PEARSONS

SQUARE
FT117-PRODUCT DEVELOPMENT WITH LABELLING AND PACKAGING
JAN ISOBEL C. HIDALGO
1 ST SEM.,SY 2018-2019
OBJECTIVES
At the end of the lectures the students will are expected to:
1. Describe Pearsons square
2. List the uses of pearsons square in the food industry
3. Answer problem solving problems related to pearsons square
What is Pearson’s Square?
• It is a box method of determining rations
• Determine how much of two known concentrations must be added
to reach a target concentration.
 Pearsons Square
Concentration of
Percentage Ratio
solution
Low A D |B – C|

Desired C
High B E |A – C|

Where:
E Ya = Amount of low concentration
Ya = Xa
D Xa = Amount of high concentration
Applications in food technology
Wine making Sugar concentrates
Preparation of must (sugar content) Adjusting sugar concentration
Sweetening of dry wine with sugar syrup Adjusting TA
Fortifying wine (increase alcohol content) Dairy – standardization of fat/cream in dairy
products
Adjusting tritratable acidity
Adjusting sugar concentrations of juice
drinks.
Example 1:
How much sugar syrup with a concentration of 65 brix should I add
to a juice with a concentration of 12 brix to come up with a juice
product with a 24brix concentration?
Are you given enough information to answer the question?
If you have 78ml of sugar syrup how much juice is needed?
If you want to make 262ml of the juice product how much juice and
sugar syrup are needed?
Example 2:
Let’s say we’ve got a 15% ABV wine and a 10% ABV wine.
Our goal is to blend these two wines together to produce 6
gallons of wine that has an alcohol content of 13.5%.
Example 3:
If you have six (6) gallons of Merlot with a titratable acidity
(TA) of 6.5 and you want to know how much Syrah to mix
with it to bring your titratable acidity to 5.9 knowing that it
the Syrah has a titratable acidity of 5.0.
Example 3
How much water should be added to 536 kl of sugar
syrup (90Brix) to make a sugar syrup with 66 brix
QUIZ
1. How much milk with 3% fat and cream with 40% fat are needed
to make a product weight 500lbs with a fat content of 5%?
2. You were provided with 2498L of orange juice with a
concentration of 23 brix. You were asked prepare a orange
concentrate with 60 brix concentration. How much sugar syrup
with 80 brix should you add?