(c) (B) classification. If the frozen grapefruit is reasonably free from defects, a score of 24 to 26 points may be given. Frozen grapefruit that falls into this classificaton shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product "Reasonably (this is a limiting rule).

free from defects" means that not more than 10 percent by weight of the grapefruit may be damaged units; and that for each 16 ounces of net weight there may be present:

(1) Not more than 1 small piece of harmless extraneous material;

(2) Not more than 12 seeds including not more than 3 large seeds; and

(3) Not more than an aggregate area of 2 square inches on the units covered by membrane.

(d) (SStd) classification. Frozen grapefruit that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 23 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(e) General. The evaluation of the score points for the factor of absence of defects may be determined from Table No. II of this paragraph which indicates the maximum allowances for each type of defect for the score indicated.

(a) General. The factor of character refers to the structure and condition of the cells and reflects the maturity of the grapefruit.

(b) (A) classification. Frozen grapefruit that possesses a good character may be given a score of 27 to 30 points. "Good character" means that the grapefruit is moderately firm and fleshy; that the segments possess a well-developed, juicy, cellular structure; that the product is fairly free from loose cell sacs; and that not more than 5 percent by weight of the grapefruit consists of soft, fibrous, or "ricey" segments.

(c) (B) classification. If the frozen grapefruit possesses a reasonably good

character, a score of 24 to 26 points may be given. Frozen grapefruit that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good character" means that the grapefruit is fairly firm and fleshy and that not more than 15 percent by weight of the grapefruit consists of soft, fibrous, or "ricey" segments.

Frozen

(d) (SStd) classification. grapefruit that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 23 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

Subpart-United States Standards for Grades of Frozen Concentrated Grapefruit Juice

SOURCE: 52.1221 to 52.1232 appear at 85 F.R. 13823, Sept. 1, 1970, unless otherwise noted.

PRODUCT DESCRIPTION, STYLES, AND GRADES § 52.1221 Product description.

Frozen concentrated grapefruit juice is the product obtained from the unfermented juice of sound, mature grapefruit (Citrus paradisi). The fruit is prepared by sorting and by washing to assure a clean and wholesome product. Upon extraction of such juice, it is concentrated and single-strength grape

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of frozen concentrated grapefruit juice which reconstitutes properly and of which the reconstituted juice possesses the appearance of fresh grapefruit juice; possesses a very good color; is practically free from defects; possesses a very good flavor; and scores not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade B" (or "U.S. Choice") is the quality of frozen concentrated grapefruit juice which reconstitutes properly and of which the reconstituted juice possesses a good color; is reasonably free from defects; possesses a good flavor; and scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of frozen concentrated grapefruit juice that fails to meet the requirements of U.S. Grade B.

FILL OF CONTAINER

§ 52.1224 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the finished product since fill of container, as such, is not a factor of quality for the purposes of these grades. It is recommended that each container be as full of frozen concentrated grapefruit juice as practicable without impairment of quality.

(a) (A) Classification. Frozen concentrated grapefruit juice of which the reconstituted juice possesses a very good color may be given a score of 36 to 40 points. "Very good color" means a color that is bright and typical of freshly extracted grapefruit juice. It may be either:

(1) Pale yellow to very slightly amber, typical of the juice of properly ripened white fleshed grapefruit, or

(2) Slightly red, typical of the juice of red or deep pink fleshed grapefruit.

(b) (B) Classification. If the reconstituted juice possesses a "good color" a score of 32 to 35 points may be given. Frozen concentrated grapefruit juice that falls into this classification shall not be graded above U.S. Grade B regardless of the total score for the product (this is a limiting rule), "Good color" means a color that is typical of freshly extracted grapefruit juice but which may be slightly dull, or slightly brown as caused by scorching, oxidation, or car

melization. This color may be characteristic of the juice from red or pink grapefruit of advanced maturity, or of mixtures of the juice from white and colored varieties.

(c) (SStd) Classification. If the reconstituted juice fails to meet the requirements of U.S. Grade B for the factor of color, a score of 0 to 31 points may be given. Frozen concentrated grapefruit juice that falls into this classification shall not be graded above Substandard regardless of the total score for the product (this is a limiting rule). § 52.1228 Defects.

(a) General. The factor of defects refers to the degree of freedom from juice cells and pulp and from seeds or portions thereof, dark specks, and other defects in the reconstituted juice.

(b) (A) Classification. Frozen concentrated grapefruit juice of which the reconstituted juice is practically free from defects may be given a score of 18 to 20 points. "Practically free from defects" means that there may be present:

(1) Juice cells only in such amounts as do not materially detract from the appearance or drinking quality of the juice;

(2) Not more than 10 percent free and suspended pulp;

(3) Practically no seeds or portions thereof that could not pass readily through round perforations of oneeighth inch in diameter;

(4) Only such small seeds or portions thereof that could pass through round perforations of one-eighth inch in diameter as do not materially detract from the appearance or drinking quality of the juice; and

(5) Other defects that are not more than slightly objectionable.

