T/KSNCHZ 003-2022 Active Group standards

T/KSNCHZ 003-2022 Shufu Mu Yage Apricot Dried Apricot Processing Standards

T/KSNCHZ 003-2022

Publish Date: 2022-12-30 Implement Date: 2023-01-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/KSNCHZ 003-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: A comprehensive collection of fruits, vegetables, and their processed products

Publish Date: 2022-12-30

Implement Date: 2023-01-30

Scope

Main Technical Content: 4. Basic Requirements: - Raw materials shall comply with the requirements of NY/T 696. - Production water shall comply with the requirements of GB 5749. - Hygiene requirements during the production process shall comply with the requirements of GB 14881. 5. Process Flow: - Site Selection: - The site should be open, well-ventilated, and free from windbreaks. It should be located away from highways, with a high-altitude, dry cement, gravel, sand, or brick base. - The drying racks should be rectangular wooden racks with 3–4 layers of dividers. The racks and their tops should be enclosed with mesh netting to ensure the appearance quality and hygiene of the dried apricots. - Rainproof facilities: Plastic sheets or other rainproof measures should be provided to prevent the apricots from being rained on during drying, which could reduce their quality. 6. Fruit Harvest and Sorting: - Fruits should be fully ripe and hand-picked with care. Diseased, pest-infested, cracked, or bruised fruits, as well as undersized or unripe ones, should be removed, leaving only compliant fruits. - Cleaning: Gently rinse the fruits to remove surface dust and dirt, using water that meets the requirements of GB 5749. - Drying: Place the cleaned apricots on the racks, ensuring they are handled with care and arranged in a single layer without stacking. Typically, 25–33 kg of apricots are placed per rack. - Rainproof drying: Prevent the apricots from being rained on during the drying process, as this could cause their color to turn brown and affect their commercial value. - Turning: During drying, timely switch the drying layers on and off to ensure even ventilation and heating, while also speeding up drying and improving rack utilization. After 3–5 days of drying on the racks, turn the apricots once. A total of 1–2 turnovers are sufficient during the entire drying period. - Softening: Immediately s