16



Tomato Juice

April 1986

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April 1986

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33


Tomato Juice
April 1986

b) Inspection papers, such as Application for Inspection,
contract instructions, score sheets, and applicable work
sheets for preparing certificates for typing.

In addition, the following equipment which is listed in detail in other
instructions will be needed:

1) Refractometer, filter paper, etc. (See Methods of Analyses
-- Solids Content Determinations)

2) Mold Counting equipment (See Methods of Analyses -- Mold
Count). Also, see File Code 135-A-6 and 135-A-8.

3) Insect fragment counting equipment (See Methods of Analyses
-- Light Filth). This analysis is done only per applicant's
request.

4) Fly egg and maggot counting equipment. (See Methods of
Analyses -- Fly Egg & Maggot Determination)

5) One liter beaker. Although not a common occurrence,
inspectors are cautioned to be alert to the presence of sand
or similar inorganic matter in tomato juice. (See Methods
of Analyses -- Sand and Inorganic Residue)

Fill of Container
(See File Code 128-A-40)

Fill of container is not a factor of quality. Because different
approaches are utilized in processing and sterilizing the juice and
containers, the in-going temperature of the product may be quite
variable. The degree of filling of containers is directly related to
this in-going temperature.

It is recommended that each container of tomato juice be filled as full
as practicable without impairment of quality, and that the product
occupy not less than 90 percent of the water capacity of the container.
Label volume for tomato juice is declared in fluid ounces net
contents.

The formula for determining the volume (U.S. fluid ounces) of tomato
juice at 20° C from the avoirdupois weight is as follows:

U.S. fluid ounce= Avoirdupois ounces X 0.9614
Specific gravity @ 20° C

Example:
One No. 3 cyl. can of tomato juice weighs 49.2 oz. avoir.
Refractive index = 1.3415 @ 20° C

(See "Methods of Analyses for Tomato
Products, Solids Content Determinations")

lo



Tomato Juice
April 1986

Evaluation
When the sample has been poured onto the trays it is evaluated for
defects in accordance with the following classifications and

allowances:

This guide classes the various defects by color, size, type, and
further indicates the number of each allowed in the various grades.

QUALITY COLOR, TYPE
FACTOR OR_ SIZE Minorj Major] Severe

DEFECTS | Light brown specks, peel or seed
particles
1/16 to 1/8th inch X

Larger than 1/8th inch x

Dark brown or black specks
less than 1/32 inch Xx

1/32 to 1/16th inch x

Larger than 1/16th inch X

Acceptance/Rejection Numbers for Various Defect Classifications

DEFECT .
GRADE CLASSIFICATION
Severe Major | Total Whole Seed Tolerance
RC RE [AC RE | AC RE
A 1 2 45 8 9 Not more than 1 whole
seed per 500 mL
B 2 3 8 9 16 17 Not more than 3 whole
seeds per 500 mL

AC: Acceptance numbers
RE: Rejection numbers

NOTE: Whole seed tolerance stands on its own.

20



Ps

Tomato Juice
April 1986

DESCRIPTION OF THE PRODUCT

Tomato Juice

Tomato juice, as defined by FDA, is the unfermented, unconcentrated
liquid extracted from mature tomatoes of red or reddish varieties, with
or without scalding followed by draining. In the extraction of such
liquid, heat may be applied by any method which does not add water
thereto. Such liquid is strained free from skins, seeds, and other
coarse or hard substances but contains finely divided insoluble solids
from the flesh of the tomatoes. Such liquid may be homogenized, may be
seasoned with salt, and may be acidified with any safe and suitable
organic acid. The juice is preserved by heat sterilization (canning or
aseptic process), refrigeration, or freezing. When sealed in a
container to be held at ambient temperatures, it is so processed by
heat, before or after sealing, as to prevent spoilage.

Tomato Juice from Concentrate

FDA defines this juice as one that has been concentrated and jater
reconstituted with water and/or tomato juice to a tomato soluble solids
content of not less than 5.0% by weight. The juice may be seasoned
with salt, may be acidified with any safe and suitable organic acid.
The juice is preserved by heat sterilization (canning or aseptic
process), refrigeration, or freezing. When sealed in a container to be
held at ambient temperatures, it is so processed by heat, before or
after sealing, as to prevent spoilage.

