T/HNAGS 026-2024 Active

Main Technical Content: This document defines the terms and definitions of rice drying, basic requirements, technical requirements, safety requirements, quality control, inspection methods, and file management. This document is applicable to the drying and cleaning of rice. The content of the following documents is an integral part of this document through normative references in the text. Among them, the referenced documents with a specified date are applicable only to the version corresponding to that date; the referenced documents without a specified date are applicable to the latest version (including all amendment sheets) of this document. GB 1350: Rice GB 5009.3: National Food Safety Standard - Determination of Moisture in Food GB/T 5492: Grain and Oilseed Inspection - Methods for Evaluating Color, Odor, and Taste GB/T 5494: Grain and Oilseed Inspection - Impurities and Imperfect Grain Inspection GB/T 6970: Test Methods for Grain Dryers GB/T 16714: Continuous Grain Dryers JB/T 13628: Recirculating Grain Dryers LS/T 1205: Grain Dryer Operating Procedures LS/T 3501.1: General Technical Conditions for Food Processing Machinery - Basic Technical Requirements The process of using dryers to vaporize and separate moisture from rice. The operation of separating and removing impurities from rice before storage. Primary cleaning equipment may use flat vibrating screens and cylindrical screens, while secondary series primary cleaning often uses cylindrical screens + flat vibrating screens. The difference in the average burst kernel rate between samples before and after rice drying. Note: Expressed as a percentage. 4.1.1 A complete quality management system should be established. 4.1.2 Fixed personnel should be assigned to operating and inspection positions at the work site. 4.1.3 Operators and managers should undergo professional training to master rice drying techniques and equipment operation procedures. 4.2.1 Continuous dryers should com