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in this section and the acid in grams per 100 milliliters of reconstituted grape juice beverage.

(d) "Dilution factor" is the ratio of the volumes of water to the volume of concentrate. This factor is provided by the manufacturer's directions for preparing the desired grape juice beverage (i. e., 3 plus 1 implies 3 volumes of water to one volume of concentrate).

(e) "Absorbancy ratio" means the ratio of absorbancy reading at 520 millimicrons to the absorbancy reading at 430 millimicrons.

§ 52.2462 Methods of analysis.

(a) Methyl anthranilate (1) Reagents. (1) Hydrochloric acid-dilute 81 milliliters (ml.) of HCL to 100 ml. with H2O.

(ii) Sodium nitrite solution-dissolve 3 grams (gm.) of NaNO, in 200 ml. of H2O.

(iii) Hydrazine sulfate solution-disI solve 5 gm. of N2H, H2SO, în 200 ml. of H2O.

(iv) Sodium carbonate solution-dissolve 50 gm. of Na2CO, in 150 ml. of H2O.

(v) Sodium - a - naphthol-2-sulfonate solution-dissolve 4.7 gm. of the sulfonate in 100 ml. of H,O.

(vi) Standard solution of methyl anthranilate dissolve 0.25 gm. of methyl anthranilate in 60 ml. of 95 percent ethyl alcohol and dilute with H.O to 500 ml.

(2) Apparatus. Kjeldahl distillation apparatus and steam generator recommended by committee on micro-chemical apparatus, Div. Anal. Chem., A. C. S. Illustrated 8th Edition, 1955, fig. 77 and 78, A. O. A. C. or equals may be used.

Methyl anthranilate (mg./liter) =

(3) Standard curve. (1) Dilute 20 ml. of standard solution of methyl anthranilate to 1 liter with H.O (equivalent to 10 micrograms per ml.).

(ii) Prepare series of solution for standard curve by transferring 0-5 ml. of solution (i) into 100 ml. volumetric flask. Dilute to ca. 80 ml. with H2O.

(iii) Then add as follows:

(a) 1 ml. HCl and 1 ml. sodium nitrite solution. Invert flask and let stand 2 minutes.

(b) 3 ml. hydrazine sulfate solution. Invert flask and let stand 1 minute.

(c) 2 ml. sodium-a-naphthol-2-sulfonate solution. Invert flask.

(d) Immediately add 3 ml. sodium carbonate solution, dilute to 100 ml. volume with H2O, let stand 10 minutes.

(e) Adjust and maintain temperature of solution at 25°±1° C.

(f) Read absorbancy at 490 millimicrons, in a spectrophotometer or colorimeter, against a blank, carried through entire procedure, set at zero absorbancy.

(iv) Plot standard curve of concentration (microgram per 100 ml. of final solution) of methyl anthranilate against absorbancy of standard solutions.

(4) Determination. Use a 100 ml.
volumetric flask as receiver. Add 5 ml. of
water to just cover or seal end of ex-
tended condenser tube. Transfer 15-25
ml. of sample concentrate into distilla-
tion flask. Collect about (ca.) 80 ml. of
distillate. Treat as under subparagraph
(3) (iii) of this paragraph. Obtain con-
centration (micrograms/100 ml. of final
solution) of methyl anthranilate from
standard curve (see subparagraph (3)
(iv) of this paragraph).

micrograms per 100 ml. of final solution
ml. of concentrate sample

(b) Absorbancy and absorbancy ratio. Absorbancy and absorbancy ratio shall be obtained as follows:

(1) The concentrate shall be reconstituted as for beverage purposes at 25 degrees C., using MacПlavaine's pH 3.2 buffer as the diluent. (The MacIlavaine's buffer should be absolutely clear and show no turbidity whatsoever.)

(2) 5 ml. aliquot of reconstituted sample (1) shall be further diluted to 100 ml. with MacIlavaine's pH 3.2 buffer.

(3) Filter 50 ml. of solution (2) through sintered glass crucible 4-cm. diameter, 4.5-cm. height, medium porosity.

(4) Read absorbancy of filtrate on a spectrophotometer at 520 millimicron wavelength with a 0.025 mm. width slit and at 430 millimicron wavelength with a 0.05 mm. width slit.

Absorbancy=2-log T, where T-percentage transmittancy

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§ 52.2482 Styles of dried apples.

(a) Pie pieces. Ple pieces consist predominantly of irregularly shaped segments of approximate parallel thickness.

(b) Slices (or rings). Slices (or rings) consist predominantly of circular sections or partial circular sections with open or solid centers, cut at approximate right angles to the core and of approximate parallel thickness.

(c) Wedges. Wedges consist predominantly of sectors cut longitudinally and radially from the core.

