United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Concentrated

Blended Grapefruit Juice

and Orange Juice

Effective date September 21, 1968
This is the first issue, as amended, of the United States Standards for

Frozen Concentrated Blended Grapefruit Juice and Orange Juice. This issue contains all

of the requirements of the first issue, effective December 10, 1951 and the amendments

published in the FEDERAL REGISTER of December 9, 1953 (18 FR 7999) to become

effective September 21, 1968.

Voluntary U.S. grade standards are issued under the authority of the Agricultural

Marketing Act of 1946, which provides for the development of official U.S. grades to

designate different levels of quality. These grade standards are available for use by

producers, suppliers, buyers, and consumers. As in the case of other standards for grades

of processed fruits and vegetables, these standards are designed to facilitate orderly

marketing by providing a convenient basis for buying and selling, for establishing quality

control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the

Federal inspection service, the only activity authorized to approve the designation of U.S.

grades as referenced in the standards, as provided under the Agricultural Marketing Act

of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all

processed fruit and vegetable products, is offered to interested parties, upon application,

on a fee-for-service basis. The verification of some specific recommendations,

requirements, or tolerances contained in the standards can be accomplished only by the

use of on-line inspection procedures. In all instances, a grade can be assigned based on

final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of

several processed fruits and vegetables are available upon request for a nominal fee.

These manuals or instructions contain detailed interpretations of the grade standards and

provide step-by-step procedures for grading the product.

Grade standards are issued by the Department after careful consideration of all data and

views submitted, and the Department welcomes suggestions which might aid in improving

the standards in future revisions. Comments may be submitted to, and copies of standards

and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Frozen Concentrated Blended 

Grapefruit Juice and Orange Juice

Section Page No.

§52.1311 Product description. .............................................. 2

§52.1312 Styles of frozen concentrated blended grapefruit juice and orange juice.

............................................................. 2

§52.1313 Grades of frozen concentrated blended grapefruit juice and orange juice.

............................................................. 2

§52.1314 Recommended fill of container. ..................................... 3

§52.1315 Ascertaining the grade. ............................................ 3

§52.1316 Ascertaining the rating for the factors which are scored. ................... 3

§52.1317 Color. ......................................................... 4

§52.1318 Absence of defects. .............................................. 4

§52.1319 Flavor. ........................................................ 5

§52.1320 Definitions of terms as used in these standards. ........................ 10

§52.1321 Explanation of analyses. .......................................... 12

§52.1322 Ascertaining the grade of a lot. ..................................... 14

§52.1323 Score sheet for frozen concentrated blended grapefruit juice and orange juice. 15

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with

applicable State laws and regulations.
2

§52.1311 Product description.

Frozen concentrated blended grapefruit juice and orange juice is the frozen product

prepared from a combination of concentrated, unfermented juices obtained from sound,

mature grapefruit (Citrus paradisi) and from sound, mature fruit of the sweet orange group

(Citrus sinensis) and Mandarin group (Citrus reticulata), except tangerines. The fruit is

prepared by sorting and by washing prior to extraction of the juices to assure a clean

product. The juices may be blended upon extraction of such juices or after concentration

and fresh orange juice extracted from sorted and washed fruit, as aforesaid, is admixed

to the concentrate. It is recommended that the frozen concentrated blended grapefruit

juice and orange juice be composed of the equivalent of not less than 50 percent orange

juice in the reconstituted juice; however, in oranges yielding light-colored juice it is further

recommended that as much as the equivalent of 75 percent orange juice in the

reconstituted juice be used. The concentrated juice is packed in accordance with good

commercial practice and is frozen and maintained at temperatures necessary for the

preservation of the product.

§52.1312 Styles of frozen concentrated blended grapefruit juice and orange juice.

(a) Style I, without sweetening ingredient added. The Brix value of the

finished concentrate shall be not less than 40 degrees nor more than 44

degrees.

(b) Style II, with sweetening ingredient added. The finished concentrate,

exclusive of added sweetening ingredient, has a Brix value of not less than

38 degrees; and the finished concentrate, including added sweetening

ingredient, shall have a Brix value of not less than 40 degrees but not more

than 48 degrees.

§52.1313 Grades of frozen concentrated blended grapefruit juice and orange

juice.

