Code of Federal Regulations: Containing a Codification of Documents of ...

Dehydrated

(a) (A) classification. apples that possess a good color may be given a score of 17 to 20 points. "Good color" means that the dehydrated apples possess a reasonably uniform, reasonably bright, light yellow to yellow-white characteristic color which, upon cooking, is a reasonably bright color typical of cooked dehydrated apples that have been properly prepared and processed.

(b) (B) classification. If the dehydrated apples possess a reasonably good color, a score of 14 to 16 points may be given. Dehydrated apples that fall 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 color" means that the dehydrated apples possess a fairly uniform, fairly bright, light yellow-amber or light yellow to yellow-white characteristic color and which, upon cooking, may be variable in color but is typical of cooked dehydrated apples that have been properly prepared and processed.

(c) (SStd) classification. Dehydrated apples that fail to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

Dehydrated

(a) (A) classification. apples that are reasonably uniform in size may be given a score of 17 to 20 points. "Reasonably uniform in size” has the following meanings for the respective styles:

(1) Pie pieces. (1) Not less than 75 percent, by weight, of the dehydrated apples are 3/4-inch or more in their longest dimension and of the units of this length not less than 35 percent, by weight, of the dehydrated apples are 1 inch or more in their longest dimension; (li) Practically all of the units 3/4-inch or more in their longest dimension are

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6-inch or less at their greatest thickness; and

(iii) Not more than 10 percent, by weight, of the dehydrated apples may be so fine as to pass through meshes of a U. S. Standard No. 4 sieve (0.187-inch, ±3 percent, square openings); but

weight, of the dehydrated apples may

(iv) Not more than 5 percent, by

pass through meshes of a U. S. Standard No. 8 sieve (0.0937-inch, 3 percent, square openings).

(2) Flakes. (1) Not less than 95 percent, by weight, of the dehydrated apples are less than 34-inch in their longest dimension;

(ii) Practically all of such sized units are 6-inch or less at their greatest thickness; and

(iii) Not more than 10 percent, by weight, of the dehydrated apples may be so fine as to pass through meshes of a U. S. Standard No. 8 sieve (0.0937-inch± 3 percent, square openings); but

(iv) Practically none of the product may pass through meshes of a U. S. Standard No. 16 sieve (0.0469-inch±3 percent, square openings).

(3) Wedges. (1) Not less than 95 percent, by weight, of all the units are 1 inch or longer in their longest dimension; and

(ii) Practically all of such sized units are %-inch or less at their greatest thickness.

(4) Sauce pieces. (1) Not less than 95 percent, by weight, of the dehydrated apples are units of such size, or so fine, as to pass through 0.446-inch square openings;

(ii) Not more than 10 percent, by weight, of the dehydrated apples may be so fine as to pass through meshes of a U. S. Standard No. 8 sieve (0.0937-inch± 3 percent, square openings); but

(iii) Practically none of the product may pass through meshes of a U. S. Standard No. 16 sieve (0.0469-inch±3 percent, square openings).

(b) (B) Classification. If the dehydrated apples are fairly uniform in size a score of 14 to 16 points may be given. Dehydrated apples that fall 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). "Fairly uniform in size" has the following meanings for the respective styles:

(1) Pie pieces. (i) Not less than 60 percent, by weight, of the dehydrated apples are 3/4-inch or more in their

longest dimension and of the units of this length not less than 25 percent, by weight, of the dehydrated apples are 1 inch or more in their longest dimension;

(ii) Practically all of the units 34-inch or more in their longest dimension are 346-inch or less at their greatest thickness; and

(iii) Not more than 15 percent, by weight, of the dehydrated apples may be so fine as to pass through meshes of a U. S. Standard No. 4 sieve (0.187-inch, ±3 percent, square openings); but

(iv) Not more than 5 percent, by weight, of the dehydrated apples may pass through meshes of a U. S. Standard No. 8 sieve (0.0937-inch, ±3 percent, square openings).

