GB/T 41645-2022 in English

VALID

General technical specification for quality control of foods treated by high pressure processing

Issued on:2022-07-11
Implemented on:2023-02-01
File Format:PDF
Delivery:Within 1 day

Price(USD)： $80.00
$78.00

Standard No:	GB/T 41645-2022
Document status:	VALID
Title in English:	General technical specification for quality control of foods treated by high pressure processing
Title in Chinese:	超高压食品质量控制通用技术规范
Language:	English
File Format:	Electronic (PDF)
Delivery:	Within 1 day
Issued on:	2022-07-11
Implemented on:	2023-02-01
ICS Classification:	67.020-Processes in the food industry
Chinese Classification:	X00-Standardization and quality management
Professional Classification:	GB-National Standard
Related Keywords:	high pressure ultra-high pressure equipment working pressure quality control automatic pressure replenishment function
Related Topics:	quality food quality ultra high pressure Food instrument quality food quality Ultra high pressure measurement Efficient quality control ability quality standard food quality control food quality control Food Quality System High quality technical parameters food quality control food quality requirements Dual Pressure Control Technology GBT41645 GB/T 41645-2022 food control The role of quality control products "Standardized sea trials" quality control is common Technology Assessment Quality Control Standards Food inspection quality control Quality Control General

《GB/T 41645-2022超高压食品质量控制通用技术规范》由TC313（全国食品质量控制与管理标准化技术委员会）归口，主管部门为国家市场监督管理总局(食品生产司)。

Introduction

Analysis of core technical requirements

Food type	Pressure range(MPa)	Processing time	Temperature control
Liquid food	400-600	≤8min	≤10℃
Solid food	300-600	≤10min	≤10℃

Key equipment specifications

Ultra-high pressure equipment should adopt class=instrument>304 stainless steel inner chamber, the working pressure needs to cover the range of 100-650MPa and be equipped with automatic pressure replenishment function. Packaging materials must pass 3 core tests:

Pressure conductivity test
Deformation tolerance verification
Barrier performance test

Highlights of process control innovation

Case: A fruit and vegetable juice company adopted the optimized parameters of 580MPa/5min:

Microbial killing rate increased by 40%
Shelf life extended to 120 days
Nutrient retention rate ≥95%

Recommended standard implementation plan

Staff training	Implement a compound talent training plan for equipment operation and quality control
Record management	Establish an electronic traceability system, with a storage period of ≥2 years
Energy optimization	Use pressure progressive loading technology to reduce energy consumption by 15-20%