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discolored areas, or from other similar defects.

(i) Canned sweetpotatoes that are practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that the product contains not more than a slight amount of particles of peel, secondary rootlets, untrimmed fibrous ends, discolored areas, or other similar defects which do not materially affect the appearance or the edibility of the product.

(ii) If the canned sweetpotatoes are fairly free from defects, a score of 28 to 33 points may be given. Canned sweetpotatoes that fall 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 the particles of peel, secondary rootlets, untrimmed fibrous ends, discolored areas, or other similar defects may be definitely noticeable but are not so prominent as to affect seriously the appearance or the edibility of the product.

(iii) Canned sweetpotatoes that fail to meet the requirements of subparagraph (3) (ii) of this paragraph may be given a score of 0 to 27 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(4) Character. The factor of character refers to the texture and condition of the flesh, the degree of freedom from tough or coarse fibers, the tenderness of the canned sweetpotatoes, and the tendency of sweetpotatoes packed in a liquid packing medium or as "vacuum-pack (without packing media)" to retain their apparent original conformation and size without disintegration.

(i) Canned sweetpotatoes that possess a good character may be given a score of 17 to 20 points. "Good character" has the following meanings with respect to the following styles and types of packs of canned sweetpotatoes:

Whole and pieces (whether packed singly or in combination) in a liquid packing medium or “vacuum-pack (without packing media)." "Good character" means that the units possess a uniformly smooth texture, are practically free from

tough or coarse fibers, and may be soft to firm but hold their apparent original conformation and size without material disintegration.

Whole, pieces, and mashed packed as "solid-pack" or "dry-pack." Good character" means that any units present possess a uniformly smooth texture, are practically free from tough or coarse fibers, and may be soft to firm and that any mashed sweetpotatoes present possess a uniformly smooth texture, practically free from tough or coarse fibers.

Mashed. "Good character" means that the mass possesses a uniformly smooth texture and is free from tough or coarse fibers.

(1) If the canned sweetpotatoes possess a fairly good character, a score of 14 to 16 points may be given. Canned sweetpotatoes that fall 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 character" has the following meanings with respect to the following styles and types of packs of canned sweetpotatoes:

Whole and pieces (whether packed singly or in combination) in a liquid packing medium or “vacuum-pack (without packing media)." "Fairly good character" means that the units possess a fairly uniform texture, may possess a few tough or coarse fibers, may be variable in tenderness but are not tough, may be very soft to very firm, and may possess slight or partial disintegration of the units:

Whole, pieces, and mashed packed as "solid-pack" or "dry-pack." "Fairly good character" means that any units present possess a fairly uniform texture, may possess a few tough or coarse fibers, may be variable in tenderness but are not tough, and may be very soft to very firm and that any mashed sweetpotatoes present possess a fairly uniform texture, may be coarse but are practically free from lumps, and may possess a few tough or coarse fibers.

Mashed. "Fairly good character" means that the mass possesses a fairly uniform texture, may be coarse but is free from lumps and that not more than a few tough or coarse fibers may be present.

(iii) Canned sweetpotatoes that fail to meet the requirements of subparagraph (4) (ii) of this paragraph may be given a score of 0 to 13 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(j) Tolerance for certification of officially drawn samples. (1) When certifying samples that have been officially drawn and which represent a specific lot cf canned sweetpotatoes the grade for the lot will be determined by averaging the scores of all containers, if: (i) Not more than one-sixth of the containers fail to meet the requirements of the grade indicated by the average score;

(ii) None of the containers falls more than 4 points below the minimum score for the grade indicated by the average score;

(iii) Not more than one-sixth of the containers fail to meet the requirements of the indicated grade by reason of a limiting rule;

(iv) The average score of all containers for the limiting factor is within the range for the grade indicated by the average score; and

(v) No container falls below any applicable standard of quality promulgated under the Federal Food, Drug, and Cosmetic Act.

(k) Score sheet for canned sweetpotatoes.

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(1) Effective time and supersedure. The United States Standards for Grades of Canned Sweetpotatoes (which are the third issue) contained in this section shall become effective on and after 12:01 a. m., e. s. t., March 15, 1947, and shall thereby supersede the standards that have been in effect since August 1, 1934. [Reg., Feb. 7, 1947, effective Mar. 15, 1947, 12 F.R. 10261

§ 52.667 Canned tangerine juice—(a) Identity. Canned tangerine juice is the undiluted, unfermented juice obtained from the matured fresh fruit of the mandarin orange (Citrus reticulata) which fruit has been properly washed; may be packed with or without the addition of sugar; and is sufficiently processed by heat to assure preservation of the product in hermetically sealed containers.

(b) Grades of canned tangerine juice. (1) "U. S. Grade A" or "U. S. Fancy" is the quality of canned tangerine juice that possesses a bright typical color; is practically free from defects; possesses a fine, distinct, normal canned tangerine juice flavor; and scores not less than 85 points when scored in accordance with the scoring system outlined herein. Canned tangerine juice of this grade meets the following requirements:

(i) Brix. Not less than 10.5 degrees Brix.

(ii) Acid. Not less than 0.75 gm. nor more than 1.4 gm. acid, calculated as anhydrous citric, per 100 ml. of juice.

(iii) Recoverable oil. Not more than 0.020 percent by volume of recoverable oil.

(iv) Pulp. Not more than 7 percent free and suspended pulp.

(2) "U. S. Grade C" or "U. S. Standard" is the quality of canned tangerine juice that possesses a good typical color; is fairly free from defects; possesses a good, normal canned tangerine juice flavor; and scores not less than 70 points when scored in accordance with the scoring system outlined herein. Canned tangerine juice of this grade meets the following requirements:

(i) Brix. Not less than 10.0 degrees Brix.

