Pomona Press calculates final mix appearance, density stratification, and Brix/acid equilibrium before blending—empirical formulas for 40 botanical ingredients.
Download Pomona PressAll computational features included in base version 1.3. No account or payment required.
Pomona Press employs empirical formulas validated against single-fruit juice measurements at room temperature. The density algorithm accounts for Brix levels and pulp content. Color prediction uses standard CIE 1976 color space with custom browning coefficients derived from oxidation testing.
The app stores all calculations locally—no server dependency, no data transmission. The 40-ingredient database includes measured ranges for Brix (sugar %), titratable acidity (ANUA ml), yield percentages, and seven aroma family classifications.
Pomona Press utilizes the CIE 1976 L*a*b* color model to predict final juice appearance by converting ingredient RGB values through XYZ intermediary space. Each of the 40 database entries contains measured L*, a*, and b* coordinates for both juice and purée states, allowing the algorithm to interpolate mixed compositions.
The density calculation applies a linear approximation: final density equals 1.0 g/ml plus 0.00385 multiplied by Brix percentage, with additional correction factors for pulp content. When two layers differ by less than 0.008 g/ml, the app flags the boundary as fragile—prone to mixing under minor disturbances.
Brix/acid ratio analysis compares refractive sugar measurement (degrees Brix) against titratable acidity expressed as ANUA ml equivalents. The industry standard classifies ratios below 10 as sour, 12–18 as balanced, and above 22 as cloying. The app suggests specific gram amounts of sugar or additional fruit to reach target equilibrium.
Translates ingredient RGB values to CIE Lab coordinates, interpolates mixed compositions, and forecasts 30-minute oxidation browning using empirical coefficients. Accounts for opacity and pulp dilution.
Estimates juice density from Brix measurements and pulp content. Determines stacking order from heaviest to lightest. Flags fragile boundaries differing by less than 0.008 g/ml.
Computes Brix/acid ratio from sugar content and titratable acidity. Provides taste descriptors (sharp/harmonious/cloying) and suggests exact gram quantities of sweetener or acid to reach target equilibrium.
Visualizes flavor compatibility through aroma family relationships. Maps shared esters, terpenes, sulfur compounds, and lactones between ingredients. Assigns numerical link strength scores.
Converts recipes from milliliters to whole fruits. Scales ingredient quantities to desired serving count. Rounds to nearest purchasable unit (e.g., 2 oranges, 1 mango, 30g passion fruit).
Saves unlimited mix formulas locally. Sorts by hue using CIE Lab chroma values. Exports recipes as JSON or plain text for external documentation or sharing.
Pomona Press 1.3 for iOS • Free Download • Offline Operation • 40 Botanical Database Entries
Download Pomona PressRequires iOS compatible device. No subscription, account, or internet connection required for core calculations. App size and specific system requirements available in App Store listing.