Concentrated Tomato Juice: Identity and Grading

"Concentrated tomato juice" means the product prepared from clean,
sound, whole tomatoes of the red or reddish varieties as such product
is defined in the Standard of Identity for Tomato Concentrates issued
under the Federal Food, Drug, and Cosmetic Act. The product contains
not less than 20.0 percent but less than 24.0 percent of tomato soluble
solids.

This product may be designated either as puree or concentrated tomato
juice. However, if the product is primarily packed as concentrated
tomato juice (other than no salt added) the percent of salt will
probably be appreciably greater than that ordinarily present in tomato
puree which is generally packed unsalted. In addition, the finisher
screen size used to make concentrated tomato juice is generally smaller
(.020" or .027") than for puree (.033" or .045").

The product is concentrated under vacuum, the remainder of the process
being similar to that for ordinary tomato juice. for beverage use it
is usually diluted with water in the ratio of three parts of water to
one part of concentrate.



Tomato Juice
April 1986

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(¢

Tomato Juice
April 1986

CONSISTENCY

General

Since the FDA Standard of Identity specifically refers to finely
divided insoluble solids which may be present in tomato juice, we
consider that such particles will be present in all tomato juice to a
greater or lesser degree.

Since these particles are insoluble and generally slightly heavier than
the liquid in which they are suspended, there is a tendency for them to
separate out. Of value in preventing such separation is the process of
homogenization which breaks down these solids into smaller particles,
thereby providing better and easier suspension of the insoluble solids
throughout the liquid.

The process used in the extraction of the juice (i.e., hot break or
cold break) will cause a variation in the consistency. The “hot break"
seems to be effective in producing tomato juice of more uniform
consistency, The degree of consistency is the prime factor in
controlling the "body" of the juice; "body* being of principal concern
among packers, buyers, and distributors of tomato juice.

Since consistency has reference to the viscosity of the product and the
tendency for insoluble solids to separate, both factors must be
considered when evaluating this factor. Consistency is scored after
stirring, shaking or mixing the contents and evaluating the appearance
of the juice on a 12" x 18" grading tray.

At a temperature of approximately 20°C, note the degree of viscosity,
amount of insoluble tomato solids in suspension, and any tendency
towards separation. If more than a very slight separation is observed,
pour a 150 mL sample of the juice into a graduated glass cylinder (250
mL capacity with graduation of 2 mL) and permit the product to settle.

The degree of separation is noted after the product has been allowed to
settle for 15 minutes. The amount of separation is measured at the end
of this time. If this amount of practically clear liquid at the top of
the juice is 4 mL (2 divisions of the graduate) or less, the juice is
considered as possessing little tendency for separation. If, at the
end of 15 minutes, the height of clear liquid is greater than 4 mL but
not greater than 10 mL, the juice will be considered as being in the
Grade B range for consistency.

17



Tomato Juice
April 1986
Fe FLAVOR AND ODOR
Among the reasons for the differences in flavor of tomato juice are:
(1) Quality of raw product, variety, area of production,
ripeness, efficiency of sorting, length of storage, leaf and
stem material;
(2) Degree of extraction;
(3) Type of "break";

(4) Process and storage conditions.

Conditions which tend to degrade flavor are:

(1) Excessive cracks and other similar defects which are not
removed;

(2) Excessive extraction which crushes seeds, cores, stems,
etc.; overheating and stack burning.
Taste the juice and classify as follows:

Grade A Flavor -- 33 to 40 Points

-- Distinct and characteristic of good quality tomato juice.
Grade B Flavor -- 27 to 32 Points
-- Characteristic of tomato juice.

-- Adversely affected but not seriously so by the flavor imparted
by stems, leaves, crushed seeds, cores, immature tomatoes,
improper trimming or processing (Keeping the juice too long
in holding/mixing tanks prior to canning could give a slight
"sour" taste and odor).

23



CS

Tomato Juice
April 1986

DEFECTS
General

This factor refers to the degree of freedom from such defects as dark
specks or scale-like particles, seeds, particles of seed, peel, core
material or other similar substances not specifically mentioned.

