FICHA TÉCNICA DE PULPA DE FRUTA: CRUDA CONGELADA SAS
LARGA VIDA SAS
EXOTIC FRUIT CON DULCE
EXOTIC FRUIT SIN DULCE

FICHA TÉCNICA DE PULPA DE FRUTA CRUDA CONGELADA SAS

Physical Characteristics
º BRIX
Acidity as % of Citric Acid
pH
Maturity Index Ratio
Molli Fruit
8 - 9
1.12 - 1.2
2.8 - 3.0
2,93
Brasilian Guava
9 - 11
1.76 - 1.92
2.9 - 3.1
3,33
Strawberry
6.5 - 7.0
0.7 - 0.96
3.4 - 3.5
1,96
Soursop
14 - 17
0.9 - 1.2
3.7 - 3.9
4,08
Pink Guava
8 - 9
0.5 - 0.75
3.8 - 4.2
2,13
Lemon
6 - 7
4.5 - 5.7
2.3 - 2.5
2,71
Lulo/Naranjilla
6 - 7
1.0 - 2.5
3.0 - 3.2
2,10
Mango
13 -17
0.32 - 0.40
3.8 - 4.2
3,75
Passion Fruit
12 - 14
4.0 - 4.7
2.8 - 3.3
4,26
Castillian Blackberry
6 - 7
2.5 - 2.8
3.0 - 3.5
2,24
Papaya
8.5 - 9.0
0.50 - 0.55
4.6 - 4.8
1,86
Pineapple
10.0 - 10.5
0.5 - 0.8
3.3 - 3.6
2,97
Tamarillo
10.0 - 10.5
1.6 - 1.8
3.4 - 3.8
2,85


INDICE MÁXIMO PERMISIBLE PARA INDICAR EL NIVEL DE CALIDAD

Microbiogical Characteristics

Standard plate count ufc/g
Total Coliforms
Total Coliforms E. Coli/g
Yeast and Molds ufc/g
Molli Fruit
20.000
9
<3
1.000
Brasilian Guava
20.000
9
<3
1.000
Strawberry
20.000
9
<3
1.000
Soursop
20.000
9
<3
1.000
Pink Guava
20.000
9
<3
1.000
Lemon
20.000
9
<3
1.000
Lulo/Naranjilla
20.000
9
<3
1.000
Mango
20.000
9
<3
1.000
Passion Fruit
20.000
9
<3
1.000
Castillian Blackberry
20.000
9
<3
1.000
Papaya
20.000
9
<3
1.000
Pineapple
20.000
9
<3
1.000
Tamarillo
20.000
9
<3
1.000


FICHA TÉCNICA DE PULPA DE FRUTA LARGA VIDA SAS

Physical Characteristics
º BRIX
Acidity as % of Citric Acid
pH
Maturity Index Ratio
Molli Fruit
35 - 40
1.12 - 1.2
3.20 - 3.30
2,93
Soursop
35 - 40
0.9 - 1.2
3.56 - 4.04
4,08
Pink Guava
35 - 40
0.5 - 0.75
3.67 - 3.78
2,13
Lemon
42 - 45
4.5 - 5.7
2.41 - 2.67
2,71
Lulo/Naranjilla
35 - 40
1.0 - 2.5
3.03 - 3.40
2,10
Mango
35 -40
0.32 - 0.40
3.69 - 4.10
3,75
Passion Fruit
35 - 40
4.0 - 4.7
2.48 - 3.07
4,26
Castillian Blackberry
35 - 40
2.5 - 2.8
2.09 - 3.08
2,24
Pineapple
35 - 40
0.5 - 0.8
3.58 - 3.62
2,97

INDICE MÁXIMO PERMISIBLE PARA INDICAR EL NIVEL DE CALIDAD

Microbiogical Characteristics

Standard plate count ufc/g
Total Coliforms
Total Coliforms E. Coli/g
Yeast and Molds ufc/g
Molli Fruit
1.500
<3
<3
200
Soursop
1.500
<3
<3
200
Pink Guava
1.500
<3
<3
200
Lemon
1.500
<3
<3
200
Lulo/Naranjilla
1.500
<3
<3
200
Mango
1.500
<3
<3
200
Passion Fruit
1.500
<3
<3
200
Castillian Blackberry
1.500
<3
<3
200
Pineapple
1.500
<3
<3
200


