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GB/T 10782-2021: General rule for the quality of preserved fruits Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB/T 10782: Historical versions
Similar standardsGB/T 10782-2021: General rule for the quality of preserved fruits---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/GBT10782-2021GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.080 CCS X 24 Replacing GB/T 10782-2006 General rule for the quality of preserved fruits Issued on. MARCH 09, 2021 Implemented on. APRIL 01, 2022 Issued by. State Administration for Market Regulation; National Standardization Administration. Table of ContentsForeword... 3 1 Scope... 5 2 Normative references... 5 3 Terms and definitions... 5 4 Product categories... 6 5 Raw materials... 6 6 Technical requirements... 6 7 Inspection methods... 7 8 Inspection rules... 11 9 Labels and signs... 12 10 Packages... 12 11 Storage and transportation... 12 12 Sales... 13 References... 14ForewordThis document is drafted in accordance with the provisions of GB/T 1.1-2020 "Directives for standardization - Part 1.Rules for the structure and drafting of standardizing documents". This document replaces GB/T 10782-2006 "General rule for preserved fruits". Compared with GB/T 10782-2006, in addition to editorial modifications, the main technical changes are as follows. - MODIFY the scope (Chapter 1; Chapter 1 of the 2006 edition); - MODIFY the normative references (Chapter 2; Chapter 2 of the 2006 edition); - MODIFY "Product classification" (Chapter 4; Chapter 4 of the 2006 edition); - MODIFY the relevant requirements for "Raw materials and excipients" (Chapter 5; 5.1 of the 2006 edition); - MODIFY the "Physical and chemical indicators", adjusting the technical requirements for the "moisture", "sodium chloride", "total sugar" indicators (6.2; 5.4 of the 2006 edition); - DELETE "Hygienic indicators" and "Food additives" (5.5 and 5.6 in the 2006 edition); - MODIFY the "Test methods" (Chapter 7; Chapter 6 of the 2006 edition); - MODIFY the "Sampling methods and sampling amounts" (8.2; 7.2 of the 2006 edition); - DELETE the "moisture" indicator from the exit-factory inspection items (8.3; 7.3 in the 2006 edition); - MODIFY the "Type inspection" (8.4; 7.4 of the 2006 edition); - MODIFY the "Judgment rules" (8.5; 7.5 in the 2006 edition); - MODIFY the "Labels and marks" (Chapter 9; Chapter 8 of the 2006 edition); - ADD the "Packaging" (Chapter 10); - ADD the "Storage and transportation" (Chapter 11). Please note that some content in this document may be subject to patents. The publisher of this document assumes no responsibility for identifying patents. This document was proposed by AND shall be under the jurisdiction of the National Snack Food Standardization Technical Committee (SAC/TC 490). Drafting organizations of this document. China Chamber of Commerce, Zhejiang Fangyuan Inspection Group Co., Ltd., China Baked Food and Sugar Products Industry Association, Yanjin Puzi Food Co., Ltd., Zhejiang Zhang Cuifeng Food Co., Ltd., Beijing Yushiyuan Food Co., Ltd., Hangzhou Chaoda Food Co., Ltd., Shenzhen Standa Consulting Co., Ltd., National Processed Food Quality Inspection Center (Guangdong), Hunan Provincial Food Quality Supervision and Inspection Institute, Hangzhou Huaweiheng Food Co., Ltd., Three Squirrels Co., Ltd., Guangdong Xinxing County Liangguo Industry Chamber of Commerce, Shanghai Laiyifen Co., Ltd., Tianwo (Fujian) Food Co., Ltd., Liuliu Orchard Group Co., Ltd., Jiekesi Agricultural Technology (Xuzhou) Co., Ltd., Jiangsu Paroz Food Co., Ltd., Shanghai Institute of Quality Supervision and Inspection Technology, Guangdong Jigong Health Food Co., Ltd., Guangdong Nongfushanzhuang Food Industry Co., Ltd., Chengde Yida Food Co., Ltd., Guangdong Jiabao Group Co., Ltd., Hunan Zhengxingji Food Co., Ltd., Hangzhou Meiyuan Food Co., Ltd., Hangzhou Yuhang District Preserved Fruit Industry Association. The main drafters of this document. Sheng Huadong, Liu Zhenyu, Zhang Jiukui, Dong Lijun, Zhang Xuewen, Zhang Aifang, Dai Jueru, Jin Xiaolei, Zhang Bin, Cai Dongmei, Liu Minfang, Cai Weihong, Tang Xiaolan, Zhang Haibin, Lu Hongxia, Tan Yisheng, Wei Benqiang, Gu Qianhui, Chen Zhixian, Liang Xichang, Zhang Lihua, Jiang Yuming, Zhuo Nanan, Yang Fan, Yang Qicai, Jiao Yufen, Zhang Su, Zhang Teng, Wang Hui, Peng Yafeng, Lai Xuan, Wang Shaolin, Lin Hailin, Wang Jinhua, Yang Wanru, Tang Huawei, Zhang Shuifeng, Yu Genrong, Shou Lisha. This standard replaces the standard previously issued as follows. - It was first issued in 1989 as GB/T 10782-1989; - In the first revision in 2006, the contents of GB/T 11860-1989 "Method of physical- chemical inspection for preserved fruit food" were incorporated; - This is the second revision. General rule for the quality of preserved fruits1 ScopeThis document stipulates the terms and definitions of preserved fruits, product classification, raw and auxiliary materials, technical requirements, inspection methods, inspection rules, labels and signs, packaging, storage, transportation, sales and other quality requirements. This document applies to all types of preserved fruit products.2 Normative referencesThe contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, for dated reference documents, only the version corresponding to the date applies to this document; for undated reference documents, the latest version (including all amendments) applies to this document. GB/T 191 Packaging - Pictorial marking for handling of goods GB 5009.3 National food safety standard - Determination of moisture content in foods GB 5009.44 National food safety standard - Determination of chloride in foods3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Preserved fruit Products that use fruits and vegetables as the main raw materials, add (or not add) food additives and other auxiliary materials, are pickled (or not pickled) with sugar, honey or salt.4 Product categories4.1 Preserved fruits Wet (or semi-dry with icing sugar) products made from raw materials soaked in sugar (or honey) and/or salted, dried (or not dried), etc. 4.2 Candied fruits Products made from raw materials through sugaring, drying and other processes, which are slightly transparent and have no (or slight) frosting sugar precipitation on the surface. 