JB/T 53319-1999 Instant Noodle Production Line Product Quality Classification JB/T53319-1999 Standard Download Decompression Password: www.bzxz.net

Machinery Industry Standard of the People's Republic of China
JB/T53319-1999
Instant Noodle Production Line
Product Quality Grading
(Internal Use)
Published on June 9, 1999
National Machinery Industry Bureau
Implementation on January 1, 2000
JB/T53319-1999
This standard is a revision of JB/T5331994
"Product Quality Grading of Corrugated Instant Noodle Production Line". The main technical content changes are as follows:
- The name of the standard is changed to "Product Quality Grading of Instant Noodle Production Line".
- Product quality grade indicators are added.
This standard replaces JB/T53319-94 from the date of implementation. This standard is proposed and managed by the Food Machinery Research Institute of the Chinese Academy of Agricultural Mechanization Sciences. This standard was drafted by: Guangzhou People's Machinery Factory, Panyu Dahua Industrial Co., Ltd., and Food Machinery Research Institute of China Agricultural Mechanization Science Research Institute.
Drafters of this standard: Ye Jingxiong, Lin Yanming, and Zhao Yumei. 1
1 Scope
Machinery Industry Standard of the People's Republic of China
Instant Noodle Production Line
Product Quality Grading
(Internal Use)
JB/T53319—1999
Replaces JB/T5331994
This standard specifies the product quality grade, test conditions, test methods, sampling methods, defect classification and evaluation methods of instant noodle production lines. This standard is applicable to the product quality grading of hot air drying type and fried instant noodle production lines (hereinafter referred to as production lines) 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard was published, the versions shown were all valid. All standards are subject to revision. Parties using this standard should explore the possibility of using the latest version of the following standards. GB/T 1184—1996
GB 13551986
GB/T1958—1980
GB/T2828——1987
JB/T4410—1999
SB/T102501995
3 Product quality grade
Shape and position tolerances without tolerance value
Wheat flour
Shape and position tolerance inspection regulations
Batch inspection counting sampling procedures and sampling tables (applicable to inspection of continuous batches) Instant noodles production line
Instant noodles
3.1 Production line products are divided into three grades: qualified products, first-class products and superior products according to their quality level and use value. 3.2 In addition to complying with the requirements of JB/T4410, the quality grading of production line products shall also comply with the requirements of Table 1. 3.3 The assembly and appearance quality and key parts assessment of the production line shall be in accordance with the provisions of Table 2. Approved by the State Bureau of Machinery Industry on June 9, 1999 and implemented on January 1, 2000
Assessment items
Production capacity
Steam consumption
Average failure time of the whole machinebzxz.net
Working time
Iodine color
Rehydration time
Odor, taste
Assessment items
Production capacity
Steam consumption
Average failure time of the whole machine
Working time
Pack/8h
IOD value
Pack/8h
Qualified products
≥500||t t||Qualified products
≥500
BF-3H type
≥600
BF-10H type
Superior products
Quality classification index
BF-3Y type
Qualified products
≥800
Superior products
Qualified products
120000
≥500
≥600
Superior products
Qualified products
≥500
Normal, no odor
BF-5H type
≥600
Quality Grading index
BF-12Y type
First-class product
≥600
Superior product
Qualified product
≥500
WF-3H type
≥600
Superior product
Qualified product
Superior product
Qualified product
BF-5Y type
≥600
WF-3Y type
≥600
Superior product
≥800
Superior product
JB/T53319-1999
Assessment Item
Iodine color
Rehydration time
Smell, taste
Assessment items
Production capacity
Steam consumption
Average failure time of the whole machine
Working time
Iodine color
Rehydration time
Smell, taste
IOD value
Pack/8h
Qualified products
Qualified products
≥500
BF-10H type
First-class products
WF-5H type
First-class products
≥600||tt ||≤120
Superior product
Superior product
Table 1 (end)
Quality grading index
BF-12Y type
Qualified product
Qualified product
≥800
≥500
First-class productSuperior product
Qualified product
Normal, no odor
WF-3H type
First-class product
Quality grading index
WF-5Y type
Superior product
First-class product
≥600
≥800
Qualified Quality
≥500
Normal, no odor
BF-10Y
First-class quality
120000
≥600
Superior quality
Superior quality
≥800
Qualified quality
Qualified quality
≥500
WF-3Y
BF-15Y
150000
≥600
Superior quality
Superior quality
≥800
JB/T53319-1
Noodle knife Gap with noodle comb
Uniformity of gap between each pair of rolling strips of continuous sheeting machine JB/T53319-1999
Qualified products
Coordination of cutting and folding action of sorting machine or box forming machine Sealing of noodle steamer
Appearance quality of coating
Appearance quality of stainless steel
Surface roughness R of rolled web
Cumulative error of pitch of noodle knife and noodle comb
Straightness of cutting blade of sorting machine
