NY/T 708-2016 in English
VALIDDried sweet potato
- Issued on:2016-10-26
- Implemented on:2017-04-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
Price(USD)：
$120.00
$117.00
$117.00
| Standard No: | NY/T 708-2016 |
| Document status: | VALID |
| Title in English: | Dried sweet potato |
| Title in Chinese: | 甘薯干 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2016-10-26 |
| Implemented on: | 2017-04-01 |
| Superseding: |
NY/T 708-2003 Dried sweet potato
|
| Professional Classification: | NY-Agriculture |
| Related Keywords: | dried sweet potato introduction background
dried sweet potato whole powder red sweet potato varieties sweet potato physical cutting→steaming/sugaring→drying strips production process control drying process selection |
| Related Topics: | sweet potato
sweet ny/t708 all of sweet potato integrated sweet potato Dried sweet potato Ny/丅708 ny/t2997-2016 |
Introduction
Background and significance of standard revision
NY/T 708-2016 replaces the 2003 version, responding to changes in food processing technology development and food safety regulatory requirements. The main revisions are: expanding the scope of application to sweet potato chips, updating 17 reference standards, and optimizing the physical and chemical index system (adding fat/acid value/peroxide value testing).
Core content analysis
1. Product classification system
| Type | Processing technology characteristics | Typical product form |
|---|---|---|
| Cut-type dried sweet potato | Physical cutting→steaming/sugaring→drying | Strips, slices, spindles |
| Compound-type dried sweet potato | Whole powder reorganization→molding→drying | Regular geometric shapes |
2. Key indicator comparison
| Indicators | 2003 Edition | 2016 Edition | Explanation of changes |
|---|---|---|---|
| Moisture | ≤20% | ≤25% | Adapt to new drying process |
| Fat | - | ≤5% | Add frying process control |
| Microorganisms | 5 items | According to GB 29921 | Uniform limit of pathogenic bacteria |
Implementation suggestions
Key points of production process control
- Drying process selection: The acid value of baking and drying should be controlled at ≤5mg/g, and the peroxide value of frying process should be ≤0.25g/100g
- Raw material pretreatment: It is recommended to use red sweet potato varieties, with β-carotene content ≥3.5mg/100g
- Packaging improvement: The composite film bag should comply with GB 9683 oxygen permeability ≤15cm³/(m²·24h·0.1MPa)
Test method update
The 2016 version deleted the crude fiber test, and added:
- Fat determination according to GB/T 5009.6 Soxhlet extraction method
- Acid value detection adopts GB/T 5009.56-2003 ether extraction method
- The detection limit of peroxide value titration method is increased to 0.01g/100g
Sample only — not a preview of NY/T 708-2016
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