# 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: Calculation and formulation

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

The dry soluble residue content is expressed in grams per 100 grams of the product (g/100 g). This is equivalent to a value in °Brix.
The dry soluble residue content shall be calculated as follows:
The percentage sucrose content indicated by refractometry shall be used directly.
If the reading is made at a temperature other than + 20 °C, correct as indicated in table 1.
If the measurement has been made on a diluted solution, the dry soluble residue content (M) shall be calculated using the following formula:
M = M' × 100 ∕ E M' being the weight (in grams) of dry soluble residue per 100 g of product indicated by the refractometer and E the weight (in grams) of product per 100 g of solution.
The result of that calculation shall be given to one decimal place (+/- 0,1 °Brix).
Table 1
Corrections when determination is made at a temperature other than 20 °C
Temperature °C
Sucrose in grams per 100 grams of product
5
10
15
20
30
40
50
60
70
75
Subtract
15
0,25
0,27
0,31
0,31
0,34
0,35
0,36
0,37
0,36
0,36
16
0,21
0,23
0,27
0,27
0,29
0,31
0,31
0,32
0,31
0,23
17
0,16
0,18
0,20
0,20
0,22
0,23
0,23
0,23
0,20
0,17
18
0,11
0,12
0,14
0,15
0,16
0,16
0,15
0,12
0,12
0,09
19
0,06
0,07
0,08
0,08
0,08
0,09
0,09
0,08
0,07
0,05
Add
21
0,06
0,07
0,07
0,07
0,07
0,07
0,07
0,07
0,07
0,07
22
0,12
0,14
0,14
0,14
0,14
0,14
0,14
0,14
0,14
0,14
23
0,18
0,20
0,20
0,21
0,21
0,21
0,21
0,22
0,22
0,22
24
0,24
0,26
0,26
0,27
0,28
0,28
0,28
0,28
0,29
0,29
25
0,30
0,32
0,32
0,34
0,36
0,36
0,36
0,36
0,36
0,37

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Source: https://www.legislation.gov.uk/eur/2014/974/annex/division/4/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2014-974/annex/division-4/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.