Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

Cc

Thawing the Product (continuation)

Frozen peas should not be air thawed for inspection purposes. A certain amount
of dehydration of the peas will occur during the time required for the peas to
become completely thawed and come up to approximately room temperature
which will affect the color of the peas as well as the determination for maturity.

When drained weight determinations are necessary the peas used for drained
weight determinations are used for grade evaluation.

-15-


Replsces page 35 dated Frozen Peaa
Movember 1964 Sugteaber 1877

T¥ INSPECTION OF THE PRODUCT (Continuation)

L Tenderness and maturity
1 Ganeral

The grada standards mecify tuo separate mathods for the deter-
mination of tenderness and maturity. :

The brine flotation method is used for determining compliance
with a apeci?ic maturity level by the peas that sink in the
brine for that leval. Since the requiremants are based on
only one brine concentration in each grade classification thia
teat does tot reflect the maturity level of the sinkers.
Purthermore, this tast is not applicable for the detectim of
tough skins.

Thus, it is necessary te alac teat the cooked peas organoleptically
to evaluata the product q@ore fully fer thia Factor.

NOTE: There is evidence to indicate that im soma cases the freezing

* process will affect results of the brine flotation test, ig that, peas
tested immediately after freezing may show a higher maturity scora than
the same peas immediately before fraezing. This differance aay alac
decrease with time after freezing. Inspectors, particularly those in

-* in-plant situations and thome attempting to up-date a certificate or
ve~grade product, should be awire of this phenomenon. The score art
grade assigned must be the ane determined at the time the product {a

* graded anytins after frearing.

It is the inten: of the grade standards that if the brine
flotation tast indicates that frozen peas are of fancy maturity,
they should alan taste lika fancy pees with respect to the
degree of starchinese. In cases of lots that are borderline
fancy with respect to maturity by tha brine flotation cathod,
occasionally it bas been found that the peas did mot appear to
ba fancy upon eating dDecause of the presence of B or 10 percent,
Dy count, of very matura peas vhich reflected a auch higher
degree of starchiness than would be expacted of fancy peas.

Tough akina ust also be taken inte consideration in the organ~
Gleptic evaluation of this factor. Feaa thar posseas tough skins
ahould not be clasaified above Grade B, cegardleas of the brine
flotation results, .

Inspactors should be vary cautious in dowm-~grading Zrozen peas
when auch a classification would be contradictary to the brine
flotation tast. Concurrence of the superviaor should be obtained
tor the proper classification of the product when # contradiction
between che brine flotation test and the organoleptic teat is
encountered.

nl
THIS INSTRUCTION DOES NOT BSTASLISH
A MEW OR REVISED SUBSTANTIVE RULE

Padded September 1972

-36-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

K Defects (continuation)
3 Pieces of Peas

Pieces of peas or broken peas are defined in the grade standards.
Allowances are provided in each of the grade classifications on a percent,
by count, basis. When determining the number of pieces of peas, consider
the following as one piece of pea:

A whole pea from which a cotyledon or a large portion thereof has
become separated;

Two detached cotyledons - any two separated cotyledons may be
placed together as one piece;

Pieces of cotyledon aggregating the equivalent of an average size
cotyledon - more weight has been put on this category than “two
detached cotyledons” because broken pieces have more of an
adverse affect on the appearance of the product;

A whole detached skin or portions of detached skin aggregating the
equivalent of an average size whole skin.

When assigning the grade classification to a sample unit of frozen peas,
keep in mind the partial limiting rule provided in each of the grade
classifications for pieces of peas. Consideration must be given to the over-
all appearance of the product, when applying the partial limiting rule.

Blemished Peas

Peas that are affected by small areas (approximately 1/8 of the total area or
less) of light to dark brown discoloration and which do not materially affect
the appearance or eating quality of the pea would be considered in this
category. Blemished peas are not considered in the over-all appearance
when ascertaining the rating for the factor of color.

-32-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

L Tenderness and Maturity (continuation)

5

The Multiple Sampling Plan for Brine Testing Peas

The multiple procedure is such that the results obtained by using it will be
equivalent to those obtained after brine testing 100 peas in a single
sampling procedure. Because the number of peas brine-tested on non-
borderline peas will be less than 100 peas, the inspection workload will be
reduced without loss of accuracy with respect to lot acceptance.

Inspection Aid 45 of this instruction has been devised to assist the inspector
in determining how many peas to float.

This table consists of cumulative increments of 25 peas tested in sequence
depending upon the results of each such grouping.

Also included is a scoring guide which will provide uniformity in rating the
factor of tenderness and maturity under the multiple sampling plan.

The table provides:
ne - Sample size or no. of peas (cumulative) used in the brine test.
c - Acceptance no. or the maximum number of peas (cumulative)
that may sink in the given brine and consider the sample unit
acceptable for a specified grade.
r_ - Rejection no. or the minimum number of peas (cumulative)

that may sink in the given brine before the sample unit is failed
for a specified grade.

-4]-


Frozen Peas
November 1964

TE PREPARATION AND FREEZING (continuation)

J

Draining

After the peas leave the separating reels thay are passed onto a short wire mech
conveyor belt where the loose water is drained off. Adequate draining is
important. An excessive amount of water in the cartons may be considered by the
Federal Food and Drug Administration as adulteration. In the case of belt
freezing, improper drainage will cause excessive clumping of the peas, forming
large amounts of ice with the product which will cause loose skins and split peas
as the frozen product passes through the cluster breaker prior to packing in bulk or
smaller containers.

Sorting and Packaging

The drained peas then pass over inspection belts where women pick out such
defects as any extraneous material that may have passed through the operation,
damaged and seriously damaged peas, and blond or cream-colored peas.

The peas may be packaged before or after freezing. Small containers of peas are
usually filled by high speed filling machines similar to those used in canning.
The institutional size containers are also usually filled by automatic fillers of
lesser speed than the filling machine for consumer sized packages. The packages
are then wrapped by automatic wrapping machines either with a plain wrap or
lithographed label overwrap.

Containers

The container sizes for consumer use ranges from 6 ounces to 16 ounce fiber
cartons. In recent years pliofilm bags of 16, 24, and 32 ounce sizes have gained
some popularity for both consumer and institutional packs. The 2-1/2 pound and
5 pound containers of 20 pounds have gained popularity in recent years for
institutional use.

A considerable quantity of frozen peas is packed in “bulk” containers, principally
in 50-pound bags is corrugated fiber cases. In recent years, larger bulk containers
called “tote bins” have gained considerable popularity. These containers consist
of large bins constructed of wood, fiber, or pressboard panels with metal frames
and lined with a large plastic bag. The bins range in size from 3-1/2 x 3-1/2 x2
feet to 4x4x5 feet. Bulk peas may be later packaged into consumer sized
containers or used directly from the bulk containers in the manufacture of mixed
vegetables, canned baby food, or canned soups.

-9-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)
oO Summary of Score Sheet
Before preparing the certificate, the score sheet should be carefully analyzed to see
that the ratings and notations are in good order. Assign a grade for the lot and if

appropriate indicate whether lot meets or fails buyers’ or other applicable
specification. Sign and date the score sheet.

-49-


Replaces page 45, dated November, 1964. Frozen Peas

No Change in Text.

March, 1974

IV INSPECTION OF THE PRODUCT (continuation)

M Foreign Material

1

Insect Infestation

Frozen peas may become infested by various types of insects, their eggs or
larvae; such infestation may be found in the finished product.

Weevil infestation, by far the most common encountered in peas, occurs in
the fields prior to harvesting. Adult weevil lay their eggs on the tiny pods
and after hatching, the larvae perforate the skins and enter the peas.
Infestation is evidenced by the presence on the peas of small round holes.
These holes are usually accompanied by discolorations around the
openings.