(2) Flakes. (i) Not less than 85 percent, by weight, of the dehydrated apples are less than 34-inch in their longest dimension;

(ii) Practically all of such sized units are 6-inch or less at their greatest thickness; and

(ii) Not more than 5 percent, by weight, of the dehydrated apples may be so fine as to pass through meshes of a U. S. Standard No. 16 sieve (0.0469-inch, ±3 percent, square openings).

(3) Wedges. (i) Not less than 85 percent, by weight, of all the units are 1 inch or longer in their longest dimension; and

(ii) Practically all of such sized units are 5-inch or less at their greatest thickness.

(4) Sauce pieces. (1) Not less than 85 percent, by weight, of the dehydrated apples are units of such size, or so fine, as to pass through 0.446-inch square openings; but

(ii) Not more than 5 percent, by weight, of the dehydrated apples may be so fine as to pass through meshes of a U. S. Standard No. 16 sieve (0.0469inch, ±3 percent, square openings).

§ 52.2348 Absence of defects.

(a) Definitions of defects. The factor of absence of defects refers to the degree of freedom from carpel tissue; from units damaged by pieces of peel, bruises or other discoloration, bitter pit or corky tissue, water core, or damaged by other means; from units damaged by calyxes

and stems; and from defects not specifically mentioned as defined in this paragraph.

(1) Practically free from carpel tissue. "Practically free from carpel tissue" means that for each 14 ounces of dehydrated apples any carpel tissue that may be present does not exceed in the aggregate an area equal to 2-square inch.

(2) Reasonably free from carpel tissue. "Reasonably free from carpel tissue" means that for each 134 ounces of dehydrated apples any carpel tissue that may be present in the aggregate exceeds an area equal to 1⁄2-square inch but does not exceed an area equal to 1 square inch.

(3) Damaged by pieces of peel. "Damaged by pieces of peel" means pieces of peel, regardless of color, which in their greatest dimension exceed 1/4-inch.

(4) Damaged by bruises or other discoloration, bitter pit or corky tissue, water core, and other similar defects. "Damaged by bruises or other discoloration, bitter pit or corky tissue, water core, and other similar defects" means the appearance or eating quality of the unit is materially affected by such defects.

(5) Damaged by other means. "Damaged by other means" means defects not specifically mentioned which affect materially the appearance or edibility of the piece so damaged.

(6) Damaged by calyxes and stems. "Damaged by calyxes and stems" means the appearance or eating quality of the unit is materially affected by such defects including portions thereof.

(7) Defects not specifically mentioned. "Defects not specifically mentioned" include but are not limited to such apple materials as excessive loose seeds or loose stems which are not considered as damaged units and which singly or collectively affect materially the appearance or edibility of the product.

(b) (A) Classification. Dehydrated apples that are practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that dehydrated apples of any style are practically free from carpel tissue and defects not specifically mentioned and, in addition, has the following meanings for the respective styles:

(1) Pie pieces; wedges. Not more than 10 percent, by weight, of all the units may be damaged by pieces of peel, bruises or other discoloration, bitter pit

or corky tissue, water core, other means, calyxes,and stems: Provided, That_not more than 1 percent, by weight, of all the units may be damaged by calyxes and stems.

(2) Flakes; sauce pieces. Not more than 5 percent, by weight, of all the units may be damaged by pieces of peel, bruises or other discoloration, bitter pit or corky tissue, water core, other means, calyxes, and stems: Provided, That not more than 2 of 1 percent, by weight, of all the units may be damaged by calyxes and stems.

(c) (B) classification. If the dehydrated apples are reasonably free from defects, a score of 28 to 33 points may be given. Dehydrated apples that fall 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 free from defects" means that the dehydrated apples of any style are reasonably free from carpel tissue and defects not specifically mentioned and, in addition, has the following meanings for the respective styles:

(1) Pie pieces; wedges. Not more than 15 percent, by weight, of all the units may be damaged by pieces of peel, bruises or other discoloration, bitter pit or corky tissue, water core, other means, calyxes, and stems: Provided, That not more than 2 percent, by weight, of all the units may be damaged by calyxes and stems.