(c) (B) Classification. If the reconstituted juice is reasonably free from defects a score of 16 to 17 points may be given. Frozen concentrated grapefruit juice that falls into this classification shall not be graded above U.S. Grade B regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that there may be present:

(1) Juice cells only in such amounts as do not seriously detract from the appearance or drinking quality of the juice;

(2) Not more than 10 percent free and suspended pulp;

(3) Practically no seeds or portions thereof that could not pass readily through round perforations of oneeighth inch in diameter;

(4) Only such small seeds or portions thereof that could pass through round perforations of one-eighth inch in diameter as do not seriously detract from the appearance or drinking quality of the juice; and

(5) Other defects that are not materially objectionable.

(d) (SStd.) Classifications. Frozen concentrated grapefruit juice that fails to meet the requirements of U.S. Grade B for the factor of defects may be given a score 0 to 15 points and shall not be graded above Substandard regardless of the total score for the product (this is a limiting rule).

(c) (SStd.) Classification. If the frozen concentrated grapefruit juice fails to meet the requirements of U.S. Grade B for the factor of flavor a score of 0 to 31 points may be given. Frozen concentrated grapefruit juice that falls into this classification shall not be graded above Substandard regardless of the total score for the product (this is a limiting rule). EXPLANATIONS AND METHODS OF ANALYSIS

§ 52.1230

Definitions of terms as used in these standards, and methods of analysis.

(a) Reconstituted juice. "Reconstituted juice" means the product obtained by mixing thoroughly 3 parts by volume of distilled water and one part by volume of frozen concentrated grapefruit juice.

(b) Reconstitutes properly. "Reconstitutes properly" means that the concentrate goes into solution readily; and that in approximately 250 ml. of the reconstituted juice, after standing four (4) hours at a temperature of not less than 68° Fahrenheit in a clear glass cylinder (approximately 14 inches in diameter), there may be a noticeable separation of suspended matter but any resulting zone of greater clarity shall be definitely turbid and not clear or transparent.

(c) Acid. "Acid" means the percent by weight of total acidity, calculated as anhydrous citric acid. Total acidity is determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator.

(d) Brix value. "Brix value" is the refractometric sucrose value determined on the thawed concentrate in accordance with the refractometric method for sugars and sugar products, outlined in

(1) Reagents.

METHOD

Standard bromide-bromate solution-prepare and standardized to 0.099N in accordance with Chapter 42, Standard Solutions in the current edition of the AOAC. For use, add 1 volume of standard solution to 3 volumes of water to make 0.0247N solution. 1 ml. of 0.0247N solutions supplies bromine to react with 0.00085g., or 0.0010 ml., of d-limonene. The solutions are stable for 6 months.

2-Propanol-Regent grade ACS (American Chemical Society).

Dilute hydrochloric acid-prepared by adding 1 volume of concentrated acid to 2 volumes of water.

Methyl orange indicator-0.1 percent in water.

(2) Apparatus.

Electric heater-with recessed refractory top, 500-750 watts.

2 "AOAC" refers to the Official Methods of Analysis published by the Association of Official Analytical (formerly Agricultural) Chemists. Copies may be obtained from this Association at Box 540, Benjamin Franklin Station, Washington, D.C. 20044.

Still, all glass-500 ml. distillation flask with 24/40 standard taper neck; 200-mm Graham condenser with 28/15 receiving socket and drip tip; connecting bulb and adaptor as in figure 1.

Burette-10 ml. or 25 ml.; graduated to 0.1 ml., with easily controllable flow to permit both rapid and dropwise titration.

(3) Determination.

(1) Pipette 25 ml. of well-mixed sample (reconstituted juice) into the distillation flask containing carborundum chips or glass beads, and add 25 ml. of 2-Propanol.

(ii) Distill into a 150 ml. beaker. Continue distilling until solvent ceases to reflux then remove the flask from the heater.

(111) Add 10 ml. of dilute hydrochloric acid and 1 drop of indicator. (An alternative method would be to prepare a solution containing 5 ml. of indicator and 1,000 ml. of dilute hydrochloric acid-then add 10 ml. of this acid-indicator mix to the 150 ml. beaker.)

(iv) Titrate with the dilute bromate solu. tion while stirring. The major portion of the titrant may be added rapidly, but the endpoint must be approached at about 1 drop per second. Disappearance of color indicates the endpoint.

(v) Determine the reagent blank by titrat ing three separate mixtures of 25 ml. 2Propanol and 10 ml. of dilute hydrochloric acid with indicator-without refilling the burette. Divide the total milliliter of titrant used by 3 to obtain the average blank. Subtract the average blank thus obtained from the milliliter of titrant used to titrate the distillate.

(vi) Multiply the remainder by 0.004 to obtain the percent recoverable oil by volume in the juice sample.

(f) Free and suspended pulp. "Free and suspended pulp" means particles of membrane, core, peel, and other similar extraneous material that settle out on centrifuging by the following method:

(1) Skim floating fruit cells and pulp from the sample of reconstituted juice, and

(2) Fill graduated centrifuge tubes, of a capacity of 50 ml., with the skimmed reconstituted grapefruit juice and place in a suitable centrifuge. Adjust the speed according to diameter, as indicated in table II, and centrifuge for exactly 10 minutes. As used herein, "diameter" means the overall distance between the bottoms of opposing centrifuge tubes in operating position. After centrifuging, the milliliter reading at the top of the layer of pulp in the tube is multiplied by 2 to give the percentage of pulp.

Filed as part of the original document.