Weevil infestation may go undetected unless the peas are carefully
scrutinized for evidence of infestation.

Since many small holes on the peas are caused by weeds, seeds, or similar
substances, it is necessary to make a search for the larvae, both for
identification and to determine the extent of the infestation.

Examine all suspected peas in the sample, using a hand glass or a wide-
field scope and a teasing needle. If the holes are caused by weevil, the
larvae may be found under the skin embedded in the cotyledon.

If peas are damaged by insects, handle as described under “blemished” or

“seriously blemished” peas taking into consideration any infestation that
may be recovered.

-47-


Tnepactian Aid 45
Revised, Hovember 1964

FROZEN PEAS
DETERMINATION OF TENDRSBESS AMD MATURITY
Multiple Sampling Plea and Scoring Culde

r 7 1 .
. GRADE & i CAADE B u cum Cc .
‘ 138 Brine “ 153 Brine " #6 Brine ,
‘ 7 w 17 7 1 ‘.
, , Multiple ‘ Multiple ‘ Scortng " Multiple i coring ’
| Sampling Plan 1) {f dampliog Plan |) Gufda ‘\ fumpling Plan {| Guide '
1 . . " te 1 " ‘Score tt ae ‘Score *
Me, © , Fy, mo Fy © ae Spots ef 2 © oe © o potnta t
7 F T TT Ff 7 TT T Lis + TF ' . 1
‘ ' ‘ " " : " ' " ’ ” , '
»e, es on Py Fy Ge BM TG To o, MY ,
' 1 ' ue ee . ’ ' 4 at . . ae aL , n .
' \ ' " “ ‘ n ‘ ‘ i" '
ee ww |
1 ' . ae bad at « a i 7 Fv a . aS . a» e
' . ' “ ‘ ‘ “ ; " ‘ " ‘ .
@MH FM BF My HY MF wg, A,
' ' 1 wv AS, Wy . ow 7, Boy t 9, Be,
'

' ' . o
eC oe a ©) 5 ee eS SCS
1 iy ' % oo ’ yr 91d, 32 " 1 ty 12-L2 | 28 .
Pas fay foe tay eas fe aeast a2 oh a thant et

L/ A cop score for cha applicable grade classification te

(oatructionn,

aned only undar tha conditions prescribed in thease
Bo nok use the alngle plan when testing has bagun oa the wultiple plan and vice veri

-19-


Frozen Peas
September 1972

IV INSPECTION OF THE PRODUCT (continuation)

L Tenderness and Maturity (continuation)

2

Explanation of the Brine Flotation Test

The brine flotation test utilizes the principle that an object will float in a
liquid of higher specific gravity than the object. When a handful of peas is
placed in a brine of about the same specific gravity as the peas, the more
starchy or mature peas (those with higher specific gravity than the brine)
will sink, whereas the less mature peas (those with lower specific gravity
than the brine) will float. The peas, then, will have undergone a brine
separation into groups of slightly differing maturities. This principle is
used in commercial brine separators and in many laboratory tests.

Preparing the Test Brines

The brines used are percentages of salt, by weight — not volume. For
example, a 13% salt solution could be made by combining 130 grams of
pure salt and 870 grams of distilled water. A more practical method of
preparing solutions is to prepare a large container of saturated stock
solution containing considerably more salt than will go into solution.

This stock solution at 68 degrees F. will contain approximately 26% salt,
by weight. Kiln dried, half ground rock salt, or any other salt which, when
dissolved in water, does not produce an excessively cloudy appearance is
suitable. Iodized salt generally will cause the brines to be cloudy.

It is customary to label or mark the stock bottles and beakers with the
appropriate salt brine concentrations. Plant or office personnel inspecting
large quantities of peas will require many beakers to perform the tests. In
many instances, several people will be testing peas simultaneously and the
beakers and brine solutions could easily get mixed. Furthermore, different
quality levels in the lots of peas being inspected will require different
brines and considerable time is lost in changing the beaker labels each time
a different brine is used.

No Change in the Text

— continued on next page —

-37-


IV

Frozen Peas
November 1964

INSPECTION OF THE PRODUCT (continuation)

K

Oz

Defects 00... cence e ences 28
1 General... eect eee eee 28
2 Harmless Extraneous Vegetable Material ....................020.. 29
3 Pieces of Peas... 2.2... cece cnet ences 31
4
5 Seriously Blemished Peas ..........0. 00 cece cece eee eee eee 32
6 Dusty or Dirty Peas 20... cece eee 32
7 Scoring Guide for Defects ..... 0.00. 33
Tenderness and Maturity 20.0... cece eee 35
1 General... 0... eee eens
2 Explanation of the Brine Flotation Test
3 Preparing the Test Brines...........
4 General Rules to Assure Accuracy
5 The Multiple Sampling Plan for Brine

Testing Peas 6.0... eee eee eee eee
6 Making the Brine Flotation Test
7 Applying the Scoring Guide ......... 0.0.0 cece eee eee
Foreign Material... 6.6... ec eee eee eens 45
1 Insect Infestation ....... 6... c eee cece eee e eens 45
2 Other Foreign Material .. 0.0.0.2... 0. c ccc eee eee eee 46

Special Inspection Procedures and Tests
Summary of Score Sheet 2.2.0...

iti


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

K Defects (continuation)

1

General (continuation)

In the A classification any defects present may not more than slightly affect
the appearance and eating quality of the product while in the B
classification the appearance and eating quality may not be materially
affected. There is a zone between being “slightly affected” and “not
materially affected” in which the appearance and eating quality may fall.
This means that the appearance and eating quality of the product may be
more than slightly affected but not materially affected in the B
classification.

In the C classification the appearance and eating quality of the product may
be materially, but not seriously affected.

Follow Inspection Aid 47 — “Scoring Guide and Summary of Maximum
Allowances for Defects for Frozen Peas” — when assigning score points to a
sample unit under the factor of defects for the objective allowances.

Harmless Extraneous Vegetable Material

Three separate groups of harmless extraneous vegetable material are
provided for under the factor of defects. Under the B and C classifications
two separate allowances for each classification are provided. One
allowance is applicable when only one group is present in a sample unit.
The second allowance is applicable when a combination of any two groups
is present in a sample unit. Note especially that when a combination of any
two groups is present in a single sample unit, the allowances provided for
each group is less than that when only a single group is present.

— continued on next page —

-30-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

D

Drained Weight

Ordinarily, under normal inspection procedure, drained weights are not taken.
However, when specifically requested, or if the samples appear to definitely
contain an excessive ice condition, drained weights should be determined and
recorded.

In making a drained weight determination, use the following method unless the
applicant or specification involved calls for some other method:

After removing all wrappings or packaging materials, place the frozen
peas into a pliable bag, such as Cry-O-Vac, Pliofilm, or Polyethylene.
Evacuate the air from the bag, by sucking the air out by mouth or by
suitable vacuum pump, carefully tie or seal the bag, and completely thaw
the peas in a water bath held at temperatures of not more than 86 degrees
F.

The completely thawed peas are emptied from the bag upon a U. S.
Standard No. 8 circular sieve of proper diameter containing 8 meshes to
the inch (0.0937 inch, + 3 percent, square openings) so as to distribute the
product evenly. Incline the sieve slightly to facilitate draining and allow
to drain for exactly two minutes. At the end of one minute, the tilt of the
sieve is reversed so as to release water which may be held on the small
flange. The drained weight is the weight of the sieve and peas less the
weight containers or smaller, and a sieve 12 inches in diameter is used for
packages larger than the equivalent of one pound net weight. The peas
may then be used to complete the inspection.

-16-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

J

Color

1

General

The grade standards specify that the factor of color is determined
immediately after the product has reached room temperature or
immediately after thawing so that the product is free from ice crystals.

