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    920.149 Preparacion de Muestras de Frutas

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    lizeth rico quintero
    This document provides instructions for preparing various fruit samples for analysis. It describes how to prepare fresh juices, jellies, syrups, fresh and dried fruits, preserves, jams, and marmalades. For each type of sample, it details how to thoroughly mix, weigh, dissolve, dilute, filter, and process the sample to obtain a uniform and representative test portion for analysis. The goal is to complete the preparation promptly to avoid effects from fermentation and apply minimal heat to limit sucrose inversion.

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    920.149 Preparacion de Muestras de Frutas

    Uploaded by

    lizeth rico quintero
    749 views1 page
    This document provides instructions for preparing various fruit samples for analysis. It describes how to prepare fresh juices, jellies, syrups, fresh and dried fruits, preserves, jams, and marmalades. For each type of sample, it details how to thoroughly mix, weigh, dissolve, dilute, filter, and process the sample to obtain a uniform and representative test portion for analysis. The goal is to complete the preparation promptly to avoid effects from fermentation and apply minimal heat to limit sucrose inversion.

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    920.149 Preparacion de muestras de frutas

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    This document provides instructions for preparing various fruit samples for analysis. It describes how to prepare fresh juices, jellies, syrups, fresh and dried fruits, preserves, jams, and marmalades. For each type of sample, it details how to thoroughly mix, weigh, dissolve, dilute, filter, and process the sample to obtain a uniform and representative test portion for analysis. The goal is to complete the preparation promptly to avoid effects from fermentation and apply minimal heat to limit sucrose inversion.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    749 views1 page

    920.149 Preparacion de Muestras de Frutas

    Uploaded by

    lizeth rico quintero
    This document provides instructions for preparing various fruit samples for analysis. It describes how to prepare fresh juices, jellies, syrups, fresh and dried fruits, preserves, jams, and marmalades. For each type of sample, it details how to thoroughly mix, weigh, dissolve, dilute, filter, and process the sample to obtain a uniform and representative test portion for analysis. The goal is to complete the preparation promptly to avoid effects from fermentation and apply minimal heat to limit sucrose inversion.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    37.1.

    07 dispersion mixer, Hobart mixer, or other suitable mechanical mixing


    AOAC Official Method 920.149 apparatus, or by grinding in large mortar, and mixing thoroughly,
    Preparation of Fruit Test Sample completing operation as quickly as possible to avoid loss of moisture.
    First Action 1920 With dried fruits, pass test sample through food chopper 3 times,
    Transfer laboratory samples received in open packages (i.e., not mixing thoroughly after each grinding. Set burrs or blades of food
    sterile) without delay to glass-stoppered containers and keep in cool chopper as close as possible without crushing seeds. Grind entire
    place. To avoid ef fects of fer men ta tion, make prompt contents of No. 10 or smaller container. Mix contents of larger
    determinations of alcohol, total and volatile acids, solids, and containers thoroughly by stirring and remove portion for grinding.
    sugars, particularly in case of fruit juices and fresh fruits. [Portions With stone fruits, remove pits and determine their proportion in
    for determination of sucrose and reducing sugars may be weighed weighed test sample.
    and kept several days without fermenting if the slight excess of
    neutral Pb(CH3COO)2 solution required in determination is added. Prepare solution by weighing into 1.5–2 L beaker 300 g fresh fruit, or
    Note: Pb(CH3COO)2 is toxic. Label test samples to show its equivalent of dried fruit, preserves, jams, and marmalades, well-pulped
    addition.] Prepare various products for analysis as follows: and mixed in blender or other suitable type of mechanical grinder; add
    (a) Juices.—Mix thoroughly by shaking to ensure uniform test
    ca 800 mL H2O; and boil 1 h replacing at intervals H2O lost by
    sample, and filter through absorbent cotton or rapid paper. Prepare
    evaporation. Transfer to 2 L volumetric flask, cool, dilute to volume,
    fresh juices by pressing well-pulped fruit and filtering. Express juice of
    and filter. With unsweetened fruit, ashing is facilitated by addition of
    citrus fruits by commercial device, and filter.
    (b) Jellies and syrups.—Mix thoroughly to ensure uniform test sugar before boiling; therefore weigh 150 g fruit, add 150 g sugar and
    sample. Prepare solution by weighing 300 g thoroughly mixed test 800 mL H2O, and proceed as above.
    sample into 2 L flask and dissolve in H2O, heating on steam bath if
    necessary. Apply as little heat as possible to minimize inversion of (d) Canned fruits.—See 968.30 (see 42.1.01). Carefully invert by
    sucrose. Cool, dilute to volume, mix thoroughly by shaking, and hand all fruits having cups or cavities if they fall on sieve with cups or
    use aliquots for the various determinations. If insoluble material is cavities up. Cups or cavities in soft products may be drained by tilting
    present, mix thoroughly and filter first. sieve, but no other handling of these products while draining is
    (c) Fresh f ruits, drie d frui ts, p re serve s, ja ms, and permissible. Separate liquor by draining, 968.30B (see 42.1.01), and
    marmalades.—Pulp by passing through food chopper, or by use of soil treat as in (a).

    ã 2005 AOAC INTERNATIONAL

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