(a) U.S. Grade A or U.S. Fancy is the quality of frozen concentrated blended

grapefruit juice and orange juice which reconstitutes properly and of which

the reconstituted juice possesses the appearance of fresh juices of such a

blend; possesses a very good color; is practically free from defects;

possesses a very good flavor; and scores not less than 85 points when

scored in accordance with the scoring system outlined in this subpart.
3

(b) U.S. Grade B or U.S. Choice is the quality of frozen concentrated blended

grapefruit juice and orange juice which reconstitutes properly and of which

the reconstituted juice possesses a good color; is reasonably free from

defects; possesses a 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 frozen concentrated blended grapefruit juice

and orange juice that fails to meet the requirements of U.S. Grade B or U.S.

Choice.

§52.1314 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the finished product

since fill of container, as such, is not a factor of quality for the purposes of these grades.

It is recommended that each container be filled with frozen concentrated blended

grapefruit juice and orange juice as full as practicable without impairment of quality.

§52.1315 Ascertaining the grade.

(a) The grade of frozen concentrated blended grapefruit juice and orange juice

is ascertained by considering in conjunction with the requirements of the

respective grade, the respective ratings for the factors of color, absence of

defects, and flavor.

(b) 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 ............................

Absence of defects .................

Flavor ...........................

Total score ...................

20

40

 40

100

§52.1316 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value

may be ascertained for each factor and expressed numerically. The numerical range

within each factor which is score is inclusive (for example, 17 to 20 points means 17, 18,

19, or 20 points).
4

§52.1317 Color.

(a) "A" classification. Frozen concentrated blended grapefruit juice and

orange juice of which the reconstituted juice possesses a very good color

may be given a score of 17 to 20 points. Very good color means that the

color is bright, light yellow-orange, and typical of freshly extracted juices of

such a blend and is free from any trace of browning indicative of scorching,

oxidation, caramelization, or other causes.

(b) "B" classification. If the reconstituted juice possesses a good color, a

score of 14 to 16 points may be given. Frozen concentrated blended

grapefruit juice and 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 may

range from light yellow to light amber, is fairly typical of freshly extracted

juices of such a blend and may be slightly dull or may show traces of

browning but is not off color for any reason.

(c) "SStd" classification. If the reconstituted juice fails to meet the

requirements of paragraph (b) of this section, a score of 0 to 13 points may

be given. Frozen concentrated blended grapefruit juice and orange juice that

falls into this classification shall not be graded above Substandard,

regardless of the total score for the product (this is a limiting rule).

§52.1318 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom

from seeds and portions thereof, from excessive juice cells, from free and

suspended pulp, from recoverable oil, an from other defects.

(1) Free and suspended pulp means particles of membrane, core and

peel and other similar extraneous materials in the reconstituted

blended grapefruit juice an orange juice.
5

(b) "A" classification. Frozen concentrated blended grapefruit juice and

orange juice of which the reconstituted juice is practically free from defects

may be given a score of 34 to 40 points. Practically free from defects

means that there may be present: (1) Small seeds or portions thereof that

are of such size that they could pass through round perforations not

exceeding one-eighth inch in diameter, provided such seeds or portions

thereof do not materially affect the appearance or drinking quality of the

juice; (2) juice cells that do not materially affect the appearance or drinking

quality of the juice; (3) other defects that are not more that slightly

objectionable, and (4) not more than 12 percent free and suspended pulp.

To score in this classification the frozen concentrated blended grapefruit

juice and orange juice may contain not more than 0.097 ml. of recoverable

oil per 100 grams of the concentrated product.

(c) "B" classification. If the reconstituted juice is reasonably free from defects,

a score of 28 to 33 points may be given. Frozen concentrated blended

grapefruit juice and 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 there may be present: (1) Small seeds or portions thereof that are of

such size that they could pass through round perforations not exceeding

one-eighth inch in diameter, provided such seeds or portions thereof do not

seriously affect the appearance or drinking quality of the juice; (2) juice cells

that do not seriously affect the appearance or drinking quality of the juice; (3)

other defects that are not materially objectionable, and (4) nor more than 18

percent free and suspended pulp. To score in this classification the frozen

concentrated blended grapefruit juice and orange juice may contain not more

than 0.113 ml. of recoverable oil per 100 grams of the concentrated product.