To more fully evaluate this factor, however, consideration must be given to
the degree to which dehydration of the product, if present, affects the over-
all appearance of the product in the frozen state as well as in the thawed
state.

Compliance with other requirements for the factor of color is determined
when the product is in the thawed state and still moist. Consideration must
be given to the brightness and uniformity of the over-all color appearance
as well as whether the product possesses a good green color that is typical
for the variety.

Provision is made in each grade classification for: the degree which peas
that vary markedly from such typical color may affect the over-all color
appearance; specific allowances for blond or cream colored peas; and peas
that seriously detract from the over-all color appearance.

-22-


IV

Frozen Peas
November 1964

INSPECTION OF THE PRODUCT (continuation)

G

Flavor

The grade standards specify that flavor is determined after the product has reached
room temperature and after cooking. To more thoroughly evaluate this factor, the
product must be checked for objectionable (or off) odors in the frozen state as
well as in the thawed and cooked state.

Refer to Memorandum A-179 for cooking instructions for frozen peas, filed under
“General Instructions” Frozen Fruits and Vegetables.

The grade standards provide for a define two degrees of flavor — “good flavor”
and “fairly good flavor”.

“Good flavor is defined as a “a good characteristic flavor and odor of frozen peas
for the maturity, being free from objectionable flavors and objectionable odors of
any kind.” This means that even though peas of different maturities may have
slightly different flavors due to the differences in starch content, the flavor should
be considered as good provided it is a characteristic pea flavor for the particular
maturity and there are no objectionable flavors or objectionable odors present.

Fairly good flavor is defined as “lacking good flavor but is free from
objectionable flavors and objectionable odors of any kind.” Peas that possess
only a fairly good flavor cannot be classified above Grade B, even though all
other factors fall into the A classification.

Peas that possess objectionable flavors or objectionable odors of any kind,
whether such flavors or odors are detected in the frozen, thawed, or cooked state,
as applicable, cannot be classified above Substandard.

— continued on next page —

-18-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

K Defects (continuation)
2 Harmless Extraneous Vegetable Material (continuation)

Allowances for harmless extraneous vegetable material are based on 30
ounces of frozen peas. For sample units of less than 30 ounces the full 30
ounce allowance will be permitted for the respective grade classification
provided the average of such defects in the entire sample does not exceed
such allowances.

Example

Ina sample of 6-10 ounce cartons, two cartons ma contain the
maximum allowance provided for 30 ounces in the A classification;
provided four cartons contain no harmless extraneous vegetable
material. In this case each of the six sample units would be scored
in the A range: Provided, That all other defect allowances are met
for the grade, and the presence of such material does not more than
slightly affect the appearance of the sample units.

The allowances in the various grade classification for Group I - Flat
Material are based on two separate conditions. The allowances expressed
in terms of area for this group are to be applied when more than one piece
is present in a sample unit. When only one piece is present in a sample
unit, the area allowances do not apply, and the one piece is permitted,
regardless of size: Provided, That the appearance of the sample unit is not
affected beyond the degree permitted for the grade.

Allowances for Group III are expressed in linear measurement and apply to
a single piece as well as to the aggregate length of more than one piece.

The grade standards do not provide for such substances or material as peat,
puncture vine, burr clover buds or other burrs, barley barbs, wood splinters,
stones or any other material that may seriously affect the eating quality of
the product. Such substances or material are not considered as “harmless
extraneous vegetable material” and are covered under “foreign material” of
this instruction.

-31-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

B Minimum Equipment and Inspection Material

The following list comprises the minimum equipment and inspection material
needed for the inspection of frozen peas:
Scale, preferably in 0.1 ounce graduations.

Trays - small white, shallow laboratory trays for 16-ounce containers and
smaller.

Trays - large white, shallow laboratory trays for containers larger than 16
ounces

No. 10 or No. 12 size cans for thawing the product.
Sauce pan.

Gas burner or electric hot plate.

Sieve - U.S. Standard No. 8 for draining the peas.

United States Standards - applicable issue, or other applicable
specifications.

Commodity handbook instructions and any supplemental instructions on
the product, such as cooking instructions, inspection aids, and

enzyme tests.

Inspection documents (such as requests for inspection and certificate of
sampling)

Score sheets.
Brine - 13 percent, 15 percent, and 16 percent NaC1 solutions.
Suitable vegetable dyes of red and blue colors to mix with brine solutions.

250 MI. beakers.
— continued on next page —

-13-


Frozen Peas
November 1964

I PRODUCTION (continuation)

E Inspection of Raw Material (continuation)

Generally, tender peas show tenderometer readings of approximately 110 or less.
Reasonably tender peas give tenderometer readings of approximately 110 to 115.
Readings of varying degrees of tenderness will change from one area to another.
A reading of 110 in one area may mean the finished product will be Grade A
maturity while the same reading in another area may mean the finished product
will be Grade B maturity. These differences are generally recognized in
processor-grower contracts.

5.


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)
J Color (continuation)

4 Dehydration (continuation)

Consideration of occurrence of dehydration

Consideration must be given to the different ways by which dehydration
may occur in the product and may affect the over-all color appearance to
some degree.

Two of the most common ways that dehydration may produce the same
effect on the over-all color appearance are:

Surface dehydration - generally occurs after packaging; usually
confined to outside layer(s) of peas, but may extend
to peas under surface layers, depending upon extent
of exposure to air.

Interspersed dehydration - generally occurs prior to packaging,

during belt freezing or while being held in bulk

containers. In this case it is possible to have a few

peas that may be affected by severe dehydration

interspersed in the package but the number of peas

so affected may not affect the over-all color

appearance beyond the limitations for A

classification for the factor of color.

In any case, inspectors must use good judgment when ascertaining the

degree to which the over-all color appearance is affected by the presence of
dehydration.

— continued on next page —

-28-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

J Color (continuation)

3 Making Color Comparisons (continuation)

TABLE II (continuation)

SUMMARY OF ALLOWANCES FOR COLOR

i Peas that score 16 points shall not be graded above Grade B, regardless of the total score
for the product.

2/ Peas that score 14 or 15 points shall not be graded above Grade B, regardless of the total
score for the product.

3/ Peas that score 0-13 points shall not be graded above Sub-standard, regardless of the total
score for the product.

IMPORTANT NOTE: The allowances in Table II are not included in the grade standards.
The “Instructions for Using USDA Frozen Pea Color Guides” along
with the aforementioned allowances have been distributed to
interested persons in the industry with and without the USDA Color
Guides.

-25-


Replaces Page 2, dated November 1964. Frozen Peas
No change in text. March, 1974

I PRODUCTION

A

Importance

Peas rank among the highest in importance among frozen vegetables. The
production in 1963 of approximately 357 million pounds was exceeded only by
frozen potato products.

Producing Areas

The most important producing area of frozen peas is the Pacific Northwest. Other
important areas include the states of Minnesota, Wisconsin, New York, New
Jersey, Maine, Maryland, Pennsylvania, Delaware, and California.

Varieties and Types

Although the grade standards for frozen peas provide for both the Sweet type and
Early (or Alaska) type peas, no distinction is made between the two types as is
done in the grade standards for canned peas. The principal reason for this is that
the Early type peas normally possess a slightly higher starch content when at the
optimum stage of maturity for harvesting for freezing than the Sweet type peas.
Consequently, the Sweet type peas are most desirable for freezing, principally
from a flavor standpoint, than the Early type peas.

The Early type peas are frozen principally for reprocessing purposes such as in the
manufacturing of soups or baby foods. Generally they are not processed for
consumer use due to their slightly higher starch content as opposed to the sweet
type and resultant lack of sweet flavor desirable in frozen peas.

