Acid Corrections to the BRIX978-94-011-3700-3/1.pdf · Appendix A Acid Corrections to the BRIX % Acid Correction % % 0.10 0.02 1.75 0.35 3.40 0.66 . ACID CORRECTIONS TO THE BRIX 413

Appendix A

Acid Corrections to the BRIX

% Acid Correction % Acid Correction % Acid Correction

0.10 0.02 1.75 0.35 3.40 0.66 0.15 0.03 1.80 0.36 3.45 0.67 0.20 0.04 1.85 0.37 3.50 0.68 0.25 0.05 1.90 0.38 3.55 0.69 0.30 0.06 1.95 0.39 3.60 0.70 0.35 0.07 2.00 0.39 3.65 0.71 0.40 0.08 2.05 0.40 3.70 0.72 0.45 0.09 2.10 0.41 3.75 0.73 0.50 0.10 2.15 0.42 3.80 0.74 0.55 0.11 2.20 0.43 3.85 0.75 0.60 0.12 2.25 0.44 3.90 0.76 0.65 0.13 2.30 0.45 3.95 0.77 0.70 0.14 2.35 0.46 4.00 0.78 0.75 0.15 2.40 0.47 4.05 0.79 0.80 0.16 2.45 0.48 4.10 0.80 0.85 0.17 2.50 0.49 4.15 0.81 0.90 0.18 2.55 0.50 4.20 0.81 0.95 0.19 2.60 0.51 4.25 0.82 1.00 0.20 2.65 0.52 4.30 0.83 1.05 0.21 2.70 0.53 4.35 0.84 1.10 0.22 2.75 0.54 4.40 0.85 1.15 0.23 2.80 0.54 4.45 0.86 1.20 0.24 2.85 0.55 4.50 0.87 1.25 0.25 2.90 0.56 4.55 0.88 1.30 0.26 2.95 0.57 4.60 0.89 1.35 0.27 3.00 0.58 4.65 0.90 1.40 0.28 3.05 0.59 4.70 0.91 1.45 0.29 3.10 0.60 4.75 0.92 1.50 0.30 3.15 0.61 4.80 0.93 1.55 0.31 3.20 0.62 4.85 0.94 1.60 0.32 3.25 0.63 4.90 0.95 1.65 0.33 3.30 0.64 4.95 0.96 1.70 0.34 3.35 0.65 5.00 0.97

412

ACID CORRECTIONS TO THE BRIX 413


5.05 0.98 7.50 1.44 9.95 1.90 5.10 0.99 7.55 1.45 10.00 1.91 5.15 1.00 7.60 1.46 10.05 1.92 5.20 1.01 7.65 1.47 10.10 1.93 5.25 1.02 7.70 1.48 10.15 1.94 5.30 1.03 7.75 1.49 10.20 1.95 5.35 1.03 7.80 1.50 10.25 1.96 5.40 1.04 7.85 1.51 10.30 1.97 5.45 1.04 7.90 1.52 10.35 1.98 5.50 1.05 7.95 1.53 10.40 1.99 5.55 1.06 8.00 1.54 10.45 2.00 5.60 1.07 8.05 1.55 10.50 2.01 5.65 1.08 8.10 1.56 10.55 2.02 5.70 1.09 8.15 1.57 10.60 2.03 5.75 1.10 8.20 1.58 10.65 2.04 5.80 1.11 8.25 1.59 10.70 2.05 5.85 1.12 8.30 1.60 10.75 2.06 5.90 1.13 8.35 1.61 10.80 2.06 5.95 1.14 8.40 1.62 10.85 2.07 6.00 1.15 8.45 1.63 10.90 2.08 6.05 1.16 8.50 1.64 10.95 2.09 5.75 1.10 8.55 1.65 11.00 2.10 6.10 1.17 8.60 1.66 11.05 2.11 6.15 1.18 8.65 1.67 11.10 2.12 6.20 1.19 8.70 1.68 11.15 2.13 6.25 1.20 8.75 1.69 11.20 2.14 6.30 1.21 8.80 1.69 11.25 2.15 6.35 1.22 8.85 1.70 11.30 2.16 6.40 1.23 8.90 1.71 11.35 2.17 6.45 1.24 8.95 1.72 11.40 2.18 6.50 1.25 9.00 1.72 11.45 2.19 6.55 1.26 9.05 1.73 11.50 2.20 6.60 1.27 9.10 1.74 11.55 2.21 6.65 1.28 9.15 1.75 11.60 2.21 6.70 1.29 9.20 1.76 11.65 2.22 6.75 1.30 9.25 1.77 11.70 2.23 6.85 1.31 9.30 1.78 11.75 2.24 6.90 1.32 9.35 1.79 11.80 2.24 6.95 1.33 9.40 1.80 11.85 2.25 7.00 1.34 9.45 1.81 11.90 2.26 7.05 1.35 9.50 1.82 11.95 2.27 7.10 1.36 9.55 1.83 12.00 2.27 7.15 1.37 9.60 1.83 12.05 2.28 7.20 1.38 9.65 1.84 12.10 2.29 7.25 1.39 9.70 1.85 12.15 2.30 7.30 1.40 9.75 1.86 12.20 2.31 7.35 1.41 9.80 1.87 12.25 2.32 7.40 1.42 9.85 1.88 12.30 2.33 7.45 1.43 9.90 1.89 12.35 2.34

414 APPENDIX A

% Acid

12.40 12.45 12.50 12.55 12.60 12.65 12.70 12.75 12.80 12.85 12.90 12.95 13.00 13.05 13.10 13.15 13.20 13.25 13.30 13.35 13.40 13.45 13.50 13.55 13.60 13.65 13.70 13.75 13.80 13.85 13.90 13.95 14.00 14.05 14.10 14.15 14.20 14.25 14.30 14.35 14.40 14.45 14.50 14.55 14.60 14.65 14.70 14.75 14.80

Correction

2.35 2.36 2.37 2.38 2.39 2.40 2.41 2.42 2.42 2.43 2.44 2.45 2.46 2.47 2.48 2.49 2.50 2.51 2.52 2.53 2.54 2.55 2.56 2.57 2.57 2.58 2.59 2.60 2.61 2.62 2.63 2.64 2.64 2.65 2.66 2.67 2.68 2.69 2.70 2.71 2.72 2.73 2.74 2.74 2.75 2.76 2.77 2.77 2.78

% Acid

14.85 14.90 14.95 15.00 15.05 15.10 15.15 15.20 15.25 15.30 15.35 15.40 15.45 15.50 15.55 15.60 15.65 15.70 15.75 15.80 15.85 15.90 15.95 16.00 16.05 16.10 16.15 16.20 16.25 16.30 16.35 16.40 16.45 16.50 16.55 16.60 16.65 16.70 16.75 16.80 16.85 16.90 16.95 17.00 17.05 17.10 17.15 17.20 17.25

Correction

2.79 2.80 2.80 2.81 2.82 2.83 2.84 2.85 2.86 2.87 2.88 2.89 2.90 2.91 2.92 2.93 2.94 2.95 2.96 2.97 2.98 2.99 2.99 3.00 3.01 3.02 3.02 3.03 3.04 3.05 3.05 3.06 3.07 3.08 3.08 3.09 3.10 3.11 3.12 3.13 3.14 3.15 3.16 3.17 3.18 3.19 3.20 3.21 3.22

% Acid

17.30 17.35 17.40 17.45 17.50 17.55 17.60 17.70 17.75 17.80 17.85 17.90 17.95 18.00 18.05 18.10 18.15 18.20 18.25 18.30 18.35 18.40 18.45 18.50 18.55 18.60 18.65 18.70 18.75 18.80 18.85 18.90 18.95 19.00 19.05 19.10 19.15 19.20 19.25 19.30 19.35 19.40 19.45 19.50 19.55 19.60 19.65 19.70 19.75

Correction

3.23 3.24 3.25 3.26 3.26 3.27 3.28 3.29 3.30 3.31 3.32 3.33 3.34 3.35 3.36 3.37 3.37 3.38 3.39 3.40 3.41 3.42 3.43 3.44 3.45 3.46 3.47 3.48 3.48 3.49 3.50 3.51 3.52 3.53 3.54 3.55 3.55 3.56 3.57 3.58 3.59 3.59 3.60 3.61 3.62 3.63 3.64 3.65 3.66

% Acid

19.80 19.85 19.90 19.95 20.00 20.05 20.10 20.15 20.20 20.25 20.30 20.35 20.40 20.45 20.50 20.55 20.60 20.65 20.70 20.75 20.80 20.85 20.90 20.95 21.00 21.05 21. IO 21.15 21.20 21.25 21.30 21.35 21.40 21.45 21.50 21.55 21.60 21.65 21.70 21.75 21.80 21.85 21.90 21.95 22.00 22.05 22.10 22.15 22.20

Correction

3.67 3.68 3.69 3.69 3.70 3.71 3.72 3.72 3.73 3.74 3.75 3.76 3.77 3.78 3.79 3.79 3.80 3.81 3.82 3.83 3.84 3.85 3.86 3.87 3.88 3.89 3.90 3.90 3.91 3.92 3.93 3.94 3.95 3.96 3.97 3.98 3.99 4.00 4.01 4.01 4.02 4.03 4.04 4.04 4.05 4.06 4.07 4.08 4.09

% Acid

22.25 22.30 22.35 22.40 22.45 22.50 22.55 22.60 22.65 22.70 22.75 22.80 22.85 22.90 22.95 23.00 23.05 23.10 23.15 23.20 23.25 23.30 23.35 23.40 23.45 23.50 23.55 23.60 23.65 23.70 23.75 23.80 23.85 23.90 23.95 24.00 24.05 24.10 24.15 24.20 24.25 24.30 24.35 24.40 24.45 24.50 24.55 24.60 24.65


Correction

4.10 4.11 4.12 4.13 4.14 4.15 4.16 4.17 4.18 4.19 4.19 4.20 4.21 4.22 4.23 4.24 4.25 4.26 4.26 4.27 4.28 4.29 4.29 4.30 4.31 4.32 4.33 4.34 4.35 4.36 4.37 4.38 4.39 4.40 4.40 4.41 4.42 4.43 4.43 4.44 4.45 4.46 4.47 4.48 4.49 4.50 4.50 4.51 4.52

% Acid

24.70 24.75 24.80 24.85 24.90 24.95 25.00 25.05 25.10 25.15 25.20 25.25 25.30 25.35 25.40 25.45 25.50 25.55 25.60 25.65 25.70 25.75 25.80 25.85 25.90 25.95 26.00 26.05 26.10 26.15 26.20 26.25 26.30 26.35 26.40 26.45 26.50 26.55 26.60 26.65 26.70 26.75 26.80 26.85 26.90 26.95 27.00 27.05 27.10

Correction

4.53 4.53 4.54 4.55 4.56 4.57 4.58 4.59 4.60 4.61 4.62 4.63 4.64 4.65 4.66 4.67 4.68 4.68 4.69 4.70 4.71 4.72 4.73 4.74 4.75 4.75 4.76 4.77 4.78 4.78 4.79 4.80 4.81 4.82 4.83 4.84 4.85 4.85 4.86 4.87 4.88 4.89 4.90 4.91 4.92 4.93 4.94 4.95 4.96

416 APPENDIX A

% Acid Correction % Acid Correction % Acid Correction -.

27.15 4.96 29.50 5.37 31.85 5.78 27.20 4.97 29.55 5.38 31.90 5.79 27.25 4.98 29.60 5.39 31.95 5.79 27.30 4.99 29.65 5.40 32.00 5.80 27.35 4.99 29.70 5.41 32.05 5.81 27.40 5.00 29.75 5.41 32.10 5.82 27.45 5.01 29.80 5.42 32.15 5.83 27.50 5.02 29.85 5.43 32.20 5.84 27.55 5.02 29.90 5.44 32.25 5.84 27.60 5.03 29.95 5.45 32.30 5.85 27.65 5.04 30.00 5.46 32.35 5.86 27.70 5.05 30.05 5.47 32.40 5.87 27.75 5.05 30.10 5.48 32.45 5.88 27.80 5.06 30.15 5.48 32.50 5.89 27.85 5.07 30.20 5.49 32.55 5.89 27.90 5.08 30.25 5.50 32.60 5.90 27.95 5.09 30.30 5.51 32.65 5.91 28.00 5.10 30.35 5.52 32.70 5.92 28.05 5.1I 30.40 5.53 32.75 5.93 28.10 5.12 30.45 5.54 32.80 5.94 28.15 5.13 30.50 5.55 32.85 5.94 28.20 5.14 30.55 5.56 32.90 5.95 28.25 5.15 30.60 5.57 32.95 5.96 28.30 5.16 30.65 5.58 33.00 5.97 28.35 5.17 30.70 5.59 33.05 5.98 28.40 5.18 30.75 5.59 33.10 5.99 28.45 5.19 30.80 5.60 33.15 5.99 28.50 5.20 30.85 5.61 33.20 6.00 28.55 5.21 30.90 5.62 33.25 6.01 28.60 5.22 30.95 5.63 33.30 6.02 28.65 5.23 31.00 5.64 33.35 6.03 28.70 5.24 31.05 5.64 33.40 6.04 28.75 5.24 31.10 5.65 33.45 6.04 28.80 5.25 31.15 5.66 33.50 6.05 28.85 5.26 31.20 5.67 33.55 6.06 28.90 5.27 31.25 5.68 33.60 6.07 28.95 5.27 31.30 5.69 33.65 6.08 29.00 5.28 31.35 5.69 33.70 6.09 29.05 5.29 31.40 5.70 33.75 6.09 29.10 5.30 31.45 5.71 33.80 6.10 29.15 5.30 31.50 5.72 33.85 6.11 29.20 5.31 31.55 5.73 33.90 6.12 29.25 5.32 31.60 5.74 33.95 6.13 29.30 5.33 31.65 5.74 34.00 6.14 29.35 5.34 31.70 5.75 34.05 6.14 29.40 5.35 31.75 5.76 34.10 6.15 29.45 5.36 31.80 5.77 34.15 6.16



34.20 6.17 34.40 6.20 34.60 6.24 34.25 6.18 34.45 6.21 34.65 6.24 34.30 6.19 34.50 6.22 34.70 6.25 34.35 6.19 34.55 6.23

Appendix B

GWBASIC and RPG Programs

C*************************************************************************************** C* RPG CALCULATIONS SUBROUTINE THAT CAN BE USED TO CALCULATE C* THE LBS SOLIDS/GALLON FROM THE BRIX USING EQUATION 2-10 C*************************************************************************************** CSR SUBI BEGSR CSR Z-ADDI COUNT 20 INITIALIZE CSR Z-ADDl.OOOOOOO TAYLOR 157 VARIABLES CSR BRIX ADD 330.872 FO 154 CSR Z-ADDl.OOOO Fl 158 CSR Z-ADD 1.0000 F2 154 CSR Z-ADDl.OOOO F3 154 CSR Fl MULTF Fl H CALCULATE CSR F2 MULT 170435 F2 FACTORS CSR Fl DIV F2 Fl H FOR CSR Fl DIV F3 Fl H TAYLOR CSR Fl MULT FO Fl H SERIES CSR Z-ADDFI F4 158 CSR RET TAG CSR SETOF 10 TAYLOR CSR TAYLOR ADDF4 TAYLOR SERIES CSR F4 MULT F3 F4 H SUMMATION CSR F4 MULT Fl F4 H CSR COUNT ADD 1 COUNT H CSR F3 MULT COUNT F3 H CSR F4 DIV F3 F4 H CSR COUNT COMP20 10 CSR N10 GOTO RET CSR SETOF 10 CSR TAYLOR MULT .0437691 TAYLOR H CSR TAYLOR MULT BRIX SPG 43H FINAL SPG CSR ENDSR VALUE

418

GWBASIC AND RPG PROGRAMS 419

10 'PROGRAM TO ADJUST BRIX USING WATER OR HIGHER BRIX CONe. 20 INPUT "Brix on hand" ;BI 30 INPUT "Desired Brix" ;B 40 INPUT "Volume on hand" ;VC 50 IF BI > B THEN GOTO 200 55 INPUT "Brix of high Brix concentrate" ;BH 60 INPUT "Can the volume vary (Y /N)" ;Q$ 70 IF Q$="Y" THEN GOTO 300 80 BB=BI 90 GOSUB 400 100 SPGI=SPG 110 BB=BH 120 GOSUB 400 130 SPGH ~ SPG 140 BB=B 150 GOSUB 400 160 VH=VC*(SPG-SPGI) /(SPGH -SPGI) 170 VH=CINT(VH) 180 PRINT "Volume of high Brix needed = " ;VH; "gallons" 190 END 200 INPUT "Can the volume vary (Y /N)" ;Q$ 210 IF Q$="Y" THEN GOTO 300 220 BB=BI 230 GOSUB 400 240 SPGI=SPG 250 BB=B 260 GOSUB 400 270 VW=VC*(SPGI-SPG)/SPGI 275 VW=CINT(VW) 280 PRINT "Volume of water needed = " ;VW; "gallons" 290 END 300 BB=BI 310 GOSUB 400 320 SPGI=SPG 330 BB=BH 340 GOSUB 400 350 SPGH~SPG 360 BB=B 370 GOSUB 400 380 V=VC*(SPGI-SPG)/(SPG-SPGH) 385 V =CINT(V) 390 PRINT "Vol. of water or hi-Brix conc. needed = " ;V; "gallons" 395 END 400 SPG= .0437691 *BB*EXP( BB+330.872) -2/170435!) 410 RETURN

10 'PROGRAM TO DETN CUTBACK JUICE NEEDED 20 INPUT "Brix of concentrate" ;BC 30 INPUT "Brix of single strength juice" ;BJ

420 APPENDIX B

40 INPUT "Desired final Brix" ;B 50 INPUT "Desired final Volume" ;V 60 BB=BC 70 GOSUB 200 80 SPGC=SPG 90 BB=BJ 100 GOSUB 200 110 SPGJ =SPG 120 BB=B 130 GOSUB 200 140 VJ=V*(SPGC-SPG)/(SPGC-SPGJ) 150 VJ=CINT(VJ) 160 VC=CINT(V-VJ) 170 PRINT "Volume of ";BC; "Brix conc. needed = ";VC; "gallons" 180 PRINT "Volume of ";BJ; "Brix juice needed = ";VJ; "gallons" 190 END 200 SPG= .0437691 *BB*EXP«BB +330.872) '2/ 170435!) 210 RETURN

