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SN/T 2556-2010: Rules for vapor heat treatment of litchi for export
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 2556-2010 | English | 259 |
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Rules for vapor heat treatment of litchi for export
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SN/T 2556-2010
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Basic data | Standard ID | SN/T 2556-2010 (SN/T2556-2010) | | Description (Translated English) | Rules for vapor heat treatment of litchi for export | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X24 | | Classification of International Standard | 67.080.10 | | Word Count Estimation | 10,194 | | Date of Issue | 2010-05-27 | | Date of Implementation | 2010-12-01 | | Regulation (derived from) | National Quality Inspection (2010) 290; industry standard filing Notice 2010 No. 10 (No. 130 overall) | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the necessary export litchi vapor heat treatment conditions and quarantine procedures. This standard applies to portable dorsalis and other harmful biological risks litchi export vapor heat treatment and quarantine supervision. | SN/T 2556-2010: Rules for vapor heat treatment of litchi for export---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.
Rules for vapor heat treatment of litchi for export
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Litchi export steam heat treatment and quarantine procedures
Issued on. 2010-05-27
2010-12-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. People's Republic of China Hainan Entry-Exit Inspection and Quarantine Bureau.
The main drafters of this standard. Lin Mingguang, Liurong Ying, Su Ao, Li Weidong, Xu Wei, Han Yuchun.
Litchi export steam heat treatment and quarantine procedures
1 Scope
This standard specifies the necessary conditions for the export of litchi steam heat treatment and quarantine procedures.
This standard applies to steam heat treatment and quarantine supervision carry small orange fruit fly pest risk such as the export of litchi.
2 Terms and definitions
The following terms and definitions apply to this document.
2.1
Steam heat treatment vaporheattreatment, VHT
With saturated water vapor condensation releases latent heat causes the fruit surface temperature uniformity of fruit increased rapidly, when the core temperature reaches a certain requirement
After the temperature and maintain this temperature for a certain time, to kill pests without affecting fruit quality of the fruit in the process.
2.2
Low temperature coldtreatment
According to the official recognition of the technical specifications for goods to cool until the product reaches a predetermined temperature and maintained until the process to meet the prescribed time.
2.3
Core temperature fruitcentertemperature
The end of the temperature probe from the fruit and seeds is inserted parallel to the direction of the probe tip at a distance of approximately one-half of the stem end closest seed but can not touch
When the seeds of fruit temperature measurement.
2.4
The treatment temperature treatmenttemperature
When the heating temperature probe end all fruit reaches a predetermined minimum temperature.
2.5
Processing time treatmenttime
All fruit sensors reach the treatment temperature, maintaining the treatment temperature until the end of time.
2.6
Heating time heatuptime
When the treatment temperature is reached allowed all fruit sensors shortest time.
2.7
Recording interval recordinginterval
Continuously recording temperature changes during a predetermined interval of time at an elevated temperature and maintaining the temperature of the treatment requirements.
2.8
Fruit freshfruits
Produced from the inspection and quarantine agencies registered export litchi orchard, after picking fresh litchi within 24h.
3 apparatus and appliances
Temperature probes, standard thermometer, constant temperature water bath, heat pot, clean crushed ice, distilled water, magnifying glass, dish, finger-shaped tube, tweezers
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