The following are important varieties of peas for freezing:

Sweet type:

Alderman Telephone
Freezonian W. R. Thomas Laxton
Gradus Wando

Dark Skin Perfection Victory Freezer
Perfected Freezer Freezer - 37 Strain
Early type:

Alaska

2-


Replaces Page 1, dated November 1964. FROZEN PEAS
March, 1974

PREFACE

1. A INFORMATION

These instructions are designed primarily for Processed Fruit and Vegetable Inspectors of
the U.S. Department of Agriculture. They are not intended to be a comprehensive treatise
on the subject but give background information and guide-lines to assist in the uniform
application and interpretation of USDA grade standards and other similar specifications.

These instructions are revised as necessary without public notice and no mailing list is
maintained as a public advisory of such changes.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or
pictorial representation accredited to private authorship is used with the permission of the
individuals or sources cited. Unless a specific accreditation is referenced, the information
herein has been compiled and/or developed from sources available to the public as well as
from technical knowledge of personnel in the Department.

Compliance with the suggested guide-lines and other pertinent information herein does
not excuse any one from failure to comply with the Federal Food, Drug and Cosmetic Act
or any other applicable Federal and State laws and/or regulations.

Except for official USDA inspection aids or devices and color guides (or standards)
produced under license of the Department, the mention of any supplier, patented device,
product, brand-name, or equipment does not imply endorsement by the Department over
any other similar, or equally effective, material.

Information contained in this instruction is available to the public. Inquiries as to
availability of portions of this instruction and copying or reproduction privileges should
be addressed to:

Chief

Processed Products Standardization
And Inspection Branch

Fruit and Vegetable Division, AMS

U. S. Department of Agriculture

Washington, D. C. 20250

-l-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

B

Minimum Equipment and Inspection Material (continuation)

Accurately calibrated Salometer to measure brine strength.
Glass cylinder - 2 inch diameter and 15 inch height.
Thermometer.

Tea strainer or other suitable strainer for draining brined peas.

Special equipment and reagents: Pea sizers and other equipment and reagents as
may be necessary to perform any tests or analyses (enzyme inactivation)
required by the specification, requested by the applicant, or deemed
necessary to properly certify the product.

Thawing the Product

Except when the determination of the drained weight is necessary, the product is
thawed as follows:

Remove the peas from the container and place in a No. 10 or No. 12 can or deep
tray and thaw in water at a temperature not exceeding 86 degrees F. Water in
excess of this temperature and prolonged soaking in the thawing water will have a
tendency to leach the carbohydrates from the peas which will affect the brine
determination. However, the peas should be permitted to reach as close to room
temperature as possible as this, too, will have an effect on the determination for
maturity. Thawing may be accelerated by gentle stirring of the peas in the water.
The thawing water may be changed two or three times during the thawing process
to speed up the time required for the peas to reach room temperature. Inspection
should be made as soon as possible after the peas are completely thawed and at
proper temperature.

— continued on next page —

-14-


Frozen Peas
November 1964

IL PRODUCTION (continuation)

E

Inspection of Raw Material

Upon arrival at the plant, the product is inspected for condition and then
segregated by variety and quality according to the desires of the processor.
Grower payments are often based on tenderness and determined by some texture
measuring device or on U.S. Grades as determined by Federal-State Inspectors.

One of the most satisfactory of the texture measuring devices is the Tenderometer.
To operate the machine a sample of clean peas free from weeds, pods, sticks or
other foreign material is placed between the two grids and the cover closed.
Closing the cover automatically engages an electric motor attached to the grid
shaft. The upper grid rotates clockwise and exerts pressure on the peas which
causes a weight-arm to be displaced from a verticle position. The movement of
the weight-arm is registered on a calibrated dial by a pointer. When the force is
sufficient to shear the peas, the weight ceases to move. As the peas are all sheared
the weight-arm returns to its initial position, the pointer remaining on the scale at
the point of maximum shearing force. This reading (pounds per square inch of
grid space) is recorded by the operator and the pointer manually zeroed.

Tender peas having a high water content will shear easily and give a low reading
whereas tough, nearly mature peas will offer greater resistance and consequently
five a higher reading. The processor with the benefit of data on tenderometer
readings and varietal characteristics can utilize the information not only as a basis
for payment to the grower but also as a means of segregation of the product for
quality.

Under ideal growing conditions, peas from non-irrigated areas which give a
tenderometer reading of approximately 100 units or less generally may be
processed field run without going through the brine quality separator and meet
requirements for Grade A maturity. Peas from irrigated areas, which give a
slightly higher reading, approximately 105 to 110 units, may also be run field run
as previously explained and meet the requirements for Grade A maturity.

— continued on next page—


Replaces Page 19, dated November 1964 Frozen Peas

March, 1974

Iv INSPECTION OF THE PRODUCT (continuation)

G

Flavor (continuation)

Some reasons for classifying frozen peas other than good flavor include:
blandness or lacking flavor, saltiness, hay or straw flavor, sourness, and other
changes that may be due to enzymatic action. The degree to which the flavor is
affected will determine which grade classification the product is assigned. For
example: approximately | percent, by count, of the peas may possess a sour flavor
but if this amount is no more than slightly noticeable when the peas are eaten in
mass in the usual manner, the product would be considered as having only a fairly
good flavor. If a sour flavor is more noticeable, regardless of percentage of peas
affected that may be present, the product should not be classified above
Substandard.

Similar Varietal Characteristics

Peas used for freezing usually have similar characteristics. However, in the event
the frozen peas are of noticeably dissimilar varieties, such as Sweets and Earlies,
they would be classified as Substandard because these are not similar varietal

types.

Size Requirements (Compliance with specifications)

Certain buyers’ specifications for frozen peas contain size requirements.
Generally, such documents specify that the peas shall be “predominantly” of 3 or

4 adjacent sizes - such as 3, 4, and 5 sieve sizes, or 4, 5, and 6 sieve sizes.

Since sizes for frozen peas have not been standardized, the same sizes as for
canned peas, Table I of this instruction, apply to the designations used.

Change.

— continued on next page —

-20-


United States
Department of
Agriculture

Agricultural
Marketing
Service

Fruit and
Vegetable
Programs

Processed
Products
Branch

Grading Manual
for Frozen Peas


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

L Tenderness and Maturity (continuation)

6 Making the Brine Flotation Test (continuation)

e Place nc (25) peas at a time in a beaker containing about 2 inches of
the brine solution; count the peas that sink to the bottom in ten
seconds; and remove promptly by pouring the brine into the second
beaker to be used for that brine, catching the peas in a tea or other
suitable strainer.

f Accept, reject, or test more peas —

i If the number of sinkers are not more than the acceptance
number for the sample size and brine, accept the sample unit
as meeting the brine requirement for the applicable grade; or

ii If the number of sinkers are equal to or more than the
rejection number for the sample size and brine, reject the
sample unit as failing the brine requirement; or

iii If the number of sinkers is more than the acceptance number
but less than the rejection number, test more peas in
increments of 25 until either the acceptance or rejection
criteria for the applicable brine is met.

g When the rejection criteria for Grade A or Grade B applies, go on to
the brine for the next lower grade and test the number of peas (nc)
until the acceptance or rejection criteria is met for that brine to
establish the score point for the applicable grade.

-43-


ur

Frozen Peas
November 1964

PREPARATION AND FREEZING (continuation)

E

Sizin:

It is not a general industry-wide practice to size peas for freezing; therefore, the
grade standards do not provide for size as quality factor.

Under certain circumstances, generally through contract agreement between the
packer and buyer, the peas are graded for size. In such cases the peas are
transported by flume or surge pump from the flotation washer into the top of the
size grader. One such grader consists of a series of superimposed screens
containing holes through which the peas of a particular size will pass. A
revolving cylindrical drum with perforations of varying sizes is also quite
commonly used. The peas that fail to pass through the holes of the first screen are
forced onto the next screen by a shaking action and so on until the largest size
peas pass over the end of the screen. Each size or blend of sizes, depending upon
the desires of the packer, are caught in storage hoppers to be held until they can be
processed.