10 'THIS PROGRAM DETN'S THE AVERAGE BRIX OF A BLEND 20 DIM B(80): 25 'MAXIMUM NUMBER OF BLEND COMPONENTS IS 80 IN THIS

PROGRAM. THE NUMBER CAN BE CHANGED IN STEPS 20-40. 30 DIM V(80) 40 DIM SPG(80) 50 N=N+ 1 60 PRINT "Brix of component ";N; 70 INPUT B(N) 75 IF B(N)=O THEN GOTO 130 80 PRINT "Volume of component ";N; 90 INPUT V (N) 95 SPG(N) = .0437691 *B(N)*EXP«B(N) +330.872 )'2/ 170435!) 100 Z=Z+V(N)*SPG(N) 110 V = V + V (N) 120 GOTO 50 130 N=N-l 135 PRINT" #"," BRIX", "VOL" 140 FOR 1=1 TO N 150 PRINT I,B(I),V(l) 160 NEXT 170 S=Z/V 180 BF=S*lO 190 B=BF 200 BF=S/( .0437691 *EXP( (B+330.872) '2/170435!» 210 IF ABS(BF-B)< .0001 THEN GOTO 230 220 GOTO 190 230 BF=CINT(BF*10) 240 BF=BF /10 250 PRINT "AVERAGE BRIX=";BF;TAB(21);"TOT VOL=";V


10 'THIS PROGRAM DETN'S THE VOL NEEDED FOR ONE COMPONENT 20 'IN ADJUSTING A BLEND TO A SPECIFIC BRIX 30 DIM B(80) 40 DIM V(80) 50 DIM SPG(80) 60 INPUT "Final desired Brix";B 70 INPUT "Brix of component used to adjust Brix";BI 80 N=N+I 90 PRINT "Brix of component";N 100 INPUT B(N) 110 IF B(N) =0 THEN GOTO 200 120 PRINT "Volume of component";N; 130 INPUT YeN) 140 BB=B(N) 150 GOSUB 320 160 SPG(N)=SPG 170 Z=Z+V(N)*SPG(N) 180 V=V +V(N) 190 GOTO 80 200 N=N-I 210 BB=Bl 220 GOSUB 320 230SPG1=SPG 240 BB=B 250 GOSUB 320 260 VI=CINT«V*SPG-Z)/(SPGl-SPG)) 270 PRINT" U"," BRIX", "VOL" 280 FOR 1=1 TO N 290 PRINT I,B(I),V(I) 300 NEXT 305 V=V+VI 310 PRINT "ADD VOLUME OF";Vl;"OF";BI;"BRIX COMPONENT" 311 PRINT "TO GET VOLUME OF";V;"OF";B;"BRIX PRODUCT" 315 END 320 SPG= ,0437691 *BB*EXP( (BB+330.872 )'2/ 170435!) 330 RETURN

10 'THIS PROGRAM CALCULATES THE UNCORRECTED BRIX NEEDED FROM THE EVAPORATOR IN ORDER TO ACHIEVE A DESIRED GPL IN PROCESSING LEMON CONCENTRATE 20 INPUT "Uncorrected Brix of inbound lemon single strength juice"; UBJ 30 'IF REFRACT CORRECTS FOR TEMP, DISREGARD STEPS 40-60 40 INPUT "Temperature for Brix correction to lemon SSJ";T 50 BB=UBJ 60 GOSUB 340 70 INPUT "mls of NaOH titrated with SSJ";MLS 80 'IF NaOH NORMALITY IS ALWAYS 0.3125N THEN DISREGARD STEPS 90-110 90 INPUT "Normality of NaOH";N 100 IF N=O THEN N=.3125 110 MLS=MLS*N/.3125

422 APPENDIX B

120 INPUT "Weight of SSJ sample (lO.4g = IOmls)";W 130 ACID=MLS*2/W 140 AC=.014+ . 192*ACID-.00035*ACID'2 150 BJ =UBJ +AC+TC 160 INPUT "Desired GPL";GPL 170 INPUT "Temperature of concentrate for Brix correction";T 180 SPGJ = .0437691 *BJ*EXP( (BJ +330.872 )'2/ 170435!) 190 DENSITYJ = . 524484*EXP( (BJ +330.872) '2/ 170435!) 200 SPGC=GPL*SPGJ /( IO*ACID*DENSITYJ) 210 BF = IO*SPGC 220 B=BF 230 BF =SPGC /( .0437691 *EXP( (B+330.872 )'2/ 170435!) 240 IF ABS(B-BF» .0001 THEN GOTO 210 250 DENSITYC = . 524484*EXP( (BF+330.872) '2/ 170435!) 260 ACIDCON =GPL/( IO*DENSITYC) 270 ACCON= .014+ . I 92*ACIDCON -.00035*ACIDCON'2 280 BB=BF 290 GOSUB 340 300 EV APBRIX = CINT( (BF - ACCON - TC)* 10) 310 EV APBRIX = EV APBRIX / 10 320 PRINT' 'Uncorrected Brix for evaporator =" ;EV APBRIX 330 END 340 A=BB'2*( .0001425 -8.605E-06*T+7.138E,08*T'2) 350 AA=BB*( - .02009+ .001378*T-1.857E-05*T'2) 360 AAA=-.7788+.017*T+.0011*T'2 370 TC=A+AA+AAA

10 'THIS PROGRAM CALCULATES THE GPL OF LEMON CONCENTRATES 20 INPUT "Uncorrected Brix";UB 30 'IF REFRACT CORRECTS FOR TEMP, DISREGARD STEPS 40-80 40 INPUT "Temperature for Brix correction";T 50 A= UB'2*( .0001425 -8.605E-06*T+7.138E-08*T'2) 60 AA=UB*( -.02009+.001378*T-1.857E-05*T'2) 70 AAA= -.7788+.017*T+.0011*T'2 80 TC=A+AA+AAA 90 INPUT "mls NaOH titrated";MLS 100 'IF THE NORMALITY IS ALWAYS 0.3125N, THEN DISREGARD STEPS 110-130 110 INPUT "Normality of NaOH";N 120 IF N=O THEN N=.3125 130 MLS=MLS*N / .3125 140 INPUT "Weight of sample";W 150 ACID=MLS*2/W 160 AC=.014+.192*ACID-.00035*ACID'2 170 BRIX=UB+AC+TC 180 DENSITY = .524484*EXP«BRIX +330.872) '2/ 170435!) 190 GPL = CINT(ACID*DENSITY* 10) 200 PRINT "GPL =";GPL 210 INPUT "Desired GPL";DGPL 220 INPUT "Volume of high GPL concentrate";V 230 WATER=CINT(V*(GPL-DGPL)/GPL)

240 PRINT "Water needed =";WATER 250 TOTAVOL=CINT(V +WATER) 260 PRINT "Total volume =";TOTALVOL


10 'THIS PROGRAM DETN'S THE AVERAGE B/A RATIO OF A BLEND 20 DIM B(80) 30 DIM R(80) 40 DIM V(80) 50 DIM SPG(80) 60N=N+I 70 PRINT "Brix of component ";N; 80 INPUT B(N) 90 IF B(N)=O THEN GO TO 190 100 PRINT "Ratio of component ";N; 110 INPUT R(N) 120 PRINT "Volume of component ";N; 130 INPUT V (N) 140 SPG(N)= .0437691 *B(N)*EXP( (B(N) +330.872) '2/170435!) 150 Z=Z+V(N)*SPG(N) 160 ZZ =ZZ + V(N)*SPG(N) /R(N) 170 V=V+V(N) 180 GOTO 60 190 N=N-I 200 PRINT" #"," BRIX", "RATIO", "VOL" 210 FOR 1=1 TO N 220 PRINT I,B(I),R(I), V(I) 230 NEXT 240 R=Z/ZZ 250 PRINT "AVERAGE RATIO = ";R;TAB(30);"TOT VOL=";V

10 'THIS PROGRAM DETN'S THE VOL NEEDED FOR ONE COMPONENT 20 'IN ADJUSTING A BLEND TO A SPECIFIC B / A RATIO 30 DIM B(80) 40 DIM R(80) 50 DIM V(80) 60 DIM SPG(80) 70 INPUT "Final desired Ratio";R 80 INPUT "Brix of component used to adjust ratio";BI 90 INPUT "Ratio of component used to adjust ratio";RI 100N=N+I 110 PRINT "Brix of component ";N; 120 INPUT B(N) 130 IF B(N)=O THEN GOTO 240 140 PRINT "Ratio of component ";N; 150 INPUT R(N) 160 PRINT "Volume of component ";N; 170 INPUT V (N) 180 BB=B(N) 190 GOSUB 370 200 SPG(N) = SPG

424 APPENDIX B

210 Z=Z+ V(N)*SPG(N)*( I /R -I /R(N)) 220 V=V+V(N) 230 GOTO 100 240 N=N-I 250 BB=Bl 260 GOSUB 370 270 SPGI=SPG 280 VI =CINT(Z/(SPGl *( I /RI-I /R))) 290 PRINT" #" ," BRIX" , "RATIO", "VOL" 300 FOR 1=1 TO N 310 PRINT I,B(l),R(l),V(I) 320 NEXT 330 V=V+VI 340 PRINT "ADD VOLUME OF";VI;"OF";RI;"RATIO COMPONENT" 350 PRINT "TO GET VOLUME OF";V;"OF";R;"RATIO PRODUCT" 360 END 370 SPG= .0437691 *BB*EXP( (BB+330.872) '2/ 170435!) 380 RETURN

10 'THIS PROGRAM CALCULATES THE BRIX, ACID, AND RATIO FROM LABORATORY DATA 20 INPUT "Uncorrected Brix";UB 30 'IF AN AUTO TEMP CORRECTING REFRACT IS USED, DISREGARD STEPS 40-80

AND ANY REFERENCES TO "TC" 40 INPUT "Temperature for Brix correction";T 50 A=UB'2*( .0001425-8.605E-06*T+7 .138E-08*T'2) 60 AA=UB*( -.02oo9+.001378*T-1.857E-05*T'2) 70 AAA=-.7788+.017*T+.00II*T'2) 80 TC=A+AA+AAA 90 INPUT "mls of NaOH titrated";MLS 100 'IF THE NORMALITY OF THE NaOH IS ALWAYS 0.1562, DISREGARD STEPS 110-130 110 INPUT "Normality of NaOH";N 120 IF N =0 THEN N = .1562 130 MLS=MLS*N/.1562 140 INPUT "Weight of juice sample (1O.5g = 10 mls SSJ)";W 150 ACID=MLS/W 160 AC=.014+.192*ACID-.00035*ACID'2 169 'THE FOLLOWING FIXES THE CORRECT DECIMAL PLACES 170 BRIX=CINT((UB+AC+TC)*lO) 180 BRIX=BRIX/lO 190 ACID=CINT(ACID*100) 200 ACID=ACID/loo 210 RATIO = CINT((BRIX/ACID)* 10) 220 RATIO=RATIO/I0 230 PRINT BRIX; "Brix" 240 PRINT ACID;"% acid" 250 PRINT RATIO;"B/ A ratio" 260 INPUT "Desired Brix";DB 270 INPUT "Volume of high Brix juice"; V 280 SPGI= .0437691 *BRIX*EXP((BRIX +330.872) '2/ 170435!) 290 SPGF= .0437691 *DB*EXP( (DB+330.872)'2/ 170435!) 300 WATER=CINT(V*(SPGI-SPGF)/SPGF)

310 PRINT "Water needed =";WATER 320 TOTAL VOL =CINT(V + WATER) 330 PRINT "Total final volume =";TOTALVOL


10 'THIS PROGRAM CALCULATES THE AVERAGE BRIX AND RATIO OF A BLEND 20 DIM B(80) 30 DIM R(80) 40 DIM V(80) 50 DIM SPG(80) 60 N=N+I 70 PRINT "Brix of component ";N; 80 INPUT B(N) 90 IF B(N)=O THEN GOTO 190 100 PRINT "Ratio of component ";N; 110 INPUT R(N) 120 PRINT "Volume of component ";N; 130 INPUT V (N) 140 SPG(N) = .0437691 *B(N)*EXP( (B(N) +330.872) '2/ I 70435 ! ) 150 Z=Z+V(N)*SPG(N) 160 ZZ = ZZ + V (N) *SPG(N) / R(N) 170 V=V+V(N) 180 GOTO 50 190 N=N-I 200 PRINT" #"," BRIX","RATlO","VOL" 210 FOR 1=1 TO N 220 PRINT I,B(I),R(I),V(I) 230 NEXT 240 SPG=Z/V 250 RATlO=CINT( IO*Z/ZZ) 260 RATlO=RATlO/1O 270 BF=SPG*IO 280 B=BF 290 BF=SPG /( .0437691 *EXP( (B+330.872) '2/ 170435!» 300 IF ABS(BF - B) < .0001 THEN GOTO 320 310 GOTO 280 320 BRIX=CINT(BF*IO) 330 BRIX=BRIX/IO 340 PRINT "AVG BRIX=";BRIX;SPC(3);"AVG RATlO=";RATIO;SPC(3);"TOT VOL=";V 350 INPUT "Desired Brix";DB 360 DSPG= .0437691 *DB*EXP( (DB+330.872) '2/ 170435!) 370 WATER=CINT(V*(SPG-DSPG)/DSPG) 380 PRINT WATER;" of water needed." 390 VT = CINT(W A TER + V) 400 PRINT "Total volume ="; VT 410 INPUT "Add more components (Y /N)";Q$ 420 IF Q$ = "Y" THEN GOTO 60

10 'THIS PROGRAM CALCULATES FRUIT SAMPLE TEST RESULTS FOR ORANGES, GRAPEFRUIT, AND TANGERINES

20 INPUT "net weight of fruit";WF 30 INPUT "net with of juice";WJ

426 APPENDIX B

40 INPUT "Uncorrected Brix";UB 50 'IF REFRACT CORRECTS FOR TEMP DISREGARD STEPS 60-100 60 INPUT "Temperature for Brix correction";T 70 A= UB'2*( .0001425 -8.60500IE-06*T+7.138E-08*T'2) 80 AA=UB*( -.02009+.001378*T-1.857E-05*T'2) 90 AAA= - .7788+ .017*T+.00ll *T'2 100 TC=A+AA+AAA 110 INPUT "mls NaOH titrated";MLS 120 'IF YOU ALWAYS USE A NORMALITY OF 0.1562 DISREGARD STEPS 130-150 130 INPUT "Normality of NaOH";N 140 IF N=O THEN N=.1562 150 MLS=MLS*Nj.1562 160 'IF 10 MLS OF JUICE ARE USED DISREGARD STEPS 170-200 170 INPUT "Weight of juice sample (10.5g = 10mls)";W 180 IF w=o THEN W=IO.5 190 ACID=CINT«MLS/W)*100)/100 200 AC= .014+ .192*ACID- .00035*ACID'2 210 BRIX=CINT«UB+AC+TC)*IO)/IO 220 RATIO = CINT«BRIX/ ACID)*IO)/IO 230 SOL = CINT( (20*WJ*.85*BRIX/WF)*IO) /10 240 DENSITY =4.37691 *EXP«BRIX +330.872) '2/ 170435!) 250 GAL=CINT( (2000*WJ*.85 /(WF*DENSITY»*IO) / 10 260 PEEL = CINT( 2000*(WF - WJ) /WF) 270 PRINT BRIX;" Brix",ACID;" % acid",RATIO;" B/ A ratio" 280 PRINT SOL;" Ibs sol/ton", GAL;" gal/ton" ,PEEL;" Ibs peel/ton" 290 INPUT "net weight of fruit in load";NW 300 TGAL=CINT(GAL*NW /2000) 310 TSOL=CINT(SOL*NW /2000) 320 TPEEL= CINT(PEEL*NW /2000) 330 PRINT TSOL;" Ibs solid",TGAL;" gallons",TPEEL;" Ibs peel"

10 'THIS PROGRAM CALCULATES LEMON OR LIME FRUIT SAMPLE TEST RESULTS 20 INPUT "net weight of fruit";WF 30 INPUT "net weight of juice";WJ 40 INPUT "Uncorrected Brix";UB 50 'IF REFRACT CORRECTS FOR TEMP DISREGARD STEPS 60-100 60 INPUT "Temperature for Brix correction";T 70 A= UB'2*( .0001425 -8.60500IE-06*T+ 7.138E-08*T'2) 80 AA=UB*( -.02009+.001378*T-1.857E-05*T'2) 90 AAA= -.7788+.017*T+.001l*T'2 100 TC=A+AA+AAA 110 INPUT "mls NaOH titrated";MLS 120 'IF YOU ALWAYS USE A NORMALITY OF 0.3125 DISREGARD STEPS 130-150 130 INPUT "Normality of NaOH";N 140 IF N=O THEN N=.3125 150 MLS=MLS*Nj.3125 160 'IF 10 MLS OF JUICE ARE USED DISREGARD STEPS 170-200 170 INPUT "Weight of juice sample (1O.5g = 10mls)";W 180 IF W=O THEN W=IO.5 190 ACID =CINT« MLS*2 /W)* 100) /100

200 AC=.014+ . 192*ACID- .00035*ACID"2 210 BRIX=CINT«UB+AC+TC)*1O)/l0


220 DENSITY =4.37691 *EXP«BRIX+330.872) "2/170435!) 230 APT:CINT«20*WJ*ACID*.78/WF)*1O)/1O 240 GPT:CINT«2000*WJ*.78/(WF*DENSITY»*1O)/1O 250 PEEL=CINT(2000*(WF-WJ)/WF) 260 PRINT 270 PRINT BRIX;"Brix";SPC(3);ACID;"% acid";SPC(3);APT;"lbs acid/ton";SPC(3);GPT; "gal/ton" 280 PRINT 290 PRINT TAB(20);PEEL;"lbs peel/ton" 295 PRINT 300 INPUT "net weight of load" ; NW 310 TAPT= CINT(APT*NW /2000) 320 TGPT= CINT(GPT*NW /2000) 330 TPEEL=CINT(PEEL*NW /2000) 340 PRINT 350 PRINT TAPT; "lbs acid";SPC(3);TGPT; "gallons";SPC(3);TPEEL; "lbs peel" 360 PRINT

