Fruit juice analysis
Physical methods

Physical methods are necessary to characterize samples completely, to give adequate statements regarding the quality and stability or to objectify the sensorial impression.

For these reasons we offer a large range of all methods necessary. For example: colour measurements with Hunter LAB, Lovibond, depth of colour, colour value, OJ Colors, Color index, turbidity (NTU), specs, viscosity of Newtonian and non-Newtonian fluids, flow characteristics, Bostwick, Stevens Texture Analyser, Bloom number, jelly strength, heat-cold-test, silica sol test, gelatin test, starch test, alcohol test, amount of pulpe, content of cells, moisture, aw-value, activity of water determination, refractometric and polarimetric measurements, pressure, oxygen- and carbon dioxid content, conductivity, density measurement, microscopical analysis of foreign substances.

Do you miss a parameter or do you have any question? Please give us a call.