| SUBJECT |
STANDARD |
| Sensory Evaluation |
Colour (at
11.5Brix): |
Light yellow
to reddish brown |
| Flavor
& Aroma (at 11.5Brix): |
Typical pear
juice flavor and aroma, no anomalous smell |
| Impurity:
|
Clear without
sediment and other impurity in sight |
| Physical & Chemical Data |
Brix at 20°C: |
>=70.0 |
| Total acidity
as citric acid, %: |
>=0.8 |
| Transmission,
625nm at 11.5Brix, %: |
>=90.0 |
| Color, 440nm
at 11.5Brix, %: |
>=30.0 |
| Debsity, at
11.5Brix, NTU: |
<=7 |
| Pectin, at
11.5Brix: |
Negative |
| Starch, at
11.5Brix: |
Negative |
| Microorganism |
Total
plate count: |
<=100cfu/ml |
| Coliform:
|
<=3MPN/100ml |
| Yeast: |
<=10cfu/ml |
| Mold: |
<=10cfu/ml |
| Remarks |
Packing: |
In aseptic bag of 275kg,
with plastic bag outer packing steel drums
|
| Storage: |
Stored in
cold storage at max 5°C |
| Shelf life:
|
18 months |
| Shipment:
|
Regular stow,
preventing from sunshine and water |
