JB/T 53319-1999
Instant Noodle Production Line - Product Quality Grading
方便面生产线 产品质量分等
Catalogue
前言 → 1 范围 → 2 引用标准 → 3 产品质量等级 → 4 试验条件 → 5 试验方法 → 6 抽样方法 → 7 缺陷分类 → 8 评定规则 Foreword → 1 Scope → 2 Normative References → 3 Product Quality Grade → 4 Test Conditions → 5 Test Methods → 6 Sampling Methods → 7 Defect Classification → 8 Evaluation Rules
Scope
This standard specifies the product quality grades, test conditions, test methods, sampling methods, defect classification and evaluation methods for instant noodle production lines. This standard applies to the product quality grading of hot-air drying type and fried type instant noodle production lines (hereinafter referred to as production lines).
本标准规定了方便面生产线的产品质量等级、试验条件、试验方法、抽样方法、缺陷分类及评定法。本标准适用于热风干燥型和油炸型方便面生产线（以下简称生产线）的产品质量分等。
Normative References
Keywords
Application Summary AI generated
Manufacturers and quality inspection agencies of instant noodle production lines use this standard to evaluate product quality grades. They classify production lines as qualified, first-class, or superior based on the specified indicators and test methods. This standard ensures unified quality requirements in performance, reliability, and food safety, which is crucial for industry quality control and user selection.
方便面生产线的制造商和质检机构使用本标准来评定产品的质量等级。他们依据本标准中的指标和试验方法，对生产线进行合格品、一等品或优等品的分级。该标准确保了方便面生产线在性能、可靠性和食品安全方面达到统一的质量要求，对行业质量控制和用户选型至关重要。
AI Summary AI generated
This standard JB/T 53319-1999 specifies the product quality grading requirements for instant noodle production lines, applicable to hot-air drying and fried types. It classifies products into three grades: qualified, first-class, and superior. Assessment indicators include production capacity, steam consumption, noise, mean time between failures, and instant noodle quality (moisture, iodine color value, rehydration time, odor/taste, fat). Test conditions require flour conforming to GB 1355, and test methods reference JB/T 4410 and SB/T 10250. Sampling follows GB/T 2828 counting sampling procedures. Defects are divided into major and minor groups, and the final product quality grade is determined by the lowest defect grade.
本标准JB/T 53319-1999规定了方便面生产线的产品质量分等要求，适用于热风干燥型和油炸型生产线。标准将产品分为合格品、一等品和优等品三个等级，考核指标包括生产能力、蒸汽消耗量、噪声、整机平均失效间工作时间以及方便面质量（水分、碘呈色度、复水时间、气味口味、脂肪）等。试验条件要求面粉符合GB 1355，试验方法参照JB/T 4410和SB/T 10250。抽样采用GB/T 2828计数抽样程序，缺陷分为重缺陷和轻缺陷两组，最终以缺陷最低等级确定产品质量等级。
Key Sentences extracted from text
本标准规定了方便面生产线的产品质量等级、试验条件、试验方法、抽样方法、缺陷分类及评定法。
生产线产品根据其质量水平和使用价值分为合格品、一等品和优等品三个等级。
生产线产品质量分等除符合JB/T 4410 的规定外，各等级的考核项目指标还应符合表1的规定。
采用逐项考核，以缺陷分类表中各级缺陷达到的最低等级为产品质量等级。
凡被检测的项目不符合表1、表2 要求的均称为缺陷。
This standard specifies the product quality grades, test conditions, test methods, sampling methods, defect classification and evaluation methods for instant noodle production lines.
Production line products are divided into three grades: qualified product, first-class product, and superior product, based on their quality level and use value.
In addition to complying with the provisions of JB/T 4410, the assessment item indicators for each grade of production line product quality grading shall also comply with the provisions of Table 1.
Adopt item-by-item assessment, with the lowest grade of defects in the defect classification table as the product quality grade.
Any tested item that does not meet the requirements of Table 1 and Table 2 is called a defect.
Standard Timeline
Changes from replaced version:
- 标准名称改为《方便面生产线 产品质量分等》
- 增加了产品质量等级指标
- Standard name changed to 'Instant Noodle Production Line - Product Quality Grading'
- Added product quality grade indicators