Standard No.:	GB 1353-2018
English Name:	Maize
Chinese Name:	玉米
Chinese Classification:	B22    Cereal crop and product
Professional Classification:	GB    National Standard
Issued by:	SAMR and SAC
Issued on:	2018-07-13
Implemented on:	2019-2-1
Status:	valid
Superseding:	GB 1353-2009 Maize
Language:	English
File Format:	PDF
Word Count:	5500 words
Price(USD):	160.0
Delivery:	via email in 1 business day

Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. All technical contents of this standard are compulsory. This standard is developed in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB 1353-2009 Maize. The following technical changes have been made with respect to GB 1353-2009: ——The requirements for test weight are improved, and the equal difference is adjusted to 30 g/L; ——The limit on moldy kernel index is canceled; ——Annexes A and B in Edition 2009 are canceled; This standard was proposed by and is under the jurisdiction of the National Food and Strategic Reserves Administration. The previous editions of this standard are as follows: ——GB 1353-1978, GB 1353-1986, GB 1353-1999 and GB 1353-2009. Maize 1 Scope This standard specifies the terms and definitions, classification, requirements for quality and food safety, inspection methods and rules, labeling, and requirements for packaging, storage and transport of maize. This standard is applicable to commercial maize for purchase, storage, transport, processing and sale. This standard is not applicable to waxy maize, sweet maize and special varieties of maize other than those specified in clause 4 “Classification”. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. GB 5009.3 National food safety standard - Determination of moisture in foods GB/T 5490 Inspection of grain and oils - General rules GB/T 5491 Inspection of grain and oilseeds - Methods for sampling and sample reduction GB/T 5492 Inspection of grain and oils - Identification of colour, odour and taste of grain and oilseeds GB/T 5493 Inspection of grain and oils - Determination of type purity and their mixture GB/T 5494 Inspection of grain and oils - Determination of foreign matter and unsound kernels of grain and oilseeds GB/T 5498 Inspection of grain and oils - Determination of test weight LS/T 6103 Inspection of grain and oils - Determination of moisture content of grain - Waterlogged suspend method LS/T 6117 Inspection of grain and oils - Determination of test weight - Waterlogged suspend method   3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 test weight mass of maize kernels in unit volume, which is measured with the specified method 3.2 defective kernels maize kernels defective or damaged but still useful, including insect-damaged kernels, spotted kernels, broken kernels, sprouted kernels, moldy kernels and heat-damaged kernels 3.2.1 insect-damaged kernels kernels decayed and with wormhole or channel formed due to insects 3.2.2 spotted kernels kernels with disease spot on their surface and the damage goes into the embryo or endosperm 3.2.3 broken kernels kernels of which the volume of the broken parts accounts for one-fifth or more of this kernel   3.2.4 sprouted kernels kernels whose sprout or radicle have broken out from the epidermis or even if not, the epidermis in the embryo area has broken or is of appreciable uplift showing signs of gemmulation 3.2.5 moldy kernels kernels with moldy surface 3.2.6 heat-damaged kernels kernels discoloured significantly or damaged after heating or drying, including nature heat-damaged kernels and drying heat-damaged kernels 3.2.6.1 nature heat-damaged kernels kernels whose embryo or endosperm has discoloured significantly due to hyperventilation during storage period 3.2.6.2 drying heat-damaged kernels kernels whose epidermis or germ or endosperm significantly discolored or which deformed or expanded as a result of heated drying 3.3 foreign matter matters other than maize kernels, and useless maize kernels, including throughs, inorganic impurities and organic impurities   3.3.1 throughs materials passing through a 3.0 mm-diameter circular screen 3.3.2 inorganic impurities inorganic substances, e.g. soil, sand, and brick blocks 3.3.3 organic impurities organic substances, e.g. useless maize kernels, heterogeneous kernels, weed seeds 3.4 colour overall colour and luster of a batch of maize under specific conditions 3.5 odour normal smell and no extraneous odour of a batch of maize under specific conditions 3.6 moisture content percentage of water mass in the sample to the total mass of maize 3.7 severely moldy kernels kernels whose surfaces are obviously moldy, embryos or endosperms are injured, and which have no edible value 4 Classification The maize is divided into yellow maize, white maize and mixed maize by color. The maize is classified as follows: a) yellow maize: maize with not less than 95% of yellow or reddish coated kernels; b) white maize: maize with not less than 95% of white or faint yellow or faint pink coated kernels; c) mixed maize: mixed with yellow and white corn that not confirm to a) and b). 5 Requirements 5.1 Requirements for quality See Table 1 for the requirements for quality of various maize. Where, Grade 3 is medium in the test weight grading indexes.

Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Classification 5 Requirements 6 Inspection methods 7 Inspection rules 8 Labeling 9 Packaging, storage and transport