(d) Cuts. Cuts consist of dried apple segments of irregular shapes or irregular thicknesses, or both, which are not predominantly of a single style of pie pieces, slices (or rings), or wedges. § 52.2483 Grades of dried apples.

(a) "U.S. Grade A" or "U.S. Fancy" dried apples is the quality of dried apples in the style of pie pieces, slices (or rings), or wedges in which the moisture content of the finished product is not more than 24 percent by weight, that possess similar varietal characteristics, that possess a normal flavor and odor, that possess a good color, that are practically uniform in size, that are practically free from defects, and that possess a good texture.

(b) "U. S. Grade B" or "U. S. Choice" dried apples is the quality of dried apples in the style of pie pieces, slices (or rings), or wedges in which the moisture content of the finished product is not more than 24 percent by weight, that possess similar varietal characteristics, that possess a normal flavor and odor, that possess a reasonably good color, that are reasonably uniform in size, that are reasonably free from defects, and that possess a reasonably good texture.

(c) "U. S. Grade C" or "U. S. Standard" dried apples is the quality of dried apples in the style of pie pieces, slices (or rings), wedges, or cuts in which the moisture content of the finished product is not more than 24 percent by weight, that may possess dissimilar varietal characteristics, that possess a normal flavor and odor, that possess a fairly good color; that are fairly uniform in size, except for cut style; that are fairly free from defects, and that possess a fairly good texture.

(d) "Substandard” dried apples is the quality of dried apples that fail to meet the requirements of U. S. Grade C or U. S. Standard.

DEFINITIONS OF TERMS

52.2484 Definitions of colors.

(a) Good color. "Good color" means hat the dried apples possess a practically uniform bright, light yellow to vhite color, or other practically uniform pright characteristic color.

(b) Reasonably good color. "Reasonably good color" means that the dried ipples possess a reasonably uniform and reasonably bright yellow to white color, or other reasonably uniform and reasonably bright characteristic color.

(c) Fairly good color. "Fairly good color" means that the dried apples possess a yellow to white color or other characteristic color that may be variable but not so variable or dark as to materially affect the appearance, edibility, or keeping quality of the product.

§ 52.2485 Definitions of uniformity of size.

(a) General. Uniformity of size is applicable to those styles that are predominantly of the styles of pie pieces, slices (or rings), or wedges and does not apply to the style of cuts.

(b) Definition of a whole ring. A "whole" ring is a circular section which may possess an open or solid center and such a ring with an open center may be cut or broken in one place to the open center.

(c) Definition of a practically whole ring. A "practically whole" ring is a partial circular section, with either open or solid center, and in which at least three-fourths of the apparent whole circular section remains.

(iii) Not less than 75 percent, by weight, of all the units are 14 inches or more in their longest dimension.

(3) Wedges. (i) Not less than 90 percent, by weight, of all the units are 11⁄4 inches or more in their longest dimension and the greatest thicknesses of such units do not vary more than 1⁄4 inch.

(e) Reasonably uniform in size. "Reasonably uniform in size" has the following meanings for the respective styles:

(1) Pie pieces. (1) Practically all of the units are approximately 6 inch to no more than approximately 4 inch in their greatest thickness;

(il) Not less than 60 percent, by weight, of all the units are 1 inch or more in their longest dimension; and

(ili) Not more than 6 percent, by weight, of all the units may be so small as to pass readily through 16 inch square openings.

(2) Slices (or rings). (1) Practically all of the units are no more than approximately 4 inch in their greatest thickness;

(ii) Not less than 60 percent, by weight, of all the units are whole and practically whole rings; and

(iii) Not less than 60 percent, by weight, of all the units are 11⁄4 inches or more in their longest dimension.

(3) Wedges. (1) Not less than 75 percent, by weight, of all the units are 14 inches or more in their longest dimension and the greatest thicknesses of such units do not vary more than 1⁄4 inch.

(f) Fairly uniform in size. "Fairly uniform in size" has the following meanings for the respective styles: size.

(d) Practically uniform in "Practically uniform in size" has the following meanings for the respective styles:

(1) Pie pieces. (1) Practically all of the units are approximately 6 inch to no more than approximately 1/4 inch in their greatest thickness;

(ii) Not less than 85 percent, by weight, of all the units are 1 inch or more in their longest dimension; and

(iii) Not more than 2 percent, by weight, of all the units may be so small as to pass readily through 16 inch square openings.

(2) Slices (or rings). (1) Practically all of the units are no more than approximately 4 inch in their greatest thickness;

(ii) Not less than 75 percent, by weight, of all the units are whole and practically whole rings; and

(1) Pie pieces. (1) Practically all of the units are approximately 6 inch to no more than approximately 6 inch in their greatest thickness;

(ii) Not less than 40 percent, by weight, of all the units are 1 inch or more in their longest dimension; and

(iii) Not more than 10 percent, by weight, of all the units may be so small as to pass readily through 16 inch square openings.

