Please Wait
تماس با ما
خانه
گالری عکس
درباره ما
خانه
Trading
Food Industry
Puree
Puree
Appele Puree
Chemical properties of Apple Puree
No
Specification
Range value
1
soluble solid *(Brix)
36-38
2
Ph
3.8±0.5
3
Acide
0.4-1
4
Formalen
Min 5
5
Ethyl alcohol
Max 1.5
6
Total Ash
0.4- 0.85
7
Saccharose
Max 9
8
Ash alkalinity
0.5-1
9
Sulfur anhydride
Max 10
10
Hydroxymethyl furfural
Max 0.6
11
Reducing Sugar
Min 17
12
Insoluble solids in water
Max 3
13
Starch
Negative
14
T.P.C
Negative
15
Yeast
Negative
White Peach Puree
Chemical properties of white Peach Puree
No
Specification
Range value
1
soluble solid *(Brix)
28‐30 , 30‐32
2
Ph
3.9±0.5
3
Acide
0.8‐1.7
4
Formalen
Min 30
5
Ethyl alcohol
Max 1.5
6
Total Ash
0.5‐ 1.5
7
Saccharose
Max 7
8
Ash alkalinity
0.4‐1
9
Sulfur anhydride
Max 10
10
Hydroxymethyl furfural
Max 0.6
11
Reducing Sugar
Min 8
12
Insoluble solids in water
Max 3
13
Starch
Negative
14
T.P.C
Negative
15
Yeast
Negative
Yellowplum Puree
Chemical properties of yellow Plum Puree
No
Specification
Range value
1
soluble solid *(Brix)
30‐32
2
ph
3.1±0.6
3
Acide
3‐4.5
4
Formalen
Min 25
5
Ethyl alcohol
Max 1.5
6
Total Ash
0.5‐ 1
7
Saccharose
Max 1
8
Ash alkalinity
0.03‐0.8
9
Sulfur anhydride
Max 10
10
Hydroxymethyl furfural
Max 0.6
11
Reducing Sugar
Min 10
12
Insoluble solids in water
Max 2
13
Starch
Negative
14
T.P.C
Negative
15
Yeast
Negative
Strawberry Puree
Chemical properties of without seed Strawberry Puree
No
Specification
Range value
1
soluble solid *(Brix)
16‐18
2
Ph
3.0±0.6
3
Acide
1.2‐1.85
4
Formalen
15‐25
5
Ethyl alcohol
-
6
Total Ash
0.5‐ 1.2
7
Saccharose
-
8
Ash alkalinity
-
9
Sulfur anhydride
Max 10
10
Hydroxymethyl furfural
-
11
Reducing Sugar
Min 6
12
Insoluble solids in water
Max 2
13
Starch
Negative
14
T.P.C
Negative
15
Yeast
Negative
Garlic Puree
بازگشت به صفحه قبلی
صفحه اصلی
|
گالری عکس
|
تماس با ما
|
سئو و بهینه سازی سایت
©
تمامی حقوق برای کارتن سازی تمدن کرج محفوظ است. طراحی شده توسط
طراحی سایت
داتک