10 'THIS PROGRAM DETN'S THE AVG OIL AND OIL ADJUSTMENT OF A BLEND 20 DIM B(80) 25 DIM 0(80) 30 DIM V(80) 35 DIM SPG(80) 50 N=N+l 60 PRINT "Brix of component ";N; 70 INPUT B(N) 75 IF B(N) =0 THEN GOTO 130 76 PRINT "% oil of component ";N; 77 INPUT O(N) 78 O(N)=CINT( looo*O(N»/I000 80 PRINT "Volume of component ";N; 90 INPUT YeN) 95 SPG(N)=.0437691 *B(N)*EXP( (B(N)+330.872 )"2/ 170435!) 100 Z=Z+V(N)*SPG(N) 105 ZZ=ZZ+ V(N) *SPG(N) *O(N) 110 V=V+V(N) 120 GOTO 50 130 N=N-l 135 PRINT" #"," BRIX"," OIL", "VOL" 140 FOR 1=1 TO N 150 PRINT I,B(I),O(I),V(I) 160 NEXT 170 S=Z/V 1750=CINT(l000*ZZ/Z)/1OOO 180 BF=S*1O 190 B=BF 200 BF=S!( .0437691 *EXP( (B+330.872) "2/170435!» 210 IF ABS(BF-B)< .0001 THEN GOTO 230 220 GOTO 190

428 APPENDIX B

230 BF=CINT(BF*IO)/IO 250 PRINT "AVG BRIX = ";BF;SPC(3);"AVG OIL = ";0;SPC(3);"TOT VOL=";V 255 INPUT "Do you want to add oil (Y /N)";Q$ 256 IF Q$ = "N" THEN END 260 INPUT "Desired final oillevel";OF 261 INPUT "Is volume in drums (52-gallon)(Y /N)";Q$ 265 IF Q$="Y" THEN DD=52 ELSE DD=I 2700A=CINT«OF-0)*36.19*S*V*DD) 280 PRINT "Oil needed = ";OA 290 INPUT "mls oil enhancer needed per specification";OE 295 0I=OF-OE/(V*S*36.19*DD) 300 IF OA> =OE THEN PRINT "mls oil enhancer needed = ";OA: END 310 INPUT "Can the total volume of the blend change (Y /N)";Q$ 330 INPUT "Number of blend component you wish to exchange";NN 340 FOR J = I TO N 350 ZZZ = ZZZ + SPG(J)*V(J)*(OI -0(1)) 360 NEXT 370 ZZZ=ZZZ-SPG(NN)*V(NN)*(OI-O(NN» 375 01 =CINT«OI + ZZZ/(SPG(NN)*V(NN»)*lOoo) / 1000 380 IF Q$="N" THEN PRINT "% oil needed in component";NN;" =";01 390 V I = CINT(ZZZ / (O(NN)*SPG(NN)*( 1 - 01 /O(NN)))) 400 IF Q$="Y" THEN PRINT "Volume needed in component";NN;" = ";VI 410 ZZZ=O 420 GOTO 310

10 'THIS PROGRAM DETN'S THE AVG PULP AND PULP ADJUSTMENT OF A BLEND 20 DIM B(80) 25 DIM P(80) 30 DIM V(80) 35 DIM SPG(80) 50 N=N+l 60 PRINT "Brix of component ";N; 70 INPUT B(N) 75 IF B(N)=O THEN GOTO 130 76 PRINT" % pulp of component ";N; 77 INPUT peN) 7 8 peN) = CINT( 1000*0(N» / 1000 80 PRINT "Volume of component ";N; 90 INPUT YeN) 95 SPG(N)= .0437691 *B(N)*EXP«B(N) +330.872 (2/ 170435!) 100 Z2 = Z2 + V (N)*SPG(N) 105 ZI =Zl + V(N)*SPG(N)*P(N) 120 GOTO 50 130 N=N-I 135 PRINT " #"," BRIX"," PULP", "VOL" 140 FOR 1=1 TO N 150 PRINT I,B(I),P(I),V(I) 160 NEXT 170 PAVG=ZI/Z2 250 PRINT "AVG PULP=";PAVG;SPC(3);"TOT VOL=";V 310 INPUT "Can the total volume of the blend change (Y /N)";Q$


330 INPUT "Number of blend component you wish to exchange";NN 340 FORJ=1 TO N 350 Z3=Z3 +SPG(J)*V(J)*(PAVG- P(J» 360 NEXT 370 Z3=Z3-SPG(NN)*V(NN)*(PAVG-P(NN)) 375 PNN=CINT«PAVG+Z3 /(SPG(NN)*V(NN»)*I000)/ 1000 380 IF Q$= "N" THEN PRINT" % pulp needed in component";NN;" = ";PNN 390 VNN =CINT(Z3 / (P(NN)*SPG(NN)*( 1 - PA VG /P(NN)))) 400 IF Q$= "Y" THEN PRINT "Volume needed in component";NN;" = ";VNN 410 Z3=O 420 GOTO 310

10 'THIS PROGRAM DETN'S THE AVERAGE LIMONIN AND LIMONIN ADJUSTMENT OF A BLEND 20 DIM B(80) 25 DIM L(80) 30 DIM V(80) 35 DIM D(80) 50 N=N+l 60 PRINT "Brix of component ";N; 70 INPUT B(N) 75 IF B(N) =0 THEN GOTO 130 76 PRINT "limonin of component ";N; 77 INPUT L(N) 78 peN) =CINT( l000*O(N)) / 1000 80 PRINT "Volume of component ";N; 90 INPUT YeN) 95 D(N) =4.37691 *EXP«B(N) +330.872) A2/170435!) 100 Z2=Z2+V(N)*D(N) 105 ZI =21 + V(N)*D(N)*L(N) 120 GOTO 50 130 N=N-l 135 PRINT" #"," BRIX"," LIM ","VOL" 140 FOR 1= I TO N 150 PRINT I,B(I),LI),V(l) 160 NEXT 170 LAVG=21/22 250 PRINT "AVG LIMONIN=";LAVG;SPC(3);"TOT VOL=";V 310 INPUT "Can the total volume of the blend change (Y /N)";Q$ 330 INPUT "Number of blend component you wish to exchange";NN 340 FOR J=1 TO N 350 Z3 =Z3+ D(J)*V(J)*(LA VG - L(J» 360 NEXT 370 Z3 =Z3 - D(NN)*V(NN)*(LAVG- L(NN)) 375 LNN =CINT«LAVG+Z3 /(D(NN)*V(NN)))*1000)/ 1000 380 IF Q$="N" THEN PRINT "Iimonin needed in component";NN;" = ";LNN 390 VNN =CINT(Z3 / (L(NN)*D(NN)*(1- LAVG /L(NN)))) 400 IF Q$= "Y" THEN PRINT "Volume needed in component";NN;" = ";VNN 410 Z3=0 420 GOTO 310

Appendix C

HP-41 C Programs

The following HP-41C or HP-41CV programs can best be used by assigning the programs to convenient keys using the ASN function. Then the program will activate when the calculator is in the USER mode. The programs are designed for the calculator to be alloted 53 storage registers using the SIZE function (SIZE 053). Included with each program is a brief explanation of how to use the program. It is assumed that the user is familer with the HP-41C program language. Most programs are self-explanatory. You enter the data when prompted. Consult the text and relevant flow charts for program logic and the objectives of the programs.

PROGRAM TO ADJUST BRIX USING WATER OR HIGHER BRIX CONCENTRATE

This program will calculate the parameters needed to adjust a full tank of juice to the proper Brix by adding either water or higher Brix concentrate. If no entry is made for the needed Brix, the program defaults to 11.8 °Brix. If the prompt does not apply, enter nothing.

1. LBL HILOBX 16. PROMPT 31. RCL 46 2. 11.8 17. STO 47 32. 3. BRIX NEEDED? 18. RCL 44 33. / 4. TONE 5 19. XEQ 02 34. RCL47 5. PROMPT 20. STO 44 35. X 6. ST044 21. RCL 45 36. ST044 7. HI BRIX? 22. XEQ 02 37. FIX 0 8. PROMPT 23. STO 45 38. LBL03 9. STO 45 24. RCL 46 39. GAL HI=

10. 0 25. XEQ 02 40. ARCL 44 11. LOW BRIX? 26. STO 46 41. TONE 5 12. PROMPT 27. RCL 44 42. TONE 7 13. STO 46 28. RCL46 43. TONE4 14. TOT GAL? 29. 44. TONE 6 15. LBL 01 30. RCL 45 45. PROMPT

430

HP-41 C PROGRAM 431

46. RCL 47 56. GTO 03 66. X'2 47. RCL 44 57. LBL 04 67. 170435 48. - 58. WATER= 68. I 49. STO 45 59. ARCL 45 69. E' x 50. RCL 46 60. PROMPT 70 .. 0437691 51. X=O? 61. GT003 71. X 52. GTO 04 62. LBL02 72. RCLOO 53. GAL LO= 63. STOOO 73. X 54. ARCL 45 64. 330.872 74. END 55. PROMPT 65. +

PROGRAM THAT CALCULATES THE BRIX. ACID. AND RATIO FROM LAB DATA

This program will calculate the Brix, % acid, and B / A ratio from laboratory results. No entry when you are prompted for the temperature causes the program to default to 20°C or to apply no temperature correction to the Brix. If nothing is entered for the normality, the default is 0.1562N. This can be changed in the program to 0.3125N if desired. If no entry is made when you are prompted for the sample weight, a weight of 10.5 g (10 ml of SSJ) will be assumed.

1. LBL BAR 25. RCL49 49. LBL 01 2. UNCOR BRIX? 26. 1.857 E-5 50. MLS NaOH? 3. TONE 5 27. X 51. PROMPT 4. PROMPT 28. RCL 48 52. STO 48 5. STO 44 29. 1.378 E-3 53 .. 1562 6. 0 30. X 54. NaOH NORMAL? 7. TEMP-DEG C? 31. 55. PROMPT 8. PROMPT 32. CHS 56. RCL48 9. X=O? 33. .02009 57. X

10. GTO 01 34. - 58 .. 1562 11. STO 48 35. RCL44 59. I 12. X'2 36. X 60. STO 48 13. STO 49 37. + 61. 10.5 14. 7.138 E-8 38. RCL 49 62. WT mc SAMP? 15. X 39 .. 0011 63. PROMPT 16. RCL 48 40. X 64. RCL 48 17. 8.605 E-6 41. RCL 48 65. I 18. X 42 .. 017 66. 1/X 19. 43. X 67. STO 45 20. 1.425 E-4 44. + 68. 11.7 21. + 45 .. 7788 69. X>Y? 22. RCL 44 46. 70. GTO 03 23. X'2 47. + 71. X< >? 24. X 48. ST + 44 72. X'2

432 APPENDIX C

73. 1.9537 E-4 87. X 101. % ACID= 74. X 88. .01267 102. ARCL45 75. RCL 45 89. + 103. PROMPT 76 .. 184836815 90. ST + 44 104. RCL44 77. X 91. LBL02 105. RCL45 78. 92. FIX 1 106. / 79 .. 085917569 93. BRIX= 107. STO 43 80. 94. ARCL44 108. FIX 1 81. CHS 95. TONE 6 109. RATIO= 82. ST + 44 96. TONE 7 110. ARCL 43 83. GT002 97. TONE 4 Ill. PROMPT 84. LBL03 98. TONE 5 112. GOT002 85. X< >Y? 99. PROMPT 113. END 86 .. 19 100. FIX 2

SET OF PROGRAMS THAT ALLOWS ONE TO ENTER. DELETE. CORRECT. AND VIEW BLEND COMPONENTS AND CALCULATE THE AVERAGE BRIX AND RATIO

Each program below should be assigned a USER key. The BLD G?D program sets the volume mode of the blend. Gallons mode assumes all volumes are in gallons. Gal/drums mode assumes that all volumes less than 52 represent the number of 52-gallon drums, and all volumes 52 or over are gallons. For example, an entry of 45 would mean 45 drums of concentrate, whereas 58 would be taken as 58 gallons of concentrate. This allows the blending from bulk tanks and drums simultaneously without conversion of one quantity to the volume units of the other. Each component is numbered and appears in the prompts and displays. In the view program, if you enter nothing when prompted for the number of the blend component desired, the default is the first component. The calculator then will automatically step through the entered blend components for comparison to a blend manifest. You can add, delete, correct, or view blend components at any time by using the separate assigned USER keys. The blend calculation takes a few minutes. The calculation program also will prompt for the desired Brix and will calculate the water needed in the blend, as well as the resulting final volume of the blend.

Entering Blend 11. T (BLANK) 23. ARCL 51 Component Data 12. ASTO 51 24. ARCL 41

1. LBLBLD ENT 13. FX?02 25. PROMPT 2. FS?C 01 14. GTO 02 26. 1 E2 3. GT003 15. FIX 0 27. / 4. FS? 03 16. GAL/DRUMS? 28. + 5. GT004 17. LBL 01 29. RATIO? 6. CLRG 18. TONE 3 30. ARCL 51 7. LBL03 19. ARCL 51 31. ARCL 41 8. 20. ARCL41 32. PROMPT 9. ST + 41 21. PROMPT 33. 1 E5

10. LBL04 22. BRIX? 34. /

HP-41 C PROGRAM 433

35. + 16. GTO 02 6. TONE 3 36. FS?C 03 17. STO IND 42 7. PROMPT 37. RTN 18. 8. 1 38. STO IND 41 19. ST + 42 9. -39. GTO 03 20. GTOOI 10. ST042 40. LBL 02 21. LBL02 11. LBL 01 41. FIX 0 22. 12. 1 42. GALLONS? 23. ST - 41 13. ST + 42 43. GTO 01 24. 0 14. RCL IND 42 44. END 25. STO IND 42 15. INT

26. STO 42 16. ST043 Sets Gallons or 27. SF 01 17. X=O?

Drum/Gallons Mode 28. GTO BLD VU 18. GTOO2 1. LBL BLD G?D 29. END 19. RCL IND 42 2. FS? 02 20. FRC 3. GTO 01 Correcting Blend 21. 1 E3 4. SF 02 Component Data 22. X 5. GALLONS MODE 1. LBL BLD COR 23. INT 6. TONE 9 2. ITEM NO? 24. 10 7. PROMPT 3. PROMPT 25. / 8. GTO BLD G?D 4. RCL 41 26. ST044 9. LBL 01 5. ST042 27. RCL IND 42

10. CF 02 6. x<>y 28. 1 E3 11. GAL/DRM MODE 7. STO 41 29. X 12. TONE 3 8. SF 03 30. FRC 13. PROMPT 9. XEQ BLD ENT 31. 1 E2 14. GTOBLDG?D 10. STO IND 41 32. X 15. END 11. RCL41 33. STO 45

12. ST043 34. T -

Add or Delete Blend 13. RCL42 35. ASTO 46 Component Data 14. ST041 36. T ,

1. LBL BLD ADD 15. RCL43 37. ASTO 47 2. 1 16. ST042 38. CLA 3. ST - 41 17. SF 01 39. FIX 0 4. SF 01 18. 40. ARCL 42 5. GTO BLD ENT 19. ST - 42 41. ARCL 46 6. LBL BLD DEL 20. GTOBLD VU 42. ARCL 43 7. ITEM NO? 21. END 43. ARCL 51 8. PROMPT 44. FIX 1 9. STO 42 Viewing Blend 45. ARCL 44

lO. STO 43 Components 46. ARCL 47 11. LBLOI 1. LBL BLD VU 47. ARCL 45 12. 2. FS?C 01 48. TONE 7 13. ST + 43 3. GTOOl 49. AVIEW 14. RCL IND 43 4. 1 50. PSE 15. X=O? 5. START NO? 51. GTOOI

434 APPENDIX C

52. LBL 02 39. 170435 85. -53. NO MORE DATA 40. / 86. ABS 54. PROMPT 41. EA x 87 .. 1 55. GTO BLD VU 42 .. 0437691 88. x> Y? 56. END 43. X 89. GT006

44. RCLoo 90. RCL49 Calculation of Avg Brix 45. X 91. STO 00

and Ratio 46. STO 45 92. GT005 1. LBL BLD CAL 47. RCL 43 93. LBL 06 2. 0 48. X 94. FIX 1 3. STO 42 49. ST + 46 95. RCL 49 4. ST044 50. RCL IND 42 96. FIXO 5. STO 46 51. 1 E3 97. CLA 6. STO 47 52. X 98. ARCL44 7. CF 01 53. FRC 99. ARCL 51 8. LBL 01 54. 1 E2 100. FIX 1 9. 1 55. X 101. ARCL49

10. ST + 42 56. RCL 43 102. ARCL 51 11. RCL41 57. / 103. FS?C 05 12. 1 58. l/X 104. GTO 07 13. - 59. RCL 45 105. RCL47 14. RCL42 60. X 106. l/X 15. X> Y? 61. ST + 47 107. RCL 44 16. GTO 04 62. GTO 01 108. X 17. RCL IND 42 63. LBL 04 109. RCL 48 18. INT 64. 0 110. X 19. FS? 02 65. STO 42 111. STO 47 20. GTO 03 66. RCL46 112. LBL 07 21. 52 67. RCL 44 113. ARCL47 22. X< >Y 68. / 114. BEEP 23. X< =Y? 69. STO 48 115. PROMPT 24. XEQ 02 70. LBL 05 116. 0 25. LBL 03 71. RCL 00 117. BRIX NEEDED? 26. STO 43 72. 330.872 118. PROMPT 27. ST + 44 73. + 119. X=O? 28. RCL IND 42 74. XA2 120. 60 29. FRC 75. 170435 121. STO 00 30. 1 E3 76. / 122. 330.872 31. X 77. EAx 123. + 32. INT 78 .. 0437691 124. XA2 33. 10 79. X 125. 170435 34. / 80. RCL48 126. / 35. STO 00 81. / 127. EAx 36. 330.872 82. l/X 128. .0437691 37. + 83. STO 49 129. X 38. XA2 84. RCL 00 130. RCL 00

HP-41 C PROGRAM 435

131. X 145. RCL45 159. FRC 132. STO 50 146. RCL44 160. 1 E2 133. RCL 48 147. + 161. X 134. - 148. ST045 162. X=O? 135. CHS 149. TOT GAL= 163. GTO 08 136. RCL 50 150. ARCL45 164. RCL43 137. / 151. PROMPT 165. X 138. RCL 44 152. SF 02 166. GTO 03 139. X 153. GTO 06 167. LBL08 140. STO 45 154. LBL 02 168. RCL43 141. WATER= 155. ST043 169. 52 142. FIX 0 156. RCL IND 42 170. X 143. ARCL 45 157. 1 E6 171. END 144. PROMPT 158. X

FRUIT SAMPLE CALCULATIONS

This program can be used to calculate fruit sample data for oranges, tangerines, grapefruit, or other citrus fruit except lemons and limes. The default temperature for the temperature correction to the Brix is, again, 20 D C or no temperature correction. The default normality is 0.1562, and the default sample weight is 10.5 g (10 ml SSJ).

