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Appendix A

Acid Corrections to the BRIX

% 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

% Acid Correction % Acid Correction % Acid Correction 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 Correction % Acid Correction % Acid Correction 12.40 2.35 14.85 2.79 17.30 3.23 12.45 2.36 14.90 2.80 17.35 3.24 12.50 2.37 14.95 2.80 17.40 3.25 12.55 2.38 15.00 2.81 17.45 3.26 12.60 2.39 15.05 2.82 17.50 3.26 12.65 2.40 15.10 2.83 17.55 3.27 12.70 2.41 15.15 2.84 17.60 3.28 12.75 2.42 15.20 2.85 17.70 3.29 12.80 2.42 15.25 2.86 17.75 3.30 12.85 2.43 15.30 2.87 17.80 3.31 12.90 2.44 15.35 2.88 17.85 3.32 12.95 2.45 15.40 2.89 17.90 3.33 13.00 2.46 15.45 2.90 17.95 3.34 13.05 2.47 15.50 2.91 18.00 3.35 13.10 2.48 15.55 2.92 18.05 3.36 13.15 2.49 15.60 2.93 18.10 3.37 13.20 2.50 15.65 2.94 18.15 3.37 13.25 2.51 15.70 2.95 18.20 3.38 13.30 2.52 15.75 2.96 18.25 3.39 13.35 2.53 15.80 2.97 18.30 3.40 13.40 2.54 15.85 2.98 18.35 3.41 13.45 2.55 15.90 2.99 18.40 3.42 13.50 2.56 15.95 2.99 18.45 3.43 13.55 2.57 16.00 3.00 18.50 3.44 13.60 2.57 16.05 3.01 18.55 3.45 13.65 2.58 16.10 3.02 18.60 3.46 13.70 2.59 16.15 3.02 18.65 3.47 13.75 2.60 16.20 3.03 18.70 3.48 13.80 2.61 16.25 3.04 18.75 3.48 13.85 2.62 16.30 3.05 18.80 3.49 13.90 2.63 16.35 3.05 18.85 3.50 13.95 2.64 16.40 3.06 18.90 3.51 14.00 2.64 16.45 3.07 18.95 3.52 14.05 2.65 16.50 3.08 19.00 3.53 14.10 2.66 16.55 3.08 19.05 3.54 14.15 2.67 16.60 3.09 19.10 3.55 14.20 2.68 16.65 3.10 19.15 3.55 14.25 2.69 16.70 3.11 19.20 3.56 14.30 2.70 16.75 3.12 19.25 3.57 14.35 2.71 16.80 3.13 19.30 3.58 14.40 2.72 16.85 3.14 19.35 3.59 14.45 2.73 16.90 3.15 19.40 3.59 14.50 2.74 16.95 3.16 19.45 3.60 14.55 2.74 17.00 3.17 19.50 3.61 14.60 2.75 17.05 3.18 19.55 3.62 14.65 2.76 17.10 3.19 19.60 3.63 14.70 2.77 17.15 3.20 19.65 3.64 14.75 2.77 17.20 3.21 19.70 3.65 14.80 2.78 17.25 3.22 19.75 3.66 ACID CORRECTIONS TO THE BRIX 415

% Acid Correction % Acid Correction % Acid Correction 19.80 3.67 22.25 4.10 24.70 4.53 19.85 3.68 22.30 4.11 24.75 4.53 19.90 3.69 22.35 4.12 24.80 4.54 19.95 3.69 22.40 4.13 24.85 4.55 20.00 3.70 22.45 4.14 24.90 4.56 20.05 3.71 22.50 4.15 24.95 4.57 20.10 3.72 22.55 4.16 25.00 4.58 20.15 3.72 22.60 4.17 25.05 4.59 20.20 3.73 22.65 4.18 25.10 4.60 20.25 3.74 22.70 4.19 25.15 4.61 20.30 3.75 22.75 4.19 25.20 4.62 20.35 3.76 22.80 4.20 25.25 4.63 20.40 3.77 22.85 4.21 25.30 4.64 20.45 3.78 22.90 4.22 25.35 4.65 20.50 3.79 22.95 4.23 25.40 4.66 20.55 3.79 23.00 4.24 25.45 4.67 20.60 3.80 23.05 4.25 25.50 4.68 20.65 3.81 23.10 4.26 25.55 4.68 20.70 3.82 23.15 4.26 25.60 4.69 20.75 3.83 23.20 4.27 25.65 4.70 20.80 3.84 23.25 4.28 25.70 4.71 20.85 3.85 23.30 4.29 25.75 4.72 20.90 3.86 23.35 4.29 25.80 4.73 20.95 3.87 23.40 4.30 25.85 4.74 21.00 3.88 23.45 4.31 25.90 4.75 21.05 3.89 23.50 4.32 25.95 4.75 21. IO 3.90 23.55 4.33 26.00 4.76 21.15 3.90 23.60 4.34 26.05 4.77 21.20 3.91 23.65 4.35 26.10 4.78 21.25 3.92 23.70 4.36 26.15 4.78 21.30 3.93 23.75 4.37 26.20 4.79 21.35 3.94 23.80 4.38 26.25 4.80 21.40 3.95 23.85 4.39 26.30 4.81 21.45 3.96 23.90 4.40 26.35 4.82 21.50 3.97 23.95 4.40 26.40 4.83 21.55 3.98 24.00 4.41 26.45 4.84 21.60 3.99 24.05 4.42 26.50 4.85 21.65 4.00 24.10 4.43 26.55 4.85 21.70 4.01 24.15 4.43 26.60 4.86 21.75 4.01 24.20 4.44 26.65 4.87 21.80 4.02 24.25 4.45 26.70 4.88 21.85 4.03 24.30 4.46 26.75 4.89 21.90 4.04 24.35 4.47 26.80 4.90 21.95 4.04 24.40 4.48 26.85 4.91 22.00 4.05 24.45 4.49 26.90 4.92 22.05 4.06 24.50 4.50 26.95 4.93 22.10 4.07 24.55 4.50 27.00 4.94 22.15 4.08 24.60 4.51 27.05 4.95 22.20 4.09 24.65 4.52 27.10 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 ACID CORRECTIONS TO THE BRIX 417

% Acid Correction % Acid Correction % Acid Correction

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 GWBASIC AND RPG PROGRAMS 421

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 EVAPORA• TOR IN ORDER TO ACHIEVE A DESIRED GPL IN PROCESSING 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 =" ;EVAPBRIX 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) GWBASIC AND RPG PROGRAMS 423

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) GWBASIC AND RPG PROGRAMS 425

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, , AND 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 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 GWBASIC AND RPG PROGRAMS 427

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$ GWBASIC AND RPG PROGRAMS 429

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 pro• grams 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 com• parison 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, grape• fruit, or other fruit except 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 calcu• lations 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 24.76% acid 37.86% acid EQI-2 0.16 0.74 4.55 6.78 EQI-3 0.16 0.75 4.55 6.75 TBL-l 0.15 0.75 4.53 not on table

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

444 ANSWERS TO SELECT QUESTIONS AND PROBLEMS 445

Chapter 4

Questions

3. 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-. 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 alco• hol / d-limonene mixture. 17. None.

Problems

4. 20,000 ml oil 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 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 juice is usually deeper in color than Florida be• cause 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. ANSWERS TO SELECT QUESTIONS AND PROBLEMS 447

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. Disadvan• tages: 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 mon• itoring 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. Car• bohydrates is the answer sought here, however. 10. 120% 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 clean, seal openings in the plant, keep doors closed, use air screens, and fog the plant with appropriate insecticides. ANSWERS TO SELECT QUESTIONS AND PROBLEMS 449

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 . 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 to orange juice). 6. isotope analysis. Other methods are used because the oxygen isotope analysis is very costly and complex. 9. The detennination of the , 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 % Reducing Sugars Action

5.21 4.59 none 6.03 3.97 diluted with 3.12 7.67 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 juice• like products. 17. 30% protein, 10-15% hemicellulose, 5% pectin.

