Dehydrated Green Bell Pepper
Specification:dehydrated red bell pepper. | ||
Sensory Analysis | ||
Sensory Characteristics |
Description |
|
Color |
Red |
|
Specification |
9*9,6*6,3*3mm |
|
Smell |
Normal red pepper smell |
|
Physical and chemistry analysis | ||
Item |
Result |
|
Moisture |
9.6% |
|
Sulfur dioxide(mg/kg) |
29ppm |
|
Residue of pesticide |
Carbendazim |
≤0.2ppm |
Methamidophos |
≤0.01ppm |
|
DDVP |
≤0.01ppm |
|
Heavy metal |
Pb |
≤0.2ppm |
Cr |
≤0.01ppm |
|
Microbiological analysis |
||
Total bacterial count cfu/g |
88000 |
|
Escherichia Coli cfu/100g |
90 |
|
Fungi and yeast cfu/g |
220 |
|
Salmonella/25g |
negative |
|
Packing |
||
Package |
Inside :20kg/double pp bag |
|
Outsid:20kg/ctn | ||
ella at skype ella12302
Specification: Dehydrated green bell pepper | ||
Sensory Analysis | ||
Sensory Characteristics |
Description |
|
Color |
Green |
|
Specification |
9*9,6*6,3*3mm |
|
Smell |
Normal green pepper smell |
|
Physical and chemistry analysis | ||
Item |
Result |
|
Moisture |
10.0% |
|
Sulfur dioxide(mg/kg) |
25ppm |
|
Residue of pesticide |
Carbendazim |
≤0.2ppm |
Methamidophos |
≤0.01ppm |
|
DDVP |
≤0.01ppm |
|
Heavy metal |
Pb |
≤0.2ppm |
Cr |
≤0.2ppm |
|
Microbiological analysis |
||
Total bacterial count cfu/g |
3.4*104 |
|
Escherichia Coli cfu/g |
3.6 |
|
Fungi and yeast cfu/g |
450 |
|
Salmonella/25g |
negative |
|
Packing |
||
Package |
Inside:20kg/double pp bag |
|
Outside:20kg/ctn |
||
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