|
Inspection item
|
Standard
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|
Sensory
characteristics
|
Color and luster
|
Product should be uniformly bright apricot(yellow-orange) color, free from discoloration
|
|
Impurity
|
Shall be free from pits, skins, dirt and other foreign material
|
|
Appearance
|
The sauce body is fine and smooth, bostwick is moderate, no additives
|
|
Physical &
Chemical
characteristics
|
Brix %
|
30-32
|
|
Bostwick(cm/30sec@12.5brix)
|
<22
|
|
Acidity(Citric Acid)
|
1.0-2.5
|
|
Howard Mold Count % (positive field)
|
<50
|
|
pH
|
3.2-4.2
|
|
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
|
