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SB/T 10928-2012 English PDF

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SB/T 10928-2012: Temperature measurement in perishable food cold chain
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PDF similar to SB/T 10928-2012


Standard similar to SB/T 10928-2012

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Basic data

Standard ID SB/T 10928-2012 (SB/T10928-2012)
Description (Translated English) Temperature measurement in perishable food cold chain
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X04
Classification of International Standard 17.200
Word Count Estimation 9,960
Quoted Standard GB/T 9829; GB/T 21001.2; GB/T 22918; SB/T 10728; SB/T 10729; SB/T 10730; SB/T 10731
Regulation (derived from) ?Industry Standard Filing Announcement 2013 No.3 (Total No.159); Ministry of Commerce Announcement 2013 No.7
Issuing agency(ies) Ministry of Commerce of the People's Republic of China
Summary This standard specifies the requirements and methods for the detection of perishable food cold chain, each link in the ambient air temperature and food temperature. This standard applies to perishable foods cold chain processing, storage, transport, surfa

SB/T 10928-2012: Temperature measurement in perishable food cold chain

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Temperature measurement in perishable food cold chain ICS 17.200 X04 Record number. 39302-2013 People's Republic of China domestic trade industry standard Perishable food cold chain temperature detection method Released on.2013-01-23 2013-09-01 implementation Published by the Ministry of Commerce

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 was drafted. China Refrigeration Society, Guangzhou University, Jiangsu Jingchuang Electric Co., Ltd., national commercial refrigeration equipment quality Supervision and Inspection Center, Beijing Second Business Group, Tianjin Commercial University. The main drafters of this standard. Yang Yifan, Liu Guanghai, Yin Congxu, Tang Junjie, Liu Xiaopeng, Li Chaofei, Chen Yucai, Liu Bin. Perishable food cold chain temperature detection method

1 Scope

This standard specifies the requirements and methods for detecting ambient air temperature and food temperature in all links of perishable food cold chain. This standard applies to the ambient air temperature, food or its perishable food in the processing, storage, transportation and sales of cold chain, Measurement of the surface temperature of the package and the temperature of the food center. For other goods that are circulated through the cold chain, the temperature measurement method can refer to this Standard implementation.

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 9829 Definition and measurement of physical conditions in cold storage of fruits and vegetables GB/T 21001.2 Refrigerated display cases - Part 2. Classification, requirements and test conditions GB/T 22918 Perishable food temperature control technical requirements SB/T 10728 Perishable food cold chain technical requirements for fruits and vegetables SB/T 10729 Perishable food cold chain operation specification fruit and vegetable SB/T 10730 Perishable food cold chain technology requires poultry meat SB/T 10731 Perishable food cold chain operation specification poultry meat

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Cold chain coldchain Taking refrigeration technology as the main means, according to the characteristics of the product, in order to maintain its quality, it is always suitable for the temperature from production to consumption. Degree circulation system. 3.2 Perishable food perishablefood Perishable foods, including meat, eggs, milk, aquatic products, fruits, vegetables and cold drinks, ice cream, soy products, frozen foods, etc. 3.3 Checking the intermediate check during the period To ensure the validity and reliability of the test results, a self-check of the temperature test instrument is performed between two cycle tests (calibration). 3.4 Time constant timeconstant T90 The time required for the temperature sensor to reach 90% of the final reading. 3.5 Nondestructive measurement nondestructivemeasurement A temperature measurement form that does not cause damage to the perishable food itself, according to the specified conditions and requirements.

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