GB 19300-2014 PDF English
US$70.00 · In stock · Download in 9 secondsGB 19300-2014: National Food Safety Standard -- Roasted nuts Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 19300: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 19300-2014 | English | 70 |
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National Food Safety Standard -- Roasted nuts
| Valid |
| GB 19300-2003 | English | 199 |
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Hygienic standard for roasted nuts [including MODIFICATION 1]
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 19300-2014
Basic data | Standard ID | GB 19300-2014 (GB19300-2014) | | Description (Translated English) | National Food Safety Standard -- Roasted nuts | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.060 | | Word Count Estimation | 11,140 | | Date of Issue | 12/24/2014 | | Date of Implementation | 5/24/2014 | | Older Standard (superseded by this standard) | GB 19300-2003; GB 16326-2005 | | Regulation (derived from) | Health Planning Commission Bulletin 2014 No. 21 | | Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China | | Summary | This Standard is applicable to dry and raw nuts and seeds cooked foods. | GB 19300-2014: National Food Safety Standard -- Roasted nuts---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB19300-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Standard for Food Safety
Nuts and Seeds Food
Issued on: DECEMBER 14, 2014
Implemented on: MAY 24, 2015
Issued by. National Health and Family Planning Commission of the PRC.
Table of Contents
Foreword ... 3
1 Application Scope ... 4
2 Terms and Definitions ... 4
3 Classification ... 5
4 Technical Requirements ... 5
Appendix A ... 7
Appendix B ... 8
Foreword
This Standard replaces GB 19300-2013 “Hygienic standard for roasted nuts” and GB
16326-2005 “Hygienic standard for nut”.
Compared with GB 19300-2003 and GB 16326-2005, the main changes of this Standard
are as follows.
-- This Standard changes the name to be “National Standard for Food Safety - Nuts
and Seeds Food”;
-- Modify the scope;
-- Add terms and definitions;
-- Add classifications;
-- Modify sensory requirements;
-- Modify physiochemical indexes;
-- Add pesticide residue limit in raw dry nuts and seeds food;
-- Modify microbiological limits;
-- Add appendix.
National Standard for Food Safety
Nuts and Seeds Food
1 Application Scope
This Standard is applicable to the raw and cooked nuts and seeds food.
2 Terms and Definitions
2.1 Nuts and Seeds Food
The food that is made by nuts, seeds or its seed kernel as main raw material.
2.1.1 Nuts
Seeds of woody plants with hard shell, including walnut, chestnut, apricot pit, flat
walnut, hickory nut, pistachio, torreya, Hawaii nuts, pine nuts, etc.
2.1.2 Seeds
Seeds of plants like fellow, fruit, vegetable, oil crops, etc., including sunflower seed,
watermelon seed, pumpkin seed, peanut, broad bean, pea, soybean, etc.
2.1.3 Seed kernel
The part of nuts or seeds without shell.
2.2 Dry nuts and seeds food
The nuts and seeds food without the cooked process after the treatment of cleaning,
screening, shelling, or drying.
2.3 Cooked nuts and seeds food
The food that uses nuts, seeds or seed kernel as main raw material, with or without
adjuvant, that are roasted, fried, boiled, cooked or other cooking processes.
Remarks. The cooked nuts and seeds food are the traditional roasted nuts and seeds food.
2.4 Moldy particle
Appendix B
Sample Pretreatment Method for Acid Value and Peroxide Value Test
B.1 De-shelling
Remove the shell of nuts and seeds with shell; take the edible part; in which, for
seed-kernel with green inner-film (such as pumpkin seed, trichosanthes seed etc.), it
shall remove the green inner-film that is attached to the seed-kernel surface.
Method to remove green inner-film. spray grade-3 water onto the surface of
seed-kernel of which the shell has been removed; after 5 minutes, use hand to
twist-remove green inner-film; place the seed-kernel of which the green inner-film is
cleaned-removed INTO 50°C oven; bake for 45 minutes.
B.2 Oil extraction
Place appropriate amount of sample, after grinding, into conical flask with stopper;
add 100 mL of petroleum ether of which the boiling range is 30°C ~ 60°C; shake for 1
min; place for 12 hours; filter by funnel with anhydrous sodium sulfate; place the
filtrate on 60°C water bath; completely evaporate petroleum ether, and be ready for
usage. The amount of extracted oil shall meet the measurement requirement of GB/T
5009.37.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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