This standard was last reviewed* in 2012.
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.
Edition: 1 (Monolingual) ICS: 67.160.20 Status: Published Stage: 90.93 (2012-08-15) TC/SC: ISO/TC 34/SC 3 Number of Pages: 3
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No corrigenda or amendments available