Pakistan Standard specification For Apple juice

PS: 1739 - 1985
0. FOREWORD
Pakistan Standard specification
For
Apple juice
0.1 This Pakistan Standard was adopted by the Pakistan Standards Institution on
21 st November, 2008 after the draft finalized by the Fruit and Vegetable
Products Sectional Committee had been approved by the Agriculture and
Food Products Division Council.
0.2 Apple juice occupies an important place among the fruit juices manufactured
in the country. It is, necessary to ensure the quality of fruit juice if the
demand is to be maintained and further developed. In order to ensure
maintenance of proper quality it is necessary to have strict quality control
based on specifications. Need was, therefore, felt to formulate Pakistan
Standard on apple juice.
0.3 In the preparation of this standard considerable assistance has been derived
from the IS: 7732 – 1975 for Apple Juice. The assistance so derived is
acknowledged with thanks.
0.4 In the preparation of the Apple Juice, after expression in the reamer the juice
will be strained, flash pasteurized and then filled into suitable containers
bottles, thins, cardboard containers and tetrapacks. Added sugar is permitted
in order to prepare a product of pleasant taste.
The process of expression and filling is so conducted so that there is a
minimum loss of vitamin C in the finished product. Addition of liquid
glucose and potassium phosphate is also permitted, if declared on the label.
0.5 PS: 630 – 1967 Method of sampling and test for Fruit and Vegetable Products
is a necessary adjunct to this Standard, for reference to the method of
sampling and Standard.
0.6 For the purpose of deciding whether a particular requirement of this standard
has been complied with, the final value observed or calculated expressing the
result if a test or analysis shall be rounded off in accordance with PS: 103 –
1960. Method of rounding off Numerical values, the number of significant
places retained in the rounded off value shall be the same as that of the
specified value in the standard.
1. Scope

PS: 1739 - 1985
1.1 This standard prescribes the requirements and methods of sampling and test
for apple juice preserved exclusively by physical means. The juice shall be
obtained from apples.
2. TERMINOLOGY
2.0 For the purpose of this standard, the following definition shall apply.
2.1 Absence of Defects:― Freedom from particles of membrane, core, skin, seed
and foreign material, such as grit and dirt, and also freedom from coarse
particles of pulp.
3. REQUIREMENTS
3.1 General:― Apple Juice be obtained by a mechanical process from sound,
mature apples or by reconstituting concentrated apple juice. The Juice shall
have characteristic colour, taste and flavour. It may be turbid or clear. The
juice and flavour. It may be turbid or clear. The juice shall not show any
signs of fermentation. It should be free from pathogenic micro organisms.
3.2 Food Additives
3.2.1 Ascorbic Acid – 50mg / 100ml (min.)
3.2.2 Clarifying and Filtering Agents – as approved by West-PAksitan Pure Food,
1965.
3.2.3 Vegetable Carbon – pure.
3.2.4 Nitrogen – pure.
3.2.5 Carbon Dioxide – pure.
3.2.6 Plantation White Sugar:― Maximum level of 3 percent by mass (for
standardization).

PS: 1739 - 1985
3.3 Apple juice shall also conform to the requirements given in Table 1.
Sl.
No.
TABLE 1 REQUIREMENTS FOR APPLE JUICE
Characteristic
Requirement
Method Of Test Reff. To
Clause.
i. Degree brix, Min. 12 8 of *PS: 630 – 1967
ii. Total organic volatiles g/kg. max. 0.4 Appendix – C
iii. Acid insoluble ash, mg/kg. max. 0.02% Appendix – D
iv.
Acidity (Calculated as Malic acid)
Max.
1.0% 31 of PS: 630 – 1967
v. Total ash 0.25 14 of PS: 630 – 1967
vi. PH value Not less then 4 30 of PS: 630 – 1967
vii. Refractive Index 1.3568 at 20 0 C 28.006 – 28.009 of AOACC 1970
viii. Total solids with Sugar 16% 11 of PS: 630 – 1967
ix. Total / solids without Sugar 12.15%
* PS: 630 – 1967 – Methods of sampling and Test for Fruits and Vegetable Products.
3.4 Apple juice shall possess good body, uniform colour, characteristic taste and
flavour, shall be free from defects and shall score not less than 80 points. The
maximum and minimum number of points scored by different factors shall be
as follows:
Factor Max. Min.
Colour 25 20
Taste and flavour 50 40
Absence of defect 25 20
3.4.1 Scoring shall be done according to the method prescribed in Appendix A.