Cylindricity of outer circle of roller of sorting machine
Surface hardness test conditions of chain and plate of dryer (fryer)
Product quality grade
Superior products
Motion of each mechanism Work smoothly, reliably and harmoniously
No steam leakage allowed
Uniform color, flat
Smooth, without scratches,
Sagging, wrinkles
Bright color, flat and smooth, without sagging, wrinkles, and consistent color of each unit
Smooth, consistent color
GBT1184
The installation and use site of the production line should meet the requirements of performance test determination38-46
GB/T1184
The quality standard of flour used for testing should meet the standard flour specified in GB1355-1986, and the instruments and meters used must be calibrated and qualified. Test method
The performance test is carried out according to the test method specified in JB/T4410. The product performance and reliability testing methods shall be as specified in Table 3. The assembly, appearance and key parts testing methods shall be as specified in Table 4. Table 3
Production capacity
Steam consumption
Average working time between failures of the whole machine
Iodine color
Rehydration time
Odor, taste
Pack/8h
dB (A)
IOD value
Inspection method
In accordance with the relevant test methods of JB/T4410
Inspect according to the method specified in SBT10250. Serial number
Gap between dough blade and dough comb
Even gap between each pair of rolling strips of continuous sheet rolling machineCoordination of cutting and folding action of sorting machine
Sealing property of noodle steaming machine
Appearance quality of surface coating
Appearance quality of stainless steel
Surface roughness R of rolling roller
Cumulative error of tooth pitch between dough blade and dough comb
Straightness of cutting blade of sorting machine
Outer cylindricity of roller of sorting machine
JB/T53319—1999
Surface hardness of chain and chain plate of dryer (fryer)Sampling method
Sampling is carried out by the counting sampling procedure specified in GBT2828. 22-8 sets of equipment are taken as one inspection batch. 6.2
Test method
Adjustment is allowed, check with feeler gauge
After sampling,
Measure with roughness measuring instrument
Measure with projector
According to the corresponding "Testing Scheme" of GB/T1958, use Rockwell hardness tester to hit three points on the surface of chain plate and take the average value. 6.3 Sampling is carried out among products produced within the past six months. Parts are randomly selected from the semi-finished product warehouse, and complete sets of products are randomly sampled from the finished product warehouse of users or manufacturers, with a sampling quantity of 2 sets.
7 Defect classification
7.1 Any item that does not meet the requirements of Table 1 and Table 2 is called a defect 7.2 According to the degree of influence of defects on product quality, they are divided into major defects and minor defects. Major defects are group A, minor defects are group B, and the defect classification is as specified in Table 5.
Defect classification
Major defects
Defect items
Production capacity
Average working time between failures of the whole machine
Instant noodles iodine color
Instant noodles rehydration time
Instant noodles fat
Gap between dough knife and dough comb
Cumulative error of tooth pitch between dough knife and dough comb
Defect classification
Minor defects
8Evaluation rules
JB/T53319-1999
Table 5 (end)
Defect items
Steam consumption Quantity
Instant noodles moisture
Instant noodles smell, taste
Continuous rolling machine gap uniformity of each pair of rollers Coordination of cutting and folding actions of sorting machine
Sealing of steamed noodles machine
Appearance quality of coating
Appearance quality of stainless steel
Surface roughness of roller
Straightness of cutting knife of sorting machine
Cylindricity of outer circle of roller of sorting machine
Surface hardness of chain of dryer (fryer) Chain plate adopts item by item assessment, and the lowest level of defects in each level in the defect classification table is the product quality level. Sampling judgment is shown in Table 6, and the table AQL is the qualified quality level, Ac is the qualified judgment number, and Re is the unqualified judgment number. Table 6
Defect classification
Qualified products
First-class products
Superior products
Number of items
Number of samples n
Inspection level
Sample code
Ac, Re
Ac, Re
Major defects
Note: When the number of samples changes, AOL remains unchanged, and Ac and Re are selected according to Table 3 of GBT282819876
Minor defects
Mechanical industry standards| |tt||Product quality classification of instant noodle production line
(for internal use)
JB/T53319-1999
Published by the Machinery Standardization Research Institute of the Ministry of Machinery Industry Printed by the Machinery Standardization Research Institute of the Ministry of Machinery Industry (No. 2 Shouti South Road, Beijing: Postal Code 100044)*
Format 880×12301/16 Printing sheet 3/4 Number of words 14000 First edition in July 1999
Print run 1-500
First printing in July 1999
Price 1500 Yuan
99-584
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