Specifications for
1. Frozen Concentrated Lemon Juice
2. Frozen Concentrated Acid Lime Juice
3. Frozen Concentrated Orange Juice
4. Tomato paste 28/30% warm break
5. Tomato paste 30/32% super hot break
6. Tomato paste 36/38% warm break
7. Mango Pulp
8. Totapuri Mango Pulp (Concentrated)
9. Red Grape Juice Concentrate
10. Apple Juice Concentrate
11. Aseptic Pineapple Juice Concentrate


Tomato paste 30/32% super hot break
Merko Gida

Specifications

  Range of values Methodology
Brix 30/32% brix Abbe refractometer, temperature corrected
Acidity as hydrated (Citric) <12 Titration
pH 4.3 - 4.5 pH meter, temperature adjusted
Taste Natural tomato Organoleptic
Colour 2.00 - 2.20 Hunter Lab colorimeter
Howard Mould Count 0 - 70 AOAC method
Lycopene 45 - 75 mg Spectrophotometer
Bostwick (cms) 5 - 6 CSC Bostwick meter at 20° C, 12.5 brix for 30 seconds
Blotter (mm) <15 Measured 30 minutes; 12.5 brix
Screen (mm) 0.8, 1.5  

Microbiological limits

  Range of values Methodology
Total plate count <10 / ml PCA, 30° C, 3 - 5 days
Mould and yeasts <10 / ml OGYEA, 25° C, 3 - 5 days
Coliform absent VRBA, 37° C, 2 days
Lactic acid bacteria absent MRS, 30° C, 3 - 5 days
Acetic acid bacteria absent ACM, 30° C, 3 - 8 days