(d) "SStd" classification. Frozen concentrated blended grapefruit juice and

orange juice that fails to meet the requirements of paragraph (c) of this

section may be given a score of 0 to 27 points and shall not be graded above

Substandard, regardless of the total score for the product (this is a limiting

rule).

§52.1319 Flavor.

(a) "A" classification. Frozen concentrated blended grapefruit juice and

orange juice of which the reconstituted juice possesses a very good flavor

may be given a score of 34 to 40 points. Very good flavor means that the

flavor is fine, distinct, and substantially typical of freshly extracted juices of

such a blend. To score not less than 34 points frozen concentrated blended

grapefruit juice and orange juice shall meet the following requirements for the

respective style:
6

(1) Style I, without sweetening ingredient added. The ratio of Brix

value to acid is not less than 10 to 1 nor more than 16 to 1 (See Table

I).

(2) Style II, with sweetening ingredient added. The ratio of Brix value

to acid is not less than 11 to 1 nor more than 13 to 1 (See Table II).

(b) "B" classification. If the reconstituted juice possesses a good flavor, a

score of 28 to 33 points may be given. Frozen concentrated blended

grapefruit juice and 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 flavor means that the flavor is

fairly typical of freshly extracted juices of such a blend and is free from

abnormal or off flavors of any kind. To score not less than 28 points frozen

concentrated blended grapefruit juice and orange juice shall meet the

following requirements for the respective style:

(1) Style I, without sweetening ingredient added. The ratio of Brix

value to acid is not less than 8 to 1 nor more than 18 to 1 (See Table

I).

(2) Style II, with sweetening ingredient added. The ratio of Brix value

to acid is not less than 9 to 1 nor more than 13 to 1 (See Table II).
7

Table I-Maximum and Minimum Acid for Frozen Concentrated Blended Grapefruit Juice 

and Orange Juice

Style I. Without Sweetening Ingredient Added

Brix value of the

concentrate in degrees

Brix

U.S. Grade A or U.S. Fancy U.S. Grade B or U.S. Choice

Ratio Ratio Ratio Ratio

10:1 16:1 8:1 18:1

Acid percent by weight Acid percent by weight

Maximum Minimum Maximum Minimum

40.0E 4.00 2.50 5.00 2.22

40.1E 4.01 2.51 5.01 2.23

40.2E 4.02 2.51 5.03 2.23

40.3E 4.03 2.52 5.04 2.24

40.4E 4.04 2.53 5.05 2.24

40.5E 4.05 2.53 5.06 2.25

40.6E 4.06 2.54 5.08 2.26

40.7E 4.07 2.54 5.09 2.26

40.8E 4.08 2.55 5.10 2.27

40.9E 4.09 2.56 5.11 2.27

41.0E 4.10 2.56 5.13 2.28

41.1E 4.11 2.57 5.14 2.28

41.2E 4.12 2.58 5.15 2.29

41.3E 4.13 2.58 5.16 2.29

41.4E 4.14 2.59 5.18 2.30

41.5E 4.15 2.59 5.19 2.31

41.6E 4.16 2.60 5.20 2.31

41.7E 4.17 2.61 5.21 2.32

41.8E 4.18 2.61 5.23 2.32

41.9E 4.19 2.62 5.24 2.33

42.0E 4.20 2.63 5.25 2.33

42.1E 4.21 2.63 5.26 2.34

42.2E 4.22 2.64 5.28 2.34

42.3E 4.23 2.64 5.29 2.35

42.4E 4.24 2.65 5.30 2.35

42.5E 4.25 2.66 5.31 2.36

42.6E 4.26 2.66 5.33 2.37

42.7E 4.27 2.67 5.34 2.37

42.8E 4.28 2.68 5.35 2.38

42.9E 4.29 2.68 5.36 2.38

43.0E 4.30 2.69 5.38 2.39

43.1E 4.31 2.69 5.39 2.39

43.2E 4.32 2.70 5.40 2.40

43.3E 4.33 2.71 5.41 2.41

43.4E 4.34 2.71 5.43 2.41

43.5E 4.35 2.72 5.44 2.42

43.6E 4.36 2.73 5.45 2.42

43.7E 4.37 2.73 5.46 2.43

43.8E 4.38 2.74 5.48 2.43

43.9E 4.39 2.74 5.49 2.44

44.0E 4.40 2.75 5.50 2.44
8

Table II-Maximum and Minimum Acid for Frozen Concentrated Blended Grapefruit Juice 

