# Commission Implementing Regulation (EU) No 974/2014 of 11 September 2014 laying down the refractometry method of measuring dry soluble residue in products processed from fruit and vegetables for the purposes of their classification in the Combined Nomenclature, Division 3.2: Determination

Extent: E+W+S+N.I.

The principle is the deduction of the dry soluble residue content of a product from its refractive index.
The measurement temperature shall be between 15 and 25 °C.
By using a digital refractometer the temperature shall be at 20 °C.
Bring the sample to the measurement temperature by immersing the container in a water bath at the required temperature.
Place a small sample on the lower prism of the refractometer, taking care to ensure that the sample covers the glass surface uniformly when the prisms are pressed against each other.
Measure in accordance with the operating instructions for the apparatus used.
Read the percentage weight of sucrose to the nearest 0,1 %.
Make at least two determinations on the same prepared sample.

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Source: https://www.legislation.gov.uk/eur/2014/974/annex/division/3/division/3.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2014-974/annex/division-3/division-3.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.