Archive
Quality Parameters
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Dry Matter
Dry matter is the portion of a product that remains after all water is removed, expressed as a percentage of total weight.…
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Purity Analysis
Purity analysis determines the share of the declared product in a lot versus other plant material, other varieties or foreign matter. It…
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Enzyme Activity
Enzyme activity measures the working strength of natural enzymes in a product. In honey, diastase activity verifies gentle processing; in fruit, enzymes…
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Quality Tolerance
Quality tolerance is the agreed allowable deviation of a parameter from its nominal value, such as ±0.5 percent moisture or a maximum…
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Extraneous Matter
Extraneous matter is any material in a product lot that does not belong there, such as plant debris, soil, insects, packaging fragments…
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Titratable Acidity
Titratable acidity measures the total acid content of a product by titration with a base, expressed as percent of the dominant acid,…
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Harvest Maturity
Harvest maturity is the stage of ripeness at which fruit is picked, determining final flavour, sugar content, colour, texture and processing behaviour.…
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Use-By Date
The use-by date appears on highly perishable foods and marks the date until which the product is safe to consume when stored…
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Hygroscopicity
Hygroscopicity is the tendency of a product to absorb moisture from the surrounding air. Dried fruit, powders, sugars and honey powders are…
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Brix (°Bx)
Brix (°Bx) is a unit expressing the amount of soluble solids — mainly sugars — in a water solution, measured with a…