Since tomato juice is normally extracted from whole, clean, sound
tomatoes of the red or reddish varieties, defects which might arise
from the use of residual materials or trimmings from the canning of
peeled tomatoes will not be present to any great degree. Also, the
tomatoes are usually expressed for juice to only a limited degree.
This partial extraction is helpful in preventing introduction of
defects of peel, core material, seeds, seed particles or extraneous
vegetable material.

Often times, broken finishing screens, unclean equipment (such as
Preheaters, sterilizers, fillers, pumps, pipes, etc.) or improper
Processing (burnt coil) are responsible for the presence of many
defects such as dark specks, flakes, seeds, peel, or scale-like
particles,

Samp] ing

In evaluating for absence of defects, it is important that the sample
unit be representative and that it be thoroughly mixed just prior to
examination.

The container lid should be completely removed so that the interior
surface of the container may be examined for such defects as severe
etching, oxidation or tin plate deterioration. This also permits
observation of large scale-like flakes or other heavy particles which
have gravitated to the bottom of the container that would possibly not
be otherwise noted.

A sample unit of 500 mL is examined when scoring for absence of
defects. It is desirable that two 12" x 18" white grading trays be
used and that an aliquot of 250 mL be poured into each tray.

Afther extracting 500 mL for the sample unit, the entire contents

should be emptied and the container bottom and walls examined for
condition and large scale-like flakes.

19


Tomato Juice
April 1986

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32


Tomato Juice
April 1986

Color evaluation can be made against these discs or against approved
Plastic discs of equivalent color. The score range for Grade A tomato
juice is 26 to 30 points.

Use of electronic color meters

Values that may be used for conversion to a numerical score point color
evaluation of the product may be determined by any electronic color
meter system approved by the United States Department of Agriculture.

The values derived with the approved electronic color meter system
shall be resolvable into a calculated numerical score point by use of
any appropriate conversion formula that has been approved by the USDA,

Grade B Color -- 25 Points

Under the current standards, it is possible to give tomato juice color

a "special category" score of 25 points.

Tomato juice will be assigned 25 score points when the juice does not
possess as much red as that specified for Grade A color but does
contain as much red, or more red, than that produced when spinning
Munsell color discs in the following combinations:

(1) 59 percent of Disc 1

(2) 24-1/2 percent of Disc 2

(3) (Remaining 16-1/2 percent is made up of Disc 3 or Disc 4), or
1/2 (8-1/4%) of Disc 3 and 1/2 (8-1/4%) of Disc 4 - whichever
most nearly matches the appearance of the product.

Tomato juice assigned this score for the factor of color can be graded
A, provided all other criteria are met and that the total score for the
product is not less than 85 points. This is a partial limiting rule.
Such a provision permits tomato juice of slightly inferior color, but
with very few defects and good flavor, to be Grade A,

Grade B Color -- 23 or 24 Points

Tomato juice which possesses as much or more red than that produced
when spinning Munsell color discs of the following combinations:

(1) 53 percent of Disc 1

(2) 28 percent of Disc 2

(3) (Remaining 19 percent is made up of Disc 3 or Disc 4), or
1/2 (9-1/2%) of Disc 3 or 1/2 (9-1/2%) of Disc 4 - whichever
most nearly matches the appearance of the product.

14

E/



Tomato Juice
April 1986

4, Elimination of foreign materials and debris that could ruin
the equipment (augers, choppers, etc.) or affect product
safety/wholesomeness.

Crack-resistant varieties of tomatoes have been developed which reduce
the extent of invasion by mold, bacteria, and insects into the flesh of
the fruit, thus contributing to the control of these "undesirables." A
greater degree of wholeness also improves yield by reducing losses
during washing, trimming and sorting.

Mechanical harvesting has influenced the development of varieties which
will ripen at approximately the same time and show geod resistance to
mechanical injury.

Extraction

Following these preliminary operations, the tomatoes are conveyed to a
chopper and after chopping are usually preheated and extracted,

Industry experience has indicated that preheating of tomatoes before
extraction is desirable from the standpoint of flavor, color, and
"body." There is less tendency for the solids to separate on standing
when the juice is extracted from preheated tomatoes.

The temperature to which the tomatoes are subjected in the hot-break
generally range from about 160° F to 210° F. Temperatures in excess of
210° F have been noted.

