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this section and the acid in grams per (3) Standard curve. (1) Dilute 20 mi. 0 milliliters of reconstituted grape of standard solution of methyl anthraIce beverage.

nilate to 1 liter with H,O (equivalent to (d) “Dilution factor" is the ratio of the 10 micrograms per ml.). lumes of water to the volume of con (ii) Prepare series of solution for ntrate. This factor is provided by the standard curve by transferring 0-5 ml. anufacturer's directions for preparing of solution (1) into 100 ml. volumetric e desired grape juice beverage (i. e., 3 fiask. Dilute to ca. 80 ml. with HO. us 1 implies 3 volumes of water to one (iii) Then add as follows: lume of concentrate).

(a) 1 ml. HCI and 1 ml. sodium ni(e) “Absorbancy ratio" means the trite solution. Invert flask and let stand: tio of absorbancy reading at 520 milli 2 minutes. icrons to the absorbancy reading at 430 (b) 3 ml. hydrazine sulfate solution. illimicrons.

Invert fiask and let stand 1 minute. 52.2462 Methods of analysis.

(c) 2 ml. sodium-a-naphthol-2-sulfo

nate solution. Invert flask. (a) Methyl anthranilate-(1) Re

(d) Immediately add 3 ml. sodium Tents. (1) Hydrochloric acid-dilute

carbonate solution, dilute to 100 ml. 1 milliliters (ml.) of HCL to 100 ml. volume with H,O, let stand 10 minutes. ith H.O.

(e) Adjust and maintain temperature (ii) Sodium nitrite solution-dissolve

of solution at 25° +1° C. grams (gm.) of NaNO, in 200 ml. of

(1) Read absorbancy at 490 millimi. 10.

crons, in a spectrophotometer or colorim(iii) Hydrazine sulfate solution-dis

eter, against a blank, carried through olve 5 gm. of N.H.H.SO, in 200 ml. of

entire procedure, set at zero absorbancy. LO.

(iv) Plot standard curve of concen(iv) Sodium carbonate solution-dis

tration (microgram per 100 ml. of final olve 50 gm. of Na2CO, in 150 ml. of H2O.

solution) of methyl anthranilate against (v) Sodium - Ø - naphthol-2-sulfonate

absorbancy of standard solutions ; olution-dissolve 4.7 gm. of the sul

(4) Determination. Use a 100 ml. onate in 100 ml. of H,O.

volumetric flask as receiver. Add 5 ml. of (vi) Standard solution of methyl

water to just cover or seal end of exnthranilate-dissolve 0.25 gm. of

tended condenser tube. Transfer 15-25 aethyl anthranilate in 60 ml. of 95 per

ml. of sample concentrate into distillaent ethyl alcohol and dilute with 8,0

tion flask. Collect about (ca.) 80 ml. of o 500 ml.

distillate. Treat as under subparagraph (2) Apparatus. Kjeldahl distillation

(3) (iii) of this paragraph. Obtain conpparatus and steam generator recomnended by committee on micro-chemical

centration (micrograms/100 ml, of final pparatus, Div. Anal. Chem., A. C. S. solution) of methyl anthranilate from llustrated 8th Edition, 1955, fig. 77 and standard curve (see subparagraph (3) 8, A. O. A. C. or equals may be used. (iv) of this paragraph).

micrograms per 100 ml. of Anal solution Methyl anthranulate (mg./liter) =

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 legrees C., using Machavaine's pH 3.2 buffer as the diluent. (The Macllavaine's Juffer should be absolutely clear and show no turbidity whatsoever.)

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

(3) Filter 50 ml. of solution (2) through sintered glass crucible 4-cm. diameter, 1.5-cm. height, medium porosity.

(4) Read absorbancy of fitrate on & spectrophotometer at 520 millimicron wavelength with a 0.025 mm. width sllt and at 430 millimicron wavelength with 20.05 mm. width slit. Absorbancy=2-log T, where T=percentage transmittancy

observed absorbancy x 20 Corrected absorbancy=thickness of cell (in cm.)

corrected absorbancy at 520 millimicrons Absorbancy ratio=

corrected absorbancy at 430 millmicrons

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$ 52.2482 Styles of dried apples.

(a) Pie pieces. Ple pieces consist prodominantly of irregularly shaped seg. ments 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 & normal flavor and odor, that possess a reasonably good color, that are reasonably uniform in size, that are reg. sonably 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 varletal characteristics, that possess & normal flavor and odor, that possess & fairly good color; that are fairly uniform in size, except for cut style; that are fairly free from defects, and that possess & 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.

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Subpart-United States Standards for

Grades of Dried Apples SOURCE: $452.2481 to 52.2490 appear at 20 F.R. 7095, Sept. 22, 1955; 20 PR. 7525, Oct. 8, 1955, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, AND

GRADES $ 52.2481 Product description.