PS: 1739 - 1985
3.5 The apple juice shall not contain any poisonous metals in excess of the
quantities specified in table 2.
Sl. Characteristic Requirements Method of Test Reff. To
No.
(Max. Limit)
i. Arsenic (As), ppm max. 0.1 22
ii. Lead (Pb), ppm 2 23
iii. Copper (Cu), ppm 10 24 of PS: 630 – 967
iv. Zinc (Zn), ppm 100 25
v. Tin (Sn), ppm 100 26
vi. Iron (Fe), ppm 10
Preservatives – No. preservative, other than Specified earlier will be added.
4. PACKING AND MARKING
4.1 Packing ― Apple juice shall be packed in suitable tins, cardboard containers
and tetrapacks.
4.2 Marking ― Each container shall be marked or labelled with following
particulars (in English and urdu).
a) Name of the material with the brand name of any
b) Name and address of the manufacturer with postal code (see Note)
c) Net contents in grams or millilitres (see Note)
d) Date of manufacture or code number indicating the date of manufacture
& expiry
e) List of additives, if used, and
f) Manufacturer’s licence number.
Note: In case of packing meant for export the name fo the selling agency
or importer in place of b) may be given on the label, of necessitated by the
term of contract. The net weight of content may be additionally declared in
non-metric units.
5. SAMPLING
5.1 The method of drawing representative samples of apple juice and the criteria
for conformity shall be as prescribed in PS: 630 – 1967.
6. TEST
6.1 Test shall be carried out as prescribed in Table 1 and 2.

PS: 1739 - 1985
APPENDIX – A
(Clause 3.5.1)
METHOD OF SCORING FOR APPLE JUICE
A-1 APPARATUS
A-1.1
A-1.2
White Porcelain Bowls – Big enough to hold the contents of the containers
under examination.
Stainless Steel Spoons.
A-2 PROCEDURE
A-2.1
A-2.1.1
Panel of Judges ― For awarding scores to apple juice, it shall be judged by
a panel of 3 to 5 judges. All the judges constituting a panel shall be
conversant with the factors governing the quality of the product. The
containers shall be opened and the contents poured separately into white
porcelain bowls. Each judge shall independently examine the contents from
each of the containers and assign scores for different characteristics.
The judges shall consider the following characteristics:
a) Colour,
b) Taste and flavour, and
c) Absence of defects.
A-2.2
A-2.2.1
System of Scoring ― The variations within each factor are so described that
the scores may be ascertained for each factor and expressed numerically. The
relative importance of each factor has been expressed numerically on a scale
of 100. Each judge shall give a score for the individual factors, by the method
described in Table 3 and record his observations in the Score Sheet for
Individual judge (see Page 8).
The score as number of points given by the judges for the contents of each
container for the three factors shall be recorded in a tabular form in the Score
Card (see page 9) and the average score calculated for each factor with
overall average for each container entered in the appropriate column of the
Score Card (see Table 3 and A-2.3.2).

PS: 1739 - 1985
TABLE 3 SCORING FOR APPLE JUICE
(Clauses A-2.2.1)
Sl.
No.
Characteristic
Description
i. Colour Good, bright, practically uniform
free from discolouration due to
oxidation or other causes. Changes
normally associated with
processing shall not be considered
as defect.
Good, bright, reasonably uniform
colour.
ii. Taste and flavour Pleasant characteristic paste, aroma
and flavour characteristic of the
apple fruit free from any taste or
odour of scorching caramelization,
oxidation and terpeny flavour; free
from any objectionable smell or off
– odour.
Pleasant tastes; slight flavour
indicate scorching or burning
but such as not to render the
product unacceptable.
Some as above but taste of
cider present.
iii. Absence of defects
Practically free from defects,
such as presence of particles of
membrane, peel skin, seed rag
and foreign materials like grit,
dirt, fibrous tissue and coarse
particles of pulp No. oily ring
at the surface.
Reasonably free from defects, a
few coarse particles of the pulp
may be present. No. oily ring at
the surface.
Maximum Number
of Points
25
20
50
40
30
25
20