Retention of Vitamin C may be obtained either with a hot-break or cold
break (no preheat) but high retention is easier to obtain with the
cold-break since Vitamin C is lost more rapidly at high temperatures
when air is present; Consequently, it is important to handle juice
Promptly if a hot-break is used. With the hot-break, a higher yield is
obtained. Packers who recover seed for future planting obviously must
use a cold-break.

Several models of extractors are used but preference is given to types
which "press" the juice from the pulp rather than using a churning or
agitating action which incorporates air into the juice.

Typical extractors have worm conveyors within a cylindrical or
truncated conical screen. Extraction is frequently achieved in two
stages; in the first stage, the chopped tomatoes are pressed through a
screen having 0.040 to 0.060 inch openings, this being followed by
Pressing or screening through a second "finisher" having 0.020 to 0.027
inch openings.



Tomato Juice
April 1986

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April 1986

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26


The only seasoning permitted
concentrate is salt.

Seasoning

Tomato Juice
April 1986

in tomato juice and tomato juice from
Any other ingredient which would be added as a

flavoring or spicing agent would render the product in violation of the

FDA Standard of

Identity for Tomato
Concentrate and would be so designated and reported.

Juice and Tomato Juice from

However, the

juice may be acidified with any safe and suitable organic acid. Tomato
concentrates (21 CFR §155.191) include tomato puree, tomato paste and

concentrated tomato juice.
from any of these 3 tomato products.

However,

Tomato juice from concentrate may be made

be guided by the

following chart as to end product status (whether grade-assignable or
N.A.G.) when optional permissible ingredients under FDA are used.

TABLE I

STATUS

PRODUCT

SOLUBLE
SOLIDS CONTENT

OPTIONAL
INGREDIENTS

May be assigned
a grade

Tomato juice
(single strength)

N/A

Tomato juice

5.0 percent

Salt,
Organic acid(s)

from concentrate by weight
(minimum)
Lemon juice,
No applicable Tomato juice N/A Concentrated

grade (N.A.G.)

(single strength)

lemon juice,
Sodium bicarbo-
nate, Spices,

Tomato juice 5.0 percent | Flavoring
from concentrate by weight
(minimum)
Tomato Salt, Organic
May be assigned concentrates: acid(s), Lemon
a grade juice,
1. Puree 8.0 or more | Concentrated lemon
but less than | juice, Sodium
24.0 percent bicarbonate, Water
(to adjust final
2. Paste 24.0 percent | composition),
minimum Spices ,*

3. Concentrated
tomato juice

20.0 or more
but less than
24.0 percent

Flavoring*

* Not permitted in concentrated tomato juice.



Tomato Juice
April 1986

Except for the requirements as to the concentration, the product is
graded after reconstitution. The standards for concentrated tomato
juice, after reconstitution, are the same as tomato juice from
concentrate.

Therefore, the instructions listed herein are applicable to the grading
of all three products (tomato juice, tomato juice from concentrate, and
concentrated tomato juice).

Solids Content

Note in the above definitions that water added to single strength
tomato juice during processing in amounts other than would be expected
using good conmercial practice, is not permitted and that its inclusion
-- by any means or at any stage -- is basis for regarding the product
as being in violation of the Food and Drug Standard of Identity for
Tomato Juice.

FDA has set the minimum tomato soluble solids (TSS) for “tomato juice
from concentrate" at 5.0% by weight (excluding any added salt but
including the naturally occurring salt). There is no minimum TSS for
single strength tomato juice, set either by FDA or USDA. Because of
proper "labeling" directives by FDA, under lot -inspection, one would
know whether a product offered for inspection is "tomato juice" (single
strength) or “tomato juice from concentrate." Grade the product that
it is offered for---either tomato juice or tomato juice from
concentrate.

- The methods referenced for sucrose and salt determination are contained

in File Code 135-A-3, Brix Measurement, and File Code 135-A-19,
Determination of Salt Content in Processed Foods. For sample
preparation, follow the procedure in the tomato products handbook
“Methods of Analyses for Tomato Products-- Solids Content
Determinations."

For tomato juice from concentrate and concentrated tomato juice with
added salt, an additional step is needed. Subtract the percentage of
sodium chloride found from the percent of tomato soluble solids found
(percent sucrose from the refractive index tables) and multiply the
difference by 1.016. The resultant value is considered the percent of
“Tomato Soluble Solids."