Problems

3. 688 pounds of , 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. ANSWERS TO SELECT QUESTIONS AND PROBLEMS 451

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 a-ketoglutaric, 35 , 34-53 (see also Brix/acid Ratio) Maillard oxidation effects. 264 aconitic, 35 malic, 35 adaptation of aerobic microbes to, extremes, mitochondria source of, 34-36 365 oxalacetic, 35 adaptation of anaerobic microbes to, pH effect on crystalliza• extremes, 366 tion.274 addition to drink bases, 333 pH effects on aerobic treatment of waste• addition to juice drinks. 328-331 water. 358 barrier of. to insects in fruit. 246 production of, in molasses , blending of. in lemon and lime juices. 47- 347 52 pyruvic, 34,35 carbonic. 44. 45 reduced, orange juices. 52, 53, 281 changes of. during maturation. 37. 38 removal during debittering. 157, 158 citric. 10. 17, 19.34.35,38-53.55. 165. soil effects from, during irrigation with 201,227.264,272-276.321,322, wastewater, 357 326-335.412-417 succinic. 35 citrus acid cycle, 34-38 USDA grade standards for, 47 computer applications, 49, 51 use of, in jelly or jam gelation, 315 correction of. in juice drinks. 331, 332 use of, in juice drinks, 322 correction of. to the Brix. 10. 17. 19.412- Adulteration, 279-298 417 (table) annatto, 288-290 drink base components. 326 ARTHUR FDA adulteration screening, 297 effect of, on microbes. 226 carbon isotope ratios in detection of, 287 effect on potassium citrate , coal tar dyes, 290, 291 272,275 color addition, 288 fumaric, 35 cover-up, 287 GPL (grams acid as citric acid per liter), Dutch standards, 292, 295 47-51 economic fraud, 283, 284 in juice drinks. 320 FD&C dyes. 290.291 in lemons, 47-51 food additives. 280 in limes, 47-51, 202 formol test, 288 in sample drink base formulation, 334 French AFNOR standards. 292, 294. 295 isocitric acid levels to detection adultera- German RSK standards. 292, 296, 297 tion, 291 grapefruit juice. in orange juice. 291

453 454 INDEX

Adulteration (Continued) Bacillus pumilus, 228 isocitric acid levels in detection of, 291 Bacillus subtilis, 228 matrix method, 293, 298 Bacteria (see Microbiology), 226-229 optical rotation to detect, in oils, 92 bacillus pumilus bacteria, 228 pattern recognition method, 295 bacillus subtilis bacteria, 228 reducing sugar test, 285-287 diacetyl determination, 232-234 to detect, in oils, 94 diacetyl production, 227 screening methods, 292-298 lactobacillus bacteria, 226, 227 tracer used to detect, 291 leuconcostoc bacteria, 226-228 specific gravity to detect, in oils, 94, 95 d-limonene toxicity to aerobic, 360 standards of identity, 280 seed, in BOD determinations, 360 sugar addition, 285-287 Benzoates juice in orange juices, 291 in citrus drinks, 326 turmeric, 288-290 use of, in molasses fermentation, 347 unauthorized juice addition, 291 use of, to detect pulpwash, 291 United States standards, 293 Berry juices, 2, 102, 292, 321, 323 water addition, 284, 285 Biological Oxygen Demand (BOD), 360-362 Air pollution, 354-355 maximum allowed, for irrigation use of primary ambient air standards (table), 354 wastewater, 357 sulfur compounds, 354, 355 Birds, 244, 252, 253 volatile organic compounds (YOC), 354 detection of, 253 Alcohol (see also Fuel By-products) 344-347 Bitterness (see Limonin or naringin) denaturing of, 349 Black flakes, 260 determination of, 348-351 effect on juice appearance, 127 distillation of, 347, 348 Blood oranges, 181, 187-190 in citrus oils, 74 juice color, 126 production from pressed liquor, 342 Brix, 7-31 specific gravity determination of, 349 acid correction to, 10, 17, 19,412-417 Aldehydes (table) citral in lemon oil, 96 adjustment of, 21-28, 419, 420, 430,431 content in steam distilled oil, 87 analysis of variance, 379-383 dec anal in non-lemon oils, 96 blending of, 28-30, 420, 421, 423-427, in citrus oils, 74, 95, 96 432-435 measurement of, in oils, 96, 97 computer applications, 24-27, 418-426, Amino acids 430-435 detection of, using formol test, 265-267 determination of, 8-19 oxidation of, in citrus juices, 261-263 regression applications, 21-22, 383 Anaerobic treatment, 365, 366 significant figures of, 373 Analysis of variance, 378-383 soluble solids and, 2, 3 F-distribution, 380 temperature corrections to, 10, 11, 17, 18. Annatto adulteration and detection, 288-290 31 Anthocyanins, 126, 188, 193, 194 USDA grades for, 20 (table) Anticarcinogenic attributes of citrus juices, 2 Brix/acid ratio, 55-64 Antifeedant use of debittering wastes, 2 blending of, 55-59 Apple, 2, 102,261,291,292,321 changes of, during maturation, 59-61, 63 Aromas, 2, 73, 83,88 computer applications, 56-61, 423-425, essence aromas, 88 431-435 flavor enhancer use, 73 flavor effects of, 55 wet dog aroma, 88 USDA grades for, 59, 62 Automatic identification methods, 401 Buret reading, 43 INDEX 455

Calcium, 166, 172,284 in nutritional labeling, 165 addition of, to juice drinks, 321, 322, 325 oxidation enhancement of, 264 adulteration detection using, levels, 284 potassium citrate crystallization enhance• precipitation of, citrate in feedmill, 344 ment of, 272-276 use of, pectate to enhance fruit section production of, from lemons, 201 firmness, 318 removal of, during debittering, 53 Candy formation, 260 in reduced acid juices, 52 Carbonic acid, 44, 45 salts of, 19,34,35,38 Carotenoids, 126, 288 , 34-38, 171 in citrus oils, 74 , 181 in juice drinks, 323 Citrus aurantifolia (Christm.) Swing. (Lime), Iycopene, 193 181, 202, 203 Casein, use in juice drink cloud, 324 Citrus aurantium L. (Sour Orange), 181, 191 Centrifuge Citrus decumana L. (Pummelo), 181, 193 liquid wastes from, 355 Citrus deliciosa Tenore (Mediterranean low pulp juice quality control, 107, 108 Tangerine), 181, 199 significant figures in, tube levels, 373 Citrus grandis (L.) Osbeck (Pummelo), 181, use of, in clarification of juices, 2 193 in cold press oil production, 86, 87 Citrus latifolia Tan. (Large Fruited Lime), in Davis test, 137-139 203,204 in depulping, 52, 107, 108 Risso (Lemon-like), 201 in dewatering wastewater sludge, 365 Citrus limettoides Tan. (Sweet Lime), 203, in molasses desludging, 344 204 in production of steam distilled oil, 87 Citrus limon (L.) Burm. f. (Lemon), 181, 20 I in pulp level determinations, 102, 103 Citrus maxima (Burm.) (Pummelo), 181, 193 in pulp wash production, 115 Citrus nobilis Loureiro (King Tangerine), 181, in oil production, 85 200 in reducing sugar determination, 286 Citrus paradisi Macfadyen (Grapefruit), 181, in vitamin C determination, 170-171 192 effects from use of, 177 Citrus reticulafa Blanco (Common Tangerine), Chemical Oxygen Demand (COD), 362-364 181, 195, 196 Chlorine Citrus sinensis (L.) Osbeck (Sweet Orange), as a contaminant, 256, 335 181-185, 187, 189, 190 determination of, 239 Citrus Hort. Shirai (Tangerine use of, as a sanitizer, 241 Hybrid), 20 I to wash fruit, 238 Marc. (Satsuma Tangcrine), 181 in wastewater treatment, 366 Clevenger Method of Oil Analysis (see Oils). Citral, 75, 96 74,75 determination of, (Scott Method), 96, 97 Cloud, 117-124 effect of, on juice flavor, 73 composition of, 117 on Scott oil determination, 75 deactivation of pectinase, 120 Citric acid, 17, 35 degree of gel, 123 Brix/acid ratio and, 55 gelation due to calcium pectates, 118, 119 correction of, to the Brix, 10, 17, 19,412- in juice drinks, 324, 326 417 (table) loss of, 118 determination of, 38-47 pectin in, 117 diacetyl from, 227 PEU measurement, 120-123 in drinks, 321, 322, 326-335 pulp levels and, 117 in lemons and limes, 47-51 Steven's cloud test, 120 in purees, 321 viscosity effects from, 123, 124 456 INDEX

