Question

求在线翻译外贸合同品质条款

请达人帮忙翻译一下以下的合同条款，不要GOOGLE的翻译～～请翻译成英语～

一、冷破番茄酱（破碎温度65C以下）：

1、浓度：36—38％，粘度：6-10cm／30秒，霉菌≤55

pH值：4.2＋ 0.2，番茄红素≥60毫克／100克

红黄比（a：b）≥2.1

2、浓度：28—30％，粘度：6-10cm／30秒，霉菌≤55

pH值：4.2＋ 0.2，番茄红素≥45毫克／100克

红黄比（a：b）≥2.1

3、浓度：30—32％，粘度：6-10cm／30秒，霉菌≤55

pH值：4.2＋ 0.2，番茄红素≥55毫克／100克

红黄比（a：b）≥2.1

二、热破番茄酱（破碎温度85C以上）：

1、浓度：28—30％，粘度：4-6cm／30秒，霉菌≤55

pH值：4.2＋ 0.2，番茄红素≥55毫克／100克

红黄比（a：b）≥2.1

2、浓度：30—32％，粘度：4-6cm／30秒，霉菌≤55

pH值：4.2＋ 0.2，番茄红素≥55毫克／100克

红黄比（a：b）≥2.1

Answer 1

First, cold broken ketchup (below stave temperature 65C):
1st, density: 36-38%, viscosity: 6-10cm/30 second, mold ≤55
pH value: 4.2+ 0.2, lycopene ≥60 milligram /100 gram
red yellow ratio (a:b)≥2.1

2, density: 28-30%, viscosity: 6-10cm/30 second, mold ≤55
pH value: 4.2+ 0.2, lycopene ≥45 milligram /100 gram
red yellow ratio (a:b)≥2.1

3, density: 30-32%, viscosity: 6-10cm/30 second, mold ≤55
pH value: 4.2+ 0.2, lycopene ≥55 milligram /100 gram
red yellow compared to (a:b)≥2.1

two, hot broken ketchup (above stave temperature 85C):
1st, density: 28-30%, viscosity: 4-6cm/30 second, mold ≤55
pH value: 4.2+ 0.2, lycopene ≥55 milligram /100 gram
red yellow ratio (a:b)≥2.1

2, density: 30-32%, viscosity: 4-6cm/30 second, mold ≤55
pH value: 4.2+ 0.2, lycopene ≥55 milligram /100 gram
red yellow ratio (a:b)≥2.1

Answer 2

First, cold break tomato paste (broken temperature below 65C):

1, the concentration of :36-38%, viscosity :6-10cm / 30 seconds, Streptomyces ≤ 55

pH value: 4.2 + 0.2, Lycopene ≥ 60 mg / 100 grams

Than red (a: b) ≥ 2.1

2, the concentration of :28-30%, viscosity :6-10cm / 30 seconds, Streptomyces ≤ 55

pH value: 4.2 + 0.2, lycopene ≥ 45 mg / 100 grams

Than red (a: b) ≥ 2.1

3, the concentration of :30-32%, viscosity :6-10cm / 30 seconds, Streptomyces ≤ 55

pH value: 4.2 + 0.2, Lycopene ≥ 55 mg / 100 grams

Than red (a: b) ≥ 2.1

Second, hot break tomato paste (broken temperature of 85C and above):

1, the concentration of :28-30%, viscosity :4-6cm / 30 seconds, Streptomyces ≤ 55

pH value: 4.2 + 0.2, Lycopene ≥ 55 mg / 100 grams

Than red (a: b) ≥ 2.1

2, the concentration of :30-32%, viscosity :4-6cm / 30 seconds, Streptomyces ≤ 55

pH value: 4.2 + 0.2, Lycopene ≥ 55 mg / 100 grams

Than red (a: b) ≥ 2.1

就是这样了 ， 你自己再想想吧。
希望能够帮助你！

Answer 3

A broken ketchup, cold temperature 65C) (broken:

1, concentration: 36 -- 38%, viscosity: 6-10cm / 30 seconds, mould than 55

PH: 4.2 + 0.2 and lycopene acuity 60 mg / 100 grams

Red and yellow ratio (a: b) acuity 2.1

Answer 4

First, cold break tomato paste (broken temperature below 65C):
1, the concentration of :36-38%, viscosity :6-10cm / 30 seconds, Streptomyces ≤ 55
pH value: 4.2 + 0.2, lycopene ≥ 60 mg / 100 grams
Than red (a: b) ≥ 2.1

2, the concentration of :28-30%, viscosity :6-10cm / 30 seconds, Streptomyces ≤ 55
pH value: 4.2 + 0.2, lycopene ≥ 45 mg / 100 grams
Than red (a: b) ≥ 2.1

3, the concentration of :30-32%, viscosity :6-10cm / 30 seconds, Streptomyces ≤ 55
pH value: 4.2 + 0.2, Lycopene ≥ 55 mg / 100 grams
Than red (a: b) ≥ 2.1

Second, hot break tomato paste (broken temperature of 85C and above):
1, the concentration of :28-30%, viscosity :4-6cm / 30 seconds, Streptomyces ≤ 55
pH value: 4.2 + 0.2, Lycopene ≥ 55 mg / 100 grams
Than red (a: b) ≥ 2.1

2, the concentration of :30-32%, viscosity :4-6cm / 30 seconds, Streptomyces ≤ 55
pH value: 4.2 + 0.2, Lycopene ≥ 55 mg / 100 grams
Than red (a: b) ≥ 2.1