This standard was last reviewed and confirmed in 2017. Therefore this version remains current.
The method consists in measuring of the relative density of a test portion at 20 C using a pyknometer, and conversing, using a table, of the relative density sinto the soluble solids content expressed as sucrose. It is applicable to products containing no suspended matter and to clear concentrated products. For other fruit and vegetable products the method specified in ISO 2173 should be used.
Status : PublishedPublication date : 1983-08
Edition : 1Number of pages : 3
Technical Committee:Fruits and vegetables and their derived products
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