GH/T 1459-2024 in English
VALIDTechnical regulations for processing frozen fruit and vegetable juice (pulp)
- Issued on:2024-03-22
- Implemented on:2024-09-01
- File Format:PDF
- Delivery:RFQ
Price(USD)：
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| Standard No: | GH/T 1459-2024 |
| Document status: | VALID |
| Title in English: | Technical regulations for processing frozen fruit and vegetable juice (pulp) |
| Title in Chinese: | 冷冻果蔬汁（浆）加工技术规程 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | RFQ |
| Issued on: | 2024-03-22 |
| Implemented on: | 2024-09-01 |
| ICS Classification: | 67.080.01-Fruits. Vegetables and derived products in general |
| Chinese Classification: | X50-Beverages in general |
| Related Keywords: | frozen fruit
vegetable juice mango pulp precise temperature control standard technical requirements |
Introduction
Analysis of the core content of the standard
This regulation systematically standardizes the technical requirements of the entire industry chain of frozen fruit and vegetable juice (pulp) for the first time, with three major innovations highlighted:
- Multiple protection system: Establish full-process antioxidant control from raw material disinfection (5.2) to inert gas crushing (6.2.5)
- Flexible sterilization solution: Allow pasteurization and ultra-high pressure non-thermal sterilization to be used in parallel (6.2.7)
- Precise temperature control standard: Stringent requirement of storage temperature fluctuation ≤2.5℃ (7.3.1)
Comparative analysis of key technologies
| Process links | GH/T 1459 requirements | Differences in international standards |
|---|---|---|
| Raw material disinfection | 2-5 minutes soaking + rinsing | Europe and the United States generally require 3-10 minutes |
| Oxygen control | ≤5% when crushing | Consistent with IFU standard |
| Freezing speed | Unspecified value | FDA recommends passing -5℃~-18℃ within 4 hours |
Solutions to implementation difficulties
Case: Browning control of mango pulp
A company adopted Nitrogen protection crushing (6.2.5) combined with the addition of 0.1% ascorbic acid (in accordance with GB 2760) can reduce PPO enzyme activity by 82% and increase product color stability by 3 shelf lives.
Special requirements for cold chain management
The standard innovatively proposes two-dimensional temperature control:
- Warehouse temperature fluctuation ≤2.5℃ (7.3.1)
- Transportation process fluctuation ≤2℃ (7.4.1)
It is recommended to use a temperature recorder to achieve full-process monitoring, and the data should be stored for at least 1 year (8).
Sample only — not a preview of GH/T 1459-2024
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