Generally, when frozen peas are sized, the designation and size for the designation
is the same as that for canned peas.

Blanching

The peas are conveyed by means of a flume, hydro-pump, or mechanical elevator
either from the flotation washer or storage hoppers of the size grader, depending
upon whether the peas have been graded for size, into the blancher. Various types
of blanchers are used, the most common of which is the hot water tank type
blancher, steam blancher, and the tube type blancher which also utilizes hot water.
The peas are blanched sufficiently to inactivate the catalase and other enzymes
which would otherwise cause development of off-flavors and loss of color and
vitamins during cold storage. Blanching also fixes or sets the characteristic color
of the peas.

-7-


Frozen Peas
November 1964

Il PREPARATION AND FREEZING

A

Vining

In a typical operation where the viners are located at the plant, the pea vines are
fed into the viners from the trucks. The viners remove the peas from the shells by
the threshing action. The vines must be partially wilted before threshing to avoid
breaking the pods from the vines.

Cleaning

The peas are conveyed from the viners to an even-feed hopper, which feeds them
into a “clipper-type” cleaner. Extraneous material, such as leaves, pieces of pod,
stems, and particles of dirt that passed through the viners are removed by air
blowing through the product as is passes through the cleaner. Some processors
use a “scalper” or vibrator following the clipper cleaner to aid in further removal
of pods and dirt.

Separating

After leaving the cleaner the peas are washed over a riffle-type washer into a
separating reel where broken peas, and small pieces of extraneous material that
may have passed through the cleaner are removed.

Washing

The peas pass from the separating reel into a “flotation type” washer where such
extraneous material as nightshade berries, thistle buds, pieces of pod, and leaves,
as well as certain types of insects are removed. The flotation type of washer uses
an emulsion of water, deodorized kerosene, and a detergent under agitation. The
peas are fed into the top of the washer and the emulsified water-kerosene-
detergent component floats off the extraneous material. The peas sink and are
removed at the bottom of the washer.

-6-


Frozen Peas
April 1971

IV INSPECTION OF THE PRODUCT (continuation)

L Tenderness and Maturity (continuation)

3

Revised - April 1971

Preparing the Test Brines (continuation)

Make no temperature correction. Salometer readings are not corrected for
temperature because we are concerned only with the buoyant effect of the
solution. This buoyant effect is the same on the peas, or any other
immersed object, as it is on the salometer at the same temperature. In other
words, if an accurate salometer calibrated at 20°C. Reads 13% when
immersed in a salt solution at 30°C. The solution will not actually contain
13% of salt. However, the buoyant effect of the solution is the same as that
of a 13% solution at 20°C.. For the purpose of this test it may be
considered a 13% salt solution. For the same reason we are not concerned
whether all of the buoyant effect is caused by salt or by other materials in
solution in the tap water. (Do not confuse this procedure with temperature
corrections when using Brix spindles. Temperature corrections are
necessary when determining per cent of solids in solution at any other
temperature than that at which the instrument is calibrated.)

The important consideration is that the salt content of the test solution must
be adjusted so that the salometer will read the desired per cent of salt when
the test is made - regardless of the actual temperature.

THIS INSTRUCTION DOES NOT ESTABLISH
A NEW OR REVISED SUBSTANTIVE RULE

-39-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

J Color (continuation)

4 Dehydration

In addition to the allowances for color characteristics specified in Table II
of this instruction, the degree to which dehydration affects the over-all
color appearance must also be considered.

An administrative guide for various degrees of dehydration is provided in
Table III of this instruction.

Definitions of terms degrees of dehydration

Insignificant - Dehydration that is not readily noticeable, and does
not affect the over-all color appearance.

Slight - Dehydration that is no more than slightly noticeable,
has a slight whitish, mottled appearance, and may no
more than slightly affect the over-all appearance.

Moderate —_ - Dehydration that is materially noticeable, has a
definite whitish, mottled appearance, and not more
than materially affects the over-all color appearance.
Severe - Dehydration that is very noticeable, has a definite

white cast and dried appearance, and seriously
affects the over-all color appearance of the product.

— continued on next page —

-27-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

L Tenderness and Maturity (continuation)

7

Applying the Scoring Guide

Inspection Aid 45 provides score points that apply to specific acceptance
numbers of sinkers, (c), for a given sample size (nc). The accuracy of the
multiple sampling plan for assigning the grade to a sample unit for maturity
is equal to a single sampling plan based on 100 peas.

It should be noted that two separate score points are provided for the first
multiple of nc = 25, c =o in each of the grade classifications. A top score
of 40, 35, or 31 points for the respective grade classifications is assigned on
the basis of 100 peas - 25 peas from each of 4 consecutive sample units,
except when there are Jess than 4 sample units in the sample. (In the case
of lot inspection when only three sample units are required, 40 points may
be assigned on the basis of 0 sinkers in 75 peas — 25 from each sample unit.

The scoring procedure for the multiple plan is applied as follows:

a In the case of in-plant inspection, sample units are considered
consecutive in the order of production.

b In the case of lot inspection, sample units are considered
consecutive in order of code mark groupings.

c When at least four consecutive sample units (three in the case of
minimum sample size in lot inspection) show c=0, nc =25, assign
the top score for the grade classification to these sample units. Each
subsequent consecutive sample unit that shows c = 0, nc = 25 also is
assigned the top score as applicable.

Example 1

Sample Unit No. 1 2 3) 0640S 6

13% Brine Nce=25 0 0 0 0 0 0
Score Points 40 40 40 40 40 40

44.


IV

J

3

Color (continuation)

INSPECTION OF THE PRODUCT (continuation)

Making Color Comparisons (continuation)

Frozen Peas
November 1964

A sample unit or lot of frozen peas may be down-graded for failure to
comply with any one or any combination of these requirements.

TABLE II

SUMMARY OF ALLOWANCES FOR COLOR

' ‘ Peas that vary ‘ Blond, Cream ‘
Grade ' Score ' garkedly, Bland ‘ coloted, and * Other
Classifi- ' Points ' cream-colored, ' otherwise * Requirements
tien ' "and otherwise ' seriously dis- *
ui ‘ seriously dis= ' cotored '
‘ ‘ colored ' ‘
(by count) (hy count) 7
‘ ‘ ‘
, mF tyes ‘ 0  Pousess good,
A , , But na green color;
ta! ix more 1far ‘ bright;
. : ‘ than , Practtcally
. , iB ‘ 2g ' 1f2t , wnbform
v
, : ' : Maasonably
: , uy 4 Bug no 34k | bright;
: , wore , Teasonably
, bY : 33 than 1=1/2% ‘ uniform green
: ‘ ' t color
_ v r
1 ' ' " patrly unt
uni
; SE) 7e put no ha/att torm green
c nay! wot mare , color, dull
' ye than 2% , :DUE foe off
t 1 coler
, , . .
SStd. 0-13 3/ , Fails to meet requirements for 1

t

+ Grade C claasifica

elon :

See next page for footnotes: Uy 2, ma 3,

-26-

— conttousd on

next pege —


Frozen Peas
November 1964

Il PRODUCTION (continuation)

D

Harvesting and Delivery

Harvesting begins in the Delaware, Maryland, and New Jersey areas about May
22 and lasts until about June 25. In the Pennsylvania, New York, Minnesota, and
Wisconsin areas peas are ready for harvest about June 5 and will last until about
August 7. In the Pacific Northwest harvesting begins about May 25 and will
continue until about August 25. Harvesting begins in southern California about
April 3 and lasts until about April 13, while in the central California area
harvesting begins about April 20, lasting until May 10.

