OBSERVATIONS CN NTHE ~Q ..2l OF N.;3N CC7IC'TR^TED
ORANGE JUZIE FRCCE ~S ir...: THE 19,7-r6 SEASON
J. W. McAlli'ster and L. English
During the 1956-57 season the l.ori.da Citr.us Comrrission initiated a survey
of the quality of frozen conccnt:-aterd. cra;-:e juice at T- retail level, To conduct
this survey the Comnvission instru.-t.'-t, its fLeld represen'rati.--es to buy samples at
various stores throughout the UTnited Sl.ates and part of Canada. These s-mples
were shipped frozen to the United StatE, Dcpart~ie-nt of Agricualture, Processed
Foods Inspection laboratory in J-initer Haven, where thby were anatlyzed. Two sets
of samples totaling 30a0 cars were purchased and analysed in 1.957. In 1958 the
sampling plan was changed to 250 ca.is each month, Those '50 samples would represent
markets in 5 d1iff'erent cities each mon,.he Flavor dctefmnira-ion, w,:re made by thaw-
ing aumpl.es to 4iOF rcon.ti.tu'bir i,. mediately and +tast.-.ng,, u'lp de lerminations
were made by centri:'r.giLrg 50 r!. of thC roccn ~tatbed uiC-e for 10 m.n1.t ts at 1500
to 1600 FPP in an In;er~.-.Fiona-l llnic l inod'-l cnri.Lg'., M:.liJLters of
centrifuged pulp were .r.-.Tp3-e ,. e as pcent free arnd su-penwed rpup. The percent
transmission was determinea on a Lumnrtron nodrl !01 co..ori~aeteer n sing a 650 mu
filter and 18 mm tu.c. :s The supern.ttant, frmn the cert';riged pulp anrlysis was
strained through 2 h.ickn i.ses of 53() rai,.je chesal.cth into a d-y -.00 ml beaker.
The sample was then transferr6ec. t. t co' .or.iur.et,.r t-c~e.be and the machine balanced
with distilled water to eq:sl 100% lig:t. r-m1 ssion T:re colorieter had been
previously calibrated with ont.i .itc suspensions a.s described by Sorn., etal. (1).
Samples showing 01C ligtght transmis ion or over by this method were considered
clarified to the point of being substandard in grade.
This survey covered the citrus packing seasons of 1956-57 and 195?-58. The
results of the analyses indicate that the teiipe'-ature of the product, in retail
boxes, was virtually the same for both ssearcns, Figvtre 1. There was a distinct
difference between the 1957 and 1959 samples with respect to flavor, Table 1,
cloud stability, Table 2, and amount of centrifuged pulp, Table 3. The analytical
difference was ascribed to more heat stabo:lization, and different finishing methods
of 1958 product compared to the 1957 product.
1 United States Department of Agriculture, Processed Foods Inspection, Winter Haven,
2 Mention of products in this paper does not imply recommendation or endorsement
by the United States Department of Agriculture over other products not mentioned.
(1) Senn, V. J.; Murray, M. D.; O'Conner, R. T. Proposed standard for description
of cloud in citrus juices. ARS-72-8 October 19~1.
(2) United States Standards for Grades of Frozen Concentrated Orange Juice.
3r, issue, December 1, 19.-
USDA, AMS 9/25/58
U. S. GRADE CLASSIFICATION-
NO. SAMPLES $l GRADE A % GRADE B
1o09 80.6 12.6
1631 8L.5 10.5
1724 86. 7
BREAKDOWN OF 1958 SAMPLES
Packed Prior to
January 1, 1958
January 1, 1958
*All samples U. S.
Grade A at time of sampling
STABILITY OF CLOUD
More than 6 Grams
4 to 6 + Grams
3.8 to 2.7 Grams
2.6 to 0 Grams
% LIGHT TRANSMISSION
O% to 10%
11% to 20%
21% to 30%
31% to 100%
% CENTRIFUGED PULP
10% and under
11 to 15%
16% and over
PERCENT OF SAMPLES
- 2 -
'TiL~r~. t~ i; R6"lAT'TC~NSU' pc
_-----Can temp. 1957
.--.------Can temp, 1958
-- -Freezer temp.
- I' \ \r
-5 0 +5
-10 +15 +20 +25
Teimperatuie Degrees F.
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