ISO 2172:1983

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

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ISO 2172:1983

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

PUBLISH DATE 1983
ISO 2172:1983

The method consists in measuring the relative density of a test portion at 20 °C using a pyknometer, and conversing, using a table, of the relative density into 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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