and Orange Juice

Style II. With Sweetening Ingredient Added

Brix value of the

concentrate in degrees

Brix

U.S. Grade A or U.S. Fancy U.S. Grade B or U.S. Choice

Ratio Ratio Ratio Ratio

11:1 13:1 9:1 13:1

Acid percent by weight Acid percent by weight

Maximum Minimum Maximum Minimum

40.0E 3.64 3.08 4.44 3.08

40.1E 3.65 3.08 4.46 3.08

40.2E 3.65 3.09 4.47 3.09

40.3E 3.66 3.10 4.48 3.10

40.4E 3.67 3.11 4.49 3.11

40.5E 3.68 3.12 4.50 3.12

40.6E 3.69 3.12 4.51 3.12

40.7E 3.70 3.13 4.52 3.13

40.8E 3.71 3.14 4.53 3.14

40.9E 3.72 3.15 4.54 3.15

41.0E 3.73 3.15 4.56 3.15

41.1E 3.74 3.16 4.57 3.16

41.2E 3.75 3.17 4.58 3.17

41.3E 3.75 3.18 4.59 3.18

41.4E 3.76 3.18 4.60 3.18

41.5E 3.77 3.19 4.61 3.19

41.6E 3.78 3.20 4.62 3.20

41.7E 3.79 3.21 4.63 3.21

41.8E 3.80 3.22 4.64 3.22

41.9E 3.81 3.22 4.66 3.22

42.0E 3.82 3.23 4.67 3.23

42.1E 3.83 3.24 4.68 3.24

42.2E 3.84 3.25 4.69 3.25

42.3E 3.85 3.25 4.70 3.25

42.4E 3.85 3.26 4.71 3.26

42.5E 3.86 3.27 4.72 3.27

42.6E 3.87 3.28 4.73 3.28

42.7E 3.88 3.28 4.74 3.28

42.8E 3.89 3.29 4.76 3.29

42.9E 3.90 3.30 4.77 3.30

43.0E 3.91 3.31 4.78 3.31

43.1E 3.92 3.32 4.79 3.32

43.2E 3.93 3.32 4.80 3.32

43.3E 3.94 3.33 4.81 3.33

43.4E 3.95 3.34 4.82 3.34

43.5E 3.95 3.35 4.83 3.35

43.6E 3.96 3.35 4.84 3.35

43.7E 3.97 3.36 4.86 3.36

43.8E 3.98 3.37 4.87 3.37

43.9E 3.99 3.38 4.88 3.38

44.0E 4.00 3.38 4.89 3.38
9

Table II-Maximum and Minimum Acid for Frozen Concentrated Blended Grapefruit Juice 