1. LBL ORG FRT 24. X 47. RCL 48 2. WT OF FRUIT? 25. - 48 .. 017 3. TONE 9 26. 1.425 E-4 49. X 4. PROMPT 27. + 50. + 5. STO 42 28. RCL44 51. .7788 6. WT OF JUICE? 29. X'2 52. -

7. PROMPT 30. X 53. + 8. STO 50 31. RCL49 54. ST + 44 9. UNCOR. BRIX? 32. 1.857 E-5 55. LBL03

10. PROMPT 33. X 56. MLS NaOH? 11. ST044 34. RCL48 57. PROMPT 12. 0 35. 1.378 E-3 58. STO 48 13. TEMP-DEG C? 36. X 59. 10.5 14. PROMPT 37. - 60. WT SAMPLE? 15. X=O? 38. CHS 61. PROMPT 16. GT003 39 .. 02009 62. RCL48 17. STO 48 40. - 63. / 18. X'2 41. RCL44 64. l/X 19. STO 49 42. X 65. STO 45 20. 7.138 E-8 43. + 66 .. 19 21. X 44. RCL49 67. X 22. RCL48 45 .. 0011 68 . . 01267 23. 8.605 E-6 46. X 69. +

436 APPENDIX C

70. ST + 44 94. X 118. RCL 42 71. LBL02 95. l/X 119. RCL 50 72. FIX 1 96. RCL 50 120. 73. BRIX= 97. X 121. RCL 42 74. ARCL44 98. RCL 42 122. / 75. TONE 6 99. / 123. 2 E3 76. TONE 6 100. 2000 124. X 77. TONE 7 101. X 125. FIX 0 78. TONE 9 102 .. 85 126. STO 48 79. PROMPT 103. X 127. PEEL/TN= 80. FIX 2 104. STO 46 128. ARCL 48 81. % ACID= 105. FIX 2 129. PROMPT 82. ARCL45 106. GAL/TN= 130. GT002 83. PROMPT 107. ARCL 46 131. LBLOI 84. RCL44 108. PROMPT 132. RCL44 85. RCL 45 109. XEQ 01 133. 330.872 86. / 110. RCL 44 134. + 87. STO 43 111. X 135. X'2 88. FIX 1 112. RCL 46 136. 170435 89. RATIO= 113. X 137. / 90. ARCL 43 114. STO 47 138. E'x 91. PROMPT 115. SOL/TN= 139 .. 043769 92. XEQ 01 116. ARCL 47 140. X 93. 100 117. PROMPT 141. END

CALCULATION OF AVERAGE OIL OR PULP

This program will calculate the average % oil or % pulp in a blend, as the two calculations are similar. The difference between oil and pulp is determined by the magnitude of their values. The Brix of each component must be entered, as well as the % oil or pulp. The volume prompt assumes that all units are the same (all drums or all gallons). When all the components have been entered, enter nothing, press R/S, and the weighted average % oil or pulp will appear.

1. LBL AVG O/P 13. PROMPT 25. PROMPT 2. 0 14. X=O? 26. DRMS/GALS? 3. STO 42 15. GTO 02 27. ARCL44 4. ST043 16. 1 28. PROMPT 5. ST044 17. X< >y 29. RCL 45 6. LBLOI 18. X=Y? 30. X 7. 1 19. GTO 04 31. ST + 42 8. ST + 44 20. XEQ 03 32. X 9. FIX 0 21. STO 45 33. ST + 43

10. BRIX? 22. LBL 04 34. GTO 01 11. ARCL 44 23. % OIL/PLP? 35. LBL 02 12. TONE 9 24. ARCL44 36. FIX 3

HP-41 C PROGRAM 437

37. RCL 43 46. ARCLOO 55. 170435 38. RCL 42 47. BEEP 56. / 39. / 48. PROMPT 57. E' x 40 .. 1 49. GTO AVG O/P 58 .. 0437691 41. X<=Y? 50. LBL 03 59. X 42. FIX 1 51. STO 00 60. RCL 00 43. X< >Y 52. 330.872 61. X 44. STO 00 53. + 62. END 45. WT AVG= 54. X'2

LEMON/LIME FRUIT SAMPLE CALCULATIONS

This program calculates the fruit sample information for lemons and limes. The default for temperature is, again, 20°C; the default for the NaOH normality is 0.1562; and the default for the sample weight is 10.5 g.

1. LBL LEM FRT 30. X 59 . . 1562 2. WT OF FRUIT? 31. RCL 49 60. NaOH NORMAL? 3. TONE 8 32. 1.857 E-5 61. PROMPT 4. PROMPT 33. X 62. RCL48 5. ST047 34. RCL 48 63. X 6. WT OF JUICE? 35. 1.378 E-3 64 .. 1562 7. PROMPT 36. X 65. / 8. STO 46 37. - 66. STO 48 9. UNCOR. BRIX? 38. CHS 67. 10.5

10. PROMPT 39 .. 02009 68. WT SAMPLE? 11. STO 44 40. - 69. PROMPT 12. 0 41. RCL 44 70. RCL48 13. TEMP-DEG C? 42. X 71. / 14. PROMPT 43. + 72. I/X 15. X=O? 44. RCL 49 73. ST045 16. GTO 01 45 .. 0011 74. 11.7 17. STO 48 46. X 75. X> Y? 18. X'2 47. RCL 48 76. GTO 03 19. STO 49 48 .. 017 77.X<>Y 20. 7.138 E-8 49. X 78. X'2 21. X 50. + 79. 1.9537 E-4 22. RCL 48 51. .7788 80. X 23. 8.605 E-6 52. - 81. RCL 45 24. X 53. + 82 .. 184836815 25. - 54. ST + 44 83. X 26. 1.425 E-4 55. LBLOI 84.-27. + 56. MLS NaOH? 85 .. 085917569 28. RCL 44 57. PROMPT 86. -29. X'2 58. STO 48 87. CHS

438 APPENDIX C

88. ST + 44 112. X 136. RCL 49 89. GT002 113. RCL47 137. / 90. LBL03 114. / 138. I/X 91. x<>y 115. 20 139. STO 48 92 .. 19 116. X 140. FIX 2 93. X 117. .78 141. GAL/TON= 94 .. 01267 118. X 142. ARCL 48 95. + 119. ST049 143. PROMPT 96. ST + 44 120. LBL 05 144. RCL 47 97. LBL02 121. FIX 2 145. RCL46 98. FIX 1 122. ACID/TN= 146. 99. BRIX= 123. ARCL 49 147. RCL47

100. ARCL 44 124. PROMPT 148. / 101. TONE 7 125. RCL 44 149. 2000 102. TONE 9 126. 330.872 150. X 103. TONE 6 127. + 151. FIX 0 104. TONE 7 128. X'2 152. STO 50 105. PROMPT 129. 170435 153. PEEL/TN = 106. FIX 2 130. / 154. ARCL 50 107. % ACID= 131. E'x 155. PROMPT 108. ARCL 45 132 .. 0437691 156. GT002 109. PROMPT 133. X 157. END 110. RCL45 134. RCL 45 111. RCL46 135. X

CALCULATION OF UNCORRECTED BRIX NEEDED DURING EVAPORATION OF LEMON/LIME CONCENTRATES IN ORDER TO ACHIEVE A DESIRED GPL

This program will calculate the uncorrected Brix needed by evaporator operators in order to concentrate lemon or lime juices to a desired GPL level. The temperature, normality, and sample weight defaults are as before-20°C, 0.1562N, and 10.5 g, respectively. The default for the desired GPL is 400,GPL. If you want to subtract an acid correction from the Brix observed by the evaporator operator, then enter the temperature of the concentrate observed by the refractometer.

1. LBL LEM BRX 10. GTO 01 19. RCL 48 2. LEM SSJ BRX? 11. XEQ 10 20. X 3. TONE 6 12. LBL 01 21. .1562 4. PROMPT 13. MLS NaOH? 22. / 5. ST044 14. PROMPT 23. STO 48 6. 0 15. STO 48 24. 10.5 7. TEMP-DEG C? 16 .. 1562 25. WT SAMPLE? 8. PROMPT 17. NaOH NORMAL? 26. PROMPT 9. X=O? 18. PROMPT 27. RCL 48

HP-41C PROGRAM 439

28. / 74. / 120. RCL 46 29. I/X 75. I/X 121. .184836815 30. STO 45 76. RCL 42 122. X 31. 11.7 77. RCL 44 123. -32. X> Y? 78. X 124. .085917569 33. GTO 03 79. X 125. -

34. X< >Y 80. STO 43 126. CHS 35. XA2 81. 10 127. GTO 04 36. 1.9537 E-4 82. X 128. LBL 08 37. X 83. STO 00 129.X<>Y 38. RCL 45 84. LBL 07 130 .. 19 39 .. 184836815 85. XEQ 05 131. X 40. X 86. RCL 43 132 .. 01267 41. - 87. / 133. + 42 .. 085917569 88. l/X 134. LBL 04 43. - 89. STO 50 135. ST - 50 44. CHS 90. RCL 00 136. 0 45. ST + 44 91. - 137. CONC TEMP?

46. GT002 92. ABS 138. PROMPT

47. LBL 03 93 .. 1 139. X=O? 48. X< >Y 94. X>Y? 140. GTO 09 49 .. 19 95. GTO 06 141. XEQ 10

50. X 96. RCL 50 142. LBL09 51. .01267 97. STO 00 143. FIX 1

52. + 98. GTO 07 144. ST - 50 53. ST + 44 99. LBL 06 145. EVAP BRIX= 54. LBL 02 100. RCL 50 146. ARCL 50 55. 400 101. STO 00 147. TONE 7 56. DESIRED GPL? 102. XEQ 05 148. TONE 9 57. PROMPT 103. 100 149. TONE 8 58. 10 104. X 150. TONE 9 59. / 105. 453.59237 151. PROMPT 60. STO 47 106. X 152. GTO LEM BRX 61. RCL 44 107. 3785.306 153. LBL 05 62. STO 00 108. / 154. RCL 00 63. XEQ 05 109. RCL47 155. 330.872 64. STO 42 110. / 156. + 65. 100 111. I/X 157. XA2

66. X 112. 11.7 158. 170435 67. 453.59237 113. X>Y? 159. / 68. X 114. GTO 08 160. EAx 69. 3785.306 115. X< >Y 161 .. 0437691 70. / 116. STO 46 162. X 71. RCL 45 117. XA2 163. RTN 72. X 118. 1.9537 E-4 164. LBL 10 73. RCL 47 119. X 165. STO 48

440 APPENDIX C

166. X~2 179. RCL 49 192. RCL49 167. STO 49 180. 1.857 E-3 193 .. 0011 168. 7.138 E-8 181. X 194. X 169. X 182. RCL 48 195. RCL 48 170. RCL 48 183. 1.378 E-3 196 .. 017 171. 8.605 E-6 184. X 197. X 172. X 185. - 198. + 173. - 186. CHS 199. .7788 174. 1.425 E-4 187 .. 02009 200. 175. + 188. - 201. + 176. RCL44 189. RCL 44 202. ST + 44 177. X'2 190. X 203. END 178. X 191. +

CALCULATION OF LEMON/LIME GPL

This program calculates the GPL from Brix and acid measurements. The temperature, normality, sample weight, and desired GPL defaults are 20°C, 0.3125N, 10.5 g, and 400 GPL, respectively. Any volumes can be used, but you must use the same units throughout the calculation. The program also calculates the water needed to adjust high GPL concentrates or juices.

1. LBL LEM GPL 24. X 47. + 2. UNCOR. BRlX? 25. RCL 49 48. ST + 44 3. TONE 8 26. 1.857 E-3 49. LBLOI 4. PROMPT 27. X 50. MLS NaOH? 5. STO 44 28. RCL48 51. PROMPT 6.0 29. 1.378 E-3 52. STO 48 7. TEMP-DEG C? 30. X 53 .. 3125 8. PROMPT 31. 54. NaOH NORMAL? 9. X=O? 32. CHS 55. PROMPT

10. GTO 01 33 .. 02009 56. RCL48 11. STO 48 34. 57. X 12. X'2 35. RCL 44 58 .. 1562 13. STO 49 36. X 59. / 14. 7.138 E-8 37. + 60. STO 48 15. X 38. RCL49 61. 10.5 16. RCL 48 39 .. 0011 62. WT SAMPLE? 17. 8.605 E-6 40. X 63. PROMPT 18. X 41. RCL 48 64. RCL 48 19. 42 .. 017 65. / 20. 1.425 E-4 43. X 66. l/X 21. + 44. + 67. STO 45 22. RCL44 45. .7788 68. 11.7 23. X'2 46. 69. X>Y?

HP-41 C PROGRAM 441

70. GTO 02 88 .. 01267 106. / 71.X<>Y 89. + 107. RCL 45 72. X"2 90. ST + 44 108. X 73. 1.9537 E-4 91. LBL 03 109. 10 74. X 92. RCL 44 110. X 75. RCL 45 93. 330.872 111. FIX 0 76 .. 184836815 94. + 112. STO 42 77. X 95. X"2 113. LEM GPL= 78. - 96. 170435 114. ARCL 42 79 .. 085917569 97. / 115. TONE 6 80. - 98. E"x 116. TONE 4 81. CHS 99 .. 0437691 117. TONE 3 82. ST + 44 100. X 118. TONE 6 83. GTO 03 101. 100 119. PROMPT 84. LBL 02 102. X 120. GTO LEM GPL 85. X< >Y 103. 453.59237 121. END 86 .. 19 104. X 87. X 105. 3785.306

CALCULATION OF WATER NEEDED TO DILUTE JUICE TO A DESIRED BRIX

This program is convenient when dilution to a desired Brix is all that is wanted. The default desired Brix is 11.8°Brix. Any units of volume can be used as long as they are consistent.

1. LBL ORG DIL 18. PROMPT 35. PROMPT 2. HIGH BRIX? 19. STO 47 36. GTO ORG DIL 3. TONE 7 20. X 37. LBL 01 4. PROMPT 21. STO 44 38. STO 00 5. XEQ 01 22. WATER= 39. 330.872 6. STO 48 23. ARCL44 40. + 7. 11.8 24. TONE 6 41. X"2 8. NEEDED BRIX? 25. TONE4 42. 170435 9. PROMPT 26. TONE4 43. /

10. XEQ 01 27. TONE 6 44. E"x 11. STO 43 28. PROMPT 45 .. 0437691 12. RCL48 29. RCL 47 46. X 13. - 30. RCL 44 47. RCLoo 14. CHS 31. + 48. X 15. RCL43 32. STO 45 49. END 16. / 33. TOT VOL= 17. VOL HI BRIX? 34. ARCL 45

442 APPENDIX C

GENERATION OF VOLUME TABLE FOR BULK TANKS

This program will generate data to construct a volume table for a particular bulk tank. After entering the needed tank dimensions (see text for greater details), you enter the distances from the hatch to the juice level, and the equivalent volume of the tank will appear. The hatch depth is the distance from the lower lip of the hatch to the edge of the tank.

1. LBLTANKS 39. RCL 46 77. 2. TANK SIZE 40. RCL 45 78. X*O? 3. AVIEW 41. + 79. X< >Y 4. PSE 42. X> Y? 80. RCL 44 5. DIAMETER-IN? 43. GTO 02 81. X'2 6. TONE 2 44. RCL 50 82. PI 7. PROMPT 45. RCL 46 83. X 8. 2 46. - 84. STO 00 9. / 47. RCL 45 85. RCL 46

10. STO 44 48. - 86. X 11. SLOPE HT -IN? 49. RCL 48 87. 231 12. PROMPT 50. X 88. / 13. STO 45 51. RCL 47 89. + 14. CYLINDER HT? 52. X*O? 90. RCL 00 15. PROMPT 53. / 91. RCL45 16. STO 46 54. X*O? 92. X 17. HATCH HT-IN? 55. X< >Y 93. 2 18. PROMPT 56. RCL 44 94. / 19. ST047 57. - 95. 231 20. HATCH DEPTH? 58. CHS 96. / 21. PROMPT 59. ENTER 97. + 22. STO 48 60. ENTER 98. STO 00 23. JUICE LEVEL? 61. X 99. GTO 05 24. PROMPT 62. X 100. LBL 01 25. LBL07 63. RCL 44 101. 2 26. ST049 64. X'2 102. / 27. RCL45 65. RCL 44 103. RCL 50 28. RCL46 66. X 104. X>Y? 29. + 67. - 105. GTO 03 30. RCL47 68. CHS 106. -1 31. + 69. RCL 47 107. STO 51 32. - 70. X 108. GTO 04 33. CHS 71. PI 109. LBL 03 34. STO 50 72. X 110. 1 35. RCL 45 73. 693 111. STO 51 36. X>Y? 74. / 112. LBL 04 37. GTO 01 75. RCL 48 113. RCL 50 38. X< >Y 76. X*O? 114. RCL 45

HP-41C PROGRAM 443

115. / 141. X 167. / 116. STO 43 142. 2 168. RCL 50 117. 2 143. X 169. RCL 45 118. X 144. + 170. -119. 1 145. PI 171. RCL 00 120. - 146. 2 172. X 121. CHS 147. / 173. + 122. RCL 51 148. + 174. 231 123. X 149. RCL 44 175. / 124. RAD 150. X'2 176. STO 00 125. ASIN 151. X 177. LBL 05 126. DEG 152. RCL 50 178. RCL 00 127. RCL 51 153. X 179 .. 5 128. X 154. 462 180. X< =Y? 129. CHS 155. / 181. GTO 06 130. 1 156. STO 00 182. 0 131. RCL43 157. GTO 05 183. STO 00 132. - 158. LBL02 184. LBL 06 133. RCL43 159. RCL44 185. FIX 0 134. X 160. X'2 186. GALS = 135. SQRT 161. PI 187. ARCLOO 136. RCL 43 162. X 188. TONE 9 137. 2 163. STO 00 189. PROMPT 138. X 164. RCL 45 190. GTO 07 139. 165. X 191. END 140. - 166. 2

Appendix 0

Answers to Select Questions and Problems

Chapter 2

Questions

3. No. 5. Temperature, acid level, lab technician or techniques, refractometer calibration,

wavelength or color of light source, sample concentration.

