1991 Bookmatter CitrusProcessing

Appendix A
Acid Corrections to the BRIX
% Acid Correction % Acid Correction % Acid Correction

0.10 0.02 1.75 0.35 3.40 0.66
0.15 0.03 1.80 0.36 3.45 0.67
0.20 0.04 1.85 0.37 3.50 0.68
0.25 0.05 1.90 0.38 3.55 0.69
0.30 0.06 1.95 0.39 3.60 0.70
0.35 0.07 2.00 0.39 3.65 0.71
0.40 0.08 2.05 0.40 3.70 0.72
0.45 0.09 2.10 0.41 3.75 0.73
0.50 0.10 2.15 0.42 3.80 0.74
0.55 0.11 2.20 0.43 3.85 0.75
0.60 0.12 2.25 0.44 3.90 0.76
0.65 0.13 2.30 0.45 3.95 0.77
0.70 0.14 2.35 0.46 4.00 0.78
0.75 0.15 2.40 0.47 4.05 0.79
0.80 0.16 2.45 0.48 4.10 0.80
0.85 0.17 2.50 0.49 4.15 0.81
0.90 0.18 2.55 0.50 4.20 0.81
0.95 0.19 2.60 0.51 4.25 0.82
1.00 0.20 2.65 0.52 4.30 0.83
1.05 0.21 2.70 0.53 4.35 0.84
1.10 0.22 2.75 0.54 4.40 0.85
1.15 0.23 2.80 0.54 4.45 0.86
1.20 0.24 2.85 0.55 4.50 0.87
1.25 0.25 2.90 0.56 4.55 0.88
1.30 0.26 2.95 0.57 4.60 0.89
1.35 0.27 3.00 0.58 4.65 0.90
1.40 0.28 3.05 0.59 4.70 0.91
1.45 0.29 3.10 0.60 4.75 0.92
1.50 0.30 3.15 0.61 4.80 0.93
1.55 0.31 3.20 0.62 4.85 0.94
1.60 0.32 3.25 0.63 4.90 0.95
1.65 0.33 3.30 0.64 4.95 0.96
1.70 0.34 3.35 0.65 5.00 0.97
412
ACID CORRECTIONS TO THE BRIX 413

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

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

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

-.
27.15 4.96 29.50 5.37 31.85 5.78
27.20 4.97 29.55 5.38 31.90 5.79
27.25 4.98 29.60 5.39 31.95 5.79
27.30 4.99 29.65 5.40 32.00 5.80
27.35 4.99 29.70 5.41 32.05 5.81
27.40 5.00 29.75 5.41 32.10 5.82
27.45 5.01 29.80 5.42 32.15 5.83
27.50 5.02 29.85 5.43 32.20 5.84
27.55 5.02 29.90 5.44 32.25 5.84
27.60 5.03 29.95 5.45 32.30 5.85
27.65 5.04 30.00 5.46 32.35 5.86
27.70 5.05 30.05 5.47 32.40 5.87
27.75 5.05 30.10 5.48 32.45 5.88
27.80 5.06 30.15 5.48 32.50 5.89
27.85 5.07 30.20 5.49 32.55 5.89
27.90 5.08 30.25 5.50 32.60 5.90
27.95 5.09 30.30 5.51 32.65 5.91
28.00 5.10 30.35 5.52 32.70 5.92
28.05 5.1I 30.40 5.53 32.75 5.93
28.10 5.12 30.45 5.54 32.80 5.94
28.15 5.13 30.50 5.55 32.85 5.94
28.20 5.14 30.55 5.56 32.90 5.95
28.25 5.15 30.60 5.57 32.95 5.96
28.30 5.16 30.65 5.58 33.00 5.97
28.35 5.17 30.70 5.59 33.05 5.98
28.40 5.18 30.75 5.59 33.10 5.99
28.45 5.19 30.80 5.60 33.15 5.99
28.50 5.20 30.85 5.61 33.20 6.00
28.55 5.21 30.90 5.62 33.25 6.01
28.60 5.22 30.95 5.63 33.30 6.02
28.65 5.23 31.00 5.64 33.35 6.03
28.70 5.24 31.05 5.64 33.40 6.04
28.75 5.24 31.10 5.65 33.45 6.04
28.80 5.25 31.15 5.66 33.50 6.05
28.85 5.26 31.20 5.67 33.55 6.06
28.90 5.27 31.25 5.68 33.60 6.07
28.95 5.27 31.30 5.69 33.65 6.08
29.00 5.28 31.35 5.69 33.70 6.09
29.05 5.29 31.40 5.70 33.75 6.09
29.10 5.30 31.45 5.71 33.80 6.10
29.15 5.30 31.50 5.72 33.85 6.11
29.20 5.31 31.55 5.73 33.90 6.12
29.25 5.32 31.60 5.74 33.95 6.13
29.30 5.33 31.65 5.74 34.00 6.14
29.35 5.34 31.70 5.75 34.05 6.14
29.40 5.35 31.75 5.76 34.10 6.15
29.45 5.36 31.80 5.77 34.15 6.16
34.20 6.17 34.40 6.20 34.60 6.24