Dried apples are prepared from sound, properly ripened fruit of the common apple (Malus pumila) by washing, sorting, trimming, peeling, coring, and cut ting into segments. The prepared apple segments are properly dried to remove the greater portion of moisture to produce a semi-dry texture. The product may be sulfured suficiently to retard discoloration. The dried apples are sorted or cleaned, or both, to assure a clean, sound, wholesome product.

DEFINITIONS OF TERMS

(iii) Not less than 75 percent, by

weight, of all the units are 144 inches or 2.2484 Definitions of colors.

more in their longest dimension. B) Good color. "Good color' means (3) Wedges. (i) Not less than 90 pert the dried apples possess a practi

cent, by weight, of all the units are 144 y uniform bright, light yellow to inches or more in their longest dimension ite color, or other practically uniform and the greatest thicknesses of such ght characteristic color.

units do not vary more than 14 inch. b) Reasonably good color. “Reason

(e) Reasonably uniform in size. y good color" means that the dried

"Reasonably uniform in size" has the bles possess a reasonably uniform and

following meanings for the respective sonably bright yellow to white color, styles: other reasonably uniform and rea (1) Pie pieces. (1) Practically all of iably bright characteristic color.

the units are approximately 16 inch to c) Fairly good color. "Fairly good

no more than approximately 44 inch in or" means that the dried apples their greatest thickness; ssess a yellow to white color or other

(il) Not less than 60 percent, by aracteristic color that may be variable

weight, of all the units are 1 inch or more t not so variable or dark as to mate in their longest dimension; and lly affect the appearance, edibility, or (ili) Not more than 6 percent, by eping quality of the product.

weight, of all the units may be so small 52.2485 Definitions of uniformity of as to pass readily through the inch square size.

openings. (a) General. Uniformity of size 18

(2) Slices (or rings). (1) Practically plicable to those styles that are pre

all of the units are no more than apminantly of the styles of pie pieces,

proximately 14 inch in their greatest

thickness; ces (or rings), or wedges and does not

(ii) Not less than 60 percent, by ply to the style of cuts. (b) Definition of a whole ring. A

weight, of all the units are whole and vhole" ring is a circular section which

practically whole rings; and

(iii) Not less than 60 percent, by ay possess an open or solid center and ich a ring with an open center may be

weight, of all the units are 144 inches or it or broken in one place to the open

more in their longest dimension. pter.

(3) Wedges. (1) Not less than 75 per(c) Definition of a practically whoie

cent, by weight, of all the units are 144 ng. A "practically whole" ring is a

inches or more in their longest dimenartial circular section, with either open

sion and the greatest thicknesses of such r solid center, and in which at least

units do not vary more than 14 inch. zree-fourths of the apparent whole

(f) Fairly uniform in size, "Fairly ircular section remains.

uniform in size" has the following mean(d) Practically uniform in size.

ings for the respective styles: Practically uniform in size" has the fol

(1) Pie pieces. (1) Practically all of wing meanings for the respective

the units are approximately 116 inch to tyles:

no more than approximately 50 inch in (1) Pie pieces. (1) Practically all of

their greatest thickness; be units are approximately 110 inch to

(ii) Not less than 40 percent, by o more than approximately Y4 inch in

weight, of all the units are 1 inch or more beir greatest thickness;

in their longest dimension; and (ii) Not less than 85 percent, by

(iii) Not more than 10 percent, by jeight, of all the units are 1 inch or more

weight, of all the units may be so small a their longest dimension; and

as to pass readily through the inch (iii) Not more than 2 percent, by

square openings. height, of all the units may be so small

(2) Slices (or rings). (1) Practically

all of the units are no more than aps to pass readily through %10 inch square

proximately 516 inch in their greatest penings. (2) Slices (or rings). (1) Practically

thickness; All of the units are no more than ap

(ii) Not less than 40 percent by weight proximately 44 inch in their greatest

of all the units are whole and practihickness;

cally whole rings; and (i) Not less than 75 percent, by (iii) Not less than 40 percent by peight, of all the units are whole and weight of all the units are 1/4 inches or practically whole rings; and

more in their longest dimension.

(3) Wedges. (1) Not less than 50 per provided, That the appearance of the cent by weight of all the units are 144 product is not materially affected by the inches or more in their longest dimen- presence of small pieces; sion and the greatest thicknesses of such (3) Not more than 4 seeds for each units do not vary more than 66 inch. 16 ounces of dried apples;

(4) Not more than 3 square inches of 8 52.2486 Definitions of defects and

carpel tissue in the aggregate for each degrees of freedom from defects.