Problems

3. 0.76% acid 3.83% acid

EQI-2 0.16 0.74 EQI-3 0.16 0.75 TBL-l 0.15 0.75

4. 1l.5°Brix, 10.6 B/A ratio. 7. 92 gallons of 64.5°Brix concentrate. 9.659 gallons of 11.9°Brix cutback juice.

Chapter 3

Questions

2. The mitochondria of the juice cell. 7. Yes.

Problems

4. 4.82% acid 7. 60.6°Brix

24.76% acid

4.55 4.55 4.53

10. 245 gallons of the 398 GPL concentrate, 3146 total gallons.

444

37.86% acid

6.78 6.75

not on table

ANSWERS TO SELECT QUESTIONS AND PROBLEMS 445

Chapter 4

Questions

3. Taste is caused by electrical disturbances on the tongue, usually by ionic or polar compounds or compounds most associated with electrical charge.

Problems

2. 12.7 using Equation 3-1. 3. IS drums.

Chapter 5

Questions

4. Because the smaller and irregular size of the lemon fruit causes more fruit to be lost during conveyance, and the nonspherical shape results in less efficient juice extraction.

Problems

3. Yes. 104.8% efficiency is within 100-110% efficiency. 5. 53.6 sol/ton, 67.5 gal/ton, 1314.7Ib peel/ton.

Chapter 6

Questions

1. Citrus oils and aromas and their components. 8. Because the bromine reacts preferentially with the d-limonene.

10. No. A volatile condenser should be used as shown in Fig. 6-1. Straight tube condensers may not be capable of condensing the highly volatile alcohol / d-limonene mixture.

17. None.

Problems

4. 20,000 ml oil flavor enhancer. 7. Yes. It gives the 0.010% oil needed.

446 APPENDIX D

Chapter 7

Questions

2. Increased. 3. The yield would be low, also. 9. Pulp wash may be used in drinks or beverages, or in other food products.

Problems

4. 4.7% pulp. 5. 1.8% pulp.

Chapter 8

Questions

3. The deesterification of pectin by pectinase enzymes that form carboxyl groups, which, in tum, precipitate with divalent cations, such as calcium, removing juice cloud from single-strength juices or forming gels in concentrates.

Problems

5. 5.48 X 10-6 equivalents/gsolublesolids - sec, compared to the method in the text which gives 4.12 x 10-5 equivalents/ml-min., which would be stable cloud.

Chapter 9

Questions

2. California orange juice is usually deeper in color than Florida orange juice because of California's drier climate.

Chapter 10

Questions

4. USDA: no standards. Florida: Grade A, 600 ppm naringin and 5.0 ppm limonin; Grade B, 750 ppm naringin and 7.0 ppm limonin.

7. Test the juice for limonin, heat, and retest until the heating no longer increases the limonin level.


Problems

2. 20.3 ppm limonin. 3. 7.2 ppm limonin. 6. 435 ppm naringin.

Chapter 11

Questions

4. Advantages: It emphasizes nutritional value and looks professional. Disadvantages: Because only a few of the mandatory nutrients are declared, it may give the impression of a lack of nutrition; it takes space on the label; it requires monitoring for compliance with the law.

6. Actually it is water because the definition of a nutrient in the first paragraphs of the chapter states that nutrients are those components that engender growth. Carbohydrates is the answer sought here, however.

10. 120% vitamin C and 8% thiamin.

Problems

4. • 1 g protein and less than 2 % USRDA. • 20 g carbohydrates. • 120% USRDA vitamin C, which includes a 20% increase. (Again remember

that naturally occurring nutrients can occur at 80% of the declared value.) • 8% USRDA thiamin which includes a 20% increase (for the same reason as

for vitamin C). • 6% USRDA calcium. (Because this is added, it must be declared at the actual

level.) 5. Ascorbic acid = 48.5 mg/IOO ml; dehydroascorbic acid = 6.3 mg/IOO ml.

Because both have vitamin C potency, the total vitamin C level is the combined 54.8 mg/IOO ml. To find what would be declared on the label, multiply 54.8 by 1.77 (177 ml/serving versus 54.8 mg per 100 ml) and divide by 60 mg (the USRDA value) to get 162% USRDA, or 160% USRDA rounded off according to the labeling rules.

Chapter 12

Questions and Problems

4. Extractors. 5. 58 sec-I.

448 APPENDIX D

Chapter 13

Questions

3. The delayed bitterness and lighter color of the navel varieties. 5. Blood oranges have the best flavor, and mandarins have the best color. 7. Seedy and dark pigmented.

Chapter 14

Questions

4. Chewing tobacco in processing areas is prohibited according to Title 21 Code of Federal Regulations section 110.10 paragraph (b)(6).

9. No, but the FDA can be notified, which may result in a special inspection and subsequent action.

12. Quality of the products.

Chapter 15

Questions

9. This minimum plate count is unknown, perhaps in the tens of thousands or higher. 12. By a pure random correlation; or, it does not correlate. 14. Several months.

Problems

1. Too many to count (TMTC) or too numerous to count (TNTC) , as over 300 colonies appeared on the plate.

4. 3.2 ppm.

Chapter 16

Questions

2. Food, water, light, sex odor, and temperature. 4. Because the peel oils and acidity of the juice are toxic or unpalatable to most

insects. 6. Keep the plant clean, seal openings in the plant, keep doors closed, use air screens,

and fog the plant with appropriate insecticides.


Chapter 17

Questions

2. Quality control personnel. 3. None.

Chapter 18

Questions

4. No black flakes are generally pennitted. 8. During storage.

13. Acid hydrogens tie up the water molecules in concentrates, forcing the potassium and citrate to crystallize.

Problems

1. 2.35 - 2.27 meq/IOO ml = 0.08, less than the 0.10 that produces off flavors. Therefore, the shelf life has not expired, but it is about to do so shortly.

3. Ksp (O°C) = 0.014 M2

Chapter 19

Questions

4. Water addition (adding water to pasteurized orange juice), carbohydrate addition (adding sugars to FCOl), cover-up (adding colors), and blending of unauthorized juices or juice products (adding grapefruit juice to orange juice).

6. Oxygen isotope analysis. Other methods are used because the oxygen isotope analysis is very costly and complex.

9. The detennination of the isocitric acid, which can detect any type of dilution. As there is no commercial source of isocitric acid, it cannot be added to obscure the results.

14. Members of the industry themselves.

Problems

2. ml Titrated

5.21 6.03 3.12

% Reducing Sugars

4.59 3.97 7.67

Action

none diluted with sucrose diluted with fructose

4. No. Early-season juice is authentic and may contain this much acid.

450 APPENDIX 0

Chapter 20

Questions

2. "Nature's glue" holds membranes and tissues together. 9. Polyvalent cations.

11. The drain weight. 15. Juice drinks are cheaper to make, with a lower price to the consumer, and they

provide a market for low-quality bitter juices, pulp washes, or other cheap juicelike products.

17. 30% protein, 10-15% hemicellulose, 5% pectin.

Problems

3. 688 pounds of citric acid, 13,134 gallons of water, 13,838 pounds of sugar, and 5797 gallons of juice.

5. 0 pounds of citric acid, 5,645 gallons of water, and 5,492 pounds of sugar.

Chapter 21

Questions

1. Protein, fiber, fat, and nitrogen-free extract. 6. To remove the slimy texture of the peel and aid in the expression of moisture

from the peel. 8. Peel oil.

Problems

1. 25.0. 5. 6.3% alcohol; no.

Chapter 22

Questions

3. So they will not provide harborages for rodents and insects. 6. It produces no off odors. 9. 0.005% v Iv.

Problems

2. 7.5 using Equation 22-2 or 22-4. 4. 1121 ppm COD and 728 ppm BOD.


Chapter 23

Questions

3. Significant figures determine the number of decimal places that legitimately can be used but do not indicate the actual error range. Error analysis does not indicate the precision of measurement, only the range of error.

4. By specification. 9. Least squares analysis is a form of regression analysis that uses calculus to math

ematically determine the best fit of a particular curve to particular data.

Problems

2. 29.5, 711.5, 0.1552, 0.0000002. 3. VR = 15.25. No, there is a significant difference.

Chapter 24

Questions

2. Neither should be done. Production and quality control should be completely separate.

5. No. When an employee's personal problems affect his or her performance on the job, they become the business of the company, and the company has a right to act accordingly, especially to protect its products and other employees.

Chapter 25

Questions

3. To check customcr complaints, to provide samples for potential customers, and for research purposes.

5. To continue quality control operations in the event of refractometer breakdown.

Problems

1. 84 samples and 9 acceptable rejects. One every 6 minutes. 3. 55,692 gallons

Index

Acidless orange, 181, 188, 190 Acids, 34-53 (see also Brix/acid Ratio)

aconitic, 35 adaptation of aerobic microbes to, extremes,

365 adaptation of anaerobic microbes to,

extremes, 366 addition to drink bases, 333 addition to juice drinks. 328-331 barrier of. to insects in fruit. 246 blending of. in lemon and lime juices. 47-

52 carbonic. 44. 45 changes of. during maturation. 37. 38 citric. 10. 17, 19.34.35,38-53.55. 165.

201,227.264,272-276.321,322, 326-335.412-417

citrus acid cycle, 34-38 computer applications, 49, 51 correction of. in juice drinks. 331, 332 correction of. to the Brix. 10. 17. 19.412-

417 (table) drink base components. 326 effect of, on microbes. 226 effect on potassium citrate crystallization,

272,275 fumaric, 35 GPL (grams acid as citric acid per liter),

47-51 in juice drinks. 320 in lemons, 47-51 in limes, 47-51, 202 in sample drink base formulation, 334 isocitric acid levels to detection adultera-

tion, 291

a-ketoglutaric, 35 Maillard oxidation effects. 264 malic, 35 mitochondria source of, 34-36 oxalacetic, 35 pH effect on potassium citrate crystalliza

tion.274 pH effects on aerobic treatment of waste

water. 358 production of, in molasses fermentation,

347 pyruvic, 34,35 reduced, orange juices. 52, 53, 281 removal during debittering. 157, 158 soil effects from, during irrigation with

wastewater, 357 succinic. 35 USDA grade standards for, 47 use of, in jelly or jam gelation, 315 use of, in juice drinks, 322

Adulteration, 279-298 annatto, 288-290 ARTHUR FDA adulteration screening, 297 carbon isotope ratios in detection of, 287 coal tar dyes, 290, 291 color addition, 288 cover-up, 287 Dutch standards, 292, 295 economic fraud, 283, 284 FD&C dyes. 290.291 food additives. 280 formol test, 288 French AFNOR standards. 292, 294. 295 German RSK standards. 292, 296, 297 grapefruit juice. in orange juice. 291

453

454 INDEX

Adulteration (Continued) isocitric acid levels in detection of, 291 matrix method, 293, 298 optical rotation to detect, in oils, 92 pattern recognition method, 295 reducing sugar test, 285-287 refractive index to detect, in oils, 94 screening methods, 292-298 sodium benzoate tracer used to detect, 291 specific gravity to detect, in oils, 94, 95 standards of identity, 280 sugar addition, 285-287 tangerine juice in orange juices, 291 turmeric, 288-290 unauthorized juice addition, 291 United States standards, 293 water addition, 284, 285

Air pollution, 354-355 primary ambient air standards (table), 354 sulfur compounds, 354, 355 volatile organic compounds (YOC), 354

Alcohol (see also Fuel By-products) 344-347 denaturing of, 349 determination of, 348-351 distillation of, 347, 348 in citrus oils, 74 production from pressed liquor, 342 specific gravity determination of, 349

Aldehydes citral in lemon oil, 96 content in steam distilled oil, 87 dec anal in non-lemon oils, 96 in citrus oils, 74, 95, 96 measurement of, in oils, 96, 97

Amino acids detection of, using formol test, 265-267 oxidation of, in citrus juices, 261-263

Anaerobic treatment, 365, 366 Analysis of variance, 378-383

F-distribution, 380 Annatto adulteration and detection, 288-290 Anthocyanins, 126, 188, 193, 194 Anticarcinogenic attributes of citrus juices, 2 Antifeedant use of debittering wastes, 2 Apple, 2, 102,261,291,292,321 Aromas, 2, 73, 83,88

essence aromas, 88 flavor enhancer use, 73 wet dog aroma, 88

Automatic identification methods, 401

Bacillus pumilus, 228 Bacillus subtilis, 228 Bacteria (see Microbiology), 226-229

bacillus pumilus bacteria, 228 bacillus subtilis bacteria, 228 diacetyl determination, 232-234 diacetyl production, 227 lactobacillus bacteria, 226, 227 leuconcostoc bacteria, 226-228 d-limonene toxicity to aerobic, 360 seed, in BOD determinations, 360

Benzoates in citrus drinks, 326 use of, in molasses fermentation, 347 use of, to detect pulpwash, 291

Berry juices, 2, 102, 292, 321, 323 Biological Oxygen Demand (BOD), 360-362

maximum allowed, for irrigation use of wastewater, 357

Birds, 244, 252, 253 detection of, 253

Bitterness (see Limonin or naringin) Black flakes, 260

effect on juice appearance, 127 Blood oranges, 181, 187-190

juice color, 126 Brix, 7-31

acid correction to, 10, 17, 19,412-417 (table)

adjustment of, 21-28, 419, 420, 430,431 analysis of variance, 379-383 blending of, 28-30, 420, 421, 423-427,

432-435 computer applications, 24-27, 418-426,

430-435 determination of, 8-19 regression applications, 21-22, 383 significant figures of, 373 soluble solids and, 2, 3 temperature corrections to, 10, 11, 17, 18.

31 USDA grades for, 20 (table)

Brix/acid ratio, 55-64 blending of, 55-59 changes of, during maturation, 59-61, 63 computer applications, 56-61, 423-425,

431-435 flavor effects of, 55 USDA grades for, 59, 62

Buret reading, 43

Calcium, 166, 172,284 addition of, to juice drinks, 321, 322, 325 adulteration detection using, levels, 284 precipitation of, citrate in feedmill, 344 use of, pectate to enhance fruit section

firmness, 318 Candy formation, 260 Carbonic acid, 44, 45 Carotenoids, 126, 288

in citrus oils, 74 in juice drinks, 323 Iycopene, 193

Casein, use in juice drink cloud, 324 Centrifuge

liquid wastes from, 355 low pulp juice quality control, 107, 108 significant figures in, tube levels, 373 use of, in clarification of juices, 2

in cold press oil production, 86, 87 in Davis test, 137-139 in depulping, 52, 107, 108 in dewatering wastewater sludge, 365 in molasses desludging, 344 in production of steam distilled oil, 87 in pulp level determinations, 102, 103 in pulp wash production, 115 in oil production, 85 in reducing sugar determination, 286 in vitamin C determination, 170-171

viscosity effects from use of, 177 Chemical Oxygen Demand (COD), 362-364 Chlorine

as a contaminant, 256, 335 determination of, 239 use of, as a sanitizer, 241

to wash fruit, 238 in wastewater treatment, 366

Citral, 75, 96 determination of, (Scott Method), 96, 97 effect of, on juice flavor, 73

on Scott oil determination, 75 Citric acid, 17, 35

Brix/acid ratio and, 55 correction of, to the Brix, 10, 17, 19,412-

417 (table) determination of, 38-47 diacetyl from, 227 in drinks, 321, 322, 326-335 in lemons and limes, 47-51 in purees, 321

INDEX 455

in nutritional labeling, 165 oxidation enhancement of, 264 potassium citrate crystallization enhance

ment of, 272-276 production of, from lemons, 201 removal of, during debittering, 53

in reduced acid juices, 52 salts of, 19,34,35,38

Citric acid cycle, 34-38, 171 Citron, 181 Citrus aurantifolia (Christm.) Swing. (Lime),

181, 202, 203 Citrus aurantium L. (Sour Orange), 181, 191 Citrus decumana L. (Pummelo), 181, 193 Citrus deliciosa Tenore (Mediterranean

Tangerine), 181, 199 Citrus grandis (L.) Osbeck (Pummelo), 181,

193 Citrus latifolia Tan. (Large Fruited Lime),

203,204 Citrus limetta Risso (Lemon-like), 201 Citrus limettoides Tan. (Sweet Lime), 203,

204 Citrus limon (L.) Burm. f. (Lemon), 181, 20 I Citrus maxima (Burm.) (Pummelo), 181, 193 Citrus nobilis Loureiro (King Tangerine), 181,

200 Citrus paradisi Macfadyen (Grapefruit), 181,

192 Citrus reticulafa Blanco (Common Tangerine),

181, 195, 196 Citrus sinensis (L.) Osbeck (Sweet Orange),

181-185, 187, 189, 190 Citrus sudachi Hort. Shirai (Tangerine

Hybrid), 20 I Citrus unshiu Marc. (Satsuma Tangcrine), 181 Clevenger Method of Oil Analysis (see Oils).