and Orange Juice-Continued

Style II. With Sweetening Ingredient Added-continued

Brix value of the

concentrate in degrees

Brix

U.S. Grade A or U.S. Fancy U.S. Grade B or U.S. Choice

Ratio Ratio Ratio Ratio

11:1 13:1 9:1 13:1

Acid percent by weight Acid percent by weight

Maximum Minimum Maximum Minimum

44.1E 4.01 3.39 4.90 3.39

44.2E 4.02 3.40 4.91 3.40

44.3E 4.03 3.41 4.92 3.41

44.4E 4.04 3.42 4.93 3.42

44.5E 4.05 3.42 4.94 3.42

44.6E 4.05 3.43 4.96 3.43

44.7E 4.06 3.44 4.97 3.44

44.8E 4.07 3.45 4.98 3.45

44.9E 4.08 3.45 4.99 3.45

45.0E 4.09 3.46 5.00 3.46

45.1E 4.10 3.47 5.01 3.47

45.2E 4.11 3.48 5.02 3.48

45.3E 4.12 3.48 5.03 3.48

45.4E 4.13 3.49 5.04 3.49

45.5E 4.14 3.50 5.06 3.50

45.6E 4.15 3.51 5.07 3.51

45.7E 4.15 3.52 5.08 3.52

45.8E 4.16 3.52 5.09 3.52

45.9E 4.17 3.53 5.10 3.53

46.0E 4.18 3.54 5.11 3.54

46.1E 4.19 3.55 5.12 3.55

46.2E 4.20 3.55 5.13 3.55

46.3E 4.21 3.56 5.14 3.56

46.4E 4.22 3.57 5.16 3.57

46.5E 4.23 3.58 5.17 3.58

46.6E 4.24 3.58 5.18 3.58

46.7E 4.25 3.59 5.19 3.59

46.8E 4.25 3.60 5.20 3.60

46.9E 4.26 3.61 5.21 3.61

47.0E 4.27 3.62 5.22 3.62

47.1E 4.28 3.62 5.23 3.62

47.2E 4.29 3.63 5.24 3.63

47.3E 4.30 3.64 5.26 3.64

47.4E 4.31 3.65 5.27 3.65

47.5E 4.32 3.65 5.28 3.65

47.6E 4.33 3.66 5.29 3.66

47.7E 4.34 3.67 5.30 3.67

47.8E 4.35 3.68 5.31 3.68

47.9E 4.35 3.68 5.32 3.68

48.0E 4.36 3.69 5.33 3.69
10

(c) "SStd" classification. If the frozen concentrated blended grapefruit juice

and orange juice fails to meet the requirements of paragraph (b) of this

section, a score of 0 to 27 points may be given. Frozen concentrated

blended grapefruit juice and orange juice that falls into this classification

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.1320 Definitions of terms as used in these standards.

(a) Oranges means oranges of the sweet orange group (Citrus sinensis) and the

Mandarin group (Citrus reticulata), except tangerines.

(b) Reconstituted juice means the product obtained by mixing thoroughly 3

parts by volume of distilled water and one part by volume of frozen

concentrated blended grapefruit juice and orange juice.

(c) Reconstitutes properly means that the reconstituted juice shows no

material separation of colloidal or suspended matter, leaving a zone of

definitely clear liquid without any turbidity, after standing four (4) hours at a

temperature of not less than 68 degrees Fahrenheit in a clear glass tube or

cylinder (such as a 50 ml. graduated cylinder).

(d) Acid means the percent by weight of acid (calculated as anhydrous citric

acid) in frozen concentrated blended grapefruit juice and orange juice.

(e) Brix value in frozen concentrated blended grapefruit juice and orange juice

is the refractometric sucrose value determined in accordance with the

International Scale of Refractive Indices of Sucrose solutions and to which

the applicable correction for acid is added. (See Table III for corrections.)
11

Table III1

Corrections for Obtaining Brix Value

Citric acid, anhydrous (percent Correction to be added to refractometer sucrose

by weight) value to obtain degree Brix value

2.0 0.39

2.2 0.43

2.4 0.47

2.6 0.51

2.8 0.54

3.0 0.58

3.2 0.62

3.4 0.66

3.6 0.70

3.8 0.74

4.0 0.78

4.2 0.81

4.4 0.85

4.6 0.89

4.8 0.93

5.0 0.97

5.2 1.01

5.4 1.04

5.6 1.07

 Source: "Refractometric Determination of Soluble Solids in Citrus Juices." by J.W.

1

Stevens and W.E. Baier, from the Analytical Edition of Industrial and Engineering

Chemistry, Vol. II, Page 447, Aug. 15, 1939.
 AOACrefers to the Official Methods of Analysis published by the Association of Official 1

Analytical (formerly Agricultural) Chemists. Copies may be obtained from this

association at Box 540, Benjamin Franklin Station, Washington, D.C. 20044.

12

§52.1321 Explanation of analyses.

(a) The measurement of Brix value is determined on the thawed concentrate in

accordance with the refractometric method for sugars and sugar products,

outlined in the Official Methods of Analysis of the Association of Official

Agricultural Chemists.

(b) Acid calculated as anhydrous citric acid, is determined by titration with

standard sodium hydroxide solution, using phenolphthalein as indicator.

(c) Recoverable oil is determined by the following method:

METHOD

(1) Reagents.

