|
Inspection item
|
Standard
|
|
Sensory
characteristics
|
Color and luster
|
Product should be uniformly bright tomato(red) color, free from discoloration
|
|
Impurity
|
Shall be free from pits, skins, dirt and other foreign material
|
|
Apperance
|
The sauce body is fine and smooth, bostwick is moderate, no additives
|
|
Physical &
Chemical
characteristics
|
Brix
|
36-38%, 28-30%
|
30-32%, 28-30%
|
|
Break
|
Cold break
|
Hot break
|
|
Lycopene(mg/100g)
|
>50
|
>50
|
|
Bostwick(cm/30sec)
|
6-9
|
3-6
|
|
Color A/B
|
>2.1
|
>2.1
|
|
Howard Mold Count
|
<50
|
<50
|
|
Total Acid(citric acid dry material)
|
<10
|
<10
|
|
pH
|
4.0-4.4
|
4.0-4.4
|
|
Microbiological characteristics
|
TPC cfu/g
|
<100
|
|
Coliforms MPN/g
|
<3
|
|
Molds cfu/g
|
<20
|
|
Yeast cfu/g
|
<20
|
|
Heavy Metal
|
As(Arsenic) mg/kg
|
<0.1
|
|
Pb(Lead) mg/kg
|
<0.2
|
|
Cu(Copper) mg/kg
|
<0.5
|
|
Certifications
|
Haccp, ISO, Kosher
|
|
Packaging
|
In 220 liter aseptic bags in steel drum with easy open lid, about 235kgs net weight per drum, palletized 4 drums per pallet fixed with metal bands.
|
|
Storage Condition
|
Sweep, Dry, Well ventilated, avoid insolation
|
|
Shelf Life
|
24 months from the production date under appropriate storage conditions
|
|
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