74,75 Cloud, 117-124

composition of, 117 deactivation of pectinase, 120 degree of gel, 123 gelation due to calcium pectates, 118, 119 in juice drinks, 324, 326 loss of, 118 pectin in, 117 PEU measurement, 120-123 pulp levels and, 117 Steven's cloud test, 120 viscosity effects from, 123, 124

456 INDEX

Clouding agents, 324 casein used as, 324 core wash used as, 115 pulp wash used as, 115 soy flour used as, 324

Cockroaches, 245, 246 Color, 126-134

iJ-carotene use in juice drinks, 323 annatto use to enhance, 288 blood orange juice, 188 browning reactions, 271, 272 carotenoids, 126, 193,288 coal tar dyes used to enhance, 290 color tube test, 127 colorimeters other than Hunter, 133 FD&C dyes used to enhance, 290, 291,

323, 324 Hunter citrus colorimeter, 129 Hunter color scheme, 129 Hunter colorimeter procedure, 130, 132-134 in juice drinks, 320, 321 in sample drink base formulation, 334 Iycopene in grapefruit juices, 288 maillard oxidation effect on, 126 of dried juice sacs, 112 off, due to slow thawing of juice sacs, 110 pink color of grapefruit, 193 tristimulus method, 128 tristimulus X, Y, Z values versus

wavelength (table), 131 turmeric use to enhance, 288 USDA color grades (table), 130 USDA color scores (table), 129 USDA grade scoring, 127 use of, in adulteration, 284, 288

in juice drinks, 322, 323, 326 vitamin C oxidation effects on, 168

Common mandarin, 195-197 Common orange, 181-186 Compensation point, 36, 37 Computers, 3, 23, 70, 83, 109, 156, 329,

334,418-443 blending of limon in levels, 156, 429 blending of oil levels, 83,427,428,436,

437 CITQUIC software, 3 disregard for significant figures, 373 flow chart explanation of symbols, 24, 25 flow charts

for acid blending (lemon and lime juices), 49

for B/A ratio blending, 59-61

for blending limonin levels, 156 for blending of oil levels and oil addition,

84 for Brix adjustments, 24 for Brix blending, 26, 27 for cutback juice blending, 25 for fruit sample data calculation, 69 for GPL calculation, 51 for lemon/lime fruit sample calculations,

71 to adjust sugars and acids in juice drinks,

334 to calculate average pulp levels, III to formulate a drink base, 333 to measure tank volumes, 409

GWBASIC programs, 419-429 HP41-CV programs, 430-443 pulp level blending, 109, 110,428,429,

436,437 RPG programs, 22, 408, 418 standard deviation built-in function, 376 use of, in ethanol determination, 349

in HPLC analyses, 139 in quality control, 3 in regression analysis, 383, 386 in tank measurements, 408

Containers fill weights of, 397, 399, 400 pulp appearance in clear, 102 sampling of, 397-399

Control charts, 376-378 applications, 377, 378 runs, 376, 377

Core wash, 115 Cutback juice

blending of, 25, 28, 419, 420 replaced by essential oil addition, 73

Cyclotene, Maillard oxidation product, 262

D-limonene (see also Oils) by refractive index, 94 by specific gravity, 94 content in citrus oils, 74 effects of, on aerobic wastewater treatment,

360 flavor of, 73 measurement of using Scott method, 76-79 measurement using Scott method, 75 optical rotation, 92 taste threshold of, 79 toxicity of, to bacteria, 360

Davis test for flavonoids, 137-139

Deaeration of juice for Brix measurement, 9, 10, 12

Debittering (see also Limonin) 2, 156-158, 280

adsorption resins use in, 157, 158 auxin sprays use in, 157 immobilized bacteria use in, 157 insect antifeedant use of wastes from, 2 neodiosmin use in, 157 of core wash, 115 supercritical carbon dioxide use in, 157

Decolorization of grapefruit, 134 Defoaming agents in juice drinks, 326 Density (see also Specific gravity), 21,94

of juices, 7-9,13,14,31,40,47,48,50, 52, 68, 70, 148, 150, 154, 166, 324-328,331,383,393,408

of pellets, 341 of oils, 87, 94, 95 of water, 94, 95, 403 optical, 94, 143 radioactive, 178 tables of, 8 temperature corrections to juice, 31 a-terpineol, 264

Deoiling of single strength juice, 83 Diacetyl

determination of, 232-234 non-random effects of, levels, 377 statistical analysis of, 371

Dried juice sacs, 110-112 color of, 112 composition of, (table), 112

Dried peel, 339-341 dust from, 339 heat production from, 339, 340 moisture addition to, by oil recovery

systems, 340 moisture content of, 339, 340 moisture test, 340 nutrients in, (table), 341

Drinks, 303, 320-335 acid addition to, 327-331, 333 acid correction, 331, 332, 334 acids used in, 322 anti foaming agents in, 326 base formulation, 320, 326-331, 333 calcium addition to, 325 ~-carotene, 323 clouding agents in, 324 colors in, 322, 323 computer applications, 333, 334

INDEX 457

concentrated juice addition to, 328 core wash use in, 115 flavors in, 323, 324 flow chart to formulate a drink base,

333 foaming agents in, 326 juices used in, 321, 322 low pulp juices in, 107 nutrients in, 325 preservatives in, 325, 326 sample base formulation, 334 sugar addition to, 327-329, 333 sugar correction in, 331, 332, 334 sulfites in, 325 sweeteners used in, 322 texturizers in, 324 vitamin C addition to, 325 vitamin C as an antioxidant in, 326 water addition to, 328-330 water quality used to make, 334, 335

Drosophila fruit fly, 246, 247 light effects on, 248

Dutch standards, 292, 295

Employee discipline, 392, 393 Employee evaluations, 391 Employee training, 391 Enzymes

aconitase, in citrus acid cycle, 35 deactivation of pectinase, 83, 119, 120,

177,239,281 deactivation of pectinase in juice sac

production, 110 effect of. on pressed peel due to liming,

342 immobilized, used in debittering, 157 immunoassay limonin determination, 142-

144 lemon juice clarification using, 124 melanin formation via, 271 oxidation via, 260 PEV measurement of, activity, 121-123 protein as, 164 Steven's cloud test, 120 thiamine as coenzyme, 171 use of, as drink preservative, 326

in first stage of pulp wash, 124 in Florida not allowed, 124 in oil production, 85 in pectin extraction, 304, 305 in production of cold pressed oil, 87

458 INDEX

Enzymes (Continued) use of, as drink preservative (Continued)

in pulp wash production, 114, 115, 124 in thiamin determinations, 172

viscosity reduction applications of, 124, 177 Equipment management, 393,408,410

glassware calibration, 393 insect and rodent damage to, 393

Error analysis, 374-376 actual range, 374 average deviation, 374 root mean square deviation, 374, 375 standard deviation, 375

Essences, 73, 88, 89 allowed in standards of identity, 281, 282,

303 flavor enhancer use, 73 juice drink component, 323 puree base component, 321

Fat, 163, 164, 166 as part of TON, 338 as texturizer in drinks, 324 in dried peel, 337,338,341 in pressed peel, 339 in wet peel, 338 removal from wastewater using OAF, 356 solubility of {3-carotene, 323

FD&C dyes detection of, as adulterants, 290, 291 in sample drink base formulation, 334 use of, in juice drinks, 323

Feeds (see Peel) Fill weights, 397, 399,400 Flavor

aldehyde contribution in oils, 95 bitterness (see Limonin and naringin)

in pulp wash, 114 Brix/acid ratio effects on, 55 citrus oil contribution, 73 d-limonene contribution, 73 encapsulated flavors, 303 extracts used in juice drinks, 326 fold oils used to enhance, 88 four-dimensional aspects of, 136 furaneol pineapple-like, due to oxidation,

263 furfural correlation with, 268 in juice drinks, 320, 321, 323, 324 in sample drink base formulation, 334 Maillard oxidation in producing off, 261

of Florida citrus, I of potassium citrate crystals, 272 of pummelos, 194 off, due to slow thawing of juice sacs, 110 oxygenated hydrocarbons contribution, 73 quality control of, in citrus oils, 89 sanitation effects of, 213 vitamin C oxidation effects on, 168

Floating pulp, 110-113 determination of, procedure, 112, 113

Florida Department of Citrus, 1 color determination approved by, 129- 134

Foaming agents in juice drinks, 326 Food and Drug Administration (FDA), 214-

220 adulteration administration, 279-284, 293 adulteration detection, 297 cleaners used in plant, 256 good manufacturing practice, 216, 255 imported product inspection form, 221 inhouse inspections based on, 224 insect contamination and, 244 inspections, 214-220 ion exchange resins approval by, 52 nutritional labeling, 162 pattern recognition adulteration detection,

295 sampling plan, 397, 398 standards of identity, 280-283, 315

Food Chemicals Codex (FCC) oil specifications, 89 oil specifications (table), 90, 91 pectin specifications, 305-311

Formol test adu Iteration detection, 288 for oxidation detection, 265, 266 procedure, 266, 267

Freeze damaged fruit processed, 1 French AFNOR standards, 292, 294, 295 Fructose, 7, 8, 165, 285

adulteration detection of, 285-287 component of sucrose, 7, 8 nutritional labeling, 165 oxidation of, 262 required, in Florida molasses, 344 slime molds metabolized from, 228 use of, in drinks, 322

Fruit sample testing, 66-71, 389 computer applications, 68, 69, 71,425-

427, 435-438 for lemons and limes, 70,71

safety during, 394 statistical analysis of fruit quality, 377 trouble shooting, 68-70

Fruit sections, 303, 317-320 analytical procedures, 318 drain weight, 319 filling, 318 fruit preparation, 317 peeling, 317 sectionizing, 317, 318 standards of identity, 319 USDA grade standards, 319, 320

Fuel byproducts (see also Molasses, Waste-water) 337, 344-350

alcohol dehydration, 348 alcohol determinations, 348-351 alcohol production, 349 as hazardous waste, 366 distillation of alcohol, 347 methane gas from anaerobic treatment of

wastewater, 365 reducing sugar test in fermentation of

molasses, 347 sulfur content in, 355 Wick fermentor, 346

German RSK standards, 292, 296, 297 Glassware calibration, 393 Glucose, 7, 8, 165,285

addit;on of, to pasteurized orange juice, 281 adulteration detection of, 285-287 component of sucrose, 7, 8 fermentation of, 230 nutritional labeling, 165 oxidation of, 262 required, in Florida molasses, 343 use of, in drinks, 322

Gluc()sides of limonin, 141, 143 Good manufacturing practice (see Food and

Drug Administration), 214-216 GPL (grams acid as citric acid per liter), 47-

52 computer applications, 49, 421-423, 438-

441 Grape, 2, 102,291,321,392 Grapefruit (Citrus paradisi Macfadyen), 181,

191-195, 204-209, 263 browning reactions in, 271 color, 126 color scoring method, 134 Davis test for naringin in, 137-139

INDEX 459

decolorization of, 134 FCC standards of, oils, 91 FD&C dyes used in, drinks, 323 fill weights for, 400 Florida !imonin grade standards, 151 fruit section production, 317 furfural detection in, 268 HPLC determination of naringin in, 139,

140 illegal use in orange juices, 291 juice cocktail, 193 limonin in, juice, 140 moisture in, peel, 340 naringin bitterness, in, 137 oil characteristics, 86 oil composition of, juice, 74 oxidation of, juice, 263 pulp in, juice, 104 USDA grade standards of pulp in, juice

(table), 105 USDA grade standards of, sections, 319,

320 standards of identity of, juices, 282 USP standards of, oil, 91 uv adsorption of, oils, 98 varieties of (see Varieties) vitamin C in, juices, 168

GWBASIC programs, 3 average Brix, 30,420,421 average Brix/acid ratio, 56, 423 average Brix and Brix/acid ratio, 58, 425 average limonin, 156, 429 average oil, 83, 427, 428 average pulp, 110, 428, 429 Brix adjustment, 27, 419 Brix and Brix/acid ratio from laboratory

data, 58, 424, 425 Brix needed in concentrating lemon juice,

49,421,422 cutback juice addition program, 25, 28,

419,420 fruit samples (lemon), 70, 426, 427 fruit samples (non-lemon), 68, 425, 426 GPL calculation, 50, 422, 423 volume needed for I blend component for

desired Brix, 31 volume needed for I blend component for

desired Brix/acid ratio, 31, 423, 424

Hazardous materials, 394-396 Hazardous Wastes, 366, 367

460 INDEX

Hesperidin, 137, 258, 259 determination of, 137-140 effect on juice appearance, 127 in juice cloud, 117, 324

HP-4IC programs average Brix and Brix/acid ratio, 30, 58,

432-435 average oil, 83, 436, 437 average pulp, 110, 436, 437 Brix adjustment, 27,430,431,441 Brix and Brix/acid ratio from laboratory

data, 58, 431, 432 Brix needed in concentrating lemon juice,

49,438-440 cutback juice addition program, 28 fruit samples (lemon), 70, 437, 438 fruit samples (non-lemon), 68, 435 GPL calculation, 50,440,441 tank volumes, 442, 443

Hunter citrus colorimeter, 128-130, 132-134 Hydrometer

acid corrections for, 10 Brix measurement using, 8-12 temperature corrections for, 9-11

Imported product inspections, 220 Insects, 244-251

air screens, 250, 251 antifeedant use of debittering wastes, 2 cockroaches, 245, 246 crickets, 245 Drosophila fruit fly, 246, 247 food and water, 245 in dried peel, 342 insecticides, 249, 250 light effects on, 248, 249 Mediterranean fruit fly, 246 Mexican fruit fly, 246 Oriental fruit fly, 246 physical barriers, 250, 251 solid wastes harborages for, 355 temperature effects on, 247, 248

Inspections, 213-224 FDA inspections, 214-220 imported product inspections, 220 in-house inspections, 224 USDA inspections, 220, 222-224

Inventory of lab equipment, 408, 410 Isocitric acid use of, in adulteration detection,

291

Jams, 303, 314-317 acid effects on, 315 mineral effects on gelation of, 315 orange marmalade formulation, 316 pectin effects on gelation of, 315

Jellies, 303, 314, 316, 317 acid effects on, 315 mineral effects on gelation of, 315 orange jelly formulation, 315 pectin effects on gelation of, 315 USDA grades for, 316, 317

Juice sacs (see also Pulp) frozen 110 viscosity effects, 177

Juice yields, pulp level control and, 104

Kumquats, 182

Labeling, 397, 398, 400-403 automatic identification methods, 401 bar code samples, 402 nutritional, 160-172 sample manifest from bar code scanning,

403 universal product code (UPe), 401-403

Lactobacillus bacteria, 227 colony recognition, 234 in citric molasses, 344

Laying off employees, 392 Least squares analysis (see Regression

analysis) Lemon (Citrus limon L. Bunn. f.), 19, 181,

201-209,292 acids in, juices, 40, 46, 47, 50, 165 adulteration in, juices, 284 aldehyde determination in, oils, 96, 97 blending of, concentrates, 50, 51 browning reactions in, juice processing,

265, 271 citral in, oils, 96 clouding agents used in, drinks, 324 composition of, oils, 74, 75 enzyme clarification in, juices, 124 enzyme deactivation in, juices, 120 gelation of, concentrates, 119, 120 GPL in, concentrates, 47,48, 50, 51, 421-

423, 438-441 FCC specifications for, oils (table), 90 fill weights for, 400 fruit sample testing of, 68, 70, 71 Mediterranean fruit fly repelled by, 247

microbiological use of, serum agar in plating, 236

oils of, 75, 87 optical rotation correction for, oils, 93 pectin from, peel, 304 pectin jelly grade from, peel, 311 potassium citrate crystallization in, concen-

trates, 275 processing, concentrates, 47-51 refractive index correction for, oils, 94 specific gravity correction for, oils, 95 standards of identity for, juices, 47, 282,

283 vitamin C in, juices, 168 use of, juice in drink bases, 321-323 USP specifications for, oils, 90 uv adsorption of in, oils, 98

Leuconostoc bacteria 227, 228 colony recognition, 234 in citric molasses, 344

Lime (Citrus aurantifolia Swingle, Citrus latifola Tananka, and Citrus limettoides Tanaka), 19, 181,201-209

acids in, 40, 46J 47, 50, 165 blending of, concentrates, 50, 5 I clarification of, juices, 124 composition of, oils, 74, 75 evaporative residue test for, oil, 97, 98 gelation of, concentrates, I 19, 120 in sample drink base formulation, 334 fruit sample testing, 68, 70, 71 GPL in, concentrates, 47, 48,50,51,421-

423, 438-441 vitamin C in, 167, 168 processing of, concentrates, 47 USP and FCC standards for, oil, 90 uv adsorption of, oils, 98

Lime (oxide of calcium) use of, in flocculation of wastewater, 356

in dried peel production, 87, 342 Limonin, 136, 140- 157

acids masking taste of, 142 bitter taste of, 136 blending of, levels, 154-156 carbohydrate masking taste of, 142 debittering, 156-158 E1A determination of, 142-144 Florida grade standards for, 150, 151 glucosides of, 141, 143 heat required to develop, 141, 142

INDEX 461

HPLC determination of, 144- I 50 in core wash, 115

hassaku juice, 194 iyo tangor, 20 I pulp wash, 114

limonoate A-ring lactone precurser, 140 methods of determination, 142-153 processing considerations, 153 rate of, development, 141 removal of, using adsorption resins, 157 solubility of, 141 structure of, 140 TLC determination of, 151-153

Low pulp juices, 106-108 Lycopene, 126, 134, 193

Magnesium as buffering agent in juice drinks, 322 in natural juices, 284

Maillard oxidation, 261-271 effect of, on juice color, 126

Malic acid effect of, on acid corrections to the Brix, 17 in citrus juice, 38, 40 use of, in drinks, 322

Management, 3, 388-396, 400 communication, 392 employee discipline, 392, 393 employee evaluations, 391 equipment, 393, 408, 410 hazardous materials, 394, 395 inventory, 397-410 lay offs, 392 new employees, 390, 391 OSHA, 394, 395 personnel, 389-39 I product samples, 389, 397 relationship of quality control to other

departments, 388-390 relationship of quality control to research

and development, 389 safety, 394 sampling, 397 specifications, 389

Mandarin (see Tangerine) Marmalade

formulation, 316 from sour oranges, 190

Material Data Safety Sheet (MSDS), 395, 396

462 INDEX

Matrix method of adulteration detection, 293, 295, 298

Mediterranean fruit fly, 246 lemons are not a host for, 247

Melanin, 271 Melanoidins,271 Methane gas from anaerobic treatment of

wastewater, 337, 365 Methyl orange indicator Scott method use of,

76 Mexican fruit fly, 246 Microbiology, 226-241

acid effect on, 226 aerobic treatment of wastewater, 358 anaerobic effects in wastewater treatment,

