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  • AOAC Official Method 932.12 Solids (Soluble) in Fruits and Fruit Products PDF

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    AOAC Official Method 932.12 Solids (Soluble) in Fruits and Fruit Products PDF

    Uploaded by

    Andres Ospino

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    37.1.

    15
    AOAC Official Method 932.12
    Solids (Soluble)
    in Fruits and Fruit Products
    Refractometer Method
    First Action 1932
    Final Action 1980

    (Insoluble matter present. Applicable to fresh and canned fruits, fruit


    jellies, marmalades, and preserves.)

    Proceed as in 932.14C (see 44.1.04). % Soluble solids = % solids


    determined by refractometer × (100 − b)/100, where b = %
    H2O-insoluble solids.
    (Note: U.S. Federal standards for frozen fruits, canned fruits, fruit
    jellies, and preserves make no correction for H2O-insoluble solids,
    invert sugar, or other substances.)
    Reference: JAOAC 15, 384(1932).

    © 2000 AOAC INTERNATIONAL

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