Clouding agents, 324 for blending limonin levels, 156 casein used as, 324 for blending of oil levels and oil addition, core wash used as, 115 84 pulp wash used as, 115 for Brix adjustments, 24 soy flour used as, 324 for Brix blending, 26, 27 Cockroaches, 245, 246 for cutback juice blending, 25 Color, 126-134 for fruit sample data calculation, 69 iJ-carotene use in juice drinks, 323 for GPL calculation, 51 annatto use to enhance, 288 for lemon/lime fruit sample calculations, juice, 188 71 browning reactions, 271, 272 to adjust sugars and acids in juice drinks, carotenoids, 126, 193,288 334 coal tar dyes used to enhance, 290 to calculate average pulp levels, III color tube test, 127 to formulate a drink base, 333 colorimeters other than Hunter, 133 to measure tank volumes, 409 FD&C dyes used to enhance, 290, 291, GWBASIC programs, 419-429 323, 324 HP41-CV programs, 430-443 Hunter citrus colorimeter, 129 pulp level blending, 109, 110,428,429, Hunter color scheme, 129 436,437 Hunter colorimeter procedure, 130, 132-134 RPG programs, 22, 408, 418 in juice drinks, 320, 321 standard deviation built-in function, 376 in sample drink base formulation, 334 use of, in determination, 349 Iycopene in grapefruit juices, 288 in HPLC analyses, 139 maillard oxidation effect on, 126 in quality control, 3 of dried juice sacs, 112 in regression analysis, 383, 386 off, due to slow thawing of juice sacs, 110 in tank measurements, 408 pink color of grapefruit, 193 Containers tristimulus method, 128 fill weights of, 397, 399, 400 tristimulus X, Y, Z values versus pulp appearance in clear, 102 wavelength (table), 131 sampling of, 397-399 turmeric use to enhance, 288 Control charts, 376-378 USDA color grades (table), 130 applications, 377, 378 USDA color scores (table), 129 runs, 376, 377 USDA grade scoring, 127 Core wash, 115 use of, in adulteration, 284, 288 Cutback juice in juice drinks, 322, 323, 326 blending of, 25, 28, 419, 420 vitamin C oxidation effects on, 168 replaced by essential oil addition, 73 Common mandarin, 195-197 Cyclotene, Maillard oxidation product, 262 Common orange, 181-186 Compensation point, 36, 37 D-limonene (see also Oils) Computers, 3, 23, 70, 83, 109, 156, 329, by refractive index, 94 334,418-443 by specific gravity, 94 blending of limon in levels, 156, 429 content in citrus oils, 74 blending of oil levels, 83,427,428,436, effects of, on aerobic wastewater treatment, 437 360 CITQUIC software, 3 flavor of, 73 disregard for significant figures, 373 measurement of using Scott method, 76-79 flow chart explanation of symbols, 24, 25 measurement using Scott method, 75 flow charts optical rotation, 92 for acid blending (lemon and lime juices), taste threshold of, 79 49 toxicity of, to bacteria, 360 for B/A ratio blending, 59-61 Davis test for flavonoids, 137-139 INDEX 457

Deaeration of juice for Brix measurement, 9, concentrated juice addition to, 328 10, 12 core wash use in, 115 Debittering (see also Limonin) 2, 156-158, flavors in, 323, 324 280 flow chart to formulate a drink base, adsorption resins use in, 157, 158 333 auxin sprays use in, 157 foaming agents in, 326 immobilized bacteria use in, 157 juices used in, 321, 322 insect antifeedant use of wastes from, 2 low pulp juices in, 107 neodiosmin use in, 157 nutrients in, 325 of core wash, 115 in, 325, 326 supercritical carbon dioxide use in, 157 sample base formulation, 334 Decolorization of grapefruit, 134 sugar addition to, 327-329, 333 Defoaming agents in juice drinks, 326 sugar correction in, 331, 332, 334 Density (see also Specific gravity), 21,94 sulfites in, 325 of juices, 7-9,13,14,31,40,47,48,50, sweeteners used in, 322 52, 68, 70, 148, 150, 154, 166, 324- texturizers in, 324 328,331,383,393,408 vitamin C addition to, 325 of pellets, 341 vitamin C as an antioxidant in, 326 of oils, 87, 94, 95 water addition to, 328-330 of water, 94, 95, 403 water quality used to make, 334, 335 optical, 94, 143 Drosophila fruit fly, 246, 247 radioactive, 178 light effects on, 248 tables of, 8 Dutch standards, 292, 295 temperature corrections to juice, 31 a-terpineol, 264 Deoiling of single strength juice, 83 Employee discipline, 392, 393 Diacetyl Employee evaluations, 391 determination of, 232-234 Employee training, 391 non-random effects of, levels, 377 Enzymes statistical analysis of, 371 , in citrus acid cycle, 35 Dried juice sacs, 110-112 deactivation of pectinase, 83, 119, 120, color of, 112 177,239,281 composition of, (table), 112 deactivation of pectinase in juice sac Dried peel, 339-341 production, 110 dust from, 339 effect of. on pressed peel due to liming, heat production from, 339, 340 342 moisture addition to, by oil recovery immobilized, used in debittering, 157 systems, 340 immunoassay limonin determination, 142- moisture content of, 339, 340 144 moisture test, 340 lemon juice clarification using, 124 nutrients in, (table), 341 formation via, 271 Drinks, 303, 320-335 oxidation via, 260 acid addition to, 327-331, 333 PEV measurement of, activity, 121-123 acid correction, 331, 332, 334 protein as, 164 acids used in, 322 Steven's cloud test, 120 anti foaming agents in, 326 thiamine as coenzyme, 171 base formulation, 320, 326-331, 333 use of, as drink , 326 calcium addition to, 325 in first stage of pulp wash, 124 ~-carotene, 323 in Florida not allowed, 124 clouding agents in, 324 in oil production, 85 colors in, 322, 323 in pectin extraction, 304, 305 computer applications, 333, 334 in production of cold pressed oil, 87 458 INDEX

Enzymes (Continued) of Florida citrus, I use of, as drink preservative (Continued) of potassium citrate crystals, 272 in pulp wash production, 114, 115, 124 of pummelos, 194 in thiamin determinations, 172 off, due to slow thawing of juice sacs, 110 viscosity reduction applications of, 124, 177 oxygenated hydrocarbons contribution, 73 Equipment management, 393,408,410 quality control of, in citrus oils, 89 glassware calibration, 393 sanitation effects of, 213 insect and rodent damage to, 393 vitamin C oxidation effects on, 168 Error analysis, 374-376 Floating pulp, 110-113 actual range, 374 determination of, procedure, 112, 113 average deviation, 374 Florida Department of Citrus, 1 root mean square deviation, 374, 375 color determination approved by, 129-134 standard deviation, 375 Foaming agents in juice drinks, 326 Essences, 73, 88, 89 Food and Drug Administration (FDA), 214- allowed in standards of identity, 281, 282, 220 303 adulteration administration, 279-284, 293 flavor enhancer use, 73 adulteration detection, 297 juice drink component, 323 cleaners used in plant, 256 puree base component, 321 good manufacturing practice, 216, 255 imported product inspection form, 221 Fat, 163, 164, 166 inhouse inspections based on, 224 as part of TON, 338 insect contamination and, 244 as texturizer in drinks, 324 inspections, 214-220 in dried peel, 337,338,341 ion exchange resins approval by, 52 in pressed peel, 339 nutritional labeling, 162 in wet peel, 338 pattern recognition adulteration detection, removal from wastewater using OAF, 356 295 of {3-carotene, 323 sampling plan, 397, 398 FD&C dyes standards of identity, 280-283, 315 detection of, as adulterants, 290, 291 (FCC) in sample drink base formulation, 334 oil specifications, 89 use of, in juice drinks, 323 oil specifications (table), 90, 91 Feeds (see Peel) pectin specifications, 305-311 Fill weights, 397, 399,400 Formol test Flavor adu Iteration detection, 288 aldehyde contribution in oils, 95 for oxidation detection, 265, 266 bitterness (see Limonin and naringin) procedure, 266, 267 in pulp wash, 114 Freeze damaged fruit processed, 1 Brix/acid ratio effects on, 55 French AFNOR standards, 292, 294, 295 citrus oil contribution, 73 Fructose, 7, 8, 165, 285 d-limonene contribution, 73 adulteration detection of, 285-287 encapsulated flavors, 303 component of sucrose, 7, 8 extracts used in juice drinks, 326 nutritional labeling, 165 fold oils used to enhance, 88 oxidation of, 262 four-dimensional aspects of, 136 required, in Florida molasses, 344 furaneol pineapple-like, due to oxidation, slime metabolized from, 228 263 use of, in drinks, 322 furfural correlation with, 268 Fruit sample testing, 66-71, 389 in juice drinks, 320, 321, 323, 324 computer applications, 68, 69, 71,425- in sample drink base formulation, 334 427, 435-438 Maillard oxidation in producing off, 261 for lemons and limes, 70,71 INDEX 459

