Kiwango cha Kujilimbikizia cha Juisi ya Hawthorn
| Jina la bidhaa | Kiwango cha Kujilimbikizia cha Juisi ya Hawthorn | |
| Ombi la Kuhisi | Rangi | peoni |
| Ladha na Harufu | Juisi inapaswa kuwa na ladha na harufu ya kipekee ya hawthorn, bila harufu ya kipekee. | |
| Muonekano | Uwazi, hakuna mashapo na kusimamishwa | |
| Uchafu | Hakuna uchafu wa kigeni unaoonekana. | |
| Kimwili na Kemikali sifa | Kigumu kinachoyeyuka, Brix | ≥70.0 |
| Asidi inayoweza kuhesabiwa (kama asidi ya citric) | ≤0.05 | |
| Thamani ya PH | 3.0-5.0 | |
| Uwazi (12ºBx ,T625nm)% | ≥97 | |
| Rangi (12ºBx ,T440nm)% | ≥96 | |
| Uchafuzi (12ºBx)/NTU | <1.0 | |
| Pectini na Wanga | Hasi | |
| Risasi (@12brix, mg/kg)ppmShaba(@12brix,mg/kg)ppmKadimum (@12brix,mg/kg)ppm Nitrati (mg/kg)ppm Asidi ya Fumariki (ppm) Asidi ya Laktiki (ppm) HMF HPLC (@Con. ppm) | ≤0.05 ≤0.05 ≤0.05 ≤5ppm ≤5ppm ≤200ppm ≤10ppm | |
| Ufungashaji | Mfuko wa chuma wa ndani/wazi wa alumini wa lita 220 uliochanganywa na foili ya alumini nje NW±kg/ngoma 265kgs±1.3, GW±kg/ngoma 280kgs±1.3 | |
| Viashiria vya Usafi | Patulini /(µg/kg) ≤10 TPC / (cfu/ml) ≤10 Kolifomu/( MPN/100g) Hasi Bakteria Hasi ya Pathojeni Ukungu/Chachu /(cfu/ml) ≤10 ATB (cfu/10ml) <1 | |
| Tamko | Tunaweza kuzalisha kulingana na kiwango cha wateja | |
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