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GB/T 39948-2021 English PDF (GBT39948-2021)
GB/T 39948-2021 English PDF (GBT39948-2021)
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GB/T 39948-2021: Method of heat distribution test for food thermal sterilization equipments
GB/T 39948-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.050
X 70
Method of heat distribution test for food thermal
sterilization equipment
ISSUED ON: MARCH 09, 2021
IMPLEMENTED ON: APRIL 01, 2022
Issued by: State Administration for Market Regulation;
Standardization Administration of the PRC.
Table of Contents
Foreword ... 3
Introduction ... 4
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 6
4 Principle of heat distribution test ... 6
5 Heat distribution test instruments ... 6
6 Preparation before heat distribution test ... 7
7 Heat distribution test records ... 19
8 Heat distribution data analysis ... 19
9 Test report ... 21
10 Anomaly analysis ... 22
11 Recommendations on the number of heat distribution tests and validity
period for food thermal sterilization equipment ... 23
Appendix A (Informative) Questionnaire of sterilization equipment and ancillary
facilities ... 24
Appendix B (Informative) Heat distribution test data analysis table of thermal
sterilization equipment (example) ... 26
Appendix C (Informative) Number of heat distribution tests for food thermal
sterilization equipment ... 29
Appendix D (Informative) Validity period of heat distribution test results ... 30
Method of heat distribution test for food thermal
sterilization equipment
1 Scope
This Standard specifies the terms and definitions, principle of heat distribution
test, heat distribution test instruments, preparation before heat distribution test,
heat distribution test records, heat distribution data analysis, test report, and
anomaly analysis requirements of heat distribution test for food thermal
sterilization equipment; and gives recommendations on the number of food heat
penetration tests and validity period.
This Standard applies to the heat distribution test for thermal sterilization
equipment, such as high-pressure static type (vertical, horizontal, including
spray type, full water type), rotary type, high-pressure basketless type,
hydrostatic pressure type, atmospheric-pressure water-bath continuous type,
atmospheric-pressure tunnel continuous type, atmospheric-pressure steam
box, and water-bath sterilization tank (pool), which use steam, hot water, steam-
air-water, or steam-air mixture as heat-transfer medium.
This Standard does not apply to the heat distribution test of microwave heating
and flame heating sterilization equipment.
2 Normative references
The following documents are indispensable for the application of this document.
For the dated references, only the editions with the dates indicated are
applicable to this document. For the undated references, the latest edition
(including all the amendments) are applicable to this document.
GB 8950 Hygienic specifications of cannery
GB/T 20938 Good manufacturing practice for canned food enterprises
JJF 1366 Calibration Specification of Temperature Data Acquisition
Instruments
QB/T 5218 Terms of canned food industries
5.2 Temperature display device of sterilization equipment
It shall meet the requirements of GB 8950.
5.3 Automatic temperature recorder of sterilization equipment
It shall meet the requirements of GB 8950.
5.4 Pressure gauge of sterilization equipment
It shall meet the requirements of GB 8950.
5.5 Pressure recorder of sterilization equipment
It shall meet the requirements of GB/T 20938.
6 Preparation before heat distribution test
6.1 Requirements for thermal sterilization equipment and ancillary
facilities
6.1.1 The thermal sterilization equipment and sterilization ancillary facilities to
be tested shall meet the requirements of GB/T 20938; including the
requirements of devices such as exhaust pipe diameter, exhaust valve type,
steam pipe diameter, electronic thermometer, air release valve, circulating
pump. Before the test, it shall check and ensure that the supply of water,
electricity, steam, compressed air, etc. is in a normal state. In the heat
distribution test, the ratio OF the opening area of the loading bottom plate and
packaging container separation plate used TO the entire plate area shall meet
the following requirements: No less than 20% for steam sterilization; no less
than 30% for hot water sterilization.
6.1.2 Before use, the temperature data acquisition instrument shall be
calibrated. The calibration method shall meet the requirements of JJF 1366:
That is, in a standard constant-temperature oil bath or other constant-
temperature facilities, it is checked against a mercury thermometer or electronic
thermometer of known accuracy (division value needs to be 0.1 °C or better).
