NY/T 693-2003

Macadamia nut growers and processors use this standard to grade and inspect kernels, ensuring product quality meets market requirements. Inspection agencies and traders rely on this standard to determine kernel grade, hygiene safety, and packaging/storage conditions. It provides a unified quality benchmark for domestic trade and export of macadamia kernels, protecting consumer rights and promoting industry standardization.

澳洲坚果种植者和加工企业使用本标准来对果仁进行分级和检验，确保产品质量符合市场要求。质检机构和贸易商依据本标准判定果仁的等级、卫生安全性和包装贮藏条件。该标准为澳洲坚果果仁的国内贸易和出口提供了统一的质量基准，保障消费者权益并促进行业规范化。

This standard specifies terms, grading requirements, physicochemical and hygienic indicators, test methods, and inspection rules for macadamia nut kernels. Kernels are classified into grades 0 to 8 based on size and integrity, each with defined whole kernel rates, diameters, and sensory requirements. Physicochemical indicators include moisture ≤1.5% and fat content ≥72% (Class A) or ≥66% (Class B). Hygienic indicators strictly limit acid value, peroxide value, aflatoxin B1, microorganisms, and multiple pesticide residues. Packaging requires compliant cartons and food bags, while storage must be ventilated, dry, and at temperatures not exceeding 30°C.

本标准规定了澳洲坚果果仁的术语、分级要求、理化与卫生指标、试验方法及检验规则。果仁按大小和完整性分为0至8级，每级有明确的整仁率、直径和感官要求。理化指标包括含水量≤1.5%和脂肪含量≥72%（A类）或≥66%（B类）。卫生指标严格限定酸价、过氧化值、黄曲霉毒素、微生物和多种农药残留。包装要求使用符合标准的纸箱和食品袋，贮藏条件需通风干燥且温度不超过30℃。