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GB/T 5835-2009: Dried Chinese jujubes
Status: Valid GB/T 5835: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 5835-2009 | English | 259 |
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3 days [Need to translate]
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Dried Chinese jujubes
| Valid |
GB/T 5835-2009
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| GB/T 5835-1986 | English | 359 |
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3 days [Need to translate]
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Dried red jujubes
| Obsolete |
GB/T 5835-1986
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PDF similar to GB/T 5835-2009
Basic data | Standard ID | GB/T 5835-2009 (GB/T5835-2009) | | Description (Translated English) | Dried Chinese jujubes | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B31 | | Classification of International Standard | 67.080.10 | | Word Count Estimation | 11,110 | | Date of Issue | 2009-03-28 | | Date of Implementation | 2009-08-01 | | Older Standard (superseded by this standard) | GB/T 5835-1986 | | Regulation (derived from) | National Standard Approval Announcement 2009 No.3 (Total No.143) | | Issuing agency(ies) |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 | | Summary | This standard specifies the terms and definitions related to dried jujube, classification, technical requirements, test methods, inspection rules, packaging, signs, labels, transport and storage. This standard applies to the appearance of quality dried jujube classification, inspection, packaging and storage. | GB/T 5835-2009: Dried Chinese jujubes---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.
Dried chinese jujubes
ICS 67.080.10
B31
National Standards of People's Republic of China
Replacing GB/T 5835-1986
Dried red dates
Posted 2009-03-28
2009-08-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard replaces GB/T 5835-1986 "dates."
This standard and GB/T 5835-1986 compared to the main changes are as follows.
--- Revised GB/T in the 5835-1986 term;
--- Revised GB/T 5835-1986 in the inspection rules;
--- Revised GB/T 5835-1986 in the marking, labeling and packaging.
Appendix A of this standard is an informative annex.
The standard proposed by China Federation of Supply and Marketing Cooperatives.
The standard by the China Federation of Supply and Marketing Cooperatives Jinan Fruit Research Institute.
This standard is mainly drafted by. China Federation of Supply and Marketing Cooperatives Jinan Fruit Research Institute.
The main drafters of this standard. Solution-dimensional field, Ding Chen, Song Ye.
This standard replaces the standards previously issued as follows.
--- GB/T 5835-1986.
Dried red dates
1 Scope
This standard specifies the relevant terms and definitions dried dates, classification, technical requirements, test methods, inspection rules, packaging, marking, labeling,
Transport and storage.
Appearance quality This standard applies to dried jujube grading, inspection, packing and storage.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 191 Packaging - Pictorial signs (GB/T 191-2008, ISO 780.1997, MOD)
GB 2762 Contaminants in Foods Limited
GB 2763 Maximum residue limits for pesticides in food
Determination of GB/T 5009.3 moisture in foods
GB/T 8855 sampling fresh fruits and vegetables
GB/T 10782 General preserves
SB/T 10093 storage dates
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
With fully ripe fresh dates, after drying, dried or dried from baking, peel red to purple.
3.2 appearance quality
3.2.1
Exterior features different varieties of dried red dates after, if the real shape, fruit size, color shades, skin thickness, depth of wrinkles, pulp and
The proportion of stones and succulent flavor and so on.
3.2.2
The same batch, dried jujube fruit size specifications of the same class are basically the same.
3.2.3
Dried dates percent edible portion exceeds a certain value is fleshy. Jixin date edible parts of not less than 84 per cent of fat meat
Thick, other varieties of edible parts of more than 90% of those fleshy.
3.2.4
Dryness of the dried jujube flesh. Dates to the level of moisture content expressed.
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