هريس الكمثرى

Pear Puree 

Technical Specifications

No.

Characteristics

Measurement Limit

Unconcentrated Apricot Puree

Concentrated Apricot Puree

1

Foreign Material

Negative

Negative

2

Brix at 20 Degrees Celsius (Soluble solids in water)

 grams per hundred grams

Min 8

Min 25

3

Solids insoluble in water (gram percentage)

Max 1

Max 2

4

Total Ash (gram percentage)

0.2-0.6

0.5-1

5

Acidity in Terms of Citric Acid

  (gram percentage)

0.1-0.4

0.2-0.8

6

PH

3.4-4.4

3.4-4.4

7

Regenerating Sugars (grams per hundred milliliters)

Min 5

Min 12

8

Ethyl Alcohol after the product reaches natural Brix (grams per Kg)

Max 1.5

Max 1.5

9

Formalin Number (milliliters per hundred grams)

Min 5

Min 14

10

Sucrose (grams per hundred milliliters)

Max 2

Max 4

11

Hydroxymethylfurfural after the product reaches natural brix (mg/kg)

Max 0.6

Max 0.6

12

Free sulfur anhydride SO₂ after dilution and reaching natural concentration (mg/kg)

Max 10

Max 10

13

Ash Alkalinity in Terms of Potassium Carbonate

(gram percentage)

0.25-0.7

0.4-0.75

Microbiology of Pear Puree

Measurement Limit

Unit

Characteristics

No.

1

(cfu/ml)

Lactic acid bacteria

1

1

(cfu/ml)

Acid Resistant Bacteria

2

1

(cfu/ml)

Mold

3

1

(cfu/ml)

Yeast

4

The Maximum Amount of Metal Pollutants in Pear Puree

Measurement Limit

Unit

Characteristics

No.

0.2

(Mg/Kg)

Arsenic (AS)

1

0.3

(Mg/Kg)

Lead (Pb)

2

5

(Mg/Kg)

copper (Cu)

3

5

(Mg/Kg)

Zinc (Zn)

4

15

(Mg/Kg)

Iron (Fe)

5

150

(Mg/Kg)

Tin (Sn)

6