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Code of practice for grading and inspecting of commercial potatoes
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Basic data
| Standard ID | GB/T 31784-2015 (GB/T31784-2015) |
| Description (Translated English) | Code of practice for grading and inspecting of commercial potatoes |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | B05 |
| Word Count Estimation | 22,275 |
| Date of Issue | 2015-07-03 |
| Date of Implementation | 2015-11-02 |
| Regulation (derived from) | National Standard Announcement 2015 No.22 |
| Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China |
GB/T 31784-2015: Code of practice for grading and inspecting of commercial potatoes
---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.
(Potato potato grading and inspection of goods)
ICS 65.020.20
B05
National Standards of People's Republic of China
Potato potato grading and inspection of goods
Issued on. 2015-07-03
2015-11-02 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Preface Ⅰ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 potato commodity type and level 1
5 quality potato products of claim 2
5.1 Fresh Type 2
5.2 2 processing chips
5.3 fries processing 3
5.4 Powder Processing Type 4
5.5 starch processing 4
6 Inspection Method 5
Sampling 5 6.1
6.2 Detection Methods 5
6.3 Level determination 6
Packaging 6 7
8 Identification 6
Appendix A (informative) defect potato icon 8
Appendix B (normative) dry matter content of the water proportion method to detect --- 14
Annex C (normative) Determination of 16 color chips fried
Annex D (normative) Determination of 17 color chips fried
Figure A.1 frostbite caused by the disease and a variety of potato rot 8
Figure A.2 various malformations potato 9
Figure A.3 mole disease tubers 10
Figure A.4 scab tubers 10
A.5 Plans discolored tubers 11
Figure A.6 hollow tubers 11
Figure A.7 mechanical injury tubers 12
Figure A.8 peel tubers 12
Figure A.9 insect injury tubers 13
Figure D.1 shade guide 18
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
The standard proposed by the People's Republic of China Ministry of Agriculture.
This standard by the National Standardization Technical Committee vegetables (SAC/TC467) centralized.
This standard was drafted. Potato Inner Mongolia Autonomous Region, Inner Mongolia University Engineering Research Center, Institute of Vegetables and Flowers Chinese Academy of Agricultural Sciences
Studies, the International Potato Center Beijing Liaison Office, China National Institute of Standardization, Langdon Xu Mei Foods Co., Ltd., Beijing Simplot food processing have
Ltd., Shaanxi Tiancheng potato Industry Co., Ltd., a limited liability company Mai Fulao, Nailun Agricultural Science and Technology Co., Ltd., PepsiCo food
Products (China) Co., Ltd., is all blue flag yuan Seed Co., Ltd.
The main drafters of this standard. Zhangruo Fang, Jin Liping, Guowei Yang Li, Sun Qinghua, Wang Xinwei, Xu Xianghui, Wang Xianghua, Sun Yunfei, Sun Ray Stone,
Zhao Zhiqiang, Dong Jiankang, Zhi-Yong Xiong, Wu Lei, Du secret Ru, Lvwen Xia, Sarina, Wang, Songrong Qing Pang Huan.
Potato potato grading and inspection of goods
1 Scope
This standard specifies the different uses (fresh, processed potato chips, french fries processing, flour processing, starch processing) potato potato products each grade
Quality requirements, test methods, class determination, packaging, labeling and other technical requirements.
This standard applies to the potato tuber commodity grade determination.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 5009.7-2008 Determination of reducing sugar in foods
Determination of GB/T 5009.8-2008 sucrose in foods
GB/T 8855 sampling fresh fruits and vegetables
NY/T 1655 Common Criteria vegetable packaging and labeling
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Mechanical damage mechanicalinjury
Tubers at harvest, transport and storage process caused by external visual visible damage.
3.2
Peel greening
Caused by the light of potato skin and potato flesh green.
3.3
Impurity impurity
Off the potato skins, bud, dirt and other foreign matter.
3.4
Malformation malformation
The species does not meet the original tuber morphology.
3.5
Stem axis length stemaxislength
Tubers to the top of the length of the umbilical.
4 potato products types and grades
Goods are divided into fresh potato use according to type, processing potato chips, French fries processing, flour processing, starch processing.
Potato products grade is divided into three levels. primary, secondary and tertiary.
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