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the product (this is a limiting rule). (b) "Light membranous materials" "Fairly good flavor" means that the are recoverable by: (1) pouring one liter product has a normal flavor which may of product through a U.S. Standard have a slightly caramelized or slightly No. 20 circular sieve 8 inches in diameter oxidized flavor, but is free of off-flavors with 20 meshes to the inch (0.0331 inch of any kind. In addition, there is not less £5 percent square openings) with the than 4.5 grams nor more than 7.5 grams aid of a gentle stream of tap water; of acid per 100 ml. of juice.

(2) Rinse the retained pulp with & (d) (SStd) (classification. Canned gentle stream of tap water only until all lemon juice that fails to meet the re- of the product is removed from the pulp; quirements of paragraph (c) of this sec (3) Dry and gather the pulp into a ball tion may be given & score of 0 to 23

by shaking the sieve back and forth; points and shall not be graded above

(4) As soon as the pulp has been Substandard regardless of the total score

gathered into a ball, place it into a suite for the product (this is a limiting rule).

able dry graduated cylinder or centriEXPLANATIONS AND METHODS OF ANALYSES fuge tube and settle by tapping lightly $ 52.5489 Definition of terms.

in the palm of one's hand. It air pockets

remain a thin spatula may be used to (a) Acid. “Acid” means the number

effect their removal; of grams of total acidity, calculated as

(5) The number of milliliters of pulp anhydrous citric acid, per 100 ml. of

divided by ten is the percent by volume canned lemon juice. Total acidity is determined by titration with standard

of "light membranous material;" sodium hydroxide solution, using phe

(6) If the light membranous material nolphthalein indicator

So recovered exceeds 100 milliliters or (b) Fine centrifuged pulp. "Fine cen. will not dry and gather into a small ball, trifuged pulp" means pulp, referred to in discard results and repeat the test using 8 52.5487 Defects. that settles on cen a sample so reduced in size as to yield trifuging by the method outlined in less than 100 milliliters of such material $ 52.5490.

which will so dry and gather. Calculate (c) Light membranous materials.

the percent of light membranous mate"Light membranous materials" means

rials as follows: pulp including juice sacs but exclusive of peel particles, that is recoverable as

Percent of light membranous materials by outlined in $ 52.5490. This material, in normal amounts, is not a defect for the

Ml. recovered materialX 100 purposes of these Standards. The

Ml. of sample amount of such pulp in the juice may be

TABLE IS determined by the method outlined in

Revolutions this subpart.

Dlameter (inches):

per minute

1,609 $ 52.5490 Methods of analysis.

1012--

1, 670 (a) “Fine centrifuged pulp" is calcu

1,534 1112--

1,500 lated by: (1) removing the light mem

12--

1, 468 branous material from the sample by

12%2-

1, 488 pouring it through a No. 20 sieve, and

1, 410 (2) All graduated centrifuge tubes of

131/2

1,384 14.

1, 359 50 ml. capacity with sieved lemon juice,

1412

1, 336 and place in a suitable centrifuge. Ad 15.

1, 818 Just the speed as nearly as possible, ac

15/2

1, 292 cording to diameter, as indicated in

1, 271 1612

1, 252 Table I and centrifuge as indicated in

1, 234 Table I for exactly 10 minutes. As used

1, 216 in this part, “diameter" means the over 18.

1, 199 all distance between the bottoms of

1812

1, 182

1, 167 opposing centrifuge tubes in operating

1, 152 position. After centrifuging, the milli

1, 187 liter reading at the top of the layer of

i This table, calculated from the formula pulp in the tube is multiplied by two to R.C.F.=0.00001118 N°r, provides a Relative give the percentage of pulp.

