(a) As used in this
section:
"Absence of defects" means the degree of freedom from seeds,
portions of seeds, harmless extraneous material, papain, objectionable
material, and other defects not specifically mentioned that affect the
appearance or drinking quality of the product.
"Fairly free from defects" means practically no seeds or
portions of seeds are present; the appearance and drinking quality of the
prepared papaya drink are not seriously affected by dark specks, objectionable
material, any other defect not specifically mentioned, or any combination of
these defects; the aggregate area of any black or brown deposit at the bottom
of the centrifuge tube after centrifuging does not exceed the area of a circle
three-sixteenths inch in diameter; the clotting time of the papaya puree is not
less than five minutes when tested according to the method in subsection (f)
for determining presence of papain; and the mold count does not exceed fifteen
per cent.
"Fairly good consistency" means the prepared papaya drink
flows readily; is not excessively thick; has a viscometer reading of not less
than twenty-three seconds at twenty-five degrees celsius; and contains not less
than twenty per cent centrifuged solids.
"Frozen papaya puree" is the undiluted, unconcentrated,
unfermented juice and pulp in natural proportions from the sound, mature, fresh
fruit of the papaya tree (Carica papaya), which fruit has been properly washed;
is packed with or without fruit acids or ascorbic acid; is processed in
accordance with good commercial practice; and is frozen and maintained at
temperatures sufficient for the preservation of the product.
"Good color" means the color of the prepared papaya drink is
fairly typical of a drink prepared from freshly extracted papaya puree, is
light yellow to orange, and is free from browning or other abnormal color by
any cause.
"Good consistency" means the prepared papaya drink flows
readily; shows no tendency to separate; has a viscosity reading of not less
than twenty-eight seconds at twenty-five degrees celsius; and contains not less
than twenty-five per cent centrifuged solids.
"Good flavor" means the prepared papaya drink has the fine,
distinct, and substantially typical flavor of a papaya drink prepared from
freshly expressed puree and the flavor is free from bitter, putrefactive,
oxidized, immature fruit, or other off-flavors; the soluble solids reading is
not less than ten and one-half per cent; and the acid reading is not more than
fifteen-hundredths gram per one hundred grams of puree.
"Harmless extraneous material" includes, but is not limited
to, portions of seeds, placenta, or peel that will pass through round
perforations not exceeding 0.03125 inch in diameter.
"Practically free from defects" means no seeds or portions of
seeds are present; the drinking quality and appearance of the prepared drink
are not more than slightly affected by the presence of dark specks,
objectionable material, harmless extraneous material, any other defect not
specifically mentioned, or any combination of these defects; the aggregate area
of any black or brown deposit at the bottom of the centrifuge tube after
centrifuging does not exceed an area of a circle two-sixteenths inch in
diameter; the clotting time of the papaya puree is not less than seven minutes
when tested according to the method in subsection (f) for determining presence
of papain; and the mold count does not exceed fifteen per cent.
"Prepared papaya drink" means the papaya puree diluted with
water based on the manufacturer's directions or label specification, or by the
addition of two and one-half volumes of potable water to one volume of
puree.
"Reasonably good flavor" means the prepared papaya drink has
a flavor fairly typical of a papaya drink prepared from freshly expressed
papaya puree and the flavor is practically free from bitter, putrefactive,
oxidized, immature fruit, or other off-flavors and free from abnormal flavors
of any kind; and the papaya puree has a soluble solids reading of not less than
nine and one-half per cent and an acid reading of not less than one-tenth gram
per one hundred grams of puree.
"Seeds or portion of seeds" means any intact seed or any
portion of a seed that will not pass through a round perforation 0.03125 inch
in diameter.
"Very good color" means the color is light yellow to orange,
is typical of nectar prepared from freshly extracted papaya puree, and is free
from browning or other abnormal color by any cause.
(b) Hawaii Grade A or Hawaii Fancy frozen
papaya puree is the quality of frozen papaya puree which mixes readily into a
papaya drink that possesses the amount of pulp and cloud necessary to
substantially reflect the appearance of a papaya drink prepared from freshly
expressed papaya puree; that possesses a very good color, good consistency, and
good flavor; and that is practically free from defects and scores not less than
eighty-five points by the scoring system in subsection (e).
(c) Hawaii Grade B or Hawaii Choice frozen
papaya puree is the quality of frozen papaya puree which mixes readily into a
papaya drink that possesses the amount of pulp and cloud necessary to
reasonably reflect the appearance of a papaya drink prepared from freshly
expressed papaya puree; that possesses a good color, fairly good consistency,
and reasonably good flavor; and that is fairly free from defects and scores not
less than seventy points by the scoring system in subsection (e).
(d) Substandard frozen papaya puree is the
quality of frozen papaya puree that fails to meet the requirements of
subsections (b) and (c).