Tomato Juice
April 1986

It shall not be graded above Grade B regardless of the total score. It
must be typical of tomato juice and possess a “reasonably good color."
Substandard Color
Any color which is definitely “off" or which possesses less red than
that specified for Grade B above shall not be graded above Substandard

regardless of the total score.

Any juice which has been improperly prepared or processed is subject to
impaired color -- generally because of excessive or prolonged heating.

15



Tomato Juice
April 1986

PROCESSING PRACTICES
Preparation

Green or over-ripe fruit will adversely affect the color and/or flavor.
Careful sorting or trimming of the raw product is essential to the
production of high quality juice. Stems and other extraneous vegetable
materials are eliminated as such materials impart a bitter flavor and
May cause a brownish or grayish/brown coloring.

Care is exercised in the extraction of the juice from the tomatoes so
that the pulp, seeds, and peel are not expressed to the point where the
color and flavor of the juice are adversely affected. Elimination of
seed particles is important since their presence in excessive amounts
may cause the juice to have an inferior, somewhat bitter taste.

Washing and draining of the tomatoes should:
1. Clean the fruit of mud, sand, silt or similar material.
2. Remove residue of organic insecticides and/or pesticides.

3. Remove small surface insects and minimize contamination from
fly egg and other related infestation.

4, Remove much of the loose extraneous material which may be
present.

In a typical process for preparing tomatoes for juice extraction, the
tomatoes are first dumped into soak tanks of running water to which
chlorine and/or a detergent or wetting agent is continuously
replenished. Regularly scheduled cleanup of mud buildup in the bottom
of the soak tanks or water troughs will help minimize or eliminate
objectionable odor from these tanks or troughs.

The tomatoes are then conveyed through several high pressure sprays and
final rinsings to sizing belts (if running concurrently with canned
tomatoes), sorting belts, and trimming belts. During the operation,
agitation or use of some type of roller belts which continually turn
the tomatoes to insure thorough washing of all surfaces of the raw
product is encouraged. Once the tomatoes reach the sorting and
trimming belts, special attention is given to:

1. Careful sorting and effective trimming which produces a
better over-all raw product.

2. Elimination of rotted portions of tomatoes and reduction of
defective portions of tomatoes.

3. Elimination of worm or insect-damaged tomatoes. (This
decreases the possibility of finding insect fragments in
routine light filth analyses).



Tomato Juice
April 1986

Evaluation -- continued

Following is a guide which may be used in regulating score points in
relation to the number and type of defects found in the sample:

No. of
Severe Major Minor/Total Seeds /500 mL Points
0 0 2 0 15
0 2 6 0 14 A
1 4 8 1 13
1 4 10 1 12
1 6 12 2 ll B
2 8 16 3 10

The most severe defect(s) limits the score.

Example: 1 severe and 3 minor = 13 points

2 severe, 2 major, & 6 minor = 10 points

In the event a sample (500 mL) contains a sizeable amount of peel, seed
particles, or light brown specks (less than 1/16th inch) it is
permissible to Tower the grade based on the overall appearance.
The purpose of these guides is to lend objectivity in evaluating for
absence of defects. Compliance with the allowances, however, does not
supplant the requirements in the U.S. Standards that:

- In Grade A: "Any combination of defects present do not more than
slightly affect the appearance or drinking quality of the product."

- In Grade B: “Any defects present may not seriously affect the
appearance or drinking quality of the product."

21


ee





Tomato Juice
April 1986

The extractors can be adjusted to vary the yield of juice and can also
be used as "regulators of quality." The average desired yield of
tomato juice is about 70 percent (hot break) since higher yields tend
to reduce the quality.

The residue, especially with low yield extraction, is rather moist and
is often re-extracted for use in the manufacture of other tomato
products such as puree, sauce, or catsup. If this is done, the product
must be labeled to show the use of such residual material from partial
extraction of juice as required under Food and Drug regulations.

Deaeration

Deaeration is the removal of occluded or dissolved air and is
accomplished by subjecting the cold or slightly-warm tomatoes or tomato
juice to a vacuum of 25 to 26 inches. Deaeration is instrumental in
preventing oxidation of tomato constituents. With efficient and
complete removal of air, tomatoes can be held at high temperatures with
no substantial loss of Vitamin C. Color and flavor are also protected
by deaeration, although this effect is not so marked. Deaeration
should be done as soon as possible after the tomatoes are crushed.

