Imágenes de páginas
PDF
EPUB

do not materially affect the appearance or eating quality and that major defects may be present that do not more than slightly affect the appearance or eating quality of the product.

If the canned

(c) (B) classification. kraut is reasonably free from defects, a score of 16 or 17 points may be given. Canned kraut that falls into this classification on account of the presence of major defects shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a partial limiting rule). "Reasonably free from defects" means that minor and major defects may be present that do not materially affect the appearance or eating quality of the product.

(d) (C) classification. Canned kraut that is fairly free from defects may be given a score of 14 or 15 points. Canned kraut that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that minor and major defects may be present that do not seriously affect the appearance or eating quality of the product.

(e) (SStd.) classification. Canned kraut that fails to meet the requirements of paragraph (d) 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).

[blocks in formation]

(a) General. Character refers to the condition of the product and the tendency of kraut to be firm and easy to cut. (b) (A) classification. Canned kraut that possesses a good character may be given a score of 9 or 10 points. "Good character" means that the kraut is crisp and firm.

(c) (B) classification. If the canned kraut possesses a reasonably good character, a score of 8 points may be given. "Reasonably good character" means that the kraut is reasonably crisp and reasonably firm.

(d) (C) classification. Canned kraut that possesses a fairly good character may be given a score of 7 points. Canned kraut that scores in this classification

shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good character" means that the kraut may lack crispness, may be soft or slightly tough, but is not excessively tough or excessively soft or mushy.

(e) (SStd.) classification. Canned kraut that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 6 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

[blocks in formation]

(b) (A) classification. Canned kraut that possesses a good flavor may be given a score of 27 to 30 points. "Good flavor” means that the product possesses a good characteristic kraut flavor which is free from off flavors and off odors of any kind.

(c) (B) classification. If the canned kraut possesses a reasonably good flavor, a score of 24 to 26 points may be given. Canned kraut that falls into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably good flavor” means that the product possesses a reasonably good characteristic kraut flavor which is free from off flavors and off odors of any kind.

(d) (C) classification. Canned kraut that possesses a fairly good flavor may be given a score of 21 to 23 points. Canned kraut that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good flavor” means that the product possesses a fairly good kraut flavor which is free from objectionable flavors and objectionable odors which may seriously affect the eating quality of the product.

Canned

(e) (SStd.) classification. kraut that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

[22 F.R. 2334, Apr. 9, 1957, as amended at 28 F.R. 3573, Apr. 12, 1963]

DEFINITIONS; METHODS OF ANALYSES

§ 52.2964 Definitions of terms and methods of analyses.

(a) "Salt" means percent, by weight, of salt (NaCl) in canned kraut. The percent salt in canned kraut may be determined by direct titration on a 10gram sample of the packing media, after neutralization with a solution of sodium hydroxide or by adding an excess of calcium carbonate. Dilute with about 25 milliliters of distilled water and titrate with N/10 silver nitrate (AgNO,) solution, using 0.5 milliliter of potassium chromate indicator, to the characteristic yellow-orange end point.

(b) "Acidity" means percent, by weight, of acid, calculated as lactic, in canned kraut. The percent acidity may be determined by direct titration on a 10-gram sample of the packing media. Dilute with about 25 milliliters of distilled water and titrate with N/10 sodium hydroxide solution, using several drops of phenolphthalein indicator, to the characteristic permanent faint-pink end point.

(c) "Methods of Analyses." The analyses indicated in this section shall be made in accordance with methods of analyses specified in "Official Methods of Analysis of the Association of Official Agricultural Chemists" or by any other method which gives equivalent results.

LOT INSPECTION AND CERTIFICATION § 52.2965 Ascertaining the grade of a lot.

The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products (§§ 52.1 to 52.87).

[22 F.R. 3547, May 22, 1957)

[blocks in formation]

1 Indicates limiting rule.

10

2 Indicates partial limiting rule.

Subpart-United States Standards for Grades of Dehydrated Orange Juice

SOURCE: $ 52.2981 to 52.2991 appear at 21 FR 604, Jan. 27, 1956, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES § 52.2931 Product description.