(e) The
grade of frozen papaya puree shall be ascertained by considering both the
factor of quality which is not scored (ease of mixing into a papaya drink) and
those factors which are scored. The importance of each factor which is scored
shall be expressed numerically on the scale of one hundred. The maximum number
of points which may be given to specific quality factors shall be twenty points
for color; twenty-five points for consistency; twenty points for absence of
defects; and thirty-five points for flavor. The score points for each quality
factor shall be determined before or immediately after the product has been
prepared as a papaya drink. Frozen papaya puree which falls into a particular
classification for any quality factor shall not be assigned a grade indicative
of a higher classification regardless of the total score for the product. The
following quality classifications shall apply to frozen papaya puree:
(1) Color classifications shall be as
follows:
(A) Frozen papaya puree which
possesses a very good color when prepared as a papaya drink may be given a
score of seventeen to twenty points and shall be classified as fancy;
(B) Frozen papaya puree which possesses a
good color when prepared as a papaya drink may be given a score of fourteen to
sixteen points and shall be classified as choice; and
(C) Frozen papaya puree which fails to meet
the requirements of subparagraphs (A) and (B) when prepared as a papaya drink
may be given a score of zero to thirteen points and shall be classified as
substandard;
(2)
Consistency classifications shall be as follows:
(A) Frozen papaya puree which possesses a
good consistency when prepared as a papaya drink may be given a score of
twenty-one to twenty-five points and shall be classified as fancy;
(B) Frozen papaya puree which possesses a
fairly good consistency when prepared as a papaya drink may be given a score of
seventeen to twenty points and shall be classified as choice; and
(C) Frozen papaya puree which fails to meet
the requirements of subparagraphs (A) and (B) when prepared as a papaya drink
may be given a score of zero to sixteen points and shall be classified as
substandard;
(3) Absence
of defects classifications shall be as follows:
(A) Frozen papaya puree which is practically
free from defects when prepared as a papaya drink may be given a score of
seventeen to twenty points and shall be classified as fancy;
(B) Frozen papaya puree which is fairly free
from defects when prepared as a papaya drink may be given a score of fourteen
to sixteen points and shall be classified as choice; and
(C) Frozen papaya puree which fails to meet
the requirements of subparagraphs (A) and (B) when prepared as a papaya drink
may be given a score of zero to thirteen points and shall be classified as
substandard; and
(4)
Flavor classifications shall be as follows:
(A) Frozen papaya puree which possesses a
good flavor when prepared as a papaya drink may be given a score of thirty to
thirty-five points and shall be classified as fancy;
(B) Frozen papaya puree which possesses a
reasonably good flavor when prepared as a papaya drink may be given a score of
twenty-five to twenty-nine points and shall be classified as choice;
and
(C) Frozen papaya puree which
fails to meet the requirements of subparagraphs (A) and (B) when prepared as a
papaya drink may be given a score of zero to twenty-four points and shall be
classified as substandard.
(f) Clotting test for papain shall include:
(1) Reagents as follows:
(A) Instant nonfat dry milk;
(B) Potassium phosphate, monobasic (hereafter
KH2PO4);
(C) Rennet powder;
and
(D) Distilled water;
(2) Apparatus as follows:
(A) One hundred ml volumetric
flask;
(B) One ml
pipette;
(C) Five ml
pipette;
(D) Test tubes with
stoppers;
(E) Balances;
(F) Thermometer;
(G) Centrifuge; and
(H) pH meter; and
(3) Procedure as follows:
(A) Weigh eight grams KH2PO4 and dilute to
one hundred ml with dis- tilled water;
(B) Weigh ten grams nonfat dry milk and
dilute to one hundred ml with distilled water;
(C) Mix together the solutions from
paragraphs (A) and (B) and, if necessary, adjust the pH of the mixture to five
and three-tenths with KH2PO4 or sodium hydroxide (NaOH), whichever is necessary
(this mixture will be satisfactory for use for almost a week if kept under
refrigeration);
(D) Prepare a fresh
standardizing solution of rennet powder in distilled water using one milligram
rennet powder for each ml of standardizing solution;
(E) Standardize the phosphate and milk
solution by adding one ml of standardizing solution to five ml of the phosphate
and milk solution at twenty-five degrees celsius (the time required to clot the
phosphate and milk solution should be about thirty seconds, but if the time is
more or less than thirty seconds, the minimum time allowed for clotting by the
papaya puree should be proportionately longer or shorter than the minimum time
stated in the grade, with the adjusted time calculated by utilizing the formula
X/T equals S/30, where S equals clotting time in seconds using the
standardizing solution, T is the minimum clotting time requirement stated in
the grade, and X is the minimum clotting time permitted using the prepared milk
and phosphate solution); and
(F) To
determine clotting time of the papaya puree, centrifuge the puree at 942 times
gravity for ten minutes, add one ml of the supernatant liquid to five ml of the
phosphate and milk solution, and read the time required for the first evidence
of clotting to appear in the phosphate and milk solution as the clotting
time.
(g) The
speed of the centrifuge machine shall be from column B in "Table I, Approximate
Revolutions of Centrifuge Machine, 8/24/68", which is located at the end of
this chapter and made a part of this chapter.
(h) The recommended fill of container shall
not be incorporated in the grades of the finished product since fill of
container is not a factor of quality for the purpose of this section. It is
recommended that the container be filled as full as practicable with frozen
puree without impairment of quality.
