GB/T 10467-1989

Active

Fruits，vegetables and derived products--Determination of volatile acidity

水果和蔬菜产品中挥发性酸度的测定方法

Standard Type

GBT

ICS

67.080

CCS

B30

Status

Active

Issue Date

1989-03-22

Implementation

1989-10-01

Centralized Committee

国家标准委

Issuing Authority

国家技术监督局

Application Summary AI generated

This standard specifies a method for determining volatile acidity in fruits, vegetables, and their derived products. It is applied in food quality control and testing laboratories to assess spoilage or fermentation levels in products such as fruit juices, purees, and canned vegetables. The method is relevant for ensuring product stability and compliance with food safety regulations.

Related Standards

NY/T 961-2006 Mandarin (Citrus reticulata Blanco) NY/T 873-2004 Pineapple juice NY/T 834-2004 Tremella fuciformis NY/T 921-2004 Morphological and structural terminology of tropical fruits NY/T 705-2003 Seedless raisins NY/T 833-2004 Volvariella volvacea NY/T 710-2003 Olive products NY/T 950-2006 Soursop

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.