The pea vines are cut near the surface of the soil by mowing machines or special
pea cutting equipment. The vines are loaded onto trucks and hauled to viner
stations which are located near the fields or at the plant. Mobile viners or
combines are also being used which cut and thresh the peas and deliver the shelled
peas to lug boxes, large bins, or dump trucks for transporting to the plant.

If the viner stations are located in or near the fields, the shelled peas are air
cleaned at the viner stations by passing them through a “clipper” type cleaner.

Shallow lug boxes with perforations or large wooden or steel bins holding 800 to
2000 pounds of shelled peas are generally used to transport the shelled peas from
the field vining stations to the plant. In the event the distance is great or
considerable time is involved in hauling, the peas should be hydrocooled in order
to reduce the hazard of spoiled raw materials. The boxes may also be topped with
crushed ice.

In cases where the viners are located at the plant, the peas are shelled and flumed
directly into the plant for processing.


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

E

Product Description

At the present time there are no established minimum standards of identity or
quality for frozen peas under the Federal Food, Drug, and Cosmetic Act.
However, the overall requirements of the Act with respect to labeling, deceptive
fill, and freedom from deleterious and objectionable substances are applicable.

Sample Size for Grade Determination

1

Color and Defects

Except for harmless extraneous vegetable material, use the entire sample
unit or a 10 ounce sub-sample, whichever is less.

For harmless extraneous vegetable material, use the entire sample unit or a
30 ounce sub-sample, whichever is less.

Sub-samples must be representative of the entire sample unit from which it
is taken.

Tenderness and Maturity

Either a single sampling plan or the multiple sampling plan and scoring
guide contained in Inspection Aid 45, revised, in this instruction is
applicable for the determination of maturity when applying the U. S.
Standards.

When the single sampling plan is used, not less than 100 peas per sample
unit must be brine tested to ascertain the grade for maturity.

When the multiple sampling plan is used, the scoring guide accompanying
the plan is to be used in assigning score points for the factor of tenderness
and maturity. Do not use this scoring guide in conjunction with the single
sampling plan.

-17-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

K Defects (continuation)

6 Dusty or Dirty Peas (continuation)

Grade A - None may be present that affects the
appearance or eating quality of the product.

Grade B and C - A trace may be present that no more than
slightly affects the appearance or eating
quality of the product.

This guide is intended to provide for only minute or insignificant amounts
of dirt or dust in the finished product that will not lower the quality level
for the classification as specified in the grade standards.

7 Scoring Guide for Defects

Inspection Aid No. 47 provides a scoring guide and summary of allowances
for defects.

When applying the scoring guide, each container in the sample is scored on
its own merit with respect to blemished peas, seriously blemished peas, and
pieces of peas.

With respect to harmless extraneous vegetable material, for containers less
than 30 ounces, all the containers in the sample are assigned the score point
applicable for the average amount, per 30 ounces, net weight, that is
present, provided no single container has more than the allowance for 30
ounces for the grade classification.

-34-


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-35-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

J Color (continuation)

2

w

Color Guides

USDA Color Guides for Frozen Peas are supplied to each field office and
are to be used as an aid in evaluating the factor of color with respect to peas
that vary markedly from the over-all color appearance. The color guides
are numbered from 1 thru 6 and range in color from dark green (USDA 1)
to light green (USDA6). The color guides are to be applied as follows:

Conditions for Use of Guides

The evaluation of color should be made under adequate lighting conditions,
preferably under constant laboratory lighting that approximates diffused
north daylight (about 7500 degrees Kelvin).

Care of Color Guides

The color guides are made of a plastic material and should be handled with
care to avoid scratching. They should be cleansed by rinsing in clear, warm
water and dried with a soft cloth immediately after using. No abrasive
cleaner should be used. They should be stored in a cool, dark place when
not in actual use.

Making Color Comparisons

The evaluation of color of the peas should be made as soon as possible after
the product has thawed or when the peas have reached room temperature, in
accordance with the following procedure:

— continued on next page—

-23-


Replaces Page ii, dated November 1964
No Change in Text. Frozen Peas

il

IV

March, 1974

PREPARATION AND FREEZING (continuation)

K
L

M

Sorting and Packaging... 6... cee cent eee eee 9
Containers ........
Freezing and Sorting

INSPECTION OF THE PRODUCT

7AMOAWP

“mo

General 20.0. ect eeen ene e teenies 12
Minimum Equipment and Inspection Material .............0.00..2020005 13
Thawing the Product ..................00.

Drained Weight ....... 0... eee eee eee

Product Description ......... 0.0... eee cece ee eee ee eee

Sample Size for Grade Determination

1 Color and Defects 0... 0... cence ete eens 17
2 Tenderness and Maturity ....... 0.0... cece eee eee eee ee 17
Bd 0) 18
Similar Varietal Characteristics ...... 20.200 19

(Compliance with Specifications) ....... 60.0... e cece eee eee 19
Color oo enn eee n entree eee 21
1 General... 6... cece tne e eee nee 21
2 Color Guides ........... 22
3 Making Color Comparisons . . ..22
4 Dehydration ..... 20.0000 e ene eee 26


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

L Tenderness and Maturity (continuation)

6 Making the Brine Flotation Test

a Have available two 250 ml. beakers for each brine you expect to
use.

If the brines have not been colored as previously explained, mark
the beakers to show the percent brines to be used in each.

b Start with the weakest brine - 13% NaCl.

As inspectors gain experience, organoleptic judgement may permit
eliminating the weaker brine (s) when it is obvious by taste that the
peas may be of more advanced maturities. Even then, organoleptic
judgments must be frequently checked against the brine flotation
test.

c Select a representative sample of peas to test in each brine.

The peas should be thoroughly mixed, making a pile in one part of
the tray. A representative sub-sample may be taken from the mixed
peas by inserting the hands from opposite sides of the pile and
bringing them up through the top, retaining approximately 100 peas.
This sub-sample is then placed on a cleared portion of the tray.

Separate the peas in increments of 25 for brine testing. Discard
only broken or mashed peas. When obtaining a sub-sample for

brine testing, do not select by size or appearance.

d Carefully remove the skins from the peas. If cotyledons divide use
both cotyledons in the test.

— continued on next page —

-42-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

L Tenderness and Maturity (continuation)

4 General Rules to Assure Accuracy

a Recheck solution just prior to grading, being certain that sufficient
time has elapsed to dissipate entrapped air from the solutions.

b Use tested salometers calibrated in percent salt with narrow range
(0-18%) and graduated in tenths. If the salometer has not been
checked for accuracy, compare it with an approved instrument or
with accurately weight solutions at 20°C.

c Read the salometer properly; with a dry stem; at the level of the
liquid, not the top of the meniscus. Have your eye level with the
top of the liquid.

d Have the peas and the solutions at approximately the same
temperature.

e Change brines frequently as they become diluted.

f If the brine is to be re-used, remove the peas immediately after the

count has been made.

g On borderline samples always use fresh tested brines; never use the
same peas in successive brines.

h Always test sufficient peas to definitely establish the grade. Follow
the Multiple Sampling Plan — Inspection Aid 45, except when the
single plan is used, which requires a minimum of 100 peas.

-40-


Frozen Peas
November 1964

Til PREPARATION AND FREEZING (continuation)

M

Freezing and Storing

A common method of freezing peas is by belt freezing. The loose peas pass
through a freezing tunnel on a belt, the speed of which is geared to permit the peas
to remain in the tunnel a sufficient length of time to become adequately frozen.
As a safety precaution, magnets are generally placed over the freezing belt to
remove metallic particles from the product. The temperature of the tunnel is
maintained as minus 20° F. or lower. The frozen peas are then filled into cartons,
bulk containers, or in large storage bins of approximately 750,000 to 1,000,000
pound capacity.