safety during, 394 decolorization of, 134 statistical analysis of fruit quality, 377 FCC standards of, oils, 91 trouble shooting, 68-70 FD&C dyes used in, drinks, 323 Fruit sections, 303, 317-320 fill weights for, 400 analytical procedures, 318 Florida !imonin grade standards, 151 drain weight, 319 fruit section production, 317 filling, 318 furfural detection in, 268 fruit preparation, 317 HPLC determination of naringin in, 139, peeling, 317 140 sectionizing, 317, 318 illegal use in orange juices, 291 standards of identity, 319 juice cocktail, 193 USDA grade standards, 319, 320 limonin in, juice, 140 Fuel byproducts (see also Molasses, Waste- moisture in, peel, 340 water) 337, 344-350 naringin bitterness, in, 137 alcohol dehydration, 348 oil characteristics, 86 alcohol determinations, 348-351 oil composition of, juice, 74 alcohol production, 349 oxidation of, juice, 263 as hazardous waste, 366 pulp in, juice, 104 distillation of alcohol, 347 USDA grade standards of pulp in, juice methane gas from anaerobic treatment of (table), 105 wastewater, 365 USDA grade standards of, sections, 319, reducing sugar test in fermentation of 320 molasses, 347 standards of identity of, juices, 282 sulfur content in, 355 USP standards of, oil, 91 Wick fermentor, 346 uv adsorption of, oils, 98 varieties of (see Varieties) German RSK standards, 292, 296, 297 vitamin C in, juices, 168 Glassware calibration, 393 GWBASIC programs, 3 , 7, 8, 165,285 average Brix, 30,420,421 addit;on of, to pasteurized orange juice, 281 average Brix/acid ratio, 56, 423 adulteration detection of, 285-287 average Brix and Brix/acid ratio, 58, 425 component of sucrose, 7, 8 average limonin, 156, 429 fermentation of, 230 average oil, 83, 427, 428 nutritional labeling, 165 average pulp, 110, 428, 429 oxidation of, 262 Brix adjustment, 27, 419 required, in Florida molasses, 343 Brix and Brix/acid ratio from laboratory use of, in drinks, 322 data, 58, 424, 425 Gluc()sides of limonin, 141, 143 Brix needed in concentrating lemon juice, Good manufacturing practice (see Food and 49,421,422 Drug Administration), 214-216 cutback juice addition program, 25, 28, GPL (grams acid as citric acid per liter), 47- 419,420 52 fruit samples (lemon), 70, 426, 427 computer applications, 49, 421-423, 438- fruit samples (non-lemon), 68, 425, 426 441 GPL calculation, 50, 422, 423 Grape, 2, 102,291,321,392 volume needed for I blend component for Grapefruit (Citrus paradisi Macfadyen), 181, desired Brix, 31 191-195, 204-209, 263 volume needed for I blend component for browning reactions in, 271 desired Brix/acid ratio, 31, 423, 424 color, 126 color scoring method, 134 Hazardous materials, 394-396 Davis test for naringin in, 137-139 Hazardous Wastes, 366, 367 460 INDEX

Hesperidin, 137, 258, 259 Jams, 303, 314-317 determination of, 137-140 acid effects on, 315 effect on juice appearance, 127 mineral effects on gelation of, 315 in juice cloud, 117, 324 orange marmalade formulation, 316 HP-4IC programs pectin effects on gelation of, 315 average Brix and Brix/acid ratio, 30, 58, Jellies, 303, 314, 316, 317 432-435 acid effects on, 315 average oil, 83, 436, 437 mineral effects on gelation of, 315 average pulp, 110, 436, 437 orange jelly formulation, 315 Brix adjustment, 27,430,431,441 pectin effects on gelation of, 315 Brix and Brix/acid ratio from laboratory USDA grades for, 316, 317 data, 58, 431, 432 Juice sacs (see also Pulp) Brix needed in concentrating lemon juice, frozen 110 49,438-440 viscosity effects, 177 cutback juice addition program, 28 Juice yields, pulp level control and, 104 fruit samples (lemon), 70, 437, 438 , 182 fruit samples (non-lemon), 68, 435 GPL calculation, 50,440,441 Labeling, 397, 398, 400-403 tank volumes, 442, 443 automatic identification methods, 401 Hunter citrus colorimeter, 128-130, 132-134 bar code samples, 402 Hydrometer nutritional, 160-172 acid corrections for, 10 sample manifest from bar code scanning, Brix measurement using, 8-12 403 temperature corrections for, 9-11 universal product code (UPe), 401-403 Lactobacillus bacteria, 227 Imported product inspections, 220 colony recognition, 234 Insects, 244-251 in citric molasses, 344 air screens, 250, 251 Laying off employees, 392 antifeedant use of debittering wastes, 2 Least squares analysis (see Regression cockroaches, 245, 246 analysis) crickets, 245 Lemon (Citrus limon L. Bunn. f.), 19, 181, Drosophila fruit fly, 246, 247 201-209,292 food and water, 245 acids in, juices, 40, 46, 47, 50, 165 in dried peel, 342 adulteration in, juices, 284 insecticides, 249, 250 aldehyde determination in, oils, 96, 97 light effects on, 248, 249 blending of, concentrates, 50, 51 Mediterranean fruit fly, 246 browning reactions in, juice processing, Mexican fruit fly, 246 265, 271 Oriental fruit fly, 246 citral in, oils, 96 physical barriers, 250, 251 clouding agents used in, drinks, 324 solid wastes harborages for, 355 composition of, oils, 74, 75 temperature effects on, 247, 248 clarification in, juices, 124 Inspections, 213-224 enzyme deactivation in, juices, 120 FDA inspections, 214-220 gelation of, concentrates, 119, 120 imported product inspections, 220 GPL in, concentrates, 47,48, 50, 51, 421- in-house inspections, 224 423, 438-441 USDA inspections, 220, 222-224 FCC specifications for, oils (table), 90 Inventory of lab equipment, 408, 410 fill weights for, 400 Isocitric acid use of, in adulteration detection, fruit sample testing of, 68, 70, 71 291 Mediterranean fruit fly repelled by, 247 INDEX 461

microbiological use of, serum agar in HPLC determination of, 144-I 50 plating, 236 in core wash, 115 oils of, 75, 87 hassaku juice, 194 optical rotation correction for, oils, 93 iyo , 20 I pectin from, peel, 304 pulp wash, 114 pectin jelly grade from, peel, 311 limonoate A-ring lactone precurser, 140 potassium citrate crystallization in, concen- methods of determination, 142-153 trates, 275 processing considerations, 153 processing, concentrates, 47-51 rate of, development, 141 refractive index correction for, oils, 94 removal of, using adsorption resins, 157 specific gravity correction for, oils, 95 solubility of, 141 standards of identity for, juices, 47, 282, structure of, 140 283 TLC determination of, 151-153 vitamin C in, juices, 168 Low pulp juices, 106-108 use of, juice in drink bases, 321-323 Lycopene, 126, 134, 193 USP specifications for, oils, 90 uv adsorption of in, oils, 98 Leuconostoc bacteria 227, 228 Magnesium colony recognition, 234 as buffering agent in juice drinks, 322 in citric molasses, 344 in natural juices, 284 Lime (Citrus aurantifolia Swingle, Citrus Maillard oxidation, 261-271 latifola Tananka, and Citrus limettoides effect of, on juice color, 126 Tanaka), 19, 181,201-209

acids in, 40, 46J 47, 50, 165 effect of, on acid corrections to the Brix, 17 blending of, concentrates, 50, 5 I in citrus juice, 38, 40 clarification of, juices, 124 use of, in drinks, 322 composition of, oils, 74, 75 Management, 3, 388-396, 400 evaporative residue test for, oil, 97, 98 communication, 392 gelation of, concentrates, I 19, 120 employee discipline, 392, 393 in sample drink base formulation, 334 employee evaluations, 391 fruit sample testing, 68, 70, 71 equipment, 393, 408, 410 GPL in, concentrates, 47, 48,50,51,421- hazardous materials, 394, 395 423, 438-441 inventory, 397-410 vitamin C in, 167, 168 lay offs, 392 processing of, concentrates, 47 new employees, 390, 391 USP and FCC standards for, oil, 90 OSHA, 394, 395 uv adsorption of, oils, 98 personnel, 389-39 I Lime (oxide of calcium) product samples, 389, 397 use of, in flocculation of wastewater, 356 relationship of quality control to other in dried peel production, 87, 342 departments, 388-390 Limonin, 136, 140-157 relationship of quality control to research acids masking taste of, 142 and development, 389 bitter taste of, 136 safety, 394 blending of, levels, 154-156 sampling, 397 carbohydrate masking taste of, 142 specifications, 389 debittering, 156-158 Mandarin (see Tangerine) E1A determination of, 142-144 Marmalade Florida grade standards for, 150, 151 formulation, 316 glucosides of, 141, 143 from sour oranges, 190 heat required to develop, 141, 142 Material Data Safety Sheet (MSDS), 395, 396 462 INDEX

