrigeration Society, Guangzhou Bayer Airport Cold Chain Logistics Center Co., Ltd., Beijing Ershang Group Co., Ltd. Company, Tianjin University of Commerce, Guangzhou University, Ingersoll Rand (China) Investment Co., Ltd., Zhejiang Dunan Cold Chain System Co., Ltd., National Vegetable Vegetable Engineering Technology Research Center, Renmin University of China, Changzhou Jingxue Refrigeration Equipment Co., Ltd. The main drafters of this standard. Yin Congxu, Shang Yue, Liu Sheng, Yang Yifan, Wang Hong, Tang Junjie, Shen Jiang, Xie Ruhe, Liu Fang, Sheng Jiping, Gu Zhong, Fan Wei, Jia Fuzhong, Liu Xinghua. Perishable food cold chain operation specification fruit and vegetable

1 Scope

This standard stipulates the post-harvest, pre-cooling, cold storage, transportation and sales links of fruit and vegetable perishable foods (hereinafter referred to as fruits and vegetables). Between the operating specifications. This standard applies to fresh vegetables (including edible fungi) and fruits that have not been processed or processed for human consumption. This standard does not apply to frozen fruits and vegetables perishable foods.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 191 packaging storage and transportation icon GB/T 9829 Definition and measurement of physical conditions in cold storage of fruits and vegetables GB/T 23244 Specification for controlled storage of fruits and vegetables SB/T 10728-2012 Perishable food cold chain technical requirements for fruits and vegetables

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Perishable food perishablefood Perishable foods, including fresh meat, eggs, milk, aquatic products, fruits, vegetables and cold drinks, ice cream, soy products, frozen food Products and so on. 3.2 Fruit and vegetable cold chain coldchainforfruitandvegetable Using refrigeration technology as a means to keep fruits and vegetables at a suitable temperature during post-harvest handling, pre-cooling, refrigeration, transportation, distribution, and sales. Circulation system. 3.3 Pre-cooling pre-cooling After harvesting fruits and vegetables, it is necessary to remove field heat in time, inhibit respiration, maintain the freshness of fruits and vegetables, and cool it to a suitable temperature. 3.4 Freezing injury Fresh fruits and vegetables are injured or killed because their storage temperature is lower than their freezing point, causing their tissues to freeze. 3.5 Cold damage chilinginjury The physiological damage caused by fresh fruits and vegetables at their freezing point due to unsuitable low temperature environment storage and transportation. 3.6 Temperature control vehicle temperature-controledvehicles A vehicle with an insulated body that maintains the specified internal ambient temperature for a certain period of time. Including insulated car (box), refrigerated

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