(2) Flakes; sauce pieces. Not more than 8 percent, by weight, of all the units may be damaged by pieces of peel, bruises or other discoloration, bitter pit or corky tissue, water core, other means, calyxes, and stems: Provided, That not more than 1 percent, by weight, of all the units may be damaged by calyxes and stems.

(d) (SStd) classification. Dehydrated apples that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

this subpart, the textures of the respective styles are as follows:

(1) Pie pieces; wedges. The units are reasonably uniform in tenderness and texture; are practically free from any tough (or "leathery") units; and there is no more than moderate disintegration except for small pieces that may have been present.

(2) Flakes. The units are reasonably uniform in tenderness and texture; are practically free from any tough (or "leathery") units; and there may be considerable disintegration of the pieces but not to the degree of a grainy applesauce consistency.

(3) Sauce pieces. The mass has a reasonably uniform texture and finish ranging from that of a coarse, grainy applesauce to a fine, grainy applesauce, without practically any hard particles.

(b) (B) classification. If the dehydrated apples possess a reasonably good texture, a score of 14 to 16 points may be given. Dehydrated apples that fall 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 texture" means with respect to the dehydrated product that the units are brittle; and, upon cooking in accordance with the methods outlined in this subpart, the textures of the respective styles are as follows:

(1) Pie pieces; wedges. The units are fairly uniform in tenderness and texture but moderately free from any tough (or "leathery") units; and there may be more than moderate disintegration except for small pieces that may have been present.

(2) Flakes. The units are fairly uniform in tenderness and texture but moderately free from any tough (or "leathery") units; and the pieces may have become disintegrated to the degree of a grainy applesauce consistency.

(3) Sauce pieces. The mass has a fairly uniform texture and finish ranging from that of a coarse, grainy applesauce to a fine, grainy applesauce; and hard particles may be noticeable but not objectionable.

EXPLANATIONS AND METHODS OF ANALYSES § 52.2350 Explanations of methods and analyses.

(a) Moisture method. "Moisture" in dehydrated apples is determined in accordance with the official method applicable to dried fruits as outlined in the "Official Methods of Analysis of the Association of Official Agricultural Chemists."

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(b) Cooking procedures. A sentative sample of not less than 2 ounces avoirdupois to approximately 4 ounces avoirdupois is recommended for purposes of the cooking procedures in this paragraph. The procedures for cooking to ascertain compliance with requirements for color and texture are as follows for the respective styles:

(1) Pie pieces. Add 1 part, by weight, of pie pieces to 6 parts, by weight, of water just below the boiling point; cover, bring to a boil, and simmer for 20 minutes.

(2) Flakes. Add 1 part, by weight, of the flakes to 5 parts, by weight, of water just below the boiling point; cover, bring to a boil, and simmer for 15 minutes.

(3) Wedges. Add 1 part, by weight, of the wedges to 6 parts, by weight, of water just below the boiling point; cover, bring to a boil, and simmer for 30 minutes.

(4) Sauce pieces. Add 1 part, by weight, of the sauce pieces to 8 parts, by weight, of water just below the boiling point; cover, bring to a boil, and simmer for 15 minutes.

(c) Sifting methods. The technique for ascertaining compliance with the requirements for pieces that pass through U. S. Standard No. 4, No. 8, and No. 16 sieves is as follows:

(1) Pie pieces. (i) From a 4-ounce representative sample of dehydrated apple "pie pieces," remove all pieces which are 34-inch or more in their longest dimension;

(ii) Place the remainder of the sample on a U. S. Standard No. 4, 8-inch diameter, full-height sieve nested on top of a U. S. Standard No. 8, 8-inch diameter, full-height sieve to which a bottom pan has been attached;

(iii) Place the assembly on a smooth level surface and with a steady, fairly rapid sieving motion, move the assembly approximately 20 inches in a straight line and return to its original position, repeating the movement 20 times;

(iv) Weigh the fine material sifted through to the bottom pan and calculate on the basis of the original sample (un

der subdivision (i) of this subparagraph) as the percentage which passed through the No. 8 sieve; and

(v) Weigh the material sifted through the No. 4 sieve and remaining on the No. 8 sieve; calculate on the basis of the original sample (under subdivision (1) of this subparagraph) and add the percentage which remained on the No. 8 sieve to the percentage which passed through the No. 8 sieve (under subdivision (iv) of this subparagraph) as the total percentage which passed through the No. 4 sieve.

