ISO-2172 › Fruit juice -- Determination of soluble solids content -- Pycnometric method

ISO-2172 - 1ST EDITION - CURRENT


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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.

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67.160.20 (Non-alcoholic beverages Including juices, nectars, mineral waters, lemonades, root beer, cola drinks, etc. Tea, coffee, cocoa, see 67.140)

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Document Number

ISO 2172:1983

Revision Level

1ST EDITION

Status

Current

Publication Date

Aug. 1, 1983

Committee Number

ISO TC 34/SC 3