The purpose of this standard is to establish two methods for determining the total dry residue content of products derived from fruits and vegetables:
——The reduced pressure drying method. —The method by dragging water with a solvent. The reduced pressure drying method is applied to all products derived from fruits and vegetables with the exception of those in which drying will modify the state of its components and in which the water content is less than 10%. In these latter cases, the method by dragging water with a solvent should be used. Note: It is advisable to point out some restrictions, for example in the case of products soluble in water or benzene or in those of fermentation or rich in certain volatile materials.