FICHA TÉCNICA DE BASE PARA JUGOS DE FRUTA EXOTIC FRUIT CON DULCE

Physical Characteristics
º BRIX
Acidity as % of Citric Acid
pH
Molli Fruit
44 - 46
0.93 - 0.95
3.40 - 3.45
Brasilian Guava
46 - 48
0.25 - 0.27
3.00 - 3.05
Strawberry
41 - 43
0.14 - 0.16
3.45 - 3.50
Soursop
47 - 49
0.19 - 0.21
3.20 - 3.25
Pink Guava
47 - 49
0.14 - 0.16
3.45 - 3.50
Lemon
44 - 46
0.49 - 0.51
2.40 - 2.45
Lulo/Naranjilla
46 - 48
0.42 - 0.44
3.00 - 3.05
Mango
44 - 46
0.08 - 0.10
3.50 - 3.55
Passion Fruit
43 - 45
0.81 - 0.83
2.70 - 2.75
Castillian Blackberry
45 - 46
0.40 - 0.42
2.80 - 2.85
Tamarillo
44 - 46
0.28 - 0.30
3.40 - 3.45
Grape
44 - 46
0.31 - 0.33
3.15 -3.20
Apple
43 - 45
0.18 - 0.20
3.50 - 3.55
Pineapple
43 - 45
0.22 - 0.24
3.10 - 3.15
Papaya
40 - 42
0.019 - 0.021
4.40 - 4.45


INDICE MÁXIMO PERMISIBLE PARA INDICAR EL NIVEL DE CALIDAD

Microbiogical Characteristics

Standard plate count ufc/g
Total Coliforms
Total Coliforms E. Coli/g
Yeast and Molds ufc/g
Molli Fruit
1.500
<3
<3
200
Brasilian Guava
1.500
<3
<3
200
Strawberry
1.500
<3
<3
200
Soursop
1.500
<3
<3
200
Pink Guava
1.500
<3
<3
200
Lemon
1.500
<3
<3
200
Lulo/Naranjilla
1.500
<3
<3
200
Mango
1.500
<3
<3
200
Passion Fruit
1.500
<3
<3
200
Castillian Blackberry
1.500
<3
<3
200
Tamarillo
1.500
<3
<3
200
Grape
1.500
<3
<3
200
Apple
1.500
<3
<3
200
Pineapple
1.500
<3
<3
200
Papaya
1.500
<3
<3
200

FICHA TÉCNICA DE BASE PARA JUGOS DE FRUTA EXOTIC FRUIT SIN DULCE

Physical Characteristics
º BRIX
Acidity as % of Citric Acid
pH
Molli Fruit
8.5 - 9.5
1.19 - 1.21
3.50 - 3.55
Brasilian Guava
10.5 - 11.5
0.33 - 0.35
3.10 - 3.15
Strawberry
7.0 - 8.0
0.22 - 0.24
3.40 - 3.45
Soursop
13.5 - 14.5
0.29 - 0.31
3.35 - 3.40
Pink Guava
10.5 - 11.5
0.20 - 0.22
3.40 - 3.45
Lemon
5.0 - 6.0
0.63 - 0.65
2.45 - 2.50
Lulo/Naranjilla
7.5 - 8.5
0.53 - 0.55
3.10 - 3.15
Mango
13.5 - 14.5
0.15 - 0.17
3.65 - 3.70
Passion Fruit
13.0 - 14.0
0.94 - 0.96
3.55 - 3.60
Castillian Blackberry
8.0 - 9.0
0.58 - 0.60
2.95 - 3.00
Tamarillo
8.5 - 9.5
0.39 - 0.41
3.55 - 3.60
Grape
13.5 - 14.0
0.40 - 0.42
3.15 - 3.20
Pineapple
9.0 - 9.5
0.40 - 0.42
3.15 - 3.20


INDICE MÁXIMO PERMISIBLE PARA INDICAR EL NIVEL DE CALIDAD

Microbiogical Characteristics

Standard plate count ufc/g
Total Coliforms
Total Coliforms E. Coli/g
Yeast and Molds ufc/g
Molli Fruit
1.500
<3
<3
200
Brasilian Guava
1.500
<3
<3
200
Strawberry
1.500
<3
<3
200
Soursop
1.500
<3
<3
200
Pink Guava
1.500
<3
<3
200
Lemon
1.500
<3
<3
200
Lulo/Naranjilla
1.500
<3
<3
200
Mango
1.500
<3
<3
200
Passion Fruit
1.500
<3
<3
200
Castillian Blackberry
1.500
<3
<3
200
Tamarillo
1.500
<3
<3
200
Grape
1.500
<3
<3
200
Pineapple
1.500
<3
<3
200