Generally, a fixed-point temperature calibration method is used. For example,
fixed-point calibration is carried out on the commonly-used sterilization
temperatures 100 °C, 116 °C, 121 °C or other specific sterilization temperature
points. The deviation value BETWEEN the recorded value of the temperature
measurement data recorder AND the mercury thermometer or electronic
thermometer of known accuracy shall be recorded and archived; and corrected
during data processing.
thermometer of the sterilization equipment;
2) Place 1 temperature measurement probe close to the sensor of the
automatic temperature recorder of the sterilization equipment. If the
mercury thermometer and the automatic temperature recorder sensor
are located at the same place, there is no need to repeatedly place the
temperature measurement probe;
3) Place 1 temperature measurement probe at the axial center of the
sterilization basket (usually this location is at a lower temperature);
4) Between the bottom and the upper container layers of the sterilization
basket, according to the principle of uniform distribution, select the
location for placing 1 temperature measurement probe respectively;
5) For the sterilization basket close to both ends of the sterilization
equipment, it is possible to respectively place 1 temperature
measurement probe between the bottom or the upper container layers
near the sterilization equipment door and pot tail;
6) If temperature measurement probe is to be added, in addition to the
above locations, it can be randomly placed in other locations of the
sterilization basket;
7) 1 temperature measurement probe shall be placed at the vacuum
suction cup where the partition is automatically loaded.
For the locations of the temperature measurement probe, it is possible to
refer to Figure 1 and Figure 2.
b) The location of the temperature measurement probe of the basketless
sterilization equipment is determined according to the following principles:
1) The structure of the basketless sterilization equipment is special. Most
of its mercury thermometer and recorder temperature measurement
probes are installed at the bottom of the sterilization equipment; so
when the heat distribution points are placed, the temperature sensing
heads next to these two positions can be placed first. When placing, it
is best to use special tools to complete positioning;
2) For the rest, fix the temperature measurement probes on the marked
food packaging containers. According to the set time interval, in the
direction of human intervention, let them successively drop from the top
of the sterilization equipment into the buffer water in the sterilization
equipment. And randomly stack in the sterilization equipment in
disorder;
carrier (plate/tank/basket...
Get QUOTATION in 1-minute: Click GB/T 39948-2021
Historical versions: GB/T 39948-2021
Preview True-PDF (Reload/Scroll if blank)
GB/T 39948-2021: Method of heat distribution test for food thermal sterilization equipments
GB/T 39948-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.050
X 70
Method of heat distribution test for food thermal
sterilization equipment
ISSUED ON: MARCH 09, 2021
IMPLEMENTED ON: APRIL 01, 2022
Issued by: State Administration for Market Regulation;
Standardization Administration of the PRC.
Table of Contents
Foreword ... 3
Introduction ... 4
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 6
4 Principle of heat distribution test ... 6
5 Heat distribution test instruments ... 6
6 Preparation before heat distribution test ... 7
7 Heat distribution test records ... 19
8 Heat distribution data analysis ... 19
9 Test report ... 21
10 Anomaly analysis ... 22
11 Recommendations on the number of heat distribution tests and validity
period for food thermal sterilization equipment ... 23
Appendix A (Informative) Questionnaire of sterilization equipment and ancillary
facilities ... 24
Appendix B (Informative) Heat distribution test data analysis table of thermal
sterilization equipment (example) ... 26
Appendix C (Informative) Number of heat distribution tests for food thermal
sterilization equipment ... 29
Appendix D (Informative) Validity period of heat distribution test results ... 30
Method of heat distribution test for food thermal
sterilization equipment
1 Scope
This Standard specifies the terms and definitions, principle of heat distribution
test, heat distribution test instruments, preparation before heat distribution test,
heat distribution test records, heat distribution data analysis, test report, and
anomaly analysis requirements of heat distribution test for food thermal
sterilization equipment; and gives recommendations on the number of food heat
penetration tests and validity period.
This Standard applies to the heat distribution test for thermal sterilization
equipment, such as high-pressure static type (vertical, horizontal, including
spray type, full water type), rotary type, high-pressure basketless type,
hydrostatic pressure type, atmospheric-pressure water-bath continuous type,
atmospheric-pressure tunnel continuous type, atmospheric-pressure steam
box, and water-bath sterilization tank (pool), which use steam, hot water, steam-
air-water, or steam-air mixture as heat-transfer medium.