Centrifugal Force of 364.6 times gravity.

volumea

10

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LOT INSPECTION AND CERTIFICATION and/or any other ingredient(s) permis$ 52.5491 Ascertaining the grade of a

sible under the provisions of the Federal

Food, Drug, and Cosmetic Act. The lot.

apricots are prepared and frozen in acThe grade of a lot of canned lemon cordance with good commercial pracjuice covered by these standards is de tice; and are maintained at temper&termined by the procedures set forth in tures necessary for the preservation of the regulations governing inspection and the product. certification of processed fruits and

$ 52.5522 Styles of frozen apricots. vegetables, processed products thereof,

(a) “Halves" are cut approximately and certain other processed food prod

in hall along the suture from stem to ucts ($ $ 52.1 to 52.87).

apex and from which the pit has been SCORE SHEET

removed. 8 52.5492 Score sheet for canned lemon

(b) "Quarters" are apricot halves cut. juice.

into two approximately equal parts.

(c) “Slices" are apricot halves cut into

sectors smaller than quarters. Size and kind of container -----

(d) “Diced" are apricots cut into apContainer mark or identification: Cans.

proximate cubes. Cases... Label...

(e) “Cuts" are apricots that are cut Liquid measure (fluid ounces)....

in such a manner as to change the origVacuum (inches)

inal conformation and do not meet any Acid (grams/100ml.: calculated as anhydrous citrio scid)-------

of the foregoing styles.

(f) "Machine-pitted" means mechanFactors Score points

ically pitted in such a manner as to

substantially destroy the conformation 36-40

of the fruit in removing the pit. Color.......

1 32-35 lissid) 10-31 8 52.5523 Grades of frozen apricots.

(A) 27-30 Defects.....

124-26

(a) “U.S. Grade A" (or "U.S. Fancy") (isstd) 10-23 is the quality of frozen apricots that:

27-30 Flavor......

1 24-26

(1) Have similar varietal characteristics,

lisśtd) 10-23 (2) have a normal flavor and odor, (3) Total score.......

have good color, (4) are practically uni

form in size and symmetry for the style Grade.......

of halves, (5) are practically free of de

fects, (6) have a good character, and (7) i Indicates limiting rule.

score not less than 90 points when scored Subpart-United States Standards for

in accordance with the scoring system

outlined in this subpart: Provided, That Grades of Frozen Apricots

frozen apricots may have a reasonably SOURCE: $ $ 52.5521 to 52.5531 appear at 28 good character, and in the style of halves FR 6391, June 21, 1963, unless otherwise may be reasonably uniform in size and noted.

symmetry, if the total score is not less PRODUCT DESCRIPTION, STYLES, GRADES than 90 points.

(b) “U.S. Grade B” (or “U.S. Choice") 8 52.5521 Product description.

is the quality of frozen apricots that: Frozen apricots are prepared from (1) Have similar varietal characteristics, sound, mature, fresh, peeled or unpeeled (2) have a normal fiavor and odor, (3) fruit of any commercial variety of have a reasonably good color, (4) are apricot which are sorted, washed, and reasonably uniform in size and symmay be trimmed to assure a clean and metry for the style of halves, (5) are wholesome product. The apricots are

reasonably free of defects, (6) have a properly drained of excess water before reasonably good character, and (7) filling into containers; may be packed score not less than 80 points when with the addition of nutritive sweetening scored in accordance with the scoring ingredient(s) (including syrup and/or system outlined in this subpart: Prosyrup containing pureed apricots) and/ vided, That frozen apricots in the style or suitable antioxidant ingredient(s) of halves may be only fairly uniform in

size and symmetry if the total score is not less than 80 points.

(c) "U.3. Grade C” (or “U.S. Standard") is the quality of frozen apricots that: (1) Have similar varietal characteristics, (2) have normal flavor and odor, (3) have fairly good color, (4) are fairly uniform in size and symmetry for the style of halves, (5) are fairly free of defects, (6) have fairly good character, and (7) score not less than 70 points when scored in accordance with the scoring system outlined in this subpart: Provided, That frozen apricots in the style of halves may vary in size if the total score is not less than 70 points.