(2) Slices (or rings). (1) Practically all of the units are no more than approximately 16 inch in their greatest thickness;

(ii) Not less than 40 percent by weight of all the units are whole and practically whole rings; and

(iii) Not less than 40 percent by weight of all the units are 14 inches or more in their longest dimension.

(3) Wedges. (1) Not less than 50 percent by weight of all the units are 14 inches or more in their longest dimension and the greatest thicknesses of such units do not vary more than 18 inch.

§ 52.2486 Definitions of defects and degrees of freedom from defects.

(a) Small pieces. "Small pieces" in the style of slices (or rings) means units that are less than 1 inch in their longest dimension.

(b) Loose core or major portion thereof. "Loose core or major portion thereof" means any part of an apple core that approximates one-half or more of the apparent original core including the seed cells and carpel tissue, with or without seeds. The seeds attached to such loose core or major portion thereof are not scorable as "seeds" within this section.

(c) Seeds. "Seeds" means any loose seeds or seeds attached to carpel tissue that are not considered a “loose core or major portion thereof."

(d) Carpel tissue. "Carpel tissue" means any hard tissue surrounding the seed cells that is not a part of a “loose core or major portion thereof."

by

(e) Damaged. (1) "Damaged peel" means any unit possessing peel exceeding in the aggregate an area of a circle 4 inch in diameter, regardless of the color of the peel.

(2) "Damaged by bruises or other discoloration, bitter pit or other corky tissue, and water core" means any unit of which the appearance or eating quality is materially affected by such defects. Slight, very light brown bruises are not regarded as "damage."

(3) "Damaged by other means" means units damaged by other defects not specifically mentioned, which materially affect the appearance or eating quality of the unit but does not include any filthy, decomposed, or deleterious substance.

(4) "Damaged by calyxes and stems" means that the appearance or eating quality of the unit is materially affected by such defects.

(f) Practically free from defects. "Practically free from defects" means that defects or defective units within the following limits may be present:

(1) No loose cores or major portions thereof;

(2) In the style of slices (or rings), not more than 5 percent, by weight, of the dried apples may be small pieces:

Provided, That the appearance of the product is not materially affected by the presence of small pieces;

(3) Not more than 4 seeds for each 16 ounces of dried apples;

(4) Not more than 3 square inches of carpel tissue in the aggregate for each 16 ounces of dried apples; and

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

(g) Reasonably free from defects. "Reasonably free from defects" means that defects or defective units within the following limits may be present:

(1) No loose cores or major portions thereof;

(2) In the style of slices (or rings), not more than 7 percent, by weight, of the dried apples may be small pieces: Provided, That the appearance of the product is not materially affected by the presence of small pieces;

(3) Not more than 6 seeds for each 16 ounces of dried apples;

(4) Not more than 6 square inches of carpel tissue in the aggregate for each 16 ounces of dried apples; and

(5) Not more than 15 percent, by weight, of all the units may be damaged by peel, bruises or other discoloration, bitter pit or other 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.

(h) Fairly free from defects. "Fairly free from defects" means that defects or defective units within the following limits may be present:

(1) Not more than 1 loose core or major portion thereof for each 48 ounces of dried apples;

(2) In the style of slices (or rings), not more than 10 percent, by weight, of the dried apples may be small pieces: Provided, That the appearance of the product is not seriously affected by the presence of small pieces;

(3) Not more than 10 seeds for each 16 ounces of dried apples;

(4) Not more than 9 square inches of carpel tissue in the aggregate for each 16 ounces of dried apples; and

(5) Not more than 20 percent, by weight, of all the units may be damaged by peel, bruises or other discoloration,

bitter pit or other corky tissue, water core, other means, calyxes, and stems: Provided, That not more than 3 percent, by weight, of all the units may be damaged by calyxes and stems.

§ 52.2487 Definitions of texture.

(a) Good texture. "Good texture" means that the units are generally pliable and there may be present a few hard and dry units.

(b) Reasonably good texture. "Reasonably good texture" means that the units may vary in pliability but are reasonably free from hard and dry units.

(c) Fairly good texture. "Fairly good texture" means that the texture may vary in degrees of pliability including hard and dry units.

§ 52.2488 Definition of flavor and odor.

(a) Normal flavor and odor. "Normal flavor and odor" means a clean, typical dried apple flavor free from any objectionable flavor or objectionable odor of any kind. A flavor and odor from proper treatment by sulfur is not considered objectionable.

EXPLANATIONS AND METHODS OF ANALYSES § 52.2489 Moisture.

"Moisture" means the percentage, by weight, of the dried apples that is moisture, when determined by the Dried Fruit Moisture Tester Method or in accordance with methods that give equivalent results.

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