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SN/T 4414.1-2015: Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1: Steam retort
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Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1: Steam retort
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SN/T 4414.1-2015
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Basic data | Standard ID | SN/T 4414.1-2015 (SN/T4414.1-2015) | | Description (Translated English) | Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1: Steam retort | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X90 | | Word Count Estimation | 10,133 | | Date of Issue | 2015-12-04 | | Date of Implementation | 2016-07-01 | | Regulation (derived from) | AQSIQ Announcement 2015 No.4th batch 120 items of Industry Standards | | Issuing agency(ies) | General Administration of Customs | SN/T 4414.1-2015: Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1: Steam retort
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Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1. Steam retort
China's entry-exit inspection and quarantine industry standards
Procedure for inspection of heat distribution of export food processing equipment
Part 1. Steam Retorts
Part 1. Steamretort
Published on.2015-12-04
2016-07-01 Implementation
China
The State Administration of Quality Supervision, Inspection and Quarantine issued
Foreword
SN/T 4414 “The Regulation of Inspection of Heat Distribution of Export Food Thermal Processing Equipment” is divided into 3 parts.
--- Part 1. steam sterilization pot;
--- Part 2. Water retort;
--- Part 3. Steam cabinets.
This section is Part 1 of SN/T 4414.
This section was drafted in accordance with the rules given in GB/T 1.1-2009.
This section refers to the provisions of the United States Federal Regulations 113 for steam sterilizer equipment and operating procedures and the International Association of Thermal Processing Experts
(IFTPS) published heat distribution testing procedures were compiled.
This part is proposed and managed by the National Certification and Accreditation Regulatory Commission.
This section mainly drafted by. China Academy of Inspection and Quarantine (National Institute of Inspection and Quarantine, National Food Safety Hazard Analysis and Critical Control Point Application Research
(Heart), National Certification and Accreditation Regulatory Commission, People's Republic of China Quzhou Entry-Exit Inspection and Quarantine Bureau, Shijiazhuang People's Republic of China
Entry Inspection and Quarantine Bureau, Guangdong Entry-Exit Inspection and Quarantine Bureau, People's Republic of China, Baoding Entry-Exit Inspection and Quarantine Bureau.
The main drafters of this section. Li Li, Wang Tielong, Lu Chao, Pang Ping, Han Rui, Chen Zhifeng, Zhang Wenguo, Zhu Guangfu, and Wang Jianhua.
Procedure for inspection of heat distribution of export food processing equipment
Part 1. Steam Retorts
1 Scope
This part of SN/T 4414 specifies the procedures and procedures for the inspection of heat distribution in steam sterilizers.
This section applies to steam sterilization (including static retort, rotary retort, etc.) detection, sterilization operation inspection, sterilization records
Review and sterilization determination.
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 version (including all amendments) applies to this document.
SN/T 0400.6 Inspection Protocols for Imports and Exports of Canned Foods Part 6. Heat Sterilization
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Steam retort steamretort
Sterilization of foods used to seal container-packed foods, a type of batch-operated, vertical or horizontal pressure using steam as a heating medium
container.
3.2
Thermal distribution temperaturedistribution
The temperature distribution of each location in the thermal processing equipment.
3.3
Temperature sensor temperatureprobe
A temperature-sensing element that directly measures the temperature, converts the temperature signal into a current signal, and converts it into a measured medium in a certain way.
temperature.
3.4
Product initial temperature initialtemperature
At the beginning of the heat sterilization, the contents of the sterilizer will be ready to be sterilized, and the contents of the container with the lowest temperature, which is filled with foodstuffs, will be fully agitated or shaken.
Average temperature.
4 Inspection of Steam Retorts
4.1 General
Prior to the heat distribution test, the static steam retort should be inspected in accordance with the requirements of SN/T 0400.6, including all kills.
Boiler piping, construction, fittings, etc., to ensure that they are continuously and correctly installed in accordance with the conditions previously documented. If inspection found sterilization tube
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