The company I work for processes tropical fruits, primarily mangoes. We produce Aseptic Mango Puree, the puree is heat treated at 98 degrees Celsius for not less than 62 seconds. Batching is performed every 15 minutes at the aseptic console, the product is tested for pH and Brix and we aim at a certain brix level to conform with our specifications.
Further testing is performed after the steam sterilisation process, and I find that the brix is less than prior to the steam sterilisation process. I have been informed that brix is reduced due to the heat, however soeone else has informed me that the brix levels can increase again after the product has cooled to ambient temperature.
Can anyone confirm or deny this, please.