Some plants employ the “wet pack” method of freezing peas in consumer size
containers. In this case the peas are conveyed from the sorting belt to automatic
fillers where they are filled into cartons. The cartons are then wrapped in a plain
or lithographed overwrap and placed on trays in a single layer. The trays are
placed in racks which are wheeled into freezing tunnels where the temperature is
maintained at minus 20° F. or lower.

In both the belt freezing and tray freezing methods, the tunnels are equipped with
large fans which circulate the air around the product and greatly speeds up the
removal of heat from peas.

Plate freezers are used for freezing peas by some packers. In this method, the
packaged peas are placed in a single layer on special trays. The trays are placed in
the freezer rack on plates equipped with freezing coils. The plate just above the
filled tray is lowered so that it comes in contact with the filled packages. After
the freezing rack is filled with trays of packaged peas, the doors are closed and the
peas remain in sufficient length of time to become adequately frozen.

— continued on next page —

-10-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT

A

General

The United States Standards for Grades of Frozen Peas describes and establishes
requirements for the quality factors and should be followed in the inspection of
the product, except when another specification is specifically requested.

Inspectors should be familiar with current general instructions regarding
preliminary preparations for inspecting and grading frozen fruits and vegetables.

File Code 130 contains such general information as arranging samples and

recording pertinent information, determining and recording net weights, and
noting conditions of the raw product.

-12-


Replaces Page i, dated November 1964. March, 1974

II

Il

INSTRUCTIONS FOR INSPECTION

OF
FROZEN PEAS
TABLE OF CONTENTS

PREFACE Page
A Information ©... 0000.6 e eee e eee eee ee 1
PRODUCTION

A Importance .. 1.0... cece ence ene ent e eee 2
B Producing Areas 0.6.0... cece cent en ene e ene eaees 2
Cc Varieties and Types ........0 0.0. c cece cece cece e eee nent eens 2
D Harvesting and Delivery .. 23
E Inspection of Raw Material ..... 0.0.0... eee ee nee 4
PREPARATION AND FREEZING

A Vining nee ence tne n tenes 6
B Cleaning ... 6
Cc Separating 2... cece n eee eens 1.6
D Washing 2.0.0... cece teen nee eee ...6
E Sizing ..... 7
F Blanching .. 7
G Cooling...... ...8
H Quality Grading 0... 8
I Separating 2... ccc ence een een tent ene ee nee 8
J Draining 2... cence eet e tent eee e eee eene 9

Change - 1974.


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

K Defects (continuation)

)

Seriously Blemished Peas

Peas that are affected by light to dark brown areas which cover more than
approximately 1/8 of the total surface area and peas that are affected by
very dark or black discoloration or insect injury accompanied by
discoloration regardless of area as well as hard shriveled and spotted peas
are considered in this category.

Also considered as seriously blemished are peas that are off-color, such as
brown, gray or black peas. Such discolored peas are also considered under
the factor of color and included in the allowances for peas that seriously
affect the over-all color appearance of the product.

Dusty or Dirty Peas

Occasionally, field conditions are such that the vines and pods become
muddy or dusty. During the vining operation the viners may break the
skins of the peas and small particles of dirt or dust may lodge in between
the skin and cotyledon. The extensive cleaning and washing the peas
undergo prior to packaging seems to have little or no effect on the removal
of such dirt or dust. Upon cooking the product, a dirt residue may be
observed in the water and the appearance of the affected product may vary
from a slightly noticeable to a very noticeable dirty appearance, depending
upon the amount of dirt or dust present.

To provide for uniform classification of the product when dirt or dust is
present, the following administrative guide applies:

— continued on next page —

-33-


Replaces Page 20, dated November 1964. Frozen Peas
No Change in Text. March, 1974

IV INSPECTION OF THE PRODUCT (continuation)

I Size Requirements (Compliance with specifications) (continuation)

TABLE I

Recommended Sizes for Frozen Peas

Size ' Diameter of Circular

Detignetion + Openings in Inches
' Will Wer * Will Pasa
% Feeaa Through * Through
: +

Wo, 1 . _ id 9/32
1 .

No. 2 . 3/32 ? 10/32
> ,

Mo. 3 . 10/32 : 11/32

Noa. 4 . UL/32 * 12/32
, ,

No. 3 ; 22/32 , 13432

Ho, 6 ' 13/32 . UA/32
4 '

Ho, F * 14/32 ' =
+ 4

In the absence of compliance criteria for size in the buyers’ specification which contains size
requirements inspectors should be guided by the following to ascertain compliance with size for
sample units and for the sample:

1 Not less than 85 percent, by count, of all the peas in the sample unit must be of the
specified sizes;

2 The number of deviants does not exceed the acceptance number for the applicable sample

size in the single sampling plan in the “Regulations” governing processed fruit and
vegetable inspection.

-21-




Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

L Tenderness and Maturity (continuation)

7 Applying the Scoring Guide (continuation)

d

If, after four or more consecutive sample units which are assigned
the top score, a sample unit is encountered that shows sinkers
proceed with the brine test for this sample unit in accordance with
the multiple sample plan. Assign the score points to this sample
unit applicable to the number of sinkers and brine. Begin the
sequence of consecutive sample units for c = 0, Ne = 25 with the
next sample unit.

Example 2

Sample Unit No. 1 2.3 4 5 6

13% Brine Ne=25 0 0 0 0 0 1
Ne = 50 0
Score Points 40 40 40 40 40 39

When less than four consecutive sample units which test 0 sinkers
in 25 peas (sample units 4, 5, and 6 example 3) follow a sample unit
with sinkers (sample unit 3, example 3) these sample units are
assigned 39 points.

Example 3 1 2 3 4 5 6

Sample Unit No. 1.2 +3 ~=640—C SS 6

13% Brine Ne=25 0 0 1 0 0 90
Ne = 50 1
Score Points 39 39 38 39 39 39

-45-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

J Color (continuation)
4 Dehydration (continuation)

TABLE Il

ADMINISTRATIVE GUIDE FOR EVALUATING COLOR

WITH RESPECT TO DEHYDRATION

Grade Frozen Thawed Cooked
Classification

A Insignificant Insignificant None
B

17 points Slight Insignificant None

16 points Moderate Slight Insignificant
Cc Moderate Moderate Slight
SStd Severe | weeeeeeennenne | enenennnn nnn cennn

K Defects

1

General
The grade standards define the various kinds of defects most commonly
encountered in frozen peas.

Allowances for the various defects are classified both objectively and
subjectively. Even though the product may meet the objective
requirements in a particular grade classification, it is possible that the
appearance or eating quality may be affected to a greater degree than the
allowances might indicate. For example, as sample unit may contain the
maximum (A) allowance for seriously blemished peas and contain no other
defects, but due to the nature and extent of the defects (such as black or
very dark discoloration) the appearance or eating quality may be more than
slightly affected.

-29-



Frozen Peas
April 1971

IV INSPECTION OF THE PRODUCT (continuation)

L Tenderness and Maturity (continuation)

3

No change in text

Preparing the Test Brines (continuation)

The stock solutions can be colored with a suitable vegetable dye to indicate
the respective concentration. It would be desireable to use a red dye for
13% brine, a blue dye for 15% and clear brine for 16%. Each employee
using such brines must be familiar with the color key in order to select the
proper brine. This color identification affords an accurate and quick
method of selecting the proper brines. It can be used most advantageously
in any plant or field office in which several employees are running the brine
tests simultaneously.