(d) “Substandard" is the quality of frozen apricots that fail to meet the requirements of U.S. Grade C.

FACTORS OF QUALITY $ 52.5524 Ascertaining the grade of a

sample unit. (a) General. In addition to considering other requirements outlined in the standard, the following quality factors are evaluated :

(1) Factors not rated by score points. (1) Varietal characteristics;

(11) Flavor and odor.

(2) Factors rated by score points. The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given such factors are: Factors:

Points Color -------------------Size and symmetry---Defects Character

which is scored is inclusive. (For example, "18 to 20 points" means 18, 19, or 20 points.) 52.5526 Color.

(a) General. The score for the factor of color is evaluated by considering the overall color of the units. Abnormal discoloration near or within the pit cavity shall be considered in the evaluation of the overall color of the unit.

(b) (A) Classification. Frozen apricots that have good color may be given a score of 27 to 30 points. “Good color” means: that internally and externally the frozen apricots have a color that is bright, practically uniform, and typical of well-ripened apricots for the variety; and that deviations from such typical color do not exceed the allowances shown in Table I of this subpart: Provided, That such permitted deviations do not materially detract from the overall appearance of the product.

(c) (B) Classification. Frozen apricots that have reasonably good color may be given a score of 24 to 26 points. Frozen apricots that fall 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 good color" means: that internally and externally the frozen apricots have a color that is reasonably bright, fairly uniform, and typical of reasonably well-ripened apricots for the variety; and that deviations from such typical color do not exceed the allowances shown in Table I of this subpart: Provided, That such permitted deviations do not seriously detract from the overall appearance of the product.

(d) (C) Classification. Frozen apricots that have fairly good color may be given a score of 21 to 23 points. Frozen apricots that fall into this classification shall not be graded above U.S. Grade C, regardless of the total score of the product (this is a limiting rule). “Fairly good color” means that the apricots are not materially darkened; and that devi. ations from such typical color do not exceed the allowances shown in Table I of this subpart.

(e) (SStd) Classification. Frozen apricots that fail 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).

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100

Total score.----- -------(b) Definition of normal flavor and odor. “Normal flavor and odor" means that the frozen apricots are free from objectionable flavors or objectionable odors of any kind.

(c) Evaluation of quality. Quality factors are evaluated immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units. $ 52.5525 Ascertaining the rating for

factors which are scored. The essential variations within each factor which is scored are so described that the value may be ascertained for such factors and expressed numerically. The numerical range within each factor

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A

! Quarters; slices; | 12 percent by 4 percent by | 4 percent by | 1.5 percent by | None.
diced; cuts.

weight.
weight.
weight.

weight.
But no more than a total of 12 percent by weight.

Machine pitted.. 15 percent by 5 percent by 3 percent by 2 percent by | None.

weight.
weight.
weight.

weight,
But no more than a total of 15 percent by weight.

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$ 52.5527 Size and symmetry.

between the pit cavity and the outer edge (a) General. The factor of size and

are not considered misshapen units. symmetry refers to the uniformity of size

(c) (A) Classification. Frozen apriand to the symmetry of the units in the

cots in the style of halves that are pracstyle of halves only. The total score for

tically uniform in size and symmetry may styles other than halves is determined by

be given a score of 9 or 10 points. “Pracmultiplying the sum of the scores as

tically uniform in size and symmetry" signed for color, defects, and character

means that not more than 10 percent, by by 10 and dividing by 9, dropping any

count, of the units may be off-suture

cuts or misshapen units; that the refractions

maining units may vary slightly in (b) Definitions. (1) "Off-suture cut"

thickness; and, in 90 percent, by count, means a halved apricot unit that has

of the remaining units having the most been cut at a distance greater than 3/8

uniform size the weight of the largest inch from the suture.