(2) Flakes. (1) From a 4-ounce representative sample of dehydrated apple "flakes" remove all pieces which are 4inch or more in their longest dimension;

(ii) Place the remainder of the sample on a U. S. Standard No. 8, 8-inch diameter, full-height sieve nested on top of a U. S. Standard No. 16, 8-inch diameter, full-height sieve to which a bottom pan has been attached;

(iv) Weigh the fine material sifted through to the bottom pan and calculate on the basis of the original sample (under subdivision (i) of this subparagraph) as the percentage which passed through the No. 16 sieve; and

(v) Weigh the material sifted through the No. 8 sieve and remaining on the No. 16 sieve; calculate on the basis of the original sample (under subdivision (1) of this subparagraph) and add the percentage which remained on the No. 18 sieve to the percentage which passed through the No. 16 sieve (under subdivision (iv) of this subparagraph) as the total percentage which passed through the No. 8 sieve.

(3) Sauce pieces. (i) From a 4-ounce representative sample of dehydrated apple "sauce pieces" remove all pieces which in their smallest dimensions will not pass readily through 0.446-inch square openings by gentle hand pressing;

(ii) Place the remainder of the sample on a U. S. Standard No. 8, 8-inch diameter, full-height sieve nested on top of a U.S. Standard No. 16, 8-inch diameter, full-height sieve to which a bottom pan has been attached;

(iii) Place the assembly on a smooth level surface and with a steady, fairly

pid sieving motion, move the assembly proximately 20 inches in a straight e and return to its original position, peating the movement 20 times;

(iv) Weigh the fine material sifted rough to the bottom pan and calculate the basis of the original sample (unr subdivision (i) of this subparaaph) as the percentage which passed rough the No. 16 sieve; and

(v) Weigh the material sifted through e No. 8 sieve and remaining on the No. sieve; calculate on the basis of the iginal sample (under subdivision (1) this subparagraph) and add the perntage which remained on the No. 16 eve to the percentage which passed rough the No. 16 sieve (under subdivion (iv) of this subparagraph) as the tal percentage which passed through e No. 8 sieve.

Subpart-United States Standards for Grades of Tomato Sauce

SOURCE: $ 52.2371 to 52.2381 appear at 19 FR. 2061, Apr. 9, 1954, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES § 52.2371

Product description.

Tomato sauce is the concentrated product prepared from the liquid extracted from mature, sound, whole tomatoes, the sound residue from preparing such tomatoes for canning, or the residue from partial extraction of juice, or any combination of these ingredients, to which is added salt and spices and to which may be added one or more nutritive sweetening ingredients, a vinegar or vinegars, and onion, garlic, or other vegetable flavoring ingredients. The refractive index of the tomato sauce at 20 degrees centigrade is not less than 1.3461.

[25 F.R. 10049, Oct. 21, 1960]

§ 52.2372 Grades of tomato sauce.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of tomato sauce that possesses a good color; that possesses a good consistency; that is practically free from defects; that possesses a good flavor; that possesses a good finish; and that scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade C" or "U. S. Standard" is the quality of tomato sauce that possesses a fairly good color; that possesses a fairly good consistency; that is fairly free from defects; that possesses a fairly good flavor; that possesses a good finish; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of tomato sauce that fails to meet the requirements of “U. S. Grade C” or “U. S. Standard."

FILL OF CONTAINER

§ 52.2373 Recommended fill of container for tomato sauce.

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 of tomato sauce be filled as full as practicable with

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