T/TSSP 031-2023 Peach kernel green fruit peeling and drying processing technical specifications

Scope

Main Technical Content: 1. Scope: This document specifies the terms and definitions, as well as technical requirements, for the peeling and drying processing of unripe walnuts. It applies to the initial processing, packaging, and storage of walnuts. 2. Normative Reference Documents: The content of the following documents is an integral part of this document through normative reference. Among them, the dated reference documents only apply to the version corresponding to that date; the undated reference documents apply to the latest version (including all amendment sheets). - GB14881 Food Safety National Standard - General Specifications for Food Production - GB/T 5009.3 Food Safety National Standard - Determination of Moisture in Food - GB/T 23509 Classification of Food Packaging Containers and Materials - GB/T 20398 Quality Grading of Walnut Kernels - JB/T 12027 Walnut Green Skin Peeling Machine - DB52/T 1138 Walnut Kernel and Walnut Meat Grading Standards 3. Terms and Definitions: The following terms and definitions apply to this document. 3.1 Unripe walnuts: Fully mature walnuts with green skins and no mold. 3.2 Peeling rate: The percentage of completely peeled walnuts (including damaged ones) in the total number of tested walnuts. 3.3 Damaged walnut rate: The ratio of damaged walnuts to the total number of walnuts processed. 3.4 Black mold rate: The percentage of walnut kernels with internal mold in the total number of tested walnuts. 4. Technical Requirements 4.1 Process Flow Diagram: The process flow diagram is shown in Figure 1: **Figure 1: Process Flow Diagram for Peeling and Drying Unripe Walnuts** 4.2 Peeling: Fresh unripe walnuts are loaded into the peeling machine, which operates in accordance with JB/T 12027. 4.3 Washing: The walnuts are washed using a washing machine until all residual fruit skin impurities on the surface are removed. 4.4 Drainage and Air-Drying: The walnuts are drained and air-dried using facilitie

Development Information

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