full-size unit does not exceed the weight (2) “Misshapen unit” means that a of the smallest full-size unit by more unit in the style of halves has been ex than 50 percent. cessively trimmed so that its normal (d) (B) Classification. Frozen aprishape has been destroyed other than be- cots in the style of halves that are redcause of ripeness. Halves slightly split sonably uniform in size and symmetry

may be given a score of 8 points. "Reg- apricot to the twig of the tree or other sonably uniform in size and symmetry" stem material of equivalent woodiness means that not more than 20 percent, by and shortness. count. of the units may be off-suture (3) "Pit material" means any whole pit cuts or misshapen units; that the re- or any piece of pit material regardless maining units may vary moderately in of size. thickness; and, in 90 percent, by count, (4) “Minor blemish” means significant of the remaining units having the most surface discolorations that are: uniform size the weight of the largest (i) Light brown to brown surface areas full-size unit is not more than twice the which, singly or in combination on & weight of the smallest full-size unit. unit, exceed in the aggregate the area of

(e) (C) Classification. Frozen apri- & circle 316 inch in diameter but do not cots in the style of halves that are fairly exceed in the aggregate the area of & uniform in size and symmetry may be circle 44 inch in diameter; or given a score of 7 points. “Fairly uni- (ii) Single dark brown surface areas form in size and symmetry" means that that do not exceed the area of & circle not more than 20 percent, by count, of 316 inch in diameter but which, singly or the units may be misshapen units and in combination with other “minor blemany number of units may be off-suture ishes” on a unit, affect materially but cuts. Frozen apricots that fall into this not seriously the appearance of the unit. classification shall not be graded above (5) "Blemish” means scab, hail inU.S. Grade B, regardless of the total jury, discoloration, or other abnormallscore for the product (this is a limiting ties in the following degree: rule).

(i) Light brown to brown surface areas (f) (SStd) Classification. Frozen apri- which, singly or in combination on a cots in the style of halves that fail to unit, exceed in the aggregate the area of meet the requirements of paragraph (e) a circle 14 inch in diameter; of this section may be given a score of (ii) Blemishes that extend into the 0 to 6 points and shall not be graded fruit tissue regardless of area or depth; above U.S. Grade C, regardless of the (iil) Single dark brown surface areas total score for the product (this is a lim that exceed the area of a circle 316 inch iting rule).

in diameter, whether or not the unit is $ 52.5528 Defects.

affected by minor blemishes; or

(iv) Any blemish whether or not (a) General (1) The factor of de

specifically defined or mentioned in this fects as applicable for the respective

subparagraph which seriously affects the styles refers to the degree of freedom

appearance of the unit. from pit material, from harmless ex

(6) "Crushed or broken unit" in all traneous material, from peel (in peeled apricots), from short stems, from minor

styles other than cuts and machineblemishes and blemishes, from crushed

pitted means: or broken units (except in cuts or ma

(1) A unit that has definitely lost its chine-pitted styles), and from any other normal shape and bears marks of crushdefects which affect the appearance or ing or is otherwise crushed not due to edibility of the product.

ripeness; and (2) "Ounces” and “by weight" with (ii) A unit of frozen apricots is respect to the requirements of this sec- "broken” if severed into definite parts; tion means the avoirdupois weight of but halves of frozen apricots that are fruit exclusive of packing media.

slightly or partially split or mashed from (3) "Average" (or the abbreviation the edge to the pit cavity are not con"Avg") with respect to the requirements sidered broken. Portions equivalent to of this section means the average as as a full-size unit that has been broken are certained from all sample units.

considered as one unit in determining (b) Definitions and explanations of the percentage by count. defects. (1) "Harmless extraneous ma- (c) (A) Classification. Frozen apriterial" means any vegetable substance cots that are practically free of defects (such as, but not limited to, a leaf or may be given a score of 27 to 30 points. portion thereof or a large stem) that is “Practically free of defects” means that: harmless.

(1) Any defects present may no more (2) “Short stem" means the short, than slightly affect the appearance or thick, woody stem which attaches the edibility of the product; and

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