PS: 1739 - 1985
SCORE SHEET FOR INDIVIDUAL JUDGE
DETAILS OF THE SAMPLES
Sample No...........................................
Date of Sampling………………….
(a) Product……………………..
(c) Batch No. …………………..
(b) Name of Manufacturer……………….
(d) Date of Manufacturer………………...
SAMPLE CONTAINERS
FACTOR
SCORE
POINTS
1 2 3 4 5 6 7 8 9 10
Colour 20 – 25
Taste and
Flavour
Absence
of defects
40 – 50
20 – 25
Signature of the Judge………………………………….
Date.
………………………………….

PS: 1739 - 1985
SCORE CARD
DETAILS OF THE SAMPLE CONTAINER:
Sample No. ……………………….
Date of Sampling………………….
(a) Product………………………..
(c) Batch No. ……………………..
(b) Name of Manufacturer……………….
(d) Date of Manufacture...………………..
FACTOR COLOUR TASTE AND
FLAVOUR
ABSENCE OF
DEFECTS
TOTAL
SCORES
A B C D E A B C D E A B C D E A B C D E
AVERAGE SCORE
FOR
Judge
Colour
Taste and Flavour
Absence of defects
Total
Container
Number

PS: 1739 - 1985
A-2.3
Ascertaining Score
A-2.3.1
Agreement Among Judges ― To ascertain uniformity of judgment
among the judges, the total score assigned by each of them for the
contents of the same container shall be calculated by adding u the
scores for the carious individual characteristics. If the difference
between the maximum and the minimum of the total score so
obtained does not exceed ( K + 5), where K is the number of judges,
the scoring shall be deemed as uniform for the container under
consideration. Of the difference exceeds (K = 5) the most outlying
score, that is the one which is farthest from its immediate neighbour
(the scores being arranged in one order) shall be discarded and the
uniformity among the scores of remaining judges examined.
A-2.3.2 When the consistency (see A-2.3.1) is thus established the overall
average scores given by the judges whose scoring has been found t
be consistent shall be calculated for each container. The average
score for each individual characteristic shall also be calculated by
taking into account the corresponding scores as given by the same
judge for the contents of the same container.

PS: 1739 - 1985
APPENDIX B
Table 2 Item (VI)
DETERMINATION OF IRON
B-1 APPARATUS
B-1.1
Nesslers Cylinders two, matched, 50ml.
B-1.2
Crucible – platinum.
B-2 REAGENTS
B-2.1 Nitric Acid― Concentrated Analytical Reagent Grade, sp. Gr. 1.42,
free from iron.
B-2.2
Hydrochloric Acid― Approximately 1N solution.
B-2.3
Hydroxylammonium Chloride ― 10g / litre solution.
B-2.4
2.2 Dipyridil Solution ― 1g / litre. Dissolve 0.1g of the reagent in
50ml of water containing 2ml of 1N of hydrochloric acid and dilute
to 100ml with water.
B-2.5
Ammonium Acetate ― 200g / litre solution.
B-2.6
Standard Iron Solution ― Dissolve 7.022g of ammonium ferrous
sulphate in a mixture of 600ml of water and 350ml of concentrated
sulphuric acid sp = 1.84. Dilute to 1000ml with water and further
dilute 10ml of the solution so obtained to 1000ml with water. One
millilitre of the diluted solution contains 10ug of iron. This final
solution should be freshly prepared.

PS: 1739 - 1985
B-3 PROCEDURE
B-3.1
Weigh to the nearest 0.01g, 2g of the sample, transfer to the
platinum curcible and carefully ignite. Moisten the residue with a
few drops of the nitric acid and carefully heat to dryness. Dissolve
the residue in about 10ml of water containing 2ml of the
hydrochloric acid solution and transfer the solution to one of the
Nesslers, cylinders using about 15ml of wash water.
B-3.1.1
Add 5ml of the hydroxylammonium chloride solution and 10ml of
the ammonium acetare solution, Mix, add 3ml of the 2.2 dipridil
solution and dilute to the mark with water. Mix thoroughly and
allow to stand for 10 minutes.
B-3.1.2
At the same time carry out a comparison test (equivalent to 10ppm
by mass of iron) using 10.0 ml of the standard iron solution in place
of the test solution. Compare the colours of the two solution and note
whether the colour of the sample solution is greater than that of the
comparison solution.

