The standard for apricot marmalade specifies that the final product should contain 40% apricot pulp (in essence "pure fruit"). the marmalade of 250 kg with 68% soluble solids is produced from 17
the fruit at 14 % soluble solids. for the production of 250 kg marmalade, 900 g of citric acid is used, in addition to the acid naturally present in the fruit. citric acid is added at 50% aqueous solution. the pectin used in this process is mixed with 5 times its weight of sugar. the 150 grade pectin is added as 3% solution. the glucose syrup is added at a concentration such that the final product will contain glucose syrup at 5% of its weight. the soluble solid content of glucose syrup will be 80%. 6.1 draw and label a flowchart of this process. (11) 6.2 what is meant by 150 grade pectin? (3) 6.3 to produce 150 kg of apricot marmalade, calculate (14) 6.3.1 the weight of the apricot pulp, sugar, acid and pectin (4) 6.3.2 the weight of the sugar and water to prepare pectin solution (3%) (4) 6.3.3 the amount of water to be evaporated in this process.