GH/T 1442-2023
Technical regulations for hot air drying of green stem vegetables (English Version)
- Standard No.
- GH/T 1442-2023
- Language
- Chinese, Available in English version
- Release Date
- 2023
- Published By
- Professional Standard - Supply and Marketing Cooperative CN / GH
- Latest
- GH/T 1442-2023
- Introduction
Analysis of standard technical framework
This standard systematically specifies the technical requirements for the entire chain of green cabbage from raw material pretreatment to finished product storage. The core process parameters include:
Process stage Key technical indicators Main points of quality control Pretreatment High-pressure water gun 9-11kg/cm² Root resection integrity Blanching 90-95℃/2-4min Enzyme activity passivation degree Segmented drying First stage: 90-110℃ to 30-40% moisture
Second stage: 60-65℃ to ≤8% moistureTemperature uniformity control
Key process innovations
Segmented drying technology is achieved through temperature gradient changes:
① High temperature rapid dehydration in the first stage (moisture content reduced from 75% to 30-40%)
② Low temperature fine drying in the second stage (moisture content reduced from 30-40% to ≤8%)Implementation case of a certain enterprise in Jiangsu
After adopting this standard, the product rehydration ratio is increased to 1:4.2, the chlorophyll retention rate is increased by 18%, and the energy consumption is reduced by 22%
Standard implementation suggestions
- Establish a digital system for raw material acceptance and automatically compare the limit values of GB2762/GB2763
- The drying oven should be equipped with multi-point temperature and humidity sensors (spacing ≤1.5m)
- Metal detection implements a dual-machine review mechanism to reduce the risk of missed detection
Technology evolution analysis
Compared with the 2015 version of the local standard, this version has the following major improvements:
① Clarify the upper limit of blanching time (not specified in the original standard)
② Add a moisture balance process (3 days of static standing)
③ Refine the specifications of metal detection standard samples (1.5mmFe/non-ferrous, 2.0mm stainless steel)
GH/T 1442-2023 Referenced Document
- GB 14881-2013 National Food Safety Standards General Hygienic Practices for Food Production
- GB 2762 National Food Safety Standard —— Limits of Contaminants in Food*， 2025-09-02 Update
- GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Food
- GB 9683 Hygienic standard for composite laminated food packaging bag
- GB/T 191 Packaging and Storage Graphic Symbols Mark*， 2025-08-29 Update
- GB/T 21302 General rules of laminated films and pouches for packaging
- GB/T 6543 Single Wall Corrugated Boxes and Double Wall Corrugated Boxes for Transportation Packaging*， 2025-05-30 Update
GH/T 1442-2023 history
- 2023 GH/T 1442-2023 Technical regulations for hot air drying of green stem vegetables
