T/AFFI 010-2022 Active Group standards

T/AFFI 010-2022 Raisin Processing Technology Specifications

T/AFFI 010-2022

Publish Date: 2022-07-14 Implement Date: 2022-07-14 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/AFFI 010-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-07-14

Implement Date: 2022-07-14

Scope

Main Technical Content: Process Standards for Raisin Processing 1 Scope This document specifies the process requirements for raisin production in Xinjiang, including drying, removing stems and impurities, washing, drying, sterilization, packaging, and storage. This document is applicable to raisin producers and processing enterprises in Xinjiang. 2 Normative References The documents referenced in this document are essential for its application. For dated references, only the version on the specified date is applicable. For undated references, the latest version (including all amendments) is applicable. - GB 14881 - Food Safety National Standard: General Hygiene Requirements for Food Production - GB 5749 - Sanitary Standards for Drinking Water - GB/T 19586 - Geographical Indication Product: Turpan Raisin - NY/T 705 - Seedless Raisin - GB 16325 - Hygiene Standards for Dried Fruit - GB 4789 - Food Safety National Standard: Microbiological Examination of Food - GB 4806 - Food Safety National Standard: Food Contact Materials and Products - GB 2763 - Pesticide Residue Limits in Food - GB 28232 - Hygiene Requirements for Ozone Sterilizers - GB 28235 - Hygiene Requirements for Ultraviolet Sterilizers - DB6521/T010 - Production Technical Regulations for Green Pigment Raisin - T/TPCX04 - Raisin Drying Agent 3 Terms and Definitions The following terms and definitions apply to this document: 3.1 Raisin Grapes Grapes suitable for raisin production. Main varieties include seedless white, seedless white heart, and seedless purple. 3.2 Raisin Drying Agent A food additive used in raisin production to promote water evaporation, increase the drying rate of fresh fruit, and enhance the quality of dried fruit. It consists of food-grade alkali substances, a small amount of esters, and emulsifiers. It meets the requirements of T/TPCX04, and the manufacturer must hold a production license and comply with applicable stand