Current Category: CN-TUANTI - Group standards
主要技术内容:本文件提出了既有多层住宅加装电梯安全技术指南，包括术语和定义、总则、电梯技术要求、建筑结构要求、标志及保护要求、验收要求、维护保养要求
The main technical requirements are as follows: First, the tear resistance should be no less than 1,300 kPa. Second, the edge compression strength should be no less than 700 kN/m. Third, the compression resistance of an empty box should be no less than 6,000 N. Fourth, the paper box can be joined by methods such as staples or adhesives. The quality of corrugated boxes should be uniform, and there should be no defects in use such as poor bonding and stapling, irregularity, dirt, scratches, etc. The stapled seams should be stapled firmly and completely, and there should be no defects such as overlapping staples or warped staples.
Main technical requirements: Firstly, the cover should not have any cracks after being folded in half. Secondly, the hygiene indicators should meet the requirements of GB 4806.8. Thirdly, the color should be normal, without any odor or mold. The surface should be smooth and clean, with a uniform texture, without scratches, dirt, wrinkles, peeling, defects, perforations, or indentations. The edges should be smooth and neat, and the printed patterns and characters should have a uniform color, clear and complete outlines, and accurate positioning. The indentation position should be accurate and clear, without dark lines or burst lines. When folded into shape, the cardboard at the fold should not crack. The bonding should be firm, without peeling, and there should be no glue stains on the surface.
Main technical requirements: 1. All assembly components must be complete and secure. When shaking the wine box, there should be no loosening, falling off, or shifting of components. 2. The opening position must be accurate. It should be opened using the correct method and direction with normal force. For products with anti-counterfeiting structures, the anti-counterfeiting structures must be visibly damaged after opening and cannot be restored. 3. When the product has a prize-pressing requirement, the prize-pressing block must be able to open smoothly, and the misalignment with the opening line on the face paper should not exceed 2 mm. 4. The overprinted image must be correctly positioned. The main parts should be within ±0.3 mm, and the secondary parts should be within ±0.5 mm. The edges of the patterns and text should be neat and have serrated edges. There should be no misalignment, double exposure, or other similar issues.
Scope: This document specifies the technical requirements, inspection methods, packaging, and transportation for electronic switches used in high-voltage AC circuits that employ controlled and/or uncontrolled electronic valve devices. This document applies to electronic switches designed for use in large-scale laboratories, which do not have current-breaking capabilities and require coordination with other operating circuit breakers. The switches operate at a frequency of 50 Hz/60 Hz, with voltages of 3.6 kV or higher, and a maximum voltage of 40.5 kV. Main technical content: This standard consists of 9 chapters, including: (1) Scope: This standard applies to electronic switches designed for installation indoors or outdoors and operating at a frequency of 50 Hz/60 Hz, with voltages of 3 kV or higher, and a maximum voltage of 40.5 kV. The standard specifies the technical requirements, inspection methods, packaging, and transportation for electronic switches used in high-voltage AC circuits that employ controlled and/or uncontrolled electronic valve devices. (2) Normative references: This standard references 7 national standards. (3) Terms and definitions (4) Structure and control (5) Normal operating conditions (6) Identification and designation (7) Technical parameters and performance requirements (8) Valve device components and semiconductor switch tests (9) Marking, packaging, transportation, and storage
主要技术内容:本规范规定了电子商务平台管理的基本要求，包括对入驻商户的资质要求、交易管理、售后、溯源、培训、评估等要求。本规范为山东网络直播电商直播营销人员及其服务机构在直播选品、直播销售和售后服务的活动提供业务规范
Main technical content: This document specifies the term definitions, basic requirements, process flow, test methods, inspection rules, marking, packaging, transportation, and storage of pocket-style instant (mixed) foods. This document is applicable to the production and inspection of pocket-style instant (mixed) foods.
Main technical content: Technical requirements for paper-based wine carry-out bags, testing methods, inspection rules and markings, packaging, transportation, and storage. Appearance quality requirements include surface quality, graphics and text, color difference, overprinting error, odor, and interface color deviation. Size deviation should not exceed ±3mm, and the length deviation of the exposed rope should not exceed ±8mm, and the diameter deviation of the rope should not exceed ±0.4mm. The main technical content is as follows: First, when the hanging weight of the inner contents is 3.5kg, the handle should not fall off after 24 hours of hanging, and there should be no damage to any components of the bag. Second, after placing the product in a 50° environment for 48 hours, observe that there are no phenomena such as delamination, foaming, or deformation. Third, randomly select a sample, fill it with 3.5kg of inner contents, and seal the bag with tape for testing. Drop the bag freely from a height of 0.5m above the ground on a smooth cement floor, and the bag body and handles should not show obvious damage.
Main technical content: This document specifies the product structure, technical requirements, testing, acceptance rules, delivery length, marking, and packaging of cross-linked polyolefin insulated wires and cables with a rated voltage of 450/750V and below. This document is applicable to cross-linked polyolefin insulated wires and cables with a copper conductor and a rated voltage of 450/750V and below, which are used for fixed wiring and internal connection of electrical and electronic equipment.
Main technical content: This document specifies the technical requirements, test methods, acceptance rules, packaging, transportation, and storage for overhead insulated cables with a rated voltage of 1 kV and a steel-core aluminum stranded conductor. This document is applicable to weather-resistant polyvinyl chloride, polyethylene, and cross-linked polyethylene insulated overhead cables with a rated voltage of 1 kV used in overhead power lines.
Main technical content: This document specifies the technical requirements, test methods, acceptance rules, packaging, transportation, and storage for overhead insulated cables with a rated voltage of 10kV and steel-core aluminum stranded conductors. This document is applicable to cross-linked polyethylene (XLPE) and high-density polyethylene (HDPE) insulated overhead cables with a rated voltage of 10kV for overhead power lines.
Scope: This document proposes guidelines for reducing the content of acrylamide in baked foods. This document is applicable to baked food production and operation enterprises for preventing and reducing the formation of acrylamide in baked foods. Main technical content: 4. Raw materials and auxiliary materials 4.1 Raw materials should be selected with low content of free asparagine and reducing sugars. 4.2 Auxiliary materials should be appropriately added, such as barley flour, tea powder, mulberry leaf powder, rice flour, etc., which have low content of reducing sugars or asparagine. It is recommended to add appropriate enzyme preparations to reduce the content of asparagine. It is recommended to add cysteine and lysine. It is recommended to add food additives such as sodium phosphate, calcium chloride, and those containing divalent cations like calcium, magnesium, zinc, and copper. It is recommended to add lemon acid and glycine in appropriate amounts. It is recommended to add plant extracts containing polyphenols, such as bamboo leaf extract and apple extract, in appropriate amounts. It is recommended to reduce the use of ammonium bicarbonate. 5. Pre-processing It is recommended to adopt dough fermentation processes. It is recommended to appropriately control the fermentation time of the dough. It is recommended to add a certain amount of salt to the dough. 6. Processing methods It is recommended to control the water content of the food and reduce the water activity of baked foods. It is recommended to reduce the processing temperature and heating time. It is recommended to reduce the pH of processed foods. It is recommended to adopt processing methods such as cold processing, vacuum frying, and far-infrared heating. It is recommended to use asparaginease as an additive. It is recommended to fully use light radiation, such as infrared rays, visible light, ultraviolet rays, X-rays, and gamma rays, during processing.