duyusal özellikler

ÜRÜN TANIMI VE ÖZELLİKLERİ
(PRODUCT DESCRIPTION AND SPECIFICATIONS )
Doküman No
KGS-F-10.8
HAVUÇ PÜRE
(Carrot Puree )
DUYUSAL ÖZELLİKLER ( SENSORY CHARACTERISTICS)
Görünüm
Homojen, yabancı madde yok
(Appearance)
(Homegenous and free from foreign materials)
Renk
Turuncu Renginde
(Colour)
(Orange Color)
Tat-Koku
Taze havuç tat ve kokusunda,yabancı ve bozuk tad yok.
(Flavor & Smell)
(Typical of fresh carrot flavor and smell.Doesn't contain any off taste or foreign flavor)
KİMYASAL ÖZELLİKLER (CHEMICAL CHARACTERISTICS)
Brix (at 20° C )
% Asitlik (Acidity %)
pH
Bostwick (Cm / 30 sec)
Koruyucu (Preservatives)
Katkı (Additives)
8-10
0.15-0.45 gr/100 gr sitrik asit cinsinden (g/100g as citric acid)
4.0-5.5
1-10
Yok (None)
Askorbik asit ve pH ayarlanabilecek kadar sitrik asit kullanılmıştır.(Ascorbic acid ,
citric acid to standardize pH)
MİKROBİYOLOJİK ÖZELLİKLER (MICROBIOLOGICAL CHARACTERISTICS )
Toplam Canlı-Bakteri (Total Plate Count)
Küf (Mold)
Maya (Yeast)
Koliform (Coliform)
Isıya Dayanıklı Küf (Heat Resistant Mold)
Termofilik Asidik Bakteri (Thermophilic Acidic Bacteria)
<10 cfu/ml
<10 cfu/ml
<10 cfu/ml
Negative/ml
Negative/ml
Negative/ml
DEPOLAMA VE AMBALAJ ÖZELLİKLERİ (STORAGE & PACKAGING SPECIFICATIONS)
Ambalaj
Konik çelik varillerde,200 Kg çift bariyerli aseptik torbada ve karton kutularda.
Opsiyonel 10 Kg veya 20 Kg çift bariyerli aseptik torbalarda ve karton kutularda.
(Packing)
(200Kg/Net in conical steel drums with high barriered aseptic bag; )
(Optional 10 Kg or 20 Kg aseptic Bag-in-Box corrugated cardboard boxes)
Depolama
Bu ürün ortam sıcaklığında, temiz ve kuru bir ortamda depolanabilir.
(Storage)
(This product can be kept at ambient temperature in a dry and clean area)
Paletleme
Her palet 4 varildir.
(Pallet)
(Each pallet has 4 drums)
Son Kullanma Tarihi (Expiry Date)
Prepared by,
Quality Assurance Manager
S. Tolga Kırtıloğlu
05.01.2011/ Rev.01
18 ay (18 months)
Aproved by,
General Manager
Tuncer Kırtıloğlu