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(ii) Acid. Not less than 0.65 gm. nor more than 1.6 gm. acid, calculated as anhydrous citric, per 100 ml. of juice.

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(iii) Recoverable oil. Not more than 0.030 percent by volume of recoverable oil.

(iv) Pulp. Not more than 10 percent free and suspended pulp.

(3) "U. S. Grade D" or "Substandard" is the quality of canned tangerine juice that fails to meet the requirements of U. S. Grade C or U. S. Standard.

(4) Canned tangerine juice of any of the foregoing grades may be considered "sweetened" if packed with the addition of sugar and the juice tests not less than 13.5 degrees Brix.

(c) Recommended fill of container. It is recommended that canned tangerine juice occupy not less than 90 percent of the volume capacity of the container.

(d) Ascertaining the grade. The grade of canned tangerine juice may be ascertained by considering, in addition to the requirements of the respective grades, the following factors: Color, absence of defects, and flavor. The relative importance of each factor is expressed numerically on a scale of 100. The maximum number of points that may be given for each factor is:

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(e) Ascertaining the rating of each factor. The essential variations within each factor are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor is inclusive (for example, the range "17 to 20 points" means 17, 18, 19, or 20 points).

(1) Color. (i) Canned tangerine juice that possesses a bright typical color may be given a score of 17 to 20 points. "Bright typical color" means that the tangerine juice possesses a bright yellow to yellow-orange color typical of freshly extracted juice and is free from traces of browning due to scorching, oxidation, caramelization, or other causes.

(ii) If the canned tangerine juice possesses a good typical color, a score of 14 to 16 points may be given. Canned tangerine juice that falls into this classifica

tion 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). "Good typical color" means that the tangerine juice possesses a typical yellow to yellow-orange color that may be slightly amber or show evidence of slight browning.

(iii) If the canned tangerine juice is definitely dull or off-color for any reason, a score of 0 to 13 points may be given. Canned tangerine juice that falls into this classification shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(2) Absence of defects. The factor of absence of defects refers to the degree of freedom from particles of membrane, core, skin, seeds and seed particles, "rag," recoverable oil, residue, similar substances, or other defects.

(i) Canned tangerine juice that is practically free from defects may be given a score of 34 to 40 points. Canned tangerine juice that shows coagulation shall not be scored in this classification. "Practically free from defects" means that the juice may contain not more than 7 percent free and suspended pulp and that there may be present not more than 0.020 percent by volume of recoverable oil when determined in accordance with the methods outlined herein; and that the juice does not contain any noticeable seed particles, similar substances, or other defects.

(ii) If the canned tangerine juice is fairly free from defects, a score of 28 to 33 points may be given. Canned tangerine juice that shows more than a slight coagulation shall not be scored in this classification. Canned tangerine juice 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 the juice may contain not more than 10 percent free and suspended pulp and that there may be present not more than 0.030 percent by volume of recoverable oil when determined in accordance with the methods outlined herein; and that seed particles, similar substances, or other defects may be noticeable but are not prominent.

(iii) Canned tangerine juice that fails to meet the requirements of subdivision (ii) of this subparagraph may be given a score of 0 to 27 points and shall not be graded above U. S. Grade D' or Substandard, regardless of the total score for the product (this is a limiting rule).

(3) Flavor. (i) Canned tangerine juice that possesses a fine, distinct, normal canned tangerine juice flavor, free from traces of scorching, caramelization, oxidation, or terpene may be given a score of 34 to 40 points. To score in this classification canned tangerine juice shall meet the following additional requirements:

Canned tangerine juice tests not less than 10.5 degrees Brix.

Canned tangerine juice contains not less than 0.75 gm. nor more than 1.4 gm. acid, calculated as anhydrous citric, per 100 ml. of juice.

(ii) If the canned tangerine juice possesses a good normal canned tangerine juice flavor, having a slightly caramelized or an oxidized flavor, but not an objectionable flavor, & score of 28 to 33 points may be given. Canned tangerine juice 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). To score in this classification canned tangerine juice shall meet the following additional requirements:

Canned tangerine juice tests not less than 10 degrees Brix.

Canned tangerine juice contains not less than 0.65 gm. nor more than 1.6 gm. acid, calculated as anhydrous citric, per 100 ml. of juice.

(iii) If the canned tangerine juice fails to meet the requirements of subdivision (ii) of this subparagraph, or if the canned tangerine juice' has the flavor of green fruit, is off flavor, or is distinctly unpalatable for any reason, a score of 0 to 27 points may be given. Canned tangerine juice that falls into this classification shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(f) Explanation of terms. (1) "10.5 degrees Brix", for example, means that

the juice tests 10.5 degrees when tested with a Brix hydrometer, read at the proper temperature for the instrument used.

(2) "Normal canned tangerine juice flavor" means that the product is free from objectionable flavor or off flavor of any kind.

(3) "Free and suspended pulp" is determined by the following method:

(1) Graduated centrifuge tubes with a capacity of 50 ml. are filled with canned tangerine juice and placed in a suitable centrifuge. The speed is adjusted as indicated in Table No. I according to the diameter specified and the canned tangerine juice is centrifuged for exactly 10 minutes. As used herein, "diameter" means the over-all distance between the bottoms of opposing centrifuge tubes in operating position. After centrifuging, the milliliter reading at the top of the layer of pulp in the tube is multiplied by 2 to give the percentage of pulp.

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