358 automated methods of determination,

238 Bacillus pumilus bacteria, 228 bacteria, 226-228 cleanup and water effects, 240, 241 colony recognition, 234 cooling effects, 239, 240 d-limonene toxicity during aerobic waste-

water treatment, 360 diacetyl determination, 232-234 factors that affect, 226 fermentation, 229-231, 344-351 fruit washing effects, 238, 239 Lactobacillus bacteria, 226, 227 Leuconostoc bacteria, 226-228 microbes as a component of settleable solids

in wastewater, 365 molds, 222, 226,229-232,234,235,237,

238,314,341 non-random effects of diacetyl determina-

tion,377 of citric molasses, 344 oil toxicity to, 345 osmotic effects on, 229 pasteurization effects, 239 plating, 234-237 processing considerations, 238, 239 relative sizes of yeasts and bacteria, 229 seed bacteria for BOD determination, 360 yeasts, 226, 228-230, 232, 234-237, 240,

326, 345-347 Mineral levels in citrus juices (see individual

minerals) in adulteration detection, 284 in nutritional labeling, 166, 167, 172

Mitochondria, 34-36, 117

Moisture test dried juice sacs, 112 of citrus peel, 339, 340

Molasses, 343, 344 alcohol production from, 344-350 benzoate use in fermentation of, 347 fermentation of, 345-347 Florida requirements for, 343 foaming in, 344 from press liquor, 342 nutrients in, (table), 343 penicillin use in fermentation of, 347 pH changes in, 344 reducing sugar test in fermentation of, 347 reverse osmosis wastewater concentrate

added to, 366 scale formation during evaporation of, 344 suspended matter in, 344, 345 use in drying peel, 339 use in pellet production, 341 viscosity changes in, 344 viscosity reduction using pectinase, 347 waxes in, 344

Mold, 222, 226, 229-232 colony recognition, 234 fruit decay grade-out due to, 238 growth in dried citrus peel, 341 growth on jellies and jams, 314 plating for, 237 specifications for, 235

Mouth-feel pulp contributions to, 102, 110, 115 texturizers to enhance, in drinks, 324 viscosity and, 177

Naringin, 136-140 bitter taste of, 136 Davis test for, 137-139 Florida grades for, 140 HPLC determination of, 139, 140 in juice cloud, 324 processing considerations, 153 removal using adsorption resins, 157, 158 structure of, 137 use of, in adulteration detection, 291

Navel orange (Citrus sinensis L. Osbeck), 181,182,186,187

acid levels in, juice, 36, 37 bitterness in, juice, 140-143, 153, 188 Brixl acid ratio versus heat during matura-

tion of, 60

potassium citrate in, juice, 273, 274 use of, juice in drinks, 321

Neodiosmin, 157 Nomilin, precurser to limonin, 140 Nootkatone

from valencene in excessively heated essence oils, 88

unique component in grapefruit oil, 74 Nutrients, 162-172

calcium, 172,321,322,325 calories, 164 carbohydrates, 165, 166 drink base components, 325, 326, 334 fat, 166 flavonoids, 172 labeling, 162-167 labeling example, 163 macronutrients, 164 micronutrients, 166, 167 minerals, 166, 167, 172 pectin, 172 potassium, 166 protein, 164, 165 sample plan for determination of nutrional

label compliance, 398 sodium, 166 thiamine, 171, 172,334 vitamin C, I, 166-172, 188,202,325 vitamins, 166, 167,334

Occupational Safety and Health Administration (OSHA), 394, 395

Oils, 2, 73-99, 303 a-pinene in, 74 a-terpineol oxidative by-product, 264 addition of, to juice products, 80-82 air pollution from d-limonene burning in

feedmill, 354 aldehyde determination in, 95-97 blending of, levels in juices, 79-83, 427,

428, 436, 437 centrifuge use in production of, 86 Clevenger method determination of, 74, 75 cold pressed, production, 85-87 composition of, 74 computer applications, 83, 84, 427, 428,

436,437 d-limonene effects in aerobic wastewater

treatment, 359, 365 d-limonene effects on aerobic wastewater

treatment, 360, 366 d-limonene in, 74

INDEX 463

deoiling of single strength juice, 83, 88, 89 effect on alcoholic fermentation of

molasses, 345 essence oils, 88 evaporative residue, 97, 98 FCC specifications for, 89-91 flavor enhancer use of, 73 flavor source for juice drinks, 323 folded oils, 88 freshly extracted juice levels, 83 grapefruit oils, 86 in citric molasses fermentation, 347 in sample drink base formulation, 334 insect barrier of, to fruit, 245 juice oils, 88 levels in press liquor, 342 moisture addition to peel from, recovery,

340 non-food product use, 73 optical rotation of, 89, 92, 93 production of, 83-99 refractive index of, 93, 94 removal during debittering, 157 Scott method of determination of, 74-79 significant figures of, levels, 373 specific gravity of, 94, 95 standards of identity allowance, 281 steam distilled, 87 storage of, 85 taste threshold of, 79 USDA grades of, in juices, 80, 83 USP specifications for, 89-91 use of, in juice drink flavor emulsions, 326

in juice drinks, 323, 324 uv absorption of, 98, 99 winterizing of, 85 yield change of, with maturity of fruit, 86

Oriental fruit fly, 246 Oxidation, 97, 260-272

acid contributions to, 264 amino acid contribution to, 261 cyclotene formation due to, 262 detection of, 265 2,5-dimethyl-4-hydroxy-3(2H)-furanone

formation due to, 264, 270 N-ethylpyrrole-2-carboxaldehyde formation

due to, 264 l-ethyl-2-formylpyrrole formation due to,

261,270 formol test, 267 furaneol formation due to, 263 furfural, 267, 270

464 INDEX

Oxidation (Continued) furfural test, 267-269 GLC procedure, 269, 270 hydroxymethylcyclopentenone formation

due to, 264 2-hydroxy-3-methyl-2-cyclo-pentene-l-one

formation due to, 270 5-hydroxymethyl furfural formation due to,

270 5-hydroxymethyl-2-furaldehyde formation

due to, 264 in oils, 85, 97 5-methyl-2-furaldehyde formation due to, 270 5-methylfurfural formation due to, 262, 263

oxygen effects, 264, 265 prevention in juice drinks, 326 temperature effects, 265 a-terpineol formation due to, 264, 270 4-vinyl guaiacol formation due to, 263,

264,270 Oxygen (see Oxidation)

biological, demand (BOD), 360-362 chemical, demand (COD), 362-366 dissolved, 359-362 isotope ratios of, in adulteration detection,

285

Packaging, (see Labeling) aseptic, 2, 239, 325 color and, 126 pulp and, 102

Pectin, 117-124,303-314 arsenic in, 305 ash, 305-307 calcium pectate structure, 119 degree of esterification, 305, 307, 308 esterification of, 118 FCC specifications for, 305 grade of, 118 heavy metals in, 305, 309, 310 in jams and jellies, 314-316 in juice cloud, 117-124, 324 jelly grade, 311-314 nutrition of, 172 pectinic acid, 304 pectric acid, 304 peel liming effect on, 342 PEV determination, 120-123 polymerization due to, 118 production of, 303-305 protopectin, 304 solvent content, 310, 311

Steven's cloud test, 120 structure of, 118

Pectinase (see Pectin and Enzymes) Peel, 337-342

air pollution from drying, 354 as solid waste, 355 dried, 339, 340 dust from drying, 339 extracts from, used in drinks, 303, 321 fruit sample testing, 68-70, 425-427, 435-

437 fuels from, 2, 344-349 heat production from dried, 339, 340 insects in dried, 342 liming of, 342 moisture content of dried, 339 moisture test, 340 molasses use in drying, 339 nutrients in dried, (table), 341 pectin extraction from, 304 pellets from, 341 press liquor from, 342 pressed, 338, 339 total digestible nutrients (TON) in, 338 unprocessed, 338

Pellets (see Peel), 341 PEV test (see Pectin and Enzymes) procedure,

121-123 Phosphorus, 284 Photosynthesis, 35-37 Pinene

effect on Scott method, 75 in lemon and lime oils, 74

Polarimeter, use of, in oil quality control, 89, 92,93

Potassium buffering agents containing, in drinks,

322 crystallization of, citrate in concentrates,

106, 176,272-276 natural levels of, in juices, 284 nutritional labeling of, 166 preservatives containing, in drinks, 326 salts of, in juice, 38

Potassium citrate crystallization, 106, 176, 272-276

pH effects on, 275 rate of, 275, 276 solubility of MPC crystals, 273, 274

Preservatives use of, in fruit sections, 318

in juice drinks, 292, 325, 326

Preserves, 314, 315 Press liquor, 342, 343

from pressed peel, 339 nutrients of, (table), 343 oil levels in, 342 soluble solids in, 342 steam distilled oils from, 87 use of, in alcohol production, 345-347 wastes added to, 360, 366 waxes in, 344

Pressed peel, 338, 339 composition of, (table), 339 used of, to make dried peel, 339

Protein, 162, 164, 165 as natural emulsifiers in drinks, 324 distillage from alcoholic fermentation used

as, supplement in feeds, 348 guarantee of, in citrus feeds, 337 in citric molasses, 343

juice cloud, 117, 324 nutritional labeling, 164-166 pressed peel, 339 wet peel, 338

part of TDN, 338 Pulp, 102-124,303 (see also Peel)

appearance of, 102 blending of, levels, 108-111,428,429,

436, 437 Brix contribution of, 7 computer applications, 109-111, 156, 428,

429, 436, 437 contribution of, to bitterness, 194 control chart application of, level

monitoring, 377 control of, levels, 104 core wash, 115 dried juice sac composition (table), 112 dried juice sacs, 110-112 effects of, in reduced acid juice production,

52 entrapment of, within monopotassium

citrate crystals, 273 enzyme treatment of, 124 floating, 110-113 frozen juice sacs, 110 in drinks, 321, 324 low, juices, 106-108 pectin in, 304 physical condition of fruit and, 105 prediction of, levels, 106, 107 processing effects on, 105, 106 pulp wash, 113,284,288,291,292

INDEX 465

quick fiber test, 104, 105 regression analysis of, 383-385 relationship of, to cloud, 117 removal of, during debittering, 153, 157 removal of, prior to evaporation, 260 removal of, from wastewater using DAF,

356 significant figures of, 373 sinking, or spindown, 102-110 standards of identity allowance, 281, 282,

293 statistical non-random effect of, 377 USDA grade standards for, (table), 105 viscosity effects of, 123, 175, 177, 324

Pulpwash, 2, 105, 110, 113-115 efficiency of, system, 113-115 in dried sac production, 110 in juice drinks, 292, 321 in sample drink base formulation, 334 juice yield relationship to, 113 mineral levels in, 284 quality control of, 114, 115 restriction of use of, in juice products, 114,

115,291 sodium benzoate tracer used in, 114, 115,

291,292 spindown pulp in, 115 viscosity of, 177

Pummelo (Citrus grandis (L) Osbeck, Citrus maxima (Burm.) Merrill, Citrus decumana L), 181, 191-195,200, 205-209

Purees, 303, 320, 321 Pycnometer, in procedure to find specific

gravity of oils, 95

Quick fiber test, 104, 105

Reduced acid orange juices, 52,53,281 Reducing sugar test

in adulteration detection, 285-287 in alcoholic fermentations, 347

Refractometer, 13- I 9 acid corrections to, 17, 19,412-417 Brix measurement using, 13-19 calibration of, 15-17 principles of, operation, 13-16 refractive index using, IS, 16,90,91,93,

94 temperature corrections to, 17, 18 used in oil quality control, 90, 91, 93, 94

466 INDEX

Regression analysis, 383-386 least squares analysis, 383-386 of acid corrections to the Brix, 17 of juice density versus Brix, 21 of pulp levels before and after evaporation,

106, 107 of temperature corrections to the Brix, 17

Respiration, 34-38 Reverse osmosis, 2

in wastewater treatment, 366 Rheology of citrus juices, 175-178 Rodents, 244, 252, 253

detection of, 253 solid wastes harborages for, 355

RPG computer language subroutine to calculate SPG values from the

Brix, 418 Taylor expansions of equations to facilitate,

22,408

Safety, 394 hazardous materials, 396 Material Data Safety Sheet (MSDS), 395,

396 OSHA, 394, 395

Sampling, 397-399 FDA, plan, 397,398 for nutritional label compliance, 398 in-house, plan, 398 USDA, plan, 397,399

Sanitation, 3, 212-367 bird contamination, 252, 253 black flakes, 260 caustics used in cleaning, 256 chemical contamination, 254-256 diacetyl determination, 115 FDA inspection, 215-220 good manufacturing practice, 214, 215 hair protection, 254, 255 hesperidin flakes, 258, 259 imported product inspection form, 221 insect contamination, 244 loose items near product containters, 254 oxidation, 260, 261 physical contamination, 254, 255 processing contamination, 258 rodent contamination, 252 sanitizers, 256 spoilage due to slow thawing of juice sacs,

110

spoilage from entrapped pulp, 107 USDA inspection, 220, 224-224 use of recycled water, 256

Satsuma tangerine (Citrus unshui Marc.), 197, 198

Scott method of oil analysis, 74-79, 86, 87 Shaddocks (see also Pummelo), 191 Shear rate, 178 Sherbet, 321 Significant figures, 371-373, 375

in Brix levels, 14 in oil levels, 373 in pulp levels, 373

Sodium, 166, 284 benzoate salt as a adulteration tracer, 114,

115, 291 benzoate salt as a preservative, 318, 326 citric acid salts of, 38 in nutritional labeling, 163, 166 insects attracted less to, vapor lights, 248 polarimeter use of, vapor lamp, 92, 93 refractometer use of, vapor lamp, 13 salts of, used as buffers for drinks, 322 sodium hydroxide solutions, 41-45 sodium methyl sulfate specifications for

pectin, 305 soil effects of, when deposited on ground,

357 Solid wastes (glass, metal, peel), 355 Soluble solids, 7-31, (see also Brix) Sorbate, 326, 334 Sour orange (Citrus aurantium L.), 181, 190,

191 Specific gravity (see also Density)

of alcohol, 349, 350 of oils, 94, 95 of oxidation products, 262 scales or tables, 7, 8, 21

Species of citrus, 181 Citrus aurantifolia (Christm.) Swing.

(Lime), 181,202,203 Citrus aurantium L. (Sour Orange), 181,

191 Citrus decumana L. (Pummelo), 181,

193 Citrus deliciosa Tenore (Mediterranean

Tangerine), 181, 199 Citrus grandis (L.) Osbeck (Pummelo),

181, 193 Citrus latifolia Tan. (Large Fruited Lime),

203, 204

Citrus limetta Risso (Lemon-like), 201 Citrus limettoides Tan. (Sweet Lime), 203,

204 Citrus limon (L.) Burm. f. (Lemon), 181,

201 Citrus maxima (Burm.) (Pummelo), 181,

183 Citrus nobilis Loureiro (King Tangerine),

181,200 Citrus paradisi Macfadyen (Grapefruit),

181, 192 Citrus reticulata Blanco (Common

Tangerine), 181, 195, 196 Citrus sinensis (L.) Osbeck (Sweet Orange),

181-185, 187, 189, 190 Citrus sudachi Hort. Shirai (Tangerine

Hybrid), 201 Citrus unshiu Marc. (Satsuma Tangerine),

181 Specifications, 3, 234

black flake, 260 Brix,28 color, 130 FCC, for oils, 89-91

for pectin, 305 inbound and outbound, 389 microbial, 235 oil, 79 pulp, 107, 109 use of, to prevent adulteration, 297, 298

with control charts, 376 USP, for oils, 89-91

SPG (pounds soluble solids per gallon, see Brix)

Standard deviation, 375, 376 Standards of identity, 280-284, 293. 389, 397

antioxidants and. 272 calcium addition and, 172 cleaning agents and, 256 dried juice sacs and, 110 food additives and, 256 fruit sections, 319 grapefruit juices, 282 imported juice, 220 jellies, 314, 315 labeling requirements, 400 lemon juices, 47, 282, 283, 400 oils and, 73, 281 orange juices, 52, 53, 280-282 pulp and, 281 pulpwash and, 105, 114

INDEX 467

tangerine juice addition and, 195, 281 varietal blending and, 291 vitamin C addition and, 188

Statistics, 371-386 actual range, 374 analysis of variance, 378-383 average deviation, 374 control charts, 376, 377 error analysis, 374-376 F-distribution, 380 least squares analysis, 383-386 pulp level control applications, 104 regression, 383-386 root mean square deviation. 374, 375 runs, 376, 377 significant figures, 371-373 standard deviation, 375

Steven's cloud test, 120 Sulfites

as antioxidants, 272, 325, 326 as preservative, 325, 326 in juice drinks. 325, 326

Sucrose (see also Brix) adulteration detection of, 285 as Brix, 8 as soluble solids. 7 in nutritional labeling, 164-166 potassium citrate solubility in, solutions,

273 refractometer calibration using, solutions.

15 regression analysis of, tables, 21. 383 slime molds metabolized from. 228 structure of. 8 viscosity contributions of, 177 use of, density tables, 21. 47.154,383

in juice drinks. 322 solutions to increase limonin solubility,

141 yeast fermentation of, 230, 231

Supercritical extraction, 2, 157 Sweet orange (Citrus sinensis L. Osbeck).