Dehydrated orange juice is the product obtained from the juice of clean, sound, mature fruit of the sweet orange group (Citrus sinensis) and Mandarin group (Citrus reticulata), except tangerines, which juice has been concentrated in accordance with good commercial practice. The concentrate is dehydrated to a moisture content of not more than 3 percent by weight. Cold-pressed orange oil, or terpeneless or partially deterpened cold-pressed orange oil, incorporated in a suitable edible carrier (s) such as sorbitol, glucose, or gum acacia, may be added to the product only in such

ounts as to provide a proper orange vor to the reconstituted product. The -duct thus prepared is packaged in metically sealed containers with a per desiccant to reduce the moisture tent to approximately 1 percent, by ght, so as to assure preservation of - product. The dehydrated orange ce reconstitutes to the approximate al solids of a single-strength orange ce. The sulfur dioxide content of the hydrated orange juice is not more than p. p. m.

2.2982 juice. a) "U.S. Grade A" or "U.S. Fancy" che quality of dehydrated orange juice at has a porous open structure free m lumps or other signs of caking and ich dissolves readily in water to proce an orange juice that is reasonably aracteristic in appearance to fresh ange juice. The reconstituted juice ssesses a very good color; is pracally free from defects; possesses a od flavor; and scores not less than 85 ints when scored in accordance with e scoring system outlined in this bpart.

Grades of dehydrated orange

(b) “U. S. Grade B" or "U. S. Choice" the quality of dehydrated orange juice at has a reasonably porous open strucre free from lumps and which dissolves asonably readily in water to produce orange juice that is fairly charactercic in appearance to fresh orange juice. ne reconstituted juice possesses a good lor; is reasonably free from defects; ossesses a reasonably good flavor; and ores not less than 70 points when ored in accordance with the scoring stem outlined in this subpart

(c) "Substandard" is the quality of hydrated orange juice that fails to eet the requirement of U. S. Grade B U. S. Choice.

FACTORS OF QUALITY

52.2983 Ascertaining the grade.

(a) General. In addition to considerg other requirements outlined in the andards, the following quality factors -e evaluated:

(1) Factors not rated by score points. O Physical condition.

(ii) Faculty of dissolving in water. (2) Factors rated by score points. The lative importance of each factor which

[blocks in formation]

(a) (A) classification. Dehydrated orange juice of which the reconstituted juice possesses a very good color may be given a score of 34 to 40 points. "Very good color" means a very good yellow to yellow-orange color that is bright and typical of fresh orange juice.

(b) (B) classification. If the reconstituted juice possesses a good color a score of 28 to 33 points may be given. Dehydrated orange juice 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). "Good color" means that the color is the yellow to yellow-orange color typical of fresh orange juice, which may be slightly dull but is not off-color.

(c) (SStd.) classification. If the reconstituted juice fails to meet the requirements of paragraph (b) of this section a score of 0 to 27 points may be given and the product shall not be graded above Standard regardless of the total score for the product, (this is a limiting rule).

[blocks in formation]

58-037-76-35

appearance or drinking quality of the reconstituted juice.

Dehydrated

(b) (A) classification. orange juice of which the reconstituted juice is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that the appearance and drinking quality of the juice is not affected by defects.

(c) (B) classification. If the reconstituted juice is only reasonably free from defects a score of 14 to 16 points may be given. Dehydrated orange juice 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 free from defects" means that the appearance and drinking quality of the juice is not materially affected by defects.

(d) (SStd.) classification. Dehydrated orange juice that fails to meet the requirements of paragraph (c) 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). § 52.2987 Flavor.

(a) (A) classification. Dehydrated orange juice of which the reconstituted juice possesses a good flavor may be given a score of 34 to 40 points. "Good flavor" means that the flavor is a fine, distinct orange juice flavor typical of properly processed canned orange juice which is definitely free from terpenic, caramelized, oxidized, rancid or offflavors. To score in this classification the ratio of the Brix to acid shall be not less than 12 to 1 nor more than 18 to 1 and the recoverable oil content not less than 0.011 nor more than 0.017 milliliters per 100 milliliters of the reconstituted juice.