Matrix method of adulteration detection, 293, Moisture test 295, 298 dried juice sacs, 112 Mediterranean fruit fly, 246 of citrus peel, 339, 340 lemons are not a host for, 247 Molasses, 343, 344 Melanin, 271 alcohol production from, 344-350 Melanoidins,271 benzoate use in fermentation of, 347 Methane gas from anaerobic treatment of fermentation of, 345-347 wastewater, 337, 365 Florida requirements for, 343 Methyl orange indicator Scott method use of, foaming in, 344 76 from press liquor, 342 Mexican fruit fly, 246 nutrients in, (table), 343 Microbiology, 226-241 penicillin use in fermentation of, 347 acid effect on, 226 pH changes in, 344 aerobic treatment of wastewater, 358 reducing sugar test in fermentation of, 347 anaerobic effects in wastewater treatment, reverse osmosis wastewater concentrate 358 added to, 366 automated methods of determination, scale formation during evaporation of, 344 238 suspended matter in, 344, 345 Bacillus pumilus bacteria, 228 use in drying peel, 339 bacteria, 226-228 use in pellet production, 341 cleanup and water effects, 240, 241 viscosity changes in, 344 colony recognition, 234 viscosity reduction using pectinase, 347 cooling effects, 239, 240 waxes in, 344 d-limonene toxicity during aerobic waste- , 222, 226, 229-232 water treatment, 360 colony recognition, 234 diacetyl determination, 232-234 fruit decay grade-out due to, 238 factors that affect, 226 growth in dried citrus peel, 341 fermentation, 229-231, 344-351 growth on jellies and jams, 314 fruit washing effects, 238, 239 plating for, 237 Lactobacillus bacteria, 226, 227 specifications for, 235 Leuconostoc bacteria, 226-228 Mouth-feel microbes as a component of settleable solids pulp contributions to, 102, 110, 115 in wastewater, 365 texturizers to enhance, in drinks, 324 molds, 222, 226,229-232,234,235,237, viscosity and, 177 238,314,341 non-random effects of diacetyl determina- tion,377 Naringin, 136-140 of citric molasses, 344 bitter taste of, 136 oil toxicity to, 345 Davis test for, 137-139 osmotic effects on, 229 Florida grades for, 140 pasteurization effects, 239 HPLC determination of, 139, 140 plating, 234-237 in juice cloud, 324 processing considerations, 238, 239 processing considerations, 153 relative sizes of yeasts and bacteria, 229 removal using adsorption resins, 157, 158 seed bacteria for BOD determination, 360 structure of, 137 yeasts, 226, 228-230, 232, 234-237, 240, use of, in adulteration detection, 291 326, 345-347 Navel orange (Citrus sinensis L. Osbeck), Mineral levels in citrus juices (see individual 181,182,186,187 minerals) acid levels in, juice, 36, 37 in adulteration detection, 284 bitterness in, juice, 140-143, 153, 188 in nutritional labeling, 166, 167, 172 Brixl acid ratio versus heat during matura- Mitochondria, 34-36, 117 tion of, 60 INDEX 463

potassium citrate in, juice, 273, 274 deoiling of single strength juice, 83, 88, 89 use of, juice in drinks, 321 effect on alcoholic fermentation of Neodiosmin, 157 molasses, 345 Nomilin, precurser to limonin, 140 essence oils, 88 Nootkatone evaporative residue, 97, 98 from valencene in excessively heated FCC specifications for, 89-91 essence oils, 88 flavor enhancer use of, 73 unique component in grapefruit oil, 74 flavor source for juice drinks, 323 Nutrients, 162-172 folded oils, 88 calcium, 172,321,322,325 freshly extracted juice levels, 83 calories, 164 grapefruit oils, 86 carbohydrates, 165, 166 in citric molasses fermentation, 347 drink base components, 325, 326, 334 in sample drink base formulation, 334 fat, 166 insect barrier of, to fruit, 245 flavonoids, 172 juice oils, 88 labeling, 162-167 levels in press liquor, 342 labeling example, 163 moisture addition to peel from, recovery, macronutrients, 164 340 micronutrients, 166, 167 non-food product use, 73 minerals, 166, 167, 172 optical rotation of, 89, 92, 93 pectin, 172 production of, 83-99 potassium, 166 refractive index of, 93, 94 protein, 164, 165 removal during debittering, 157 sample plan for determination of nutrional Scott method of determination of, 74-79 label compliance, 398 significant figures of, levels, 373 sodium, 166 specific gravity of, 94, 95 thiamine, 171, 172,334 standards of identity allowance, 281 vitamin C, I, 166-172, 188,202,325 steam distilled, 87 vitamins, 166, 167,334 storage of, 85 taste threshold of, 79 Occupational Safety and Health Administra• USDA grades of, in juices, 80, 83 tion (OSHA), 394, 395 USP specifications for, 89-91 Oils, 2, 73-99, 303 use of, in juice drink flavor emulsions, 326 a-pinene in, 74 in juice drinks, 323, 324 a-terpineol oxidative by-product, 264 uv absorption of, 98, 99 addition of, to juice products, 80-82 winterizing of, 85 air pollution from d-limonene burning in yield change of, with maturity of fruit, 86 feedmill, 354 Oriental fruit fly, 246 aldehyde determination in, 95-97 Oxidation, 97, 260-272 blending of, levels in juices, 79-83, 427, acid contributions to, 264 428, 436, 437 contribution to, 261 centrifuge use in production of, 86 cyclotene formation due to, 262 Clevenger method determination of, 74, 75 detection of, 265 cold pressed, production, 85-87 2,5-dimethyl-4-hydroxy-3(2H)-furanone composition of, 74 formation due to, 264, 270 computer applications, 83, 84, 427, 428, N-ethylpyrrole-2-carboxaldehyde formation 436,437 due to, 264 d-limonene effects in aerobic wastewater l-ethyl-2-formylpyrrole formation due to, treatment, 359, 365 261,270 d-limonene effects on aerobic wastewater formol test, 267 treatment, 360, 366 furaneol formation due to, 263 d-limonene in, 74 furfural, 267, 270 464 INDEX

Oxidation (Continued) Steven's cloud test, 120 furfural test, 267-269 structure of, 118 GLC procedure, 269, 270 Pectinase (see Pectin and Enzymes) hydroxymethylcyclopentenone formation Peel, 337-342 due to, 264 air pollution from drying, 354 2-hydroxy-3-methyl-2-cyclo-pentene-l-one as solid waste, 355 formation due to, 270 dried, 339, 340 5-hydroxymethyl furfural formation due to, dust from drying, 339 270 extracts from, used in drinks, 303, 321 5-hydroxymethyl-2-furaldehyde formation fruit sample testing, 68-70, 425-427, 435- due to, 264 437 in oils, 85, 97 fuels from, 2, 344-349 5-methyl-2-furaldehyde formation due to, 270 heat production from dried, 339, 340 5-methylfurfural formation due to, 262, 263 insects in dried, 342 oxygen effects, 264, 265 liming of, 342 prevention in juice drinks, 326 moisture content of dried, 339 temperature effects, 265 moisture test, 340 a-terpineol formation due to, 264, 270 molasses use in drying, 339 4-vinyl guaiacol formation due to, 263, nutrients in dried, (table), 341 264,270 pectin extraction from, 304 Oxygen (see Oxidation) pellets from, 341 biological, demand (BOD), 360-362 press liquor from, 342 chemical, demand (COD), 362-366 pressed, 338, 339 dissolved, 359-362 total digestible nutrients (TON) in, 338 isotope ratios of, in adulteration detection, unprocessed, 338 285 Pellets (see Peel), 341 PEV test (see Pectin and Enzymes) procedure, Packaging, (see Labeling) 121-123 aseptic, 2, 239, 325 Phosphorus, 284 color and, 126 , 35-37 pulp and, 102 Pinene Pectin, 117-124,303-314 effect on Scott method, 75 arsenic in, 305 in lemon and lime oils, 74 ash, 305-307 Polarimeter, use of, in oil quality control, 89, calcium pectate structure, 119 92,93 degree of esterification, 305, 307, 308 Potassium esterification of, 118 buffering agents containing, in drinks, FCC specifications for, 305 322 grade of, 118 crystallization of, citrate in concentrates, heavy metals in, 305, 309, 310 106, 176,272-276 in jams and jellies, 314-316 natural levels of, in juices, 284 in juice cloud, 117-124, 324 nutritional labeling of, 166 jelly grade, 311-314 preservatives containing, in drinks, 326 nutrition of, 172 salts of, in juice, 38 pectinic acid, 304 Potassium citrate crystallization, 106, 176, pectric acid, 304 272-276 peel liming effect on, 342 pH effects on, 275 PEV determination, 120-123 rate of, 275, 276 polymerization due to, 118 solubility of MPC crystals, 273, 274 production of, 303-305 Preservatives protopectin, 304 use of, in fruit sections, 318 solvent content, 310, 311 in juice drinks, 292, 325, 326 INDEX 465