For practical reasons, deaeration is usually effected immediately after
extraction of the juice. Deaeration is frequently used after
pasteurization or presterilization of the juice to prevent foaming at
the filler, and, in the event of high-temperature presterilization, to
cool the juice to filling temperature.

At this stage, since the juice is hot, a vacuum of 10 to 15 inches is
briefly applied to the juice before it goes to the fillers. All
delivery pipes to fillers or holding tanks should extend below the
surface of the juice where possible to minimize reaeration.

Seasoning

Salt is usually added to the juice, either by the batch method in
salting tanks, by continuous dry-salting, or to the individual cans by
means of salt tablets or dry salt dispensers.

The quantity of salt usually added is from 4 to 6 pounds per 100
gallons of juice (0.5 to 0.7 percent) or an equivalent amount per can.

Filling

Filling machines are adjusted to give a practically full can. The
label should state the contents in liquid measure, generally fluid
ounces.

Good practical "fills" are necessary in order to meet the legal fill
requirements and to prevent excessive headspace which would result in
impairment of flavor and color. Excessive headspace would also
increase the extent of attack on metal containers. Headspace is
generally reported in units of 1/32 inch rather than 1/16 inch.


Tomato Juice
April 1986

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April 1986

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27


Tomato Juice
April 1986

Homogenization

Under the Standard of Identity, homogenization is permitted. Pressures
of 400 to 1,400 pounds per square inch are used. This tends to break
up the suspended solids and retards or prevents settling or
separation.

It also produces a heavier body and a smoother texture in the juice, so
that homogenized juice gives a somewhat different taste sensation than
unhomogenized juice.



Tomato Juice
April 1986

Tomato juice possessing only “reasonably good consistency" is permitted
in Grade A, provided all other criteria are met and the product scores
not less than 85 points (this is a partial limiting rule).

Tomato juice which fails the requirements for "reasonably good
consistency" is classed as Substandard for this factor and shall not be
graded above Substandard regardless of the total score for the
product.

Many packers and/or buyers are greatly concerned with the viscosity or
“rate of flow" of the juice. This viscosity (or "body") is dependent
upon many factors and personal choice provides the basis by which
either thin, medium, or heavy "bodied" juice is bought.

Buyer specifications often include a measurement of this "rate of flow"
by means of some designated method. If packers and/or buyers request
viscosity measurements and the necessary equipment is available, such
requests will be honored and the results appropriately reported.

An example of a device used to measure the gross viscosity of products
such as tomato juice (and fruit juices, drinks and nectars) is the
Capillary Viscometer as described by Lamb and Lewis of the National
Canners Association (now the National Food Processors Association).
A measurement of the viscosity by mechanical means such as the Lamb and
Lewis Capillary Viscometer does not classify the quality of the juice.
Such measurements may be considered, but are not the determining basis,
for assigning the numerical score points for the factor of consistency
in tomato juice.
Score Points for the Factor of Consistency

Grade A -- 13 to 15 Points

-- Flows readily but is not "gummy" or "watery"

-- has normal amount of suspended solids

-- Has little tendency to separate -- not more than 4 mL of clear
liquid when tested by the method described in this section.

Grade B -- 10 to 12 Points
-- meets requirements of Grade A except may show as much as 10 mL

of free liquid when tested by the method described in this
section,

18



Tomato Juice

April 1986

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35


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April 1986

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36


24



(iv)



Tomato Juice
April 1986

Sp. gr. = 1.02309 @ 20° C
(See "Methods of Analyses for Tomato
Products, Solids Content Determinations")

(49.2) (0.9614) = 46.2333 or 46.2 U.S. fl. oz. at 20°C
1.02309

In addition to this formula, conversion tables (avoirdupois ounces to
fluid ounces) have been developed and can be found in the appendix
section of this instruction. These tables cover the following more
common can sizes:

Table Can Size
1 6Z (202 x 308) 5-1/4 to 5-1/2 U.S. fl. oz.
2 8Z (211 x 300) 7 U.S. fl. oz.
3 300 (300 x 407) 13.5 U.S. fl. oz.
4 303 (303 x 406) 15 U.S. fl. oz.
5 2 (307 x 409) 18 U.S. fl. oz.
6 3 cyl. (404 x 790) 46 U.S. fl. oz.
7 10 (603 x 700) 96 U.S. fl. oz.

