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GB/T 12729.4-2020 English PDF (GBT12729.4-2020)

GB/T 12729.4-2020 English PDF (GBT12729.4-2020)

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GB/T 12729.4-2020: Spices and condiments -- Determination of degree of fineness of grinding (hand sieving method)

This Part of GB/T 12729 specifies the hand sieving method for the determination of degree of fineness of grinding of spices and condiments. This Part is applicable to the determination of degree of fineness of grinding of spices and condiments.
GB/T 12729.4-2020
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
ICS 67.220.10
B 36
Replacing GB/T 12729.4-2008
Spices and Condiments - Determination of Degree of
Fineness of Grinding (hand sieving method)
[ISO 3588:1977, Spices and Condiments - Determination of Degree of
Fineness of Grinding - Hand Sieving Method (reference method), NEQ]
ISSUED ON: MARCH 31, 2020
IMPLEMENTED ON: OCTOBER 1, 2020
Issued by: State Administration for Market Regulation;
Standardization Administration of the PEOPLE Republic of
China.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative References ... 5
3 Instruments and Equipment ... 5
4 Operating Procedures ... 5
5 Expression of Result ... 6
Foreword
GB/T 12729 Spices and Condiments is constituted of the following parts: ---GB/T 12729.1 Spices and Condiments - Nomenclature;
---GB/T 12729.2 Spices and Condiments - Sampling;
---GB/T 12729.3 Spices and Condiments - Preparation of a Ground Sample for Analysis;
---GB/T 12729.4 Spices and Condiments - Determination of Degree of Fineness of Grinding (hand sieving method);
---GB/T 12729.5 Spices and Condiments - Determination of Extraneous Matter Content;
---GB/T 12729.10 Spices and Condiments - Determination of Ethanol-soluble Extract;
---GB/T 12729.11 Spices and Condiments - Determination of Cold Water-soluble Extract;
---GB/T 12729.12 Spices and Condiments - Determination of Non-volatile Ether Extract;
---GB/T 12729.13 Spices and Condiments - Determination of Filth.
This is Part 4 of GB/T 12729.
This Part was drafted in accordance with the rules in GB/T 1.1-2009.
This Part serves as a replacement of GB/T 12729.4-2008 Spices and Condiments - Determination of Degree of Fineness of Grinding (hand sieving method). In comparison with GB/T 12729.4-2008, other than editorial modifications, the main technical changes are as follows:
---?€?3.3 Balance?€? is added (see 3.3);
---?€?accurate to 0.1 g?€? is modified into ?€?accurate to ?? 0.1 g?€?, so as to meet the requirements for precision expression (see 5.1);
---Formula (1) is modified into a formula that complies with the requirements [see 5.2 and Formula (1); 5.2 and Formula (1) of Version 2008].
The formulation of this Part adopts the re-drafting method and takes ISO 3588:1977 Spices and Condiments - Determination of Degree of Fineness of Grinding - Hand Spices and Condiments - Determination of Degree of
Fineness of Grinding (hand sieving method)
1 Scope
This Part of GB/T 12729 specifies the hand sieving method for the determination of degree of fineness of grinding of spices and condiments.
This Part is applicable to the determination of degree of fineness of grinding of spices and condiments.
2 Normative References
The following documents are indispensable to the application of this document. In terms of references with a specified date, only versions with a specified date are applicable to this document. In terms of references without a specified date, the latest version (including all the modifications) is applicable to this document. GB/T 6003.1 Test Sieves - Technical Requirements and Testing - Part 1: Test Sieves of Metal Wire Cloth (GB/T 6003.1-2012, ISO 3310-1:2000, MOD)
3 Instruments and Equipment
3.1 Test Sieve
The test sieve shall comply with the requirements of GB/T 6003.1.
3.2 Size and Shape of Test Sieve
The test sieve is a round sieve with a diameter of 200 mm.
3.3 Balance
The maximum weighing is 200 g; the division value is ?? 1 g.
4 Operating Procedures
4.1 Sample Weighing
Weigh a representative ground sample with a mass larger than 100 g.

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