CALCULATION OF FRUIT JUICE CONTENT
5. Percentage (%) mandarin juice content at standard strength (e) (TSS contribution from mandarin juice x 100 = 4.12 x 100 = 50.06%. TSS content of 100L final product @ 8 oBrix 8.23 . Example: Formulating a Peach & Apricot Nectar Blend (60%/40% ratio) (for 100L of final product) Regulation requirements: min juice content. min oBrix ................
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