Preserves, 314, 315 quick fiber test, 104, 105 Press liquor, 342, 343 regression analysis of, 383-385 from pressed peel, 339 relationship of, to cloud, 117 nutrients of, (table), 343 removal of, during debittering, 153, 157 oil levels in, 342 removal of, prior to evaporation, 260 soluble solids in, 342 removal of, from wastewater using DAF, steam distilled oils from, 87 356 use of, in alcohol production, 345-347 significant figures of, 373 wastes added to, 360, 366 sinking, or spindown, 102-110 waxes in, 344 standards of identity allowance, 281, 282, Pressed peel, 338, 339 293 composition of, (table), 339 statistical non-random effect of, 377 used of, to make dried peel, 339 USDA grade standards for, (table), 105 Protein, 162, 164, 165 viscosity effects of, 123, 175, 177, 324 as natural emulsifiers in drinks, 324 Pulpwash, 2, 105, 110, 113-115 distillage from alcoholic fermentation used efficiency of, system, 113-115 as, supplement in feeds, 348 in dried sac production, 110 guarantee of, in citrus feeds, 337 in juice drinks, 292, 321 in citric molasses, 343 in sample drink base formulation, 334 juice cloud, 117, 324 juice yield relationship to, 113 nutritional labeling, 164-166 mineral levels in, 284 pressed peel, 339 quality control of, 114, 115 wet peel, 338 restriction of use of, in juice products, 114, part of TDN, 338 115,291 Pulp, 102-124,303 (see also Peel) sodium benzoate tracer used in, 114, 115, appearance of, 102 291,292 blending of, levels, 108-111,428,429, spindown pulp in, 115 436, 437 viscosity of, 177 Brix contribution of, 7 Pummelo (Citrus grandis (L) Osbeck, Citrus computer applications, 109-111, 156, 428, maxima (Burm.) Merrill, Citrus 429, 436, 437 decumana L), 181, 191-195,200, contribution of, to bitterness, 194 205-209 control chart application of, level Purees, 303, 320, 321 monitoring, 377 Pycnometer, in procedure to find specific control of, levels, 104 gravity of oils, 95 core wash, 115 dried juice sac composition (table), 112 Quick fiber test, 104, 105 dried juice sacs, 110-112 effects of, in reduced acid juice production, 52 Reduced acid orange juices, 52,53,281 entrapment of, within monopotassium Reducing sugar test citrate crystals, 273 in adulteration detection, 285-287 enzyme treatment of, 124 in alcoholic , 347 floating, 110-113 Refractometer, 13-I 9 frozen juice sacs, 110 acid corrections to, 17, 19,412-417 in drinks, 321, 324 Brix measurement using, 13-19 low, juices, 106-108 calibration of, 15-17 pectin in, 304 principles of, operation, 13-16 physical condition of fruit and, 105 refractive index using, IS, 16,90,91,93, prediction of, levels, 106, 107 94 processing effects on, 105, 106 temperature corrections to, 17, 18 pulp wash, 113,284,288,291,292 used in oil quality control, 90, 91, 93, 94 466 INDEX

Regression analysis, 383-386 spoilage from entrapped pulp, 107 least squares analysis, 383-386 USDA inspection, 220, 224-224 of acid corrections to the Brix, 17 use of recycled water, 256 of juice density versus Brix, 21 Satsuma tangerine (Citrus unshui Marc.), 197, of pulp levels before and after evaporation, 198 106, 107 Scott method of oil analysis, 74-79, 86, 87 of temperature corrections to the Brix, 17 Shaddocks (see also Pummelo), 191 Respiration, 34-38 Shear rate, 178 Reverse osmosis, 2 Sherbet, 321 in wastewater treatment, 366 Significant figures, 371-373, 375 Rheology of citrus juices, 175-178 in Brix levels, 14 Rodents, 244, 252, 253 in oil levels, 373 detection of, 253 in pulp levels, 373 solid wastes harborages for, 355 Sodium, 166, 284 RPG computer language benzoate as a adulteration tracer, 114, subroutine to calculate SPG values from the 115, 291 Brix, 418 benzoate salt as a preservative, 318, 326 Taylor expansions of equations to facilitate, citric acid salts of, 38 22,408 in nutritional labeling, 163, 166 insects attracted less to, vapor lights, 248 polarimeter use of, vapor lamp, 92, 93 Safety, 394 refractometer use of, vapor lamp, 13 hazardous materials, 396 salts of, used as buffers for drinks, 322 Material Data Safety Sheet (MSDS), 395, sodium hydroxide solutions, 41-45 396 sodium methyl sulfate specifications for OSHA, 394, 395 pectin, 305 Sampling, 397-399 soil effects of, when deposited on ground, FDA, plan, 397,398 357 for nutritional label compliance, 398 Solid wastes (glass, metal, peel), 355 in-house, plan, 398 Soluble solids, 7-31, (see also Brix) USDA, plan, 397,399 Sorbate, 326, 334 Sanitation, 3, 212-367 Sour orange (Citrus aurantium L.), 181, 190, bird contamination, 252, 253 191 black flakes, 260 Specific gravity (see also Density) caustics used in cleaning, 256 of alcohol, 349, 350 chemical contamination, 254-256 of oils, 94, 95 diacetyl determination, 115 of oxidation products, 262 FDA inspection, 215-220 scales or tables, 7, 8, 21 good manufacturing practice, 214, 215 Species of citrus, 181 hair protection, 254, 255 Citrus aurantifolia (Christm.) Swing. hesperidin flakes, 258, 259 (Lime), 181,202,203 imported product inspection form, 221 Citrus aurantium L. (Sour Orange), 181, insect contamination, 244 191 loose items near product containters, 254 Citrus decumana L. (Pummelo), 181, oxidation, 260, 261 193 physical contamination, 254, 255 Citrus deliciosa Tenore (Mediterranean processing contamination, 258 Tangerine), 181, 199 rodent contamination, 252 Citrus grandis (L.) Osbeck (Pummelo), sanitizers, 256 181, 193 spoilage due to slow thawing of juice sacs, Citrus latifolia Tan. (Large Fruited Lime), 110 203, 204 INDEX 467

Citrus limetta Risso (Lemon-like), 201 tangerine juice addition and, 195, 281 Citrus limettoides Tan. (Sweet Lime), 203, varietal blending and, 291 204 vitamin C addition and, 188 Citrus limon (L.) Burm. f. (Lemon), 181, Statistics, 371-386 201 actual range, 374 Citrus maxima (Burm.) (Pummelo), 181, analysis of variance, 378-383 183 average deviation, 374 Citrus nobilis Loureiro (King Tangerine), control charts, 376, 377 181,200 error analysis, 374-376 Citrus paradisi Macfadyen (Grapefruit), F-distribution, 380 181, 192 least squares analysis, 383-386 Citrus reticulata Blanco (Common pulp level control applications, 104 Tangerine), 181, 195, 196 regression, 383-386 Citrus sinensis (L.) Osbeck (Sweet Orange), root mean square deviation. 374, 375 181-185, 187, 189, 190 runs, 376, 377 Citrus sudachi Hort. Shirai (Tangerine significant figures, 371-373 Hybrid), 201 standard deviation, 375 Citrus unshiu Marc. (Satsuma Tangerine), Steven's cloud test, 120 181 Sulfites Specifications, 3, 234 as antioxidants, 272, 325, 326 black flake, 260 as preservative, 325, 326 Brix,28 in juice drinks. 325, 326 color, 130 Sucrose (see also Brix) FCC, for oils, 89-91 adulteration detection of, 285 for pectin, 305 as Brix, 8 inbound and outbound, 389 as soluble solids. 7 microbial, 235 in nutritional labeling, 164-166 oil, 79 potassium citrate solubility in, solutions, pulp, 107, 109 273 use of, to prevent adulteration, 297, 298 refractometer calibration using, solutions. with control charts, 376 15 USP, for oils, 89-91 regression analysis of, tables, 21. 383 SPG (pounds soluble solids per gallon, see slime molds metabolized from. 228 Brix) structure of. 8 Standard deviation, 375, 376 viscosity contributions of, 177 Standards of identity, 280-284, 293. 389, 397 use of, density tables, 21. 47.154,383 antioxidants and. 272 in juice drinks. 322 calcium addition and, 172 solutions to increase limonin solubility, cleaning agents and, 256 141 dried juice sacs and, 110 yeast fermentation of, 230, 231 food additives and, 256 Supercritical extraction, 2, 157 fruit sections, 319 Sweet orange (Citrus sinensis L. Osbeck). grapefruit juices, 282 181, 182 imported juice, 220 jellies, 314, 315 labeling requirements, 400 Tangeretin, unique component in tangerine lemon juices, 47, 282, 283, 400 oils, 74 oils and, 73, 281 Tangerines or mandarins, 181, 194-197 orange juices, 52, 53, 280-282 acid determination of, juice, 46 pulp and, 281 blending of, juice in orange juices, 126, pulpwash and, 105, 114 281,291 468 INDEX