These tables cover a refractive index range from 1.3392 to 1.3440. In
calculating the individual value, .05 to .09 fluid ounces were
increased to the nearest 0.1, values less than .05 were dropped.

These tables are intended to be used as guides in determining fill of
containers on routine inspection matters.

In the event individual containers fall below the declared net contents
it is advisable to verify these low fills by using a certified
volumetric flask which is calibrated in fluid ounces and contains
Capacity tolerances conforming to specifications of the National Bureau
of Standards. This measurement of capacity should be determined only
when the contents of the containers have attained a temperature of 20°
Cc.

Steps for using conversion tables:

(1) Record the can size and net weight of the sample unit
(nearest 0.1 avdp. ounce).

(2) Determine the Refractive Index of the juice @ 20° C.
(See "Methods of Analyses - Solids Content Determinations."
Normally tomato juice does not require filtering before

taking a reading from refractometer; however, correct
temperature is essential).

ll



Ta

Tomato Juice
April 1986
COLOR
General

Color is one of the most important factors in evaluating the quality of
tomato juice.

Accurate color determination is dependent upon proper lighting, correct
equipment, good technique and normal color perception.

Color of tomato juice is evaluated after the product has been stirred
or mixed without incorporation of air and before it has had a chance to
separate or settle out.

Red Tomato Juice Color
The amount of red in tomato juice is determined by comparing the color

of the product with that produced by spinning a combination of the
following Munsell color discs:

Disc 1 -- Red (5 R 2.6/13) (glossy finish)
Disc 2 -- Yellow (2.5 YR 5/12) (glossy finish)
Disc 3 -- Black (N 1) (glossy finish)

Disc 4 -- Grey (N 4) (mat finish)

Such comparison is made under a diffused light source approximately
that of daylight under a moderately overcast sky, and a color
temperature of 7500 degrees Kelvin + 200 degrees.

With the light source over the disc and product, observation is made at
an angle of 45 degrees from a distance of about 24 inches from the
product,

The Macbeth-Munsell Disc Colorimeter has been developed for grading
tomato products under artificial lighting conditions closely
approximating the above specifications.

Grade A Color

Grade A color is typical of tomato juice made from wholesome,
well-ripened red tomatoes and which has been properly prepared and
processed,

Such color must contain as much or more red than that produced by
spinning the specified Munsell color discs in the following
combinations:

(1) 65 percent of Disc 1

(2) 21 percent of Disc 2

(3) Remaining 14 percent is made up of Disc 3 or Disc 4, or 1/2
(7%) Disc 3 and 1/2 (7%) Disc 4 ~- whichever most nearly
matches the appearance of the product.

13



Tomato Juice
April 1986

TABLE OF CONTENTS

Page
DESCRIPTION OF THE PRODUCT 2. 2 we eee ee ee et ee ee ee OCD

Tomato Juice 2 6 eee eee ee ee te eh te ee eee
Tomato Juice from concentrate . 2 2. eee ee ee eee
Concentrated Tomato Juice . 2 ee ee ee ee ee ee ee
Solids Content... 6 ee ee ee eee ee ee ee eee 2
Seasoning . 2 6 ew wee we ee ee ee ee ee ee BO
Homogenization . 2... 6 ee ee we ew ewe eee ee ee 4

a

PROCESSING PRACTICES 2. we ew ee ee eee ee ee te

Preparation ..

Extraction... 6 ee ee ee ee te ee ee ee ee ee 6
Deaeration . 6 ee ee ee ee te ht ee ee ee ee ee OT
Seasoning 2... ee ee ee ee ee ee ee ee ee ee OT
Filling 2. 2 ee ee we eee ww ee ee ee eee eee 7

INSPECTION OF THE PRODUCT . 2 2 2 ee ee ee ee eee ee ee 9

General owe ee ee ee ee ee ee ee ee ee eee DO
9 Inspection Equipment . 2... ew ee eee ee ee ee 9
Fill of Container 2. ew ee ee ee ee ee ew ee ee 10

