T/MDFR 1-2022: Mouding Fermented Bean Curd. Production Site Environmental Conditions

Scope

Main Technical Content: 3 Terms and Definitions The terms and definitions defined in NY/T 1054 and DB53/T 713 apply to this document. 4 Geographical Conditions 4.1 Altitude The production and processing of Mouding fermented tofu should be carried out within the area with a latitude of 25°09′–25°40′ and a longitude of 101°19′–101°51′, and an altitude of 1,200m–2,600m. 4.2 Climate 4.2.1 Climate Type A subtropical monsoon climate with a mild average annual temperature of 15°C ± 1°C. 4.2.2 Lighting Conditions Sufficient sunlight, with a frost-free period of ≥238 days and an annual total sunshine duration of ≥2,300 hours. 4.2.3 Humidity An annual average rainfall of 872 mm, and an average relative humidity of around 60%. 5 Environmental Quality 5.1 Air Quality The air environmental quality and testing methods in the Mouding fermented tofu production and processing area should meet the requirements of Table 1. Table 1: Requirements and Testing Methods for Air Environmental Quality in the Mouding Fermented Tofu Production and Processing Area Item Indicator Testing Method Daily Average a1 hb Total Suspended Particulates, mg/m2 ≤0.30 —HJ 1263 Sulfur Dioxide, mg/m2 ≤0.15 0.50 HJ 482 Nitrogen Dioxide, mg/m2 ≤0.08 0.20 HJ 479 Fluoride, μg/m2 ≤720 HJ 955 a Daily average refers to the average indicator of any one day. b 1 h refers to the indicator of any one hour. 5.2 Processing Water The quality and testing methods of the water used in Mouding fermented tofu production and processing should meet the requirements of Table 2. Table 2: Requirements and Testing Methods for Water Quality in the Mouding Fermented Tofu Production and Processing Area Item Indicator Testing Method pH 6.5–8.5 GB/T 5750.4 Total Mercury, mg/L ≤0.001 GB/T 5750.6 Total Arsenic, mg/L ≤0.01 GB/T 5750.6 Total Cadmium, mg/L ≤0.005 GB/T 5750.6 Total Lead, mg/L ≤0.01 GB/T 5750.6 Hexavalent Chr

Development Information

Related Standards