4.5 Fruit cakes The products made from raw materials, by processing them into paste or powder, through shaping, drying (or not drying) and other processes; they are divided into cakes, strips (fruit peel), slices, pills. 4.6 Other types Preserved products other than those listed above.5 Raw materialsIt shall comply with relevant national standards or industry standards.6 Technical requirements6.1 Sensory requirements It must have the form, color, texture, taste, smell that the variety shall have, without peculiar smell, mildew, or impurities, allowing sugar and salt crystallization. 6.2 Physical and chemical indicators It shall comply with the requirements of Table 1.7 Inspection methods7.1 Sample processing Weigh about 200 g of the edible part of the sample. Cut, mince or mash it. Mix thoroughly. Put it into a dry ground-mouth sample bottle. If there are immersion samples, the immersion liquid shall be drained through a suitable round sieve before weighing the sample (1 minute after the drain line is disconnected). 7.2 Senses 7.2.1 Color, form, impurities Place the sample in a white enamel dish; observe it directly with the naked eye under natural light. 7.3 Moisture Make measurement according to the method specified in GB 5009.3. 7.4 Total sugar 7.4.1 Principle The original sugar in the sample and the sugar produced after hydrolysis have reducing properties, which can reduce Fehling's reagent to generate red cuprous oxide. 7.4.3 Standard products 7.4.3.1 Glucose (CAS number. 50-99-7) standard. Purity ≥ 99%. 7.4.3.2 Glucose standard solution (1.0 mg/mL). Accurately weigh 0.25 g (accurate to 0.0001 g) of glucose that has been dried to constant weight at 98 °C ~ 100 °C. Add water to dissolve it. Add 5 mL of hydrochloric acid. Use water to make the volume reach to 250 mL. Each milliliter of this solution is equivalent to 1.0 mg of glucose. 7.4.4 Instruments 7.4.4.1 Balance. The sensitivity is 0.1 mg. 7.4.5 Analytical procedures 7.4.5.1 Specimen treatment Weigh 10 g of the processed sample (7.1) (accurate to 0.001 g). Add water to soak for 1 h ~ 2 h. Put it into a high-speed tissue masher. Add a small amount of water and mash it. Then transfer it all into a 250 mL volumetric flask. Use water to make the volume reach to the mark. Shake well and filter it. Use the filtrate as treated specimen liquid for later use. 7.4.7 Allowable differences The absolute difference -- between two independent determination results as obtained under repeatability conditions -- shall not exceed 5% of the arithmetic mean. 7.5 Sodium chloride When measured according to the method specified in GB 5009.44, the conversion multiplication factor between the sodium chloride content (calculated as NaCl) and the chloride content (calculated as Cl-) in the product is 1.65. 7.6 Net content Follow the relevant provisions in JJF 1070.8 Inspection rules8.1 Group-batching Products of the same variety and produced with the same batch of materials are one inspection batch. 8.2 Sampling method and sampling quantity Randomly select from the production line or finished product warehouse; the sampling quantity shall meet the requirements for inspection and sample retention. 8.3 Exit-factory inspection 8.4 Type inspection 8.4.1 Type inspection shall be carried out on products once every six months. Type inspection shall be carried out if one of the following situations occurs. 8.4.2 Type inspection items include all items specified in this document. 8.5 Determination rules 8.5.1 Determination rules for exit-factory inspection. If all exit-factory inspection items are in compliance with this document, the batch will be judged to be in compliance with this document. If any of the exit-factory inspection items are unqualified, it shall take double sampling of the original batch of products for reinspection. If the products are still unqualified after re-inspection, it is determined that the batch does not comply with this document.9 Labels and signs9.1 The label of the product shall indicate the product category, such as. preserved fruits, candied fruits, cooled fruits, preserved palm (without or with added sugar), fruit cakes [cakes or strips (fruit peel) or slices or pills], other types.10 Packages10.1 Packaging materials and packaging containers shall comply with relevant national standards or industry standards. 10.2 The packaging shall be complete, tight, and undamaged.11 Storage and transportation11.1 Products shall be stored under suitable temperature and humidity conditions. When necessary, the warehouse shall be equipped with temperature and humidity control devices. 11.2 Products shall be stacked on stacking mats, at no less than 10 cm from the ground and wall. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of English version of GB/T 10782-2021 be delivered?Answer: The full copy PDF of English version of GB/T 10782-2021 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice.Question 2: Can I share the purchased PDF of GB/T 10782-2021_English with my colleagues?Answer: Yes. 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