Archive
Quality Parameters
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pH Value
pH measures the acidity or alkalinity of a product on a 0–14 scale. Most fruits are acidic (pH roughly 2.5–4.5) and honey…
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Calibration
Calibration is the sorting of fruit or berries into uniform size classes, by diameter, weight or count, using grading machines with rollers,…
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Peroxide Value
Peroxide value measures primary oxidation products in fats and oils, expressed in milliequivalents of active oxygen per kilogram. It is relevant for…
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Certificate of Analysis
A certificate of analysis (CoA) is a laboratory document issued per batch that reports measured values against specification: for example moisture, Brix,…
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Polyphenols
Polyphenols are a large group of plant compounds with antioxidant properties, abundant in berries, dark honeys, herbs and some grains. Total polyphenol…
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Colour Measurement
Colour measurement quantifies product colour with instruments such as colorimeters or spectrophotometers, expressed in systems like CIE L*a*b*. For fruit, berries, honey…
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Product Specification
A product specification is the agreed document defining all requirements for a product: identity, composition, physical and chemical parameters, microbiology, packaging, labelling,…
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Defect Classification
Defect classification defines and categorises imperfections allowed in a product lot, such as crushed berries, stems, leaves, unripe or damaged pieces, and…
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Protein Content
Protein content is the amount of protein in a product, usually determined by the Kjeldahl or Dumas method and reported as percent…
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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.…