Tangerines or mandarins Continued) for jellies, 315-317 Brix USDA grades for, juice (table), 20 for oil, 79, 80, 83 carotenoids in, juice, 126 for pulp, 104, 105 color of, 126, 323 hesperidin flakes and, defects scoring, 259 common, 195-197 insect contamination and, defects scoring, FCC standards for, oils, 91 244 fruit sample test, 68 labeling requirements, 400 fruit section production, 317 naringin standards, 140 hesperidin in, juice, 258 pH endpoint used by, in acid determina- hybrids of, 194,200,201 tions,40 in sample drink base formulation, 334 sampling plan, 397, 399 King, 200 sanitation inspections, 220, 222-224 Mediterranean, 199 use of, grades in establishing specifications, oil composition of, 74 389 potassium citrate crystallization in, 275 water addition to canned tangerine juice, pulp USDA grades for, juice (table), 105 284 satsuma, 197, 198 United States Pharmacopeia (USP) standards thiamine in, juice, 172 for oils, 89-91 use of, in drinks to enhance color, 323 Universal Product Code (UPC), 401-403 use of, in orange juices, 126, 291 USP standards for, oil, 91 Vacuoles of juice cell, 34-36, 117 uv absorption of oil, 98 Valencene in essence oils, 88 vitamin C in, 168 Valencia (Citrus sinensis L. Osbeck), 182 water addition to, juice, 284 acid changes in, juice during maturation, Tank volume measurements, 397, 403-409 36,37 Tankers, 408 compensation point for, 36 Taxonomy of citrus (table), 181 hesperidin crystallization in, juice, 259 Thiamine, 171, 172 late season fruit, 186 in sample drink base formulation, 334 limonin levels in, 155 in nutritional labeling, 166, 167 Mediterranean tangerine in Spain, 199 in sample drink base formulation, 334 Pakistan, 186 Total Digestible Nutrients (TON), 338 potassium citrate crystallization in, concen• Tristimulus color scheme, 128, 131 trate, 273, 274 Turmeric Varieties of citrus, 180-209 as colorant in drinks, 323 Agrio de Espana orange, 191 detection of, as adulterant, 288-290 Aoe tangerine, 198 Aoe wase tangerine, 198 Ultraviolet adsorption, in oil quality control, Apepu orange, 190, 191 90,91,98,99 Atwood navel orange, 187 United States Department of Agriculture Bahia navel orange, 187 (USDA) Bahianinha navel orange, 187 Atwater method for determining calories, Baia navel orange, 187 164 Baiana navel orange, 187 color grading, 126-134 Baianinha orange, 187 FDA inspections and, inspector, 216 Baianinha navel piracicaba orange, 187 flavor, 126 Bakrai tangerine, 196 fruit grading requirements, 238, 377 Balta orange, 183, 186 grades for acid, 47 pummelo, 193, 194 for Brix, 19,20 Bearss lemon, 201, 202 for Brix/acid ratio, 59, 62 Bearss lime, 203, 204 for grapefruit sections, 319, 320 Bearss seedless lime, 203 INDEX 469

Beauty of Glen tangerine, 196 Dobashi Beni tangerine, 198 Beauty tangerine, 196, 197 Doblefina Amelioree orange, 188, 189 Bedmar orange, 185 Doblefina orange, 188, 189 Beledi orange, 183 Dolce orange, 190 Belladonna orange, 183, 185 Don Jao orange, 183 Belladonna Sanguigno orange, 189 Dorshapo lemon, 201 Bergamot hybrid orange, 190, 191 Dream navel orange, 186 Bema lemon, 201, 202 Duncan grapefruit, 192, 193 Bema orange, 185 Egami pummelo, 193 Bernia lemon, 202 Egyptian Shamouti orange, 185 Bernia orange, 185 Ellendale Beauty tangerine, 196 Biondo Commune orange, 183, 186 Ellendale tangerine, 196, 197 Biondo Riccio orange, 183 Emperor of Canton tangerine, 196 Bittersweet of Florida orange, 191 Emperor tangerine, 197 Bittersweet orange, 190, 191 Emperoro tangerine, 196 Blood Oval orange, 189 Entrefina orange, 188, 189 Blood Red Malta orange, 189 Eureka lemon, 201, 202 Blood Red orange, 189 Fallgo hybrid tangerine, 200, 201 Bombay-Decan orange, 184 Femminello Ovale lemon, 201, 202 Bonanza navel orange, 186, 187 Fewtrell tangerine, 196, 197 Bourouhaine navel orange, 187 Fewtrell's Early tangerine, 196 Cadena Fina orange, 183 Fino lemon, 202 Cadena sin Jueso orange, 183 Fisher navel orange, 187 Cadenera orange, 183 Flame grapefruit, 192 Calabrese orange, 183, 185, 186 Frost Owari tangerine, 198 Calabrese Ovale orange, 183 Frost Washington navel orange, 187 Calabrese Sanguigno orange, 189 Fukuhara orange, 183 Calderon orange, 185 Fukumoto navel orange, 187 California Mediterranean sweet orange, 184 Galgal hybrid lime, 203 Campeona tangerine, 196, 197 Garey's sweet orange, 184 Canamiel orange, 190 Gillette navel orange, 187 Canton lemon, 202 Glen navel orange, 186 Carvalhalorange, 183 Glen tangerine, 196 Castellana orange, 183 Grosse Sanguine, 189 Chamouti orange, 184 Gulgal hybrid lime, 203 Chini of South Indian orange, 184 Gunter hybrid orange, 190, 191 ChinoUo hybrid orange, 191 Hamlin orange, 183, 185, 186 Chironja , 194, 195 Hart Late orange, 185 Clan William orange, 183 Hart's Tardiff orange, 185 Clanor orange, 183 Hassaku Mikan , 195 tangerine, 196, 197, 199 Hassaku tangelo, 194, 195 Communa-Spain orange, 183 Hassaku Zubon tangelo, 195 Commune lemon, 202 Hayashi Unshiu tangerine, 198 Coorg orange (tangerine), 196 Henderson grapefruit, 192 Cravo tangerine, 196, 197 Hirado Buntan pummelo, 193 Dalmau navel orange, 187 Hirado pummelo, 193, 194 Damawi orange, 189 Hitmali orange, 183 Dancy tangerine, 196, 197 Homosasa orange, 183, 185 Darjeeling Orange (tangerine), 197 Imperial Grano de Oro orange, 190 Delta orange, 185 Imperial tangerine, 196, 197 Desi of Punjab tangerine, 196 in Algeria, 204 470 INDEX

Varieties of citrus (Continued) Jaffoui orange, 184 Imperial tangerine (Continued) Japanese Mikan tangerine, 198 in Argentina, 204 Joppa orange, 183 in Arizona, 205 Juuman tangerine, 198 in Australia, 205 K-early tangelo, 194, 195 in Brazil, 205 Kabusu orange, 191 in California, 205 Kabusudaidai orange, 191 in China, 205 Kao Pan pummel0, 193, 194 in Cuba, 205, 206 Kao Panne pummel0, 193 in Egypt, 206 Kao Phuang pummel0, 193, 194 in Florida, 206 Karystini lemon, 202 in Greece, 206 Kashi Orange of Assam (tangerine), 196 in India, 206 Katmali orange, 183 in , 206 , 203 in , 206 Khalily White orange, 185 in Israel, 207 Khettmali orange, 183, 186 in Italy, 207 King tangerine, 197, 200 in Jamaica, 207 tangerine, 196, 197 in Japan, 207 Kitchli hybrid orange, 191 in Java, 207 Koines-Greece orange, 183 in , 207 Kumaon lemon (hybrid), 203 in Malaysia, 207 Kuno Unshiu tangerine, 198 in Mexico, 207 Lane's Late navel orange, 186, 187 in Morocco, 207, 208 Laranja Cravo tangerine, 196 in New Zealand, 208 Lee tangerine, 196, 197 in North Africa, 208 Leng navel orange, 186, 187 in Okinawa, 208 Lima orange, 190 in Philippines, 208 Lime lemon, 202 in Portugal, 208 Limetta lemon, 201 in Puerto Rico, 208 Limun Boussera hybrid lime, 203 in Reunion Island, 208 Lisbon lemon, 201, 202 in South Africa, 208 Liscio orange, 183 in Spain, 208 Lou Gim Gong, 185 in Sri Lanka, 208 Macetera orange, 183, 185, 186 in , 208 Malta Blood orange, 189 in Taiwan, 208, 209 Maltaise blonde orange, 183, 185, 186 in Texas, 209 Maltaise orange, 183, 190 in Thailand, 209 Maltaise Oval orange, 184 in Tunisia, 209 Maltaise Ovale orange, 184, 186 in , 209 Maltaise Sanguine orange, 188, 189 Indian lime, 203,204 Malvaiso tangerine, 196, 197 Indian tangerine, 196 Mandalina tangerine, 196, 197 Ingles a orange, 189 Marrakech limonette, 203 Interdonato lemon, 201, 202 Marrs early orange, 184 Iseki Wase tangerine, 198 Marrs orange, 184, 186 Ishikawa tangerine, 198 Marsh grapefruit, 192, 193 Ishikawa Unshiu tangerine, 198 Marsh Seedless grapefruit, 192 Iyo Mikan tangor, 200 Mato Buntan pummelo, 193 Iyo tangor, 200 Mato pummelo, 193, 194 Jackson grapefruit, 192 Matsuyama Wase tangerine, 198 orange, 184 Mawadri Beladi orange, 189 INDEX 471

