SIST ISO 2172:1995 PDF

Name: SIST ISO 2172:1995 — Fruit juice -- Determination of soluble solids content -- Pycnometric method
SKU: SIST ISO 2172:1995
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Fruit juice -- Determination of soluble solids content -- Pycnometric method

Название (английский):

SIST ISO 2172:1995

Fruit juice -- Determination of soluble solids content -- Pycnometric method

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 5
Дата публикации:: 1 марта 1995 г.
ICS:: 67.160.20
Технический комитет:: KŽP - Agricultural food products

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Описание (английский):

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.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 2172:1983 specifies the pycnometric method for determining the soluble solids content of fruit juice by measuring relative density at 20 °C. The method converts a measured density to sucrose concentration (expressed in g/100 g or g/100 ml) using a reference table. It is intended for clear fruit juices and clear concentrated products that contain no suspended matter. For other fruit and vegetable products, ISO 2173 (refractometric method) is recommended.

Key topics and technical requirements

Core principle: measure the relative density of a test portion at 20 °C using a pyknometer (pyknometric method) and convert density to soluble solids (sucrose) via a standard table.

Apparatus: 50 ml pyknometer, pyknometer funnel, water bath controllable at 20 ±0.2 °C, calibrated thermometer (0.2 °C or 0.1 °C divisions), analytical balance.

Sample preparation:

Thoroughly mix laboratory sample.
Degas juices with high CO2 by shaking or filtration through cotton wool.
Dilute concentrated juices (typically to ≈20–25% soluble solids; sometimes 8–10% is useful) in a one‑mark 100 ml volumetric flask.
Clarify turbid samples by filtration or centrifugation.
Remove significant ethanol (>0.5 g/100 ml) by partial evaporation and reconstitution as specified.

Procedure highlights: rinse and dry pyknometer, determine masses for empty, water-filled and sample-filled pyknometer at 20 °C, calculate relative density, then read sucrose concentration from the table.

Quality and reporting: perform two determinations and report the arithmetic mean (one decimal place). Repeatability requirement: difference between the two determinations must not exceed 0.1% of the mean relative density. Report method used and any non‑standard conditions.

Applications and users

Who uses it: analytical laboratories, juice manufacturers, quality control teams, regulatory bodies and food technologists requiring an official density-based measure of soluble solids in clear fruit juices and clear concentrates.

Practical uses: product specification and labeling, quality control of juice concentration, checking compliance with trade standards, calibration of other soluble-solids measurement techniques.

Related standards

ISO 2173 - Fruit and vegetable products: soluble solids determination by refractometric method (recommended for turbid or other products).

Use ISO 2172 in combination with good laboratory practice for accurate, traceable measurements of soluble solids content.

Keywords: ISO 2172:1983, pycnometric method, fruit juice, soluble solids, relative density, pyknometer, sucrose concentration, soluble solids content, ISO 2173.

SIST ISO 2172:1995 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications and users

Related standards

Технические детали

ISO 2172:1983

Fruit juice — Determination of soluble solids content — Pycnometric method

BS ISO 21736:2020

Refractories. Test methods for thermal shock resistance.

SIST ISO 21720:2024

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