removed so as to retain to a reasonable extent the appearance of a whole or halved unit.

(4) "Damage" means any injury or blemish which materially affects the appearance or eating quality of the unit.

(5) "Serious damage" means any injury or blemish which seriously affects the appearance or eating quality of the unit.

(b) (A) classification. Frozen sweet peppers that are practically free from defects may be given a score of 26 to 30 points. "Practically free from defects" means that the pods in whole unstemmed, whole stemmed, and halved styles are well trimmed; that no grit, sand or silt may be present that affects the appearance and eating quality; and that seeds, undeveloped seeds, core and stem material, damaged and seriously damaged units individually or collectively do not materially affect the appearance and eating quality of the product.

(c) (B) classification. Frozen sweet peppers that are reasonably free from defects may be given a score of 21 to 25 points. Frozen sweet peppers that fall 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 free from defects" means that the pods in whole unstemmed, whole stemmed and halved styles are reasonably well trimmed; that no grit, sand, or silt may be present that affects the appearance and eating quality; and that seeds, undeveloped seeds, core and stem material, damaged and seriously damaged units individually or collectively do not seriously affect the appearance and eating quality of the product.

(b) (B) classification. Frozen sweet peppers that possess a reasonably good character may be given a score of 21 to 24 points. Frozen sweet peppers that fall 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 character" means that the units are reasonably full fleshed, may lack firmness but are not soft or mushy.

(c) (SStd.) classification. Frozen sweet peppers that fail to meet the requirements of paragraph (b) 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) LOT INSPECTION AND CERTIFICATION § 52.3011

lot.

Ascertaining the grade of a

§ 52.3010

Character.

(a) (A) classification. peppers that possess a good character may be given a score of 25 to 30 points. "Good character" means that the units are firm, full fleshed and tender.

Indicates limiting rule.

2 Indicates partial limiting rule.

[21 F.R. 6857, Sept. 11, 1956, as amended at 24 F.R. 1826, Mar. 13, 1959]

Dehydrated grapefruit juice is the product obtained from the juice of clean, sound, mature fruit of the grapefruit tree (Citrus paradisi), 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 grapefruit oil, or terpeneless or partially deterpened coldpressed grapefruit oil, incorporated in a suitable edible carrier (s) such as sorbitol, glucose, or gum acacia, may be added to the product only in such amounts as to provide a proper grapefruit flavor to the reconstituted product. The product thus prepared is packaged in hermetically sealed containers with a proper desiccant to reduce the moisture content to approximately 1 percent, by weight, so as to assure preservation of the product. The sulfur dioxide content of the dehydrated grapefruit juice is not more than 250 p. p. m.

§ 52.3022 Styles of dehydrated grapefruit juice.

(a) Style I (unsweetened) contains no added sweetening ingredient except as may be necessary to provide a carrier for grapefruit oil. The reconstituted juice of this style contains not less than 15 ounces (avoirdupois) of grapefruit solids per one gallon.

(b) Style II (sweetened) contains nutritive sweetening ingredients in excess of any amounts necessary to provide a carrier for grapefruit oil. Reconstituted juice of this style contains not less than 14 ounces (avoirdupois) of grapefruit solids per one gallon.

§ 52.3023 Grades of dehydrated grapefruit juice.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of dehydrated grapefruit juice that has a porous open structure free from lumps or other signs of caking and which dissolves readily in water to produce a grapefruit juice that is rea

sonably characteristic in appearance to fresh grapefruit juice. The reconstituted juice possesses a very good color; is practically free from defects; possesses a good flavor; and scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade B" or "U. S. Choice" is the quality of dehydrated grapefruit juice that has a reasonably porous open structure free from lumps and which dissolves reasonably readily in water to produce a grapefruit juice that is fairly characteristic in appearance to fresh grapefruit juice. The reconstituted juice possesses a good color; is reasonably free from defects; possesses a reasonably good flavor; and scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of dehydrated grapefruit juice that fails to meet the requirement of U. S. Grade B cr U. S. Choice.

(a) (A) classification. Dehydrated grapefruit 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 that the color is bright and typical of fresh grapefruit juice.

(b) (B) classification. If the reconstituted juice possesses a good color a score of 28 to 33 points may be given. Dehydrated grapefruit juice that falls into this classification shall not be grade 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 typical of fresh grapefruit puice, 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 Substandard regardless of the total score for the product (this is a limiting rule).

§ 52.3027 Defects.

(a) General. The factor of defects refers to the degree of freedom from seeds or portions thereof, pulp, dark specks, improperly reconstituted material, or other defects that affect the appearance or drinking quality of the reconstituted juice.

(b) (A) classification. Dehydrated grapefruit 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 grapefruit 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.

Dehy

(d) (SStd.) classification. drated grapefruit 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). § 52.3028 Flavor.

(a) (A) classification. Dehydrated grapefruit 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 grapefruit juice flavor typical of properly processed canned grapefruit juice; is definitely free from terpenic, caramelized, oxidized, and rancid flavors; is free from off flavors; and the reconstituted juice meets the following requirements for the respective style:

(1) Recoverable oil-not less than 0.006 nor more than 0.012 milliliter per 100 ml.

(2) Acid-not less than 0.85 gram per 100 ml.

(3) Brix-acid ratio for the respective styles:

(i) Style I (unsweetened)-not less than 8 to 1 nor more than 14 to 1;

(ii) Style II (sweetened)-not less than 11 to 1 nor more than 14 to 1.

(b) (B) classification. If the reconstituted juice possesses a reasonably good flavor a score of 28 to 33 points may be given. Dehydrated grapefruit 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 grapefruit juice which is free from abnormal and off-flavors of any kind; and the reconstituted juice meets the following requirements for the respective style:

(1) Recoverable oil-not less than 0.004 nor more than 0.020 ml. per 100 ml. (2) Acid-not less than 0.70 gram per 100 ml.

(3) Brix-acid ratio for the respective styles:

(i) Style I (unsweetened)-not less than 7 to 1 nor more than 14 to 1;

(ii) Style II (sweetened)-not less than 11 to 1 nor more than 14 to 1.

(c) (SStd.) classification. Dehydrated grapefruit 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).

(a) "Reconstituted juice" means the product obtained by dissolving an entire package of dehydrated grapefruit juice in water to make the volume of grapefruit juice specified in directions for preparation.

(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.

reasonably (c) "Dissolves 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 grapefruit 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. § 52.3030 Methods of analyses.

(a) "Recoverable oil" is determined by the following method:

(1) Equipment. Oil separatory trap similar to either of those illustrated in Figure 11and Figure 2.1

Gas burner or hot plate.
Ringstand and clamps.
Rubber tubing.

Three-liter narrow-neck flask.

(2) Procedure. Place exactly 2 liters of the reconstituted juice in the 3-liter flask and insert the separatory trap. Close the stopcock, place distilled water in the graduated tube, run cold water through the condenser from bottom to top, and bring the mixture to a boil. Continue boiling for one hour at the rate of approximately 50 drops per minute.

1 Filed as part of the original document.

By means of the stopcock, lower the oil into the graduated portion of the separatory trap, remove the trap from the flask; allow it to cool, and record the amount of oil recovered. The number of milliliters of oil recovered divided by 20 is equivalent to the number of milliliters of oil per 100 ml. of the reconstituted juice.

(b) The "moisture content" of the dehydrated grapefruit 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 grapefruit juice may be determined by any other method which gives equivalent results.

(c) The "sulfur dioxide" content of the dehydrated grapefruit 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 grapefruit juice.

LOT INSPECTION AND CERTIFICATION § 52.3031

lot.

Ascertaining the grade of a

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]