This Standard does not apply to the heat distribution test of microwave heating
and flame heating sterilization equipment.
2 Normative references
The following documents are indispensable for the application of this document.
For the dated references, only the editions with the dates indicated are
applicable to this document. For the undated references, the latest edition
(including all the amendments) are applicable to this document.
GB 8950 Hygienic specifications of cannery
GB/T 20938 Good manufacturing practice for canned food enterprises
JJF 1366 Calibration Specification of Temperature Data Acquisition
Instruments
QB/T 5218 Terms of canned food industries
5.2 Temperature display device of sterilization equipment
It shall meet the requirements of GB 8950.
5.3 Automatic temperature recorder of sterilization equipment
It shall meet the requirements of GB 8950.
5.4 Pressure gauge of sterilization equipment
It shall meet the requirements of GB 8950.
5.5 Pressure recorder of sterilization equipment
It shall meet the requirements of GB/T 20938.
6 Preparation before heat distribution test
6.1 Requirements for thermal sterilization equipment and ancillary
facilities
6.1.1 The thermal sterilization equipment and sterilization ancillary facilities to
be tested shall meet the requirements of GB/T 20938; including the
requirements of devices such as exhaust pipe diameter, exhaust valve type,
steam pipe diameter, electronic thermometer, air release valve, circulating
pump. Before the test, it shall check and ensure that the supply of water,
electricity, steam, compressed air, etc. is in a normal state. In the heat
distribution test, the ratio OF the opening area of the loading bottom plate and
packaging container separation plate used TO the entire plate area shall meet
the following requirements: No less than 20% for steam sterilization; no less
than 30% for hot water sterilization.
6.1.2 Before use, the temperature data acquisition instrument shall be
calibrated. The calibration method shall meet the requirements of JJF 1366:
That is, in a standard constant-temperature oil bath or other constant-
temperature facilities, it is checked against a mercury thermometer or electronic
thermometer of known accuracy (division value needs to be 0.1 °C or better).
Generally, a fixed-point temperature calibration method is used. For example,
fixed-point calibration is carried out on the commonly-used sterilization
temperatures 100 °C, 116 °C, 121 °C or other specific sterilization temperature
points. The deviation value BETWEEN the recorded value of the temperature
measurement data recorder AND the mercury thermometer or electronic
thermometer of known accuracy shall be recorded and archived; and corrected
during data processing.
thermometer of the sterilization equipment;
2) Place 1 temperature measurement probe close to the sensor of the
automatic temperature recorder of the sterilization equipment. If the
mercury thermometer and the automatic temperature recorder sensor
are located at the same place, there is no need to repeatedly place the
temperature measurement probe;
3) Place 1 temperature measurement probe at the axial center of the
sterilization basket (usually this location is at a lower temperature);
4) Between the bottom and the upper container layers of the sterilization
basket, according to the principle of uniform distribution, select the
location for placing 1 temperature measurement probe respectively;
5) For the sterilization basket close to both ends of the sterilization
equipment, it is possible to respectively place 1 temperature
measurement probe between the bottom or the upper container layers
near the sterilization equipment door and pot tail;
6) If temperature measurement probe is to be added, in addition to the
above locations, it can be randomly placed in other locations of the
sterilization basket;
7) 1 temperature measurement probe shall be placed at the vacuum
suction cup where the partition is automatically loaded.
For the locations of the temperature measurement probe, it is possible to
refer to Figure 1 and Figure 2.
b) The location of the temperature measurement probe of the basketless
sterilization equipment is determined according to the following principles:
1) The structure of the basketless sterilization equipment is special. Most
of its mercury thermometer and recorder temperature measurement
probes are installed at the bottom of the sterilization equipment; so
when the heat distribution points are placed, the temperature sensing
heads next to these two positions can be placed first. When placing, it
is best to use special tools to complete positioning;
2) For the rest, fix the temperature measurement probes on the marked
food packaging containers. According to the set time interval, in the
direction of human intervention, let them successively drop from the top
of the sterilization equipment into the buffer water in the sterilization
equipment. And randomly stack in the sterilization equipment in
disorder;
carrier (plate/tank/basket...
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