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

香辛料和调味品磨碎细度的测定（手筛法）

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

March 31, 2020

Implementation date

October 1, 2020

Scope

GB/T 12729.4-2020 is the English-translated version of 香辛料和调味品磨碎细度的测定（手筛法）.

GB/T 12729.4-2020 — 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.

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Document preview — GB/T 12729.4-2020

National Standard of the People's Republic of China

Issued by: SAMR; SAC

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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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — all pages — is available in the English PDF.

Referenced standards

Normative references

ISO 3310

Cited by

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