16 ounces of dried apples; and (a) Small pieces. "Small pieces" in (5) Not more than 10 percent, by the style of slices (or rings) means units weight, of all the units may be damaged that are less than 1 inch in their longest by peel, bruises or other discoloradimension.

tion, bitter pit or other corky tissue, (b) Loose core of major portion water core, other means, calyxes, and thereof. “Loose core or major portion stems: Provided, That not more than 1 thereof" means any part of an apple percent, by weight, of all the units may core that approximates one-half or more be damaged by calyxes and stems. of the apparent original core including (g) Reasonably free from defects. the seed cells and carpel tissue, with or “Reasonably free from defects" means without seeds. The seeds attached to that defects or defective units within the such loose core or major portion thereof following limits may be present: are not scorable as "seeds" within this (1) No loose cores or major portions section.

thereof; (c) Seeds. "Seeds" means any loose (2) In the style of slices (or rings), not seeds or seeds attached to carpel tissue more than 7 percent, by weight, of the that are not considered a "loose core or dried apples may be small pieces: Promajor portion thereof."

vided, That the appearance of the (d) Carpel tissue. “Carpel tissue" product is not materially affected by the means any hard tissue surrounding the presence of small pieces; seed cells that is not a part of a "loose (3) Not more than 6 seeds for each 16 core or major portion thereof."

ounces of dried apples; (e) Damaged. (1) “Damaged by (4) Not more than 6 square inches of peel" means any unit possessing peel ex carpel tissue in the aggregate for each ceeding in the aggregate an area of a 16 ounces of dried apples; and circle 14 inch in diameter, regardless of (5) Not more than 15 percent, by the color of the peel.

weight, of all the units may be damaged (2) "Damaged by bruises or other dis- by peel, bruises or other discoloracoloration, bitter pit or other corky tis- tion, bitter pit or other corky tissue, sue, and water core" means any unit of water core, other means, calyxes, and which the appearance or eating quality stems: Provided, That not more than is materially affected by such defects. 2 percent, by weight, of all the units may Slight, very light brown bruises are not be damaged by calyxes and stems. regarded as "damage."

(b) Fairly free from defects. "Fairly (3) "Damaged by other means" means free from defects" means that defects or units damaged by other defects not defective units within the following limits specifically mentioned, which materially may be present: affect the appearance or eating quality (1) Not more than 1 loose core or of the unit but does not include any major portion thereof for each 48 ounces filthy, decomposed, or deleterious sub- of dried apples; stance.

(2) In the style of slices (or rings), (4) "Damaged by calyxes and stems" not more than 10 percent, by weight, of means that the appearance or eating the dried apples may be small pieces: quality of the unit is materially affected Provided, That the appearance of the by such defects.

product is not seriously affected by the (f) Practically free from defects. presence of small pieces; "Practically free from defects" means (3) Not more than 10 seeds for each 16 that defects or defective units within ounces of dried apples; the following limits may be present:

(4) Not more than 9 square inches (1) No loose cores or major portions of carpel tissue in the aggregate for each thereof;

16 ounces of dried apples; and (2) In the style of slices (or rings), (5) Not more than 20 percent, by not more than 5 percent, by weight, of weight, of all the units may be damaged the dried apples may be small pieces: by peel, bruises or other discoloration, itter pit or other corky tissue, water 8 52.2488 Definition of flavor and odor. ore, other means, calyxes, and stems: rovided, That not more than 3 percent,

(a) Normal flavor and odor. "Normal

flavor and odor" means a clean, typical y weight, of all the units may be .amaged by calyxes and stems.

dried apple flavor free from any objec

tionable flavor or objectionable odor of 52.2487 Definitions of texture.

any kind. A flavor and odor from proper (a) Good texture. “Good texture" treatment by sulfur is not considered means that the units are generally pli objectionable. ble and there may be present & few

EXPLANATIONS AND METHODS OF ANALYSES Lard and dry units. (b) Reasonably good texture. “Rea.

$ 52.2489 Moisture. onably good texture" means that the inits may vary in pliability but are

“Moisture” means the percentage, by 'easonably free from hard and dry units.

weight, of the dried apples that is mois(c) Fairly good texture. "Fairly good

ture, when determined by the Dried exture" means that the texture may Fruit Moisture Tester Method or in acrary in degrees of pliability including cordance with methods that give equivaard and dry units.

alent results

WORK SHEET 52.2490 Work sheet for dried apples.

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Bize and kind of container.
Container mark or identification..
Label or brand.
Net weight....
Style..-----
Moisture content..
Varietal characteristics: () Similar; O Dissimilar --
Flavor and odor: ( Normal; ( Other...--
Color: () Good; Reasonably good; ( ) Fairly good.

(All percentages are “by weight” of dried apples) Subpart-United States Standards for immature seed of the common garden pea Grades of Frozen Peas and Carrots (Pisum sativum) and the fresh, clean,

SOURCE: $8 52.2501 to 52.2510 appear at 20 sound roots of the carrot plant (Daucus PR. 1010. Feb. 17, 1955, unless otherwise carota sativa). The peas are prepared noted.

by shelling, washing, sorting, and PRODUCT DESCRIPTION, KINDS, TYPES, blanching. The carrots are prepared by

STYLES, PROPORTIONS OF INGREDIENTS, washing, sorting, trimming, peeling, cute AND GRADES

ting into approximate cubes, and blanch$ 52.2501 Product description.

ing. The prepared ingredients are prope Frozen peas and carrots is the product erly drained and mixed; are frozen in prepared from the fresh, clean, sound, accordance with good commercial prac

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