Brines of any desired strength may be quickly made up by combining some
of the stock solution with tap water. They may be roughly made up by
volume. For example, one half water and one half 26% salt solution will
result in a solution of about 13% brine. Adjustments can be made by
adding small amounts of water or stock solution, mixing thoroughly, and
checking for accuracy with a properly calibrated salometer. Just prior to
grading, solutions must be rechecked because of inaccuracies which are due
to differences in temperature of the solution and the entrapment of air as a
result of mixing. Difficulties in adjustment can be partially avoided by
drawing a large container of tap water and allowing it to reach room
temperature before making up solutions.

THIS INSTRUCTION DOES NOT ESTABLISH
A NEW OR REVISED SUBSTANTIVE RULE

— continued on next page --

-38-


Frozen Peas
November 1964

IV INSPECTION OF THE PRODUCT (continuation)

J Color (continuation)
3 Making Color Comparisons (continuation)

Select the color guide which most nearly matches the predominant color of
the mass of peas in the sample unit.

Consider as “markedly variable” those peas on which approximately one-
fourth or more of the surface area is as light as or lighter than, or is as dark
as or darker than, the second color from that selected as the predominant
color. Allowances for peas that vary markedly are specified in Table II of
this instruction.

Example

If color guide No. 3 is selected as that which most nearly matches
the predominant color of the mass of peas in the sample unit, then
peas (approximately 1/4 or more of the surface area) as light as or
lighter than color guide No. 5; or as dark as or darker than color
guide No. 1 would be scoreable as peas that “vary markedly.”

Peas that are blond, cream-colored, or otherwise seriously discolored are
classified separately from peas that “vary markedly” under the color guides.

CAUTION: Compliance with requirements for peas that vary markedly does not
excuse failure to comply with other requirements for the factor of color. The grade
standards provide for 5 specific requirements for this factor which are:

a

b

the peas possess a good, green color;
the peas are bright;
the peas are practically uniform;

peas that vary markedly do not more than slightly, materially, seriously (as
applicable for the grade) detract from the appearance;

allowances for blond or cream colored.
— continued on next page—

-24-


Frozen Peas
November 1964

set PREPARATION AND FREEZING (continuation)

G

Cooling

A very important point in the operation is the cooling of the peas immediately
after blanching. Improper cooling may result in discoloration due to overcooking,
mushy peas, or bacterial spoilage. One method of cooling is by use of a cold
water flume which transports the peas from the blancher to the quality grader
while cooling them. Another method is by fog sprays of hydrocooled water over
a mesh belt.

Water used for cooling and fluming the peas from place to place in the plant is
often recirculated. In such cases, the recirculating system should be such that the
recirculated water is always clean with a minimum of bacterial build-up to avoid
contamination of the product.

Quality Grading

Many packers pass the peas through quality graders each of which uses brines of
different concentrations to separate peas of varying maturities. When properly
operated these graders do a very good job of separating peas by maturity. Field
run peas may, under ideal growing conditions and proper harvesting time, meet
Grade A maturity. More commonly, however, there is a percentage of nearly
mature peas in the raw stock and quality grading is very important. This is
particularly important with frozen peas as the greatest demand is for high quality
frozen peas with a much lighter demand for lower quality. It is not an uncommon
practice to discard peas of advance maturity as they emerge from the grader rather
than to use them in commercial packs. If there is a considerable volume of peas
of advanced maturity, they may be frozen for reprocessing into soups or baby
foods.

Separating

The peas are transported from the quality grader to separating reels or blowers,
which are located at the head of each inspection belt, by fresh water flumes where
further removal of split peas and loose skins is performed. The reels are generally
equipped with fresh water sprays which aid in rinsing the peas practically free
from salt retained from the quality grader.


FOO2EN PEAS
TQ TERMIMATION OF TENDERNESS AND MATURITY
Multiple Sampling Flas and Scoring Guide

Inspection aid 45
Rovinad, Bovamber 1964

Uy 7 Lie 1
. CRADE A hee GRADE '
‘ 15% Brine " ‘63 Brion '
¢ TF J
. Multiple {) Beortag =!) Multiples) Beoring | Multiplan Seartng :
j Sapling Plas‘) Gutde i Sampling Flan |) Guide yy Sempling Flan. | Guide t
ry ry t um ' Score un ' up * Scare a ’ ue * deore 4
Se ee SA Polnts '! fT 4 * Pointe! si. Ff wo ft, Pointe *
7 1 7 r 7 7 1 r TY 7 T ana +:
* 1 ’ , oo 1’ u . 1 1 “" e 1
+B, oo Ss Oo, Muy a8 rete wo Pe tr yy op my,
. 1 1 a 4 ” at . Le ° 4 3 an . an o-1 xn 1
1 ' ‘ « ' " ' u 1 " ' : 1
er re ee a ane mr, M4 Ff oe or an
1 1 ' an 2 1 38 ee . ” ' % Ls 4 As 1 aa ‘
' 1 1 a , ! " ‘ t ’
2H, 5 far gt ag Poy wy) +6) ag 9 1 CS er:
‘ 1 1 ao NY, 1 nu 7, ® ' 5, ey,
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vo a fa a Fy Ww ele a fo eo) er)
, ‘ ‘ " ey ' » FIO, BG, : WI) ae!
' ‘ ‘ ” \ " ‘ ” ' ” 1
se Tae ee CO or ; 21S) tere ;
Jf A top acora for tha apphicshle le cjamalfication ia asaigned only wader cha conditions praecribed in theao

inerructions,

Do not use tha alngle pl.

when testing has bagun on rhe waultiple phan end vice verea,

-46-


Frozen Peas
Replaces Page 46, dated November, 1964 March, 1974

IV INSPECTION OF THE PRODUCT (continuation)
M Foreign Material (continuation)

2 Other Foreign Material

Other substances or materials not common to the pea plant or that may be
deleterious to health that are classified as foreign material include but are
not limited to the following:

Peat

Puncture Vine

Green, immature burr clover buds

Hard, mature burr clover buds or other burrs
Immature barley barbs

Mature barley barbs

Wood splinters

Stones

* Consult File Code 172-A-1 for guidelines for presence of foreign material
in the product.

N Special Inspection Procedures and Tests

When the product is packed under continuous or other in-plant inspection, or when
adequacy of blanch is required in a purchase specification or contract, the adequacy
of blanch should be determined in accordance with special inspectors instructions.

Other special tests may be required on frozen peas. If the peas are intended for
dietetic purposes, certain determinations, such as salt content, may be required.
The supervisor should be contacted relative to handling any tests with which the
inspector is unfamiliar.

File Code 165-A-13 — “Tote-Bin Inspection and Certification” provides
information with respect to special sampling techniques and sample sizes of frozen
peas packed in tote-bins.

* Change.

-48-


TL

Frozen Peas
November 1964

PREPARATION AND FREEZING (continuation)

M

Freezing and Storing (continuation)

A new freezing process, known as “flowfreeze”, has recently been introduced into
the frozen foods industry. The freezing unit is compact and requires only a matter
of minutes to solid-freeze a product. It consists of a metal trough through which
air at sub-zero temperatures is blown through a bed of product as it flows from
one end of the unit to the other. This process shows great potential because of the
compactness of the equipment and the capability of maintaining individual unit
characteristics in the finished product. A four inch bed of peas going in at 40° F.
may be frozen in individual units coming out at 0° F. in about seven minutes.

After the peas are completely frozen, the packaged peas are cased, stacked on
pallets and placed in the cold storage room. In the case of belt frozen peas or peas
frozen in tunnels on screens, the peas are dumped into a large hopper and run
through a cluster breaker which breaks up the frozen chunks, and removes loose
ice and snow prior to packaging. Bulk peas are run directly from the freezing belt
or breaker into bulk containers or large storage bins. The bulk containers are then
placed in the cold storage room. The temperature of the cold storage room and
storage bin is maintained at 0 degrees F. or lower.

“lle