Doc. Title: Product Testing Method (Brix) Doc. No.

FSSC/IAC/PTM02
Prepared By Reviewed By Approved by
Revision No. 00
AM – JA - IK FSTL GM

 Clarified Apple Juice Concentrate

 Clarified Pear Juice Concentrate
 Clarified Peach Juice Concentrate
 Clarified Pomegranate Juice Concentrate
 Clarified Strawberry Juice Concentrate
Product Name  Aseptic Mango Pulp & Concentrate
 Aseptic Guava Pulp & Concentrate
 Aseptic Banana Pulp
 Aseptic Pear Concentrate
 Aseptic Apricot Concentrate
 Aseptic Carrot Concentrate
 Aseptic Date Syrup
 Tomato Paste
Testing
 Brix̊
Parameters

Sample Size  20 – 25 ml

Sampling
 Q.C. Officer
Responsibility
Sampling  Take 100 ml clean and dry beaker.
Method  Take 20-25 ml sample from finished product Tanks and leave the
sample for 5-10 min for cooling down.
Testing
 Take the sample after every half an hour.
Frequency
Equipment Used
 Refractometer
 Before checking the brix of the product make sure that the
refractometer is properly dry and clean.
 Open the prism.
 Pour a drop of Pulp
Testing Method
 Close the prism
 See the reading through eye piece
 Read the value on the display.

 Acceptable brix range of the Clarified Apple, Pear, Peach,

Pomegranate and Strawberry juice concentrate is 65 – 70
Acceptance  Acceptable brix range of the Mango, Guava and Banana Pulps
Criteria
depends upon the brix of fruit.
 Acceptable brix range of the Tomato Paste is 28 - 38
 Acceptable brix range of the Date Syrup is 70 ± 1