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ISO 2172:1983

Current Revision

Fruit juice -- Determination of soluble solids content -- Pycnometric method

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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.


SDO ISO: International Organization for Standardization
Document Number ISO 2172
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 3
Publish Date Document Id Type View
Not Available ISO 2172:1983 Revision