Standard bromide-bromate solution-prepared and standardized to 0.099N

in accordance with Chapter 42, Standard Solutions in the current edition of

the AOAC. For use, add 1 volume of standard solution to 3 volumes of water 1

to make 0.0247N solution. 1 ml. of 0.0247N solution supplies bromine to

react with 0.00085g., or 0.0010 ml. of d-limonene. The solutions are stable

for 6 months.

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

Dilute hydrochloric acid- prepared by adding 1 volume of concentrated

acid to 2 volumes of water.

Methyl orange indicator-0.1 percent in water.

(2) Apparatus.

Electric heater-with recessed refractory top, 500-750 watts.

Still, all glass- 500 ml. distillation flask with 24/40 standard taper neck; 200

mm. Graham condenser with 28/15 receiving socket and drip tip; connecting

bulb and adapter as shown in Figure 1.

Burette-10 ml. or 25 ml. graduated to 0.1 ml., with easily controllable flow to

permit both rapid and dropwise titration.
13

(3) Determination

(i) Pipette 25 ml. of well-mixed sample (juice or reconstituted juice) into

the distillation flask containing carborundum chips or glass beads,

and add 25 ml. of 2-Propanol.

(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.

(v) Determine the reagent blank by titrating three separate mixtures of 25

ml. 2-Propanol and 10 ml. of dilute hydrochloric acid with indicatorwithout 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.

(vii) The ml. of recoverable oil per 100 grams of the concentrate is

determined as follows:

ml. recoverable oil per 100 grams concentrate = [percent oil by volume recovered] 4

specific gravity of the concentrate

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

Graduated centrifuge tubes with a capacity of 50 ml. are filled with the

reconstituted blended grapefruit juice and orange juice and placed in a

suitable centrifuge. The speed is adjusted, according to diameter, as

indicated in Table IV, and the 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.
14

Table IV

Diameter Approximate Diameter Approximate

revolutions per minute revolutions per minute

10 inches 1,609 151⁄2 inches 1,292

101⁄2 inches 1,570 16 inches 1,271

11 inches 1,534 161⁄2 inches 1,252

111⁄2 inches 1,500 17 inches 1,234

12 inches 1,468 171⁄2 inches 1,216

121⁄2 inches 1,438 18 inches 1,199

13 inches 1,410 181⁄2 inches 1,182

131⁄2 inches 1,384 19 inches 1,167

14 inches 1,359 191⁄2 inches 1,152

141⁄2 inches 1,336 20 inches 1,137

15 inches 1,313

§52.1322 Ascertaining the grade of a lot.

The grade of a lot of frozen concentrated blended grapefruit juice and orange juice

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 (7 CFR

52.1 through 52.83, 22 F.R. 3535).
15

§52.1323 Score sheet for frozen concentrated blended grapefruit juice and

orange juice.

Size and kind of container .............................................

Container mark or identification .........................................

Label .............................................................

Liquid measure (Fl. ounces) ............................................

Brix value of concentrate (corrected for acid) ...............................

Anhydrous citric acid (% by weight) ......................................

Brix value to acid ratio (-:1) ............................................

Recoverable oil (ml./100 grams) .........................................

Free and suspended pulp (%) ..........................................

Reconstituted properly (yes) (no) .......................................

Appearance of fresh juice (yes) (no) .....................................

Factors Score Points

Color .................................

Absence of defects ......................

Flavor ................................

Total Score ........................

"A" 17-20

20 "B" 14-16 _1/

40 "B" 28-33 _1/

40 "B" 28-33 _1/

 "SStd" 0-27 _1/

100

"SStd" 0-13 _1/

"A" 34-40

"SStd" 0-27 _1/

"A" 34-40

Grade .............................................................

_1/ Indicates limiting rule.

Effective date. The amendments to each affected standard shall become effective 30 days

after publication hereof in the Federal Register.

Dated: August 16, 1968.

G.R. Grange,

Deputy Administrator,

Marketing Services.

Recodified in the Federal Register of December 9, 1953 (18 F.R. 7999)

Section 52.1322 amended May 22, 1957 (22 F.R. 3535) 

Section 52.1318 and 52.1321 amended August 22, 1968 (33 F.R. 11881)
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