181, 182

Tangeretin, unique component in tangerine oils, 74

Tangerines or mandarins, 181, 194-197 acid determination of, juice, 46 blending of, juice in orange juices, 126,

281,291

468 INDEX

Tangerines or mandarins Continued) Brix USDA grades for, juice (table), 20 carotenoids in, juice, 126 color of, 126, 323 common, 195-197 FCC standards for, oils, 91 fruit sample test, 68 fruit section production, 317 hesperidin in, juice, 258 hybrids of, 194,200,201 in sample drink base formulation, 334 King, 200 Mediterranean, 199 oil composition of, 74 potassium citrate crystallization in, 275 pulp USDA grades for, juice (table), 105 satsuma, 197, 198 thiamine in, juice, 172 use of, in drinks to enhance color, 323 use of, in orange juices, 126, 291 USP standards for, oil, 91 uv absorption of oil, 98 vitamin C in, 168 water addition to, juice, 284

Tank volume measurements, 397, 403-409 Tankers, 408 Taxonomy of citrus (table), 181 Thiamine, 171, 172

in sample drink base formulation, 334 in nutritional labeling, 166, 167 in sample drink base formulation, 334

Total Digestible Nutrients (TON), 338 Tristimulus color scheme, 128, 131 Turmeric

as colorant in drinks, 323 detection of, as adulterant, 288-290

Ultraviolet adsorption, in oil quality control, 90,91,98,99

United States Department of Agriculture (USDA)

Atwater method for determining calories, 164

color grading, 126-134 FDA inspections and, inspector, 216 flavor, 126 fruit grading requirements, 238, 377 grades for acid, 47

for Brix, 19,20 for Brix/acid ratio, 59, 62 for grapefruit sections, 319, 320

for jellies, 315-317 for oil, 79, 80, 83 for pulp, 104, 105

hesperidin flakes and, defects scoring, 259 insect contamination and, defects scoring,

244 labeling requirements, 400 naringin standards, 140 pH endpoint used by, in acid determina-

tions,40 sampling plan, 397, 399 sanitation inspections, 220, 222-224 use of, grades in establishing specifications,

389 water addition to canned tangerine juice,

284 United States Pharmacopeia (USP) standards

for oils, 89-91 Universal Product Code (UPC), 401-403

Vacuoles of juice cell, 34-36, 117 Valencene in essence oils, 88 Valencia (Citrus sinensis L. Osbeck), 182

acid changes in, juice during maturation, 36,37

compensation point for, 36 hesperidin crystallization in, juice, 259 late season fruit, 186 limonin levels in, 155 Mediterranean tangerine in Spain, 199 Pakistan, 186 potassium citrate crystallization in, concen

trate, 273, 274 Varieties of citrus, 180-209

Agrio de Espana orange, 191 Aoe tangerine, 198 Aoe wase tangerine, 198 Apepu orange, 190, 191 Atwood navel orange, 187 Bahia navel orange, 187 Bahianinha navel orange, 187 Baia navel orange, 187 Baiana navel orange, 187 Baianinha orange, 187 Baianinha navel piracicaba orange, 187 Bakrai tangerine, 196 Balta orange, 183, 186 Banpeiyu pummelo, 193, 194 Bearss lemon, 201, 202 Bearss lime, 203, 204 Bearss seedless lime, 203

Beauty of Glen tangerine, 196 Beauty tangerine, 196, 197 Bedmar orange, 185 Beledi orange, 183 Belladonna orange, 183, 185 Belladonna Sanguigno orange, 189 Bergamot hybrid orange, 190, 191 Bema lemon, 201, 202 Bema orange, 185 Bernia lemon, 202 Bernia orange, 185 Biondo Commune orange, 183, 186 Biondo Riccio orange, 183 Bittersweet of Florida orange, 191 Bittersweet orange, 190, 191 Blood Oval orange, 189 Blood Red Malta orange, 189 Blood Red orange, 189 Bombay-Decan orange, 184 Bonanza navel orange, 186, 187 Bourouhaine navel orange, 187 Cadena Fina orange, 183 Cadena sin Jueso orange, 183 Cadenera orange, 183 Calabrese orange, 183, 185, 186 Calabrese Ovale orange, 183 Calabrese Sanguigno orange, 189 Calderon orange, 185 California Mediterranean sweet orange, 184 Campeona tangerine, 196, 197 Canamiel orange, 190 Canton lemon, 202 Carvalhalorange, 183 Castellana orange, 183 Chamouti orange, 184 Chini of South Indian orange, 184 ChinoUo hybrid orange, 191 Chironja orangelo, 194, 195 Clan William orange, 183 Clanor orange, 183 Clementine tangerine, 196, 197, 199 Communa-Spain orange, 183 Commune lemon, 202 Coorg orange (tangerine), 196 Cravo tangerine, 196, 197 Dalmau navel orange, 187 Damawi orange, 189 Dancy tangerine, 196, 197 Darjeeling Orange (tangerine), 197 Delta orange, 185 Desi of Punjab tangerine, 196

INDEX 469

Dobashi Beni tangerine, 198 Doblefina Amelioree orange, 188, 189 Doblefina orange, 188, 189 Dolce orange, 190 Don Jao orange, 183 Dorshapo lemon, 201 Dream navel orange, 186 Duncan grapefruit, 192, 193 Egami pummelo, 193 Egyptian Shamouti orange, 185 Ellendale Beauty tangerine, 196 Ellendale tangerine, 196, 197 Emperor of Canton tangerine, 196 Emperor tangerine, 197 Emperoro tangerine, 196 Entrefina orange, 188, 189 Eureka lemon, 201, 202 Fallgo hybrid tangerine, 200, 201 Femminello Ovale lemon, 201, 202 Fewtrell tangerine, 196, 197 Fewtrell's Early tangerine, 196 Fino lemon, 202 Fisher navel orange, 187 Flame grapefruit, 192 Frost Owari tangerine, 198 Frost Washington navel orange, 187 Fukuhara orange, 183 Fukumoto navel orange, 187 Galgal hybrid lime, 203 Garey's sweet orange, 184 Gillette navel orange, 187 Glen navel orange, 186 Glen tangerine, 196 Grosse Sanguine, 189 Gulgal hybrid lime, 203 Gunter hybrid orange, 190, 191 Hamlin orange, 183, 185, 186 Hart Late orange, 185 Hart's Tardiff orange, 185 Hassaku Mikan tangelo, 195 Hassaku tangelo, 194, 195 Hassaku Zubon tangelo, 195 Hayashi Unshiu tangerine, 198 Henderson grapefruit, 192 Hirado Buntan pummelo, 193 Hirado pummelo, 193, 194 Hitmali orange, 183 Homosasa orange, 183, 185 Imperial Grano de Oro orange, 190 Imperial tangerine, 196, 197

in Algeria, 204

470 INDEX

Varieties of citrus (Continued) Imperial tangerine (Continued)

in Argentina, 204 in Arizona, 205 in Australia, 205 in Brazil, 205 in California, 205 in China, 205 in Cuba, 205, 206 in Egypt, 206 in Florida, 206 in Greece, 206 in India, 206 in Iran, 206 in Iraq, 206 in Israel, 207 in Italy, 207 in Jamaica, 207 in Japan, 207 in Java, 207 in Lebanon, 207 in Malaysia, 207 in Mexico, 207 in Morocco, 207, 208 in New Zealand, 208 in North Africa, 208 in Okinawa, 208 in Philippines, 208 in Portugal, 208 in Puerto Rico, 208 in Reunion Island, 208 in South Africa, 208 in Spain, 208 in Sri Lanka, 208 in Syria, 208 in Taiwan, 208, 209 in Texas, 209 in Thailand, 209 in Tunisia, 209 in Turkey, 209

Indian lime, 203,204 Indian tangerine, 196 Ingles a orange, 189 Interdonato lemon, 201, 202 Iseki Wase tangerine, 198 Ishikawa tangerine, 198 Ishikawa Unshiu tangerine, 198 Iyo Mikan tangor, 200 Iyo tangor, 200 Jackson grapefruit, 192 Jaffa orange, 184

Jaffoui orange, 184 Japanese Mikan tangerine, 198 Joppa orange, 183 Juuman tangerine, 198 K-early tangelo, 194, 195 Kabusu orange, 191 Kabusudaidai orange, 191 Kao Pan pummel0, 193, 194 Kao Panne pummel0, 193 Kao Phuang pummel0, 193, 194 Karystini lemon, 202 Kashi Orange of Assam (tangerine), 196 Katmali orange, 183 Key lime, 203 Khalily White orange, 185 Khettmali orange, 183, 186 King tangerine, 197, 200 Kinnow tangerine, 196, 197 Kitchli hybrid orange, 191 Koines-Greece orange, 183 Kumaon lemon (hybrid), 203 Kuno Unshiu tangerine, 198 Lane's Late navel orange, 186, 187 Laranja Cravo tangerine, 196 Lee tangerine, 196, 197 Leng navel orange, 186, 187 Lima orange, 190 Lime lemon, 202 Limetta lemon, 201 Limun Boussera hybrid lime, 203 Lisbon lemon, 201, 202 Liscio orange, 183 Lou Gim Gong, 185 Macetera orange, 183, 185, 186 Malta Blood orange, 189 Maltaise blonde orange, 183, 185, 186 Maltaise orange, 183, 190 Maltaise Oval orange, 184 Maltaise Ovale orange, 184, 186 Maltaise Sanguine orange, 188, 189 Malvaiso tangerine, 196, 197 Mandalina tangerine, 196, 197 Marrakech limonette, 203 Marrs early orange, 184 Marrs orange, 184, 186 Marsh grapefruit, 192, 193 Marsh Seedless grapefruit, 192 Mato Buntan pummelo, 193 Mato pummelo, 193, 194 Matsuyama Wase tangerine, 198 Mawadri Beladi orange, 189

Mawadri Beledi orange, 188 Mawadria Beledi orange, 189 Mediterranean limetta, 201 Mediterranean Sweet lime, 203 Mediterranean tangerine, 199 Melogold tangelo, 194, 195 Mesero lemon, 20 I, 202 Mexican lime, 203 Meyer lime, 203, 204 Midknight orange, 185 Miho Wase tangerine, 198 Mikan tangerine, 198 Millsweet lemon, 201 Minneola tangelo, 200, 201 Miyagawa tangerine, 198 Miyagawa Wase tangerine, 198 Moanalua pummelo, 193 Monachello lemon, 201, 202 Morlotte orange, 189 Moro orange, 188, 189 Moroccan limetta, 203 Mosambi orange, 184, 186 Mosambique orange, 184 Moscatello lemon, 202 Murcott tangerine, 196, 197 Musami orange, 184 Mutera orange, 188, 189 Myrtleleaf hybrid orange, 190, 191 Mytrleleaf orange, 191 Nagahashi tangerine, 198 Nagpur tangerine, 197 Nankan-4 tangerine, 198 Natal of Brazil orange, 185 Natsudaidai tangelo, 195 Natsukan tangelo, 195 Natsumikan tangelo, 195 Natusdaidai tangelo, 194 Navel orange, 186 Navelate navel orange, 187 Navelina navel orange, 187 Navelina orange, 186 Negra orange, 189 New Zealand grapefruit (tangelo), 195 Norris orange, 183 Nostrale orange, 183 Nova tangerine, 196, 197 Oberho1zer navel orange, 187 Oberholzer orange, 186 Oberholzer Palmer navel orange, 187 Ogami pummelo, 193 Okitsu Unshiu tangerine, 198

INDEX 471

Okitsu Wase tangerine, 198 Orlando tangelo, 197,200,201 Orobanco tangelo, 195 Ortanique tangerine, 197 Osceola tangerine, 197 Ova Ie orange, 183 Ovale Sangre orange, 189 Owari Satsuman tangerine, 198 Owari tangerine, 198 Owari Unshiu tangerine, 198 Pai Yau pummelo, 193 Pai You pummelo, 193 Pakistan Valencia orange, 186 Palestine Jaffa orange, 184 Palestine lime, 203, 204 Pandan Bener pummelo, 193 Pandan Wangi pummelo, 193 Paraguay orange, 190, 191 Parson Brown orange, 184-186 Pedro Veyrat orange, 189 Pera Coroa orange, 184, 186 Pera Natal orange, 184, 186 Pera orange, 184, 186 Pera Rio orange, 186 Pero Rio orange, 184 Persian lime, 203 Petite Jaffa orange, 183 Pineapple orange, 184, 186 Piracicaba orange, 186 Polyphoros lemon, 202 Pond lime, 204 Ponkan tangerine, 197 Poorman orange (tangelo), 195 Poorman tangelo, 194, 195 Pope orange, 185 Portugaise blonde orange, 183 Portugaise orange, 189 Precoce de Valence orange, 183 Precoce des Canaries orange, 183 Premier orange, 184, 186 Primitiori lemon, 202 Queen orange, 184, 186 Rangpur lemon, 202 Rangur type tangerine, 196 Ray Ruby grapefruit, 192 Real orange, 190, 191 Red Blush grapefruit, 192, 194 Red Marsh grapefruit, 192 Red Seedless grapefruit, 192 Rio Grande navel orange, 187 Rio Grande orange, 186

472 INDEX

Varieties of citrus (Continued) Rio Red grapefruit, 192, 194 Riverside navel orange, 187 Robinson tangerine, 197 Rojo Oval orange, 189 Ruby blood orange, 189 Ruby grapefruit, 192 Ruby orange, 188, 189 Ruby Red grapefruit, 192 Ruvittaru lemon, 202 Sahesli lime, 204 Salus orange, 184 Salustiana orange, 184 Sanbo hybrid orange, 190, 191 Sanguigno Semplice orange, 188, 189 Sanguina Oval orange, 189 Sanguine Ovale orange, 189 Sanguinella Moscata orange, 188 Sanguinella orange, 189 Sanguinelli orange, 189 Sanguinello Commune orange, 188, 189 Sanguinello Moscato orange, 188, 189 Sathgudi orange, 184-186 Satsuma tangerine, 198, 199 Selecta orange, 184 Seleta orange, 184, 186 Seminole tangelo, 200, 201 Seto Unshiu tangerine, 198 Sevillano orange, 190, 191 Shamouti Maouardi orange, 189 Shamouti Masry orange, 185 Shamouti Mawadri orange, 188, 189 Shamouti orange, 184-186 Siam pummelo, 193 Siamese Pink pummelo, 193 Siamese pummelo, 193 Sicilian lemon, 202 Sicily lemon, 202 Sikkim tangerine, 197 Siletta orange, 184 Silverhill tangerine, 198 Smooth Flat Seville tangelo, 195 Smoothe Seville tangelo, 195 Sour Seville orange, 191 Spanish Sanguinelli orange, 188, 189 Speciale lemon, 202 Star Ruby grapefruit, 192, 194 Succari orange, 190 Sucrena orange, 190 Sudachi hybrid tangor, 200, 201

Sue Linda tangor, 200 Sugiyama Unshiu tangerine, 198 Suhoikan tangerine, 199 Sukkari orange, 190 Summerfield navel orange, 186 Sunburst tangerine, 197 Sweet orange, 184 Tahiti lime, 203, 204 Tahitian pummelo, 193, 194 Tajamur orange, 185 Tankan tangerine, 197 Tarocco dal Muso orange, 189 Tarocco di Francofonte orange, 189 Tarocco orange, 188, 189 Tarocco Ovale orange, 189 Temple tangor, 200 Thompson grapefruit, 192, 194 Thomson Improved navel orange, 187 Thomson navel orange, 186, 187 Thong Dee pummelo, 193, 194 Thorton, tangelo, 200, 201 Tomango orange, 185, 188, 189 Triumph grapefruit, 192, 193 Tunisia lime, 204 Tunisian Sweet lime, 203 Ugli tangelo, 200, 201 Umatilla tangor, 200 Vadlapudi hybrid orange, 191 Vainiglia orange, 188, 190 Valence san Pepins orange, 183 Valencia Late orange, 185 Valencia orange, 182, 185, 186 Valencia temprana orange, 182 Vaniglia orange, 190 Vema lemon, 202 Vema orange, 185 Vernia lemon, 202 Vernia orange, 185 Vicieda orange, 185, 186 Viciedo orange, 185 Vilafranca lemon, 202 Warrnurco tangerine, 197 Washington navel orange, 186, 187 Washington Sangre, 189 Washington Sanguine orange, 189 West Indian lime, 202-204 Westin orange, 185, 186 Wheeny grapefruit (tangelo), 195 Wheeny tangelo, 194, 195 White Marsh grapefruit, 192

Wilking tangerine, 197 Willow leaf, 197 Willow leaf tangerines, 199 Yonezawa tangerine, 198

Viscosity (see also Rheology) 175-178 consumer considerations of, 177 determination of, 178 equipment sizing applications of, 176 in low pulp juices, 107 in pulp wash, 114, 115 low pulp juices, 108 processing considerations, 177 shear rate, 178 texturizers in juice drinks, 324 use of enzymes to reduce, 124

Vitamin C, 1, 166-172, 167, 168, 188,202, 261, 283, 325, 326

addition to juice drinks, 325 as an antioxidant in juice drinks, 326 browning contributions of, 271 determination of, 169-171 in limes, 202 in sample drink base formulation, 334 oxidation of, 168 oxidative off flavor development, 261 removal of, in debittering blood orange

juice, 188 use of, in adulteration, 283

Wastes, 337, 353-367 aerobic treatment, 358, 359 anaerobic treatment, 365, 366 biological oxygen demand (BOD), 306-326 chemical oxygen demand (COD), 362-364 dissovled air flotation (DAF), 356 dissolved oxygen determination, 359 flocculation, 356 gaseous, 353-355 hazardous, 353, 366, 367 irrigation use of, 357 liquid, 353, 355 (see also Wastewater)

municipal disposal, 357, 358 reuse water, 356

INDEX 473

reverse osmosis treatment of, 366 settleable solids in liquid, 365 solid, 353, 355 volatile organic compounds (VOC), 354

Wastewater, 355-366 aerobic treatment of, 358, 359 anaerobic treatment of, 365, 366 biological oxygen demand (BOD), 360-362 chemical oxygen demand (COD), 362-364 clarifiers, 365 dissolved air flotation (DAF), 356 dissolved oxygen determination, 359 filtration of, 355 flocculation of, 356 irrigation use of, 357 methane gas production, 337, 365 municipal disposal of, 357, 358 reuse water, 356 reverse osmosis, 366 settleable solids in, 365

Waxes in citric molasses, 344, 345 in oils, 74, 85-87 in wastewater, 355, 356 on fruit, 238, 344

Wet dog aroma, from excessively heated essence aroma, 88

Wet peel, 338 (see also Pressed peel) Wick fermentor, 346 Winterizing of oils, 85

Yeasts, 226, 228-230 colony recognition, 234 fermentation, 229-231, 344-350 growth in product lines, 240 in alcoholic fermentation of citric molasses,

344-350 osmotic effects on, 229 species found in citrus juices (table), 231

Documents

Acid Corrections to the BRIX978-94-011-3700-3/1.pdf · Appendix A Acid Corrections to the BRIX % Acid Correction % % 0.10 0.02 1.75 0.35 3.40 0.66 . ACID CORRECTIONS TO THE BRIX 413