Fruit and Vegetable Puree Blending
Hello,
I work for a company that produces fruit and vegetable purees. Oftentimes we will need to make blends out of multiple tanks of product to target a specific analytic value. I am wondering if there is a basic formula for creating these kinds of blends. For example, if we have 2000 gallons of a product with a brix of 8 and 3000 gallons of a product with a brix of 11, what would be the formula needed to blend these two together in order to achieve a brix of 9.5? Or is there is a book or software or some other kind of resource recommended that might be able to help.
Thank you!
You need to use mathematical formulas i think. We used same when we are working in fruit and veg company. salt, acid, brix etc calculated based on multiplication and mathematical formulas.
1. Say you add 1000 gallon of 8 brix and 2000 gallon of 11 brix , then final brix would be: 8x(1000/3000)+11x(2000/3000) = 2.67+7.33 = 10 Brix
2. If you add 1000 gallon of 8 brix and 500 gallon of 11 brix , then final brix would be: 8x(1000/1500)+11x(500/1500) = 5.33+2.67 = 9 Brix
3. If you add 800 gallon of 8 brix and 200 gallon of 11 brix , then final brix would be: 8x(800/1000)+11x(200/1000) = 6.4+2.2 = 8.6 Brix
What you need is a Pearson Square, it's a calculation method used to balance ratios. It's commonly used for balancing nutrients in animal feed, the frozen dessert industry uses it to standardize fruit to a certain brix level. The one I have in a spreadsheet is for fruit standardization, so it won't help you. I created it at least 10 years ago, so I don't remember all of the math that went into creating it.
Below are some articles I found that describe how to perform Pearson Square calculations. You can use these to create your own spreadsheet to perform Pearson Square calculations.
https://extension.co...n-square-1-618/
My apologies for the late reply but thank you for this information, it was extremely helpful and I was able to develop a blending calculator.
Hello,
I work for a company that produces fruit and vegetable purees. Oftentimes we will need to make blends out of multiple tanks of product to target a specific analytic value. I am wondering if there is a basic formula for creating these kinds of blends. For example, if we have 2000 gallons of a product with a brix of 8 and 3000 gallons of a product with a brix of 11, what would be the formula needed to blend these two together in order to achieve a brix of 9.5? Or is there is a book or software or some other kind of resource recommended that might be able to help.
Thank you!
I don't think there is any formula or way to calculate this to have what you want and need. However, there are a ton of food blogs and platforms you can get inspired from. For example, one of the most popular platforms is https://costcofdb.co...s-costco-review not sure if they approach this topic, but it's worth taking a look. I usually analyze the ingredients with this help before buying something from the store. On top of that, they have many recipes for all tastes.