1 Scope
This standard specifies the sensory inspection method, determination of soluble solids content, determination of net content and solids content, determination of pH and determination of dry matter content regarding canned food.
This standard is applicable to the sensory quality inspection as well as determination of net content and solids content for a variety of canned food; determination of soluble solids content in viscous products, products containing suspended matters and those with high sugar content and determination of soluble solids content approximate value of other soluble matters; and determination of dry matter content and pH value of canned fruits and vegetables.
2 Sensory Inspection of Canned Food
2.1 Instruments
White porcelain dish, spoon, round stainless steel sieve (wire diameter: 1mm; sieve mesh dimension: 2.8mm × 2.8mm), beaker, measuring cylinder, can opener and so on.
2.2 Texture and form inspection
Foreword i
1 Scope
2 Sensory Inspection of Canned Food
3 Determination of Soluble Solids Content - Refractometric Method
4 Methods for Determination of Net Content and Solids Content
5 pH Determination Method
6 Method for Dry Matter Content Determination