PS: 1739 - 1985
APPENDIX C
Table 1 Item II
DETERMINATION OF VOLATILE OIL
C-1 Apparatus ― The apparatus (see Fig. I) consists essential of three
parts namely, (a) a round-bottom flask, in which is placed the
material containing the volatile oil and given quantity of water, (b) a
separator (see Fig. 2) in which the oil is automatically separated from
the distillate in a graduate tube, thereby permitting a direct reading of
the quantity of the oil and (c) a convenient condenser. The size of the
flask may vary from 1000ml to approximately two litres depending
upon the nature of the material and the percentage of volatile oil.
The flask is not heated by a direct flame on account of the danger of
charring the material containing the volatile oil. An oil-bath heated
electrically or by a suitable gas flame will be satisfactory.
C-2 Reagent
C-2.1
Wax-Carnauba
C-3 Procedure
C-3.1
Weigh out accurately a suitable quantity (100 to 150ml) if the well
mixed juice to a flask which may vary in capacity from 1000ml to 2
litres depending upon the nature of the material and the percentage
of volatile oil. The quantity of the material taken should be such as to
obtain, if possible, from 0.1 to 0.3ml of volatile oil. Add water to fill
the flask slightly loss than half full and mix by swirling. Add glass
beads and a piece of carnauba wax about 1.5mm in diameter. If
foaming persists cool immediately and add a few drops of a aqueous
solution of a wetting agent. Connect the flask through the calibrated
oil trap to the condenser. The trap and condenser shall be until there
is no increase in the oil content over a period of one hour, but in any
case, not less than for 4 hours.

PS: 1739 - 1985
C-3.1
To correct unsatisfactory separation of oil and ate agitate the liquid
in the trap with a copper wire through the condenser or tap.
C-3.2
Measure the oil in the trap after allowing to stand until it is cooled.
Report volatile oil as g / kg. of the material.

PS: 1739 - 1985

PS: 1739 - 1985
APPENDIX D
Table 1 Item III
DETERMINATION OF ACID INSOLUBLE ASH
D-1 Apparatus
D-1.1 Muffle Furnace ― Regulated at 500 0 to 600 0 .
D-1.2
Water Bath.
D-1.3
Air Oven.
D-1.4
Desiccator.
D-1.5
Ashless Filter Paper.
D-2 Reagents
D-2.1
Dilute Hydrochloric Acid ― Prepared by diluting one part by
volume of concentrated hydrochloric acid (analytical grade) with 2.5
parts by volume of distilled water.
D-3 Preparation of Sample ― Thoroughly mix the laboratory sample,
using a blender if necessary.
D-3.1
Test Portion ― Weigh to the nearest 0.01g from 4 to 25g of the
prepared sample according to water content of the product, into the
previously tared dish.

PS: 1739 - 1985
D-4 Procedure ― Evaporate the water present in the product by healing
in the water bath and dry in an oven together with the dish. After this
evaporation calcine and then incinerate the product in the muffle
furnace at 500 0 to 600 0 C. Allow to cool and add 100ml of dilute
hydrochloric acid. Heat for 15 minutes on the boiling water-bath.
Transfer the residue to the ashless filter paper in funnel Rinse the
dish with hot distilled water re eating the operation until there is no
reaction to chloride ions. Replace the filter paper and residue in the
dish and incinerate for 30 minutes in the muffle furnace at 500 0 to
600 0 cool again in the disiccator and weight to the nearest 0.0002g.
D-5 Calculation
D-5.1 Ash, insoluble in hydrochloric acid = ( b – a ) X 100
C
Where
b =
a =
C =
weight in grams of the dish and ash
weight in grams of the dish, and
weight in grams of the test portion.