Mawadri Beledi orange, 188 Okitsu Wase tangerine, 198 Mawadria Beledi orange, 189 Orlando tangelo, 197,200,201 Mediterranean limetta, 201 Orobanco tangelo, 195 Mediterranean Sweet lime, 203 Ortanique tangerine, 197 Mediterranean tangerine, 199 Osceola tangerine, 197 tangelo, 194, 195 Ova Ie orange, 183 Mesero lemon, 20 I, 202 Ovale Sangre orange, 189 Mexican lime, 203 Owari Satsuman tangerine, 198 Meyer lime, 203, 204 Owari tangerine, 198 Midknight orange, 185 Owari Unshiu tangerine, 198 Miho Wase tangerine, 198 Pai Yau pummelo, 193 Mikan tangerine, 198 Pai You pummelo, 193 Millsweet lemon, 201 Pakistan , 186 Minneola tangelo, 200, 201 , 184 Miyagawa tangerine, 198 Palestine lime, 203, 204 Miyagawa Wase tangerine, 198 Pandan Bener pummelo, 193 Moanalua pummelo, 193 Pandan Wangi pummelo, 193 Monachello lemon, 201, 202 Paraguay orange, 190, 191 Morlotte orange, 189 Parson Brown orange, 184-186 Moro orange, 188, 189 Pedro Veyrat orange, 189 Moroccan limetta, 203 Pera Coroa orange, 184, 186 Mosambi orange, 184, 186 Pera Natal orange, 184, 186 Mosambique orange, 184 Pera orange, 184, 186 Moscatello lemon, 202 Pera Rio orange, 186 tangerine, 196, 197 Pero Rio orange, 184 Musami orange, 184 , 203 Mutera orange, 188, 189 Petite Jaffa orange, 183 Myrtleleaf hybrid orange, 190, 191 Pineapple orange, 184, 186 Mytrleleaf orange, 191 Piracicaba orange, 186 Nagahashi tangerine, 198 Polyphoros lemon, 202 Nagpur tangerine, 197 Pond lime, 204 Nankan-4 tangerine, 198 tangerine, 197 Natal of Brazil orange, 185 Poorman orange (tangelo), 195 Natsudaidai tangelo, 195 Poorman tangelo, 194, 195 Natsukan tangelo, 195 Pope orange, 185 Natsumikan tangelo, 195 Portugaise blonde orange, 183 Natusdaidai tangelo, 194 Portugaise orange, 189 Navel orange, 186 Precoce de Valence orange, 183 Navelate navel orange, 187 Precoce des Canaries orange, 183 Navelina navel orange, 187 Premier orange, 184, 186 Navelina orange, 186 Primitiori lemon, 202 Negra orange, 189 Queen orange, 184, 186 (tangelo), 195 lemon, 202 Norris orange, 183 Rangur type tangerine, 196 Nostrale orange, 183 Ray Ruby grapefruit, 192 Nova tangerine, 196, 197 Real orange, 190, 191 Oberho1zer navel orange, 187 Red Blush grapefruit, 192, 194 Oberholzer orange, 186 Red Marsh grapefruit, 192 Oberholzer Palmer navel orange, 187 Red Seedless grapefruit, 192 Ogami pummelo, 193 Rio Grande navel orange, 187 Okitsu Unshiu tangerine, 198 Rio Grande orange, 186 472 INDEX

Varieties of citrus (Continued) Sue Linda tangor, 200 Rio Red grapefruit, 192, 194 Sugiyama Unshiu tangerine, 198 Riverside navel orange, 187 Suhoikan tangerine, 199 Robinson tangerine, 197 Sukkari orange, 190 Rojo Oval orange, 189 Summerfield navel orange, 186 Ruby blood orange, 189 Sunburst tangerine, 197 Ruby grapefruit, 192 Sweet orange, 184 Ruby orange, 188, 189 Tahiti lime, 203, 204 Ruby Red grapefruit, 192 Tahitian pummelo, 193, 194 Ruvittaru lemon, 202 Tajamur orange, 185 Sahesli lime, 204 Tankan tangerine, 197 Salus orange, 184 Tarocco dal Muso orange, 189 Salustiana orange, 184 Tarocco di Francofonte orange, 189 Sanbo hybrid orange, 190, 191 Tarocco orange, 188, 189 Sanguigno Semplice orange, 188, 189 Tarocco Ovale orange, 189 Sanguina Oval orange, 189 Temple tangor, 200 Sanguine Ovale orange, 189 Thompson grapefruit, 192, 194 Sanguinella Moscata orange, 188 Thomson Improved navel orange, 187 Sanguinella orange, 189 Thomson navel orange, 186, 187 Sanguinelli orange, 189 Thong Dee pummelo, 193, 194 Sanguinello Commune orange, 188, 189 Thorton, tangelo, 200, 201 Sanguinello Moscato orange, 188, 189 Tomango orange, 185, 188, 189 Sathgudi orange, 184-186 Triumph grapefruit, 192, 193 Satsuma tangerine, 198, 199 Tunisia lime, 204 Selecta orange, 184 Tunisian Sweet lime, 203 Seleta orange, 184, 186 Ugli tangelo, 200, 201 Seminole tangelo, 200, 201 Umatilla tangor, 200 Seto Unshiu tangerine, 198 Vadlapudi hybrid orange, 191 Sevillano orange, 190, 191 Vainiglia orange, 188, 190 Shamouti Maouardi orange, 189 Valence san Pepins orange, 183 Shamouti Masry orange, 185 Valencia Late orange, 185 Shamouti Mawadri orange, 188, 189 Valencia orange, 182, 185, 186 Shamouti orange, 184-186 Valencia temprana orange, 182 Siam pummelo, 193 Vaniglia orange, 190 Siamese Pink pummelo, 193 Vema lemon, 202 Siamese pummelo, 193 Vema orange, 185 Sicilian lemon, 202 Vernia lemon, 202 lemon, 202 Vernia orange, 185 Sikkim tangerine, 197 Vicieda orange, 185, 186 Siletta orange, 184 Viciedo orange, 185 Silverhill tangerine, 198 Vilafranca lemon, 202 Smooth Flat Seville tangelo, 195 Warrnurco tangerine, 197 Smoothe Seville tangelo, 195 Washington navel orange, 186, 187 Sour Seville orange, 191 Washington Sangre, 189 Spanish Sanguinelli orange, 188, 189 Washington Sanguine orange, 189 Speciale lemon, 202 West Indian lime, 202-204 Star Ruby grapefruit, 192, 194 Westin orange, 185, 186 Succari orange, 190 Wheeny grapefruit (tangelo), 195 Sucrena orange, 190 Wheeny tangelo, 194, 195 Sudachi hybrid tangor, 200, 201 White Marsh grapefruit, 192 INDEX 473

Wilking tangerine, 197 municipal disposal, 357, 358 Willow leaf, 197 reuse water, 356 Willow leaf tangerines, 199 reverse osmosis treatment of, 366 Yonezawa tangerine, 198 settleable solids in liquid, 365 Viscosity (see also Rheology) 175-178 solid, 353, 355 consumer considerations of, 177 volatile organic compounds (VOC), 354 determination of, 178 Wastewater, 355-366 equipment sizing applications of, 176 aerobic treatment of, 358, 359 in low pulp juices, 107 anaerobic treatment of, 365, 366 in pulp wash, 114, 115 biological oxygen demand (BOD), 360-362 low pulp juices, 108 chemical oxygen demand (COD), 362-364 processing considerations, 177 clarifiers, 365 shear rate, 178 dissolved air flotation (DAF), 356 texturizers in juice drinks, 324 dissolved oxygen determination, 359 use of enzymes to reduce, 124 filtration of, 355 Vitamin C, 1, 166-172, 167, 168, 188,202, flocculation of, 356 261, 283, 325, 326 irrigation use of, 357 addition to juice drinks, 325 methane gas production, 337, 365 as an antioxidant in juice drinks, 326 municipal disposal of, 357, 358 browning contributions of, 271 reuse water, 356 determination of, 169-171 reverse osmosis, 366 in limes, 202 settleable solids in, 365 in sample drink base formulation, 334 Waxes oxidation of, 168 in citric molasses, 344, 345 oxidative off flavor development, 261 in oils, 74, 85-87 removal of, in debittering blood orange in wastewater, 355, 356 juice, 188 on fruit, 238, 344 use of, in adulteration, 283 Wet dog aroma, from excessively heated essence aroma, 88 Wastes, 337, 353-367 Wet peel, 338 (see also Pressed peel) aerobic treatment, 358, 359 Wick fermentor, 346 anaerobic treatment, 365, 366 Winterizing of oils, 85 biological oxygen demand (BOD), 306-326 chemical oxygen demand (COD), 362-364 Yeasts, 226, 228-230 dissovled air flotation (DAF), 356 colony recognition, 234 dissolved oxygen determination, 359 fermentation, 229-231, 344-350 flocculation, 356 growth in product lines, 240 gaseous, 353-355 in alcoholic fermentation of citric molasses, hazardous, 353, 366, 367 344-350 irrigation use of, 357 osmotic effects on, 229 liquid, 353, 355 (see also Wastewater) species found in citrus juices (table), 231