34.25 6.18 34.45 6.21 34.65 6.24
34.30 6.19 34.50 6.22 34.70 6.25
34.35 6.19 34.55 6.23
Appendix B
GWBASIC and RPG Programs
C***************************************************************************************
C* RPG CALCULATIONS SUBROUTINE THAT CAN BE USED TO CALCULATE
C* THE LBS SOLIDS/GALLON FROM THE BRIX USING EQUATION 2-10
C***************************************************************************************
CSR SUBI BEGSR
CSR Z-ADDI COUNT 20 INITIALIZE
CSR Z-ADDl.OOOOOOO TAYLOR 157 VARIABLES
CSR BRIX ADD 330.872 FO 154
CSR Z-ADDl.OOOO Fl 158
CSR Z-ADD 1.0000 F2 154
CSR Z-ADDl.OOOO F3 154
CSR Fl MULTF Fl H CALCULATE
CSR F2 MULT 170435 F2 FACTORS
CSR Fl DIV F2 Fl H FOR
CSR Fl DIV F3 Fl H TAYLOR
CSR Fl MULT FO Fl H SERIES
CSR Z-ADDFI F4 158
CSR RET TAG
CSR SETOF 10 TAYLOR
CSR TAYLOR ADDF4 TAYLOR SERIES
CSR F4 MULT F3 F4 H SUMMATION
CSR F4 MULT Fl F4 H
CSR COUNT ADD 1 COUNT H
CSR F3 MULT COUNT F3 H
CSR F4 DIV F3 F4 H
CSR COUNT COMP20 10
CSR N10 GOTO RET
CSR SETOF 10
CSR TAYLOR MULT .0437691 TAYLOR H
CSR TAYLOR MULT BRIX SPG 43H FINAL SPG
CSR ENDSR VALUE
418
GWBASIC AND RPG PROGRAMS 419
10 'PROGRAM TO ADJUST BRIX USING WATER OR HIGHER BRIX CONe.

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

20 INPUT "Brix of concentrate" ;BC
30 INPUT "Brix of single strength juice" ;BJ
420 APPENDIX B
40 INPUT "Desired final Brix" ;B

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

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

20 'IN ADJUSTING A BLEND TO A SPECIFIC BRIX
30 DIM B(80)
40 DIM V(80)
50 DIM SPG(80)
60 INPUT "Final desired Brix";B
70 INPUT "Brix of component used to adjust Brix";BI
80 N=N+I
90 PRINT "Brix of component";N
100 INPUT B(N)
110 IF B(N) =0 THEN GOTO 200
120 PRINT "Volume of component";N;
130 INPUT YeN)
140 BB=B(N)
150 GOSUB 320
160 SPG(N)=SPG
170 Z=Z+V(N)*SPG(N)
180 V=V +V(N)
190 GOTO 80
200 N=N-I
210 BB=Bl
220 GOSUB 320
230SPG1=SPG
240 BB=B
250 GOSUB 320
260 VI=CINT«V*SPG-Z)/(SPGl-SPG))
270 PRINT" U"," BRIX", "VOL"
280 FOR 1=1 TO N
290 PRINT I,B(I),V(I)
300 NEXT
305 V=V+VI
310 PRINT "ADD VOLUME OF";Vl;"OF";BI;"BRIX COMPONENT"
311 PRINT "TO GET VOLUME OF";V;"OF";B;"BRIX PRODUCT"
315 END
320 SPG= ,0437691 *BB*EXP( (BB+330.872 )'2/ 170435!)
330 RETURN
10 'THIS PROGRAM CALCULATES THE UNCORRECTED BRIX NEEDED FROM THE EVAPORA-
TOR IN ORDER TO ACHIEVE A DESIRED GPL IN PROCESSING LEMON CONCENTRATE
20 INPUT "Uncorrected Brix of inbound lemon single strength juice"; UBJ
30 'IF REFRACT CORRECTS FOR TEMP, DISREGARD STEPS 40-60
40 INPUT "Temperature for Brix correction to lemon SSJ";T
50 BB=UBJ
60 GOSUB 340
70 INPUT "mls of NaOH titrated with SSJ";MLS
80 'IF NaOH NORMALITY IS ALWAYS 0.3125N THEN DISREGARD STEPS 90-110
90 INPUT "Normality of NaOH";N
100 IF N=O THEN N=.3125
110 MLS=MLS*N/.3125
422 APPENDIX B
120 INPUT "Weight of SSJ sample (lO.4g = IOmls)";W

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

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

250 TOTAVOL=CINT(V +WATER)
260 PRINT "Total volume =";TOTALVOL
10 'THIS PROGRAM DETN'S THE AVERAGE B/A RATIO OF A BLEND

20 DIM B(80)
30 DIM R(80)
40 DIM V(80)
50 DIM SPG(80)
60N=N+I
80 INPUT B(N)
90 IF B(N)=O THEN GO TO 190
100 PRINT "Ratio of component ";N;
110 INPUT R(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
120 INPUT B(N)
150 INPUT R(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
30 'IF AN AUTO TEMP CORRECTING REFRACT IS USED, DISREGARD STEPS 40-80
AND ANY REFERENCES TO "TC"
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
120 IF N =0 THEN N = .1562
130 MLS=MLS*N/.1562
140 INPUT "Weight of juice sample (1O.5g = 10 mls SSJ)";W
150 ACID=MLS/W
160 AC=.014+.192*ACID-.00035*ACID'2
169 'THE FOLLOWING FIXES THE CORRECT DECIMAL PLACES
170 BRIX=CINT((UB+AC+TC)*lO)
180 BRIX=BRIX/lO
190 ACID=CINT(ACID*100)
200 ACID=ACID/loo
210 RATIO = CINT((BRIX/ACID)* 10)
220 RATIO=RATIO/I0
230 PRINT BRIX; "Brix"
240 PRINT ACID;"% acid"
250 PRINT RATIO;"B/ A ratio"
260 INPUT "Desired Brix";DB
270 INPUT "Volume of high Brix juice"; V
280 SPGI= .0437691 *BRIX*EXP((BRIX +330.872) '2/ 170435!)
290 SPGF= .0437691 *DB*EXP( (DB+330.872)'2/ 170435!)
300 WATER=CINT(V*(SPGI-SPGF)/SPGF)
310 PRINT "Water needed =";WATER

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

GRAPEFRUIT, AND TANGERINES
20 INPUT "net weight of fruit";WF
30 INPUT "net with of juice";WJ
426 APPENDIX B

50 'IF REFRACT CORRECTS FOR TEMP DISREGARD STEPS 60-100
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
120 'IF YOU ALWAYS USE A NORMALITY OF 0.1562 DISREGARD STEPS
130-150
140 IF N=O THEN N=.1562
150 MLS=MLS*Nj.1562
160 'IF 10 MLS OF JUICE ARE USED DISREGARD STEPS 170-200
170 INPUT "Weight of juice sample (10.5g = 10mls)";W
180 IF w=o THEN W=IO.5
190 ACID=CINT«MLS/W)*100)/100
200 AC= .014+ .192*ACID- .00035*ACID'2
210 BRIX=CINT«UB+AC+TC)*IO)/IO
220 RATIO = CINT«BRIX/ ACID)*IO)/IO
230 SOL = CINT( (20*WJ*.85*BRIX/WF)*IO) /10
240 DENSITY =4.37691 *EXP«BRIX +330.872) '2/ 170435!)
250 GAL=CINT( (2000*WJ*.85 /(WF*DENSITY»*IO) / 10
260 PEEL = CINT( 2000*(WF - WJ) /WF)
270 PRINT BRIX;" Brix",ACID;" % acid",RATIO;" B/ A ratio"
280 PRINT SOL;" Ibs sol/ton", GAL;" gal/ton" ,PEEL;" Ibs peel/ton"
290 INPUT "net weight of fruit in load";NW
300 TGAL=CINT(GAL*NW /2000)
310 TSOL=CINT(SOL*NW /2000)
320 TPEEL= CINT(PEEL*NW /2000)
330 PRINT TSOL;" Ibs solid",TGAL;" gallons",TPEEL;" Ibs peel"
10 'THIS PROGRAM CALCULATES LEMON OR LIME FRUIT SAMPLE TEST RESULTS

20 INPUT "net weight of fruit";WF
30 INPUT "net weight of juice";WJ
50 'IF REFRACT CORRECTS FOR TEMP DISREGARD STEPS 60-100
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
120 'IF YOU ALWAYS USE A NORMALITY OF 0.3125 DISREGARD STEPS 130-150
140 IF N=O