COLOR. . ee ee ee ee he ee ee ee eee 13

General 2. ee eee ee ee

Red Tomato Juice Color... eee ee ee ee ee ee ee 1
Grade A Color . ww ww ee eee ee eee te te ee ee 13
Use of Electronic Color Meters... eee ee eee eee 14
Grade B Color -- 25 Points... 2 2 ee ee eee ee ee 14
Grade B Color -- 23 or 24 Points... ....0222.. 14
Substandard Color «eee ee ee ee we eee we ee ee 1S

CONSISTENCY © eee ee ee ee ee ee ee ee ee ee eee WY

General ow we ee ee ee ee ee ee eee ee ee DY
Score Points for the Factor of Consistency ........ 18

DEFECTS © ee ee ee ee ee ee et eee ee eee ee es 19
General wwe ee ee ee te ee eee ee ee WY
Sampling 2. 2 ee ee ee we eee ee et et ee we ew 19
Evaluation. 2... ee ee ee ee ee ee ee ee ee 20

FLAVOR AND ODOR 6 ww wee ee ee ee et ee tee te ee 2B

APPENDIX -- U.S. FLUID OUNCE CHART -- TOMATO JUICE . 2... 25

(iii)


Tomato Juice

April 1986

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34


22



Tomato Juice
April 1986

This manual is designed for use by Processed Products Branch
personnel of the U.S. Department of Agriculture. Its purpose is to
give background information and guidelines to assist in the uniform
application and interpretation of U.S. grade standards, other
similar specifications and special procedures.

The citation of any data, 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 reference is cited, the
information in this manual has been compiled or developed from
sources available to the public as well as from technical knowledge
of personnel in the Department.

Compliance with the suggested guidelines in this manual does not
excuse failure to comply with the Federal Food, Drug, and Cosmetic
Act or any other applicable Federal or State laws 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.

Address inquiries to:

Chief, Processed Products Branch
Fruit and Vegetable Division, AMS
U.S. Department of Agriculture
P. O. Box 96456, Room 0709
Washington, DC 20090-6456



Tomato Juice
April 1986

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April 1986

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Tomato Juice

“April 1986
INSPECTION OF THE PRODUCT

General

Before assigning a United States grade to any processed food product
every reasonable effort should be made to be sure that the food is
clean and not in violation of any regulation of the Food and Drug
Administration.

It is important to be familiar with the various microanalyses required
for tomato products as well as their sampling rates.

The criteria for these examinations are explained in detail under the
"Methods of Analyses for Tomato Products."

Inspection Equipment

The following list comprises minimum equipment and supplies needed for
the inspection of tomato juice:

1) Scale --(graduated to 0.1 ounces)
2) Vacuum gauge

3) Headspace gauge

4) Can opener

5) Two flat white grading trays approximately 12 x 18 inches
(See further instructions under the scoring of defects)

6) Approved grading light source. (See further instructions
under Color)

7) Graduated glass cylinder (250 mL capacity with graduations of
2 mL)

8) Ruler
9) Beaker, Griffin, low form, 600mL, graduated

10) Certified volumetric flask(s) calibrated in fluid ounces at
20°C

11) Supplies, other than inspection equipment:
a) A folder containing this grading manual and = any
supplemental instructions on the product or related

subject; United States Standards for Grades of Tomato
Juice.



Tomato Juice
April 1986

(3) Use the table for the appropriate can size.

(4) In the table, under the heading "Net Weight", find the weight
of the sample unit. Also, under the heading “Refractive
Index @ 20° C" find the reading for the sample unit.

(5) By reading across from left to right from the "Net Weight" of
the sample unit and down from the "Refractive Index",
determine where these two columns intersect.

(6) Blank spaces following a fluid ounce value have the same
value until a space contains a new fluid ounce value. See
footnote in tables.

EXAMPLE 1

A 6 ounce can weighs 5.6 ounces (avoirdupois) with a refractive index
of 1.3400 @ 20° C. The volume of the sample unit in U.S. fluid ounces
is 5.3.

EXAMPLE 2

A 6 ounce can weighs 5.8 ounces (avoirdupois) with a refractive index
of 1.3397 @ 20° C. The volume of the sample unit in U.S. fluid ounces
is 5.5. (Note on the chart that the refractive index is not shown as
it falls between 1.3396 and 1.3398. The vertical line between these
two readings represents 1.3397 (intermediate refractive index)).

12