(b) (B) classification. If the reconstituted juice possesses a reasonably good flavor a score of 28 to 33 points may be given. Dehydrated orange juice 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 flavor" means that the flavor is reasonably typical of properly processed canned orange juice

which is free from abnormal and offflavors of any kind. To score in this classification the ratio of the Brix to acid shall be not less than 10.5 to 1 nor more than 19 to 1 and the recoverable oil content not less than 0.009 nor more than 0.025 milliliters per 100 ml. of the reconstituted juice.

(c) (SStd.) classification. Dehydrated orange juice that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 27 points and 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).

[21 F.R. 604, Jan. 27, 1956, as amended at 33 F.R. 11885, Aug. 22, 1968]

EXPLANATIONS AND METHODS OF ANALYSES § 52.2988 Definition of terms.

(a) "Reconstituted juice" means the product obtained by dissolving an entire package of dehydrated orange juice in water to make the volume of orange juice specified in directions for preparation. Such reconstituted orange juice contains not less than 16 ounces (avoirdupois) of the product per one gallon.

(b) "Dissolves readily" means that (1) the product dissolves readily in the prescribed amount of cold water with only a reasonable amount of stirring, (2) the fruit particles rehydrate readily, and (3) there is no material separation of colloidal or suspended matter.

(c) "Dissolves reasonably readily" means that (1) the product may require considerable stirring to dissolve the solids, (2) fruit particles may rehydrate only reasonably readily, and (3) there is no material separation of colloidal or suspended matter.

(d) "Acid" means the percent, by weight, of acid (calculated as anhydrous citric acid) in the reconstituted orange juice and is determined by titration with standard sodium hydroxide solution using phenolphthalein as indicator.

(e) The "Brix" of the reconstituted juice means the degree Brix as determined by the Brix hydrometer calibrated at 20 degrees centigrade (68 degrees Fahrenheit) and to which any applicable temperature correction has been applied.

[blocks in formation]

Standard bromide-bromate solution-preared and standardized to 0.099N in accordnce with Chapter 42, Standard Solutions in he current edition of the AOAC.1 For use, dd 1 volume of standard solution to 3 volmes of water to make 0.0247N solution. 1 al. of 0.0247N solution supplies bromine o react with 0.00085g., or 0.0010 ml., of -limonene. The solutions are stable for 6 months.

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

Dilute hydrochloric acid-prepared by addng 1 volume of concentrated acid to 2 volmes of water.

Methyl orange indicator-0.1 percent in vater.

[blocks in formation]

the

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

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

(iii) 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 solution 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.

1"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.

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

(b) The "moisture content" of the dehydrated orange juice is determined as follows:

(1) A 3- to 5-gram sample is weighed into an aluminum weighing dish 11⁄2 to 2 inches in diameter, having a tightfitting cover. The samples are dried in a vacuum oven for 30 hours at a temperature of 60 degrees centigrade (140 degrees Fahrenheit) and a pressure not exceeding 100 mm of mercury. During the drying period air is passed through M2SO, and admitted through the release cock at the rate of approximately 2 bubbles per second. At the end of the drying period the dishes are removed from the oven, the covers are placed on immediately and the dishes allowed to cool in a desiccator prior to final weighing. Sampling and weighing is carried out as rapidly as possible under low humidity conditions. The moisture content of the dehydrated orange juice may be determined by any other method which gives equivalent results.

(c) The "sulfur dioxide" content of the dehydrated orange juice is determined by the Monier-Williams method for total sulfurous acid in foods in accordance with the Official Methods of Analysis of the Association of Official Agricultural Chemists, using a 50-gram sample of the dehydrated orange juice. [21 F.R. 604, Jan. 27, 1956, as amended at 33 F.R. 11886, Aug. 22, 1968]

LOT INSPECTION AND CERTIFICATION § 52.2990 Ascertaining the grade of a

lot.

The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products (§§ 52.1 to 52.87). [22 F.R. 3547, May 22, 1957]

« AnteriorContinuar »