DZ/T 0101.12-1994
Active
T/GFPU 2002-2024
Active
Group standards
T/GFPU 2002-2024 Determination of moisture, fat, and sodium chloride content in instant noodles using near-infrared method
T/GFPU 2002-2024 Determination of moisture, fat, and sodium chloride content in instant noodles using near-infrared method
Price:
$ 29.00
Basic Information
Standard Code:
T/GFPU 2002-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
-
Publish Date:
1970-01-01
Implement Date:
1970-01-01
Scope
This document specifies the principles, instrumentation, sample preparation, establishment of calibration models, sample detection and results, identification and handling of abnormal samples, and requirements for accuracy and precision of the near-infrared spectroscopy method for detecting the moisture, fat, and sodium chloride content in instant noodles. This document is applicable to the rapid detection of moisture, fat, and sodium chloride content in fried and non-fried commercial instant noodles made from wheat flour as the main raw material and processed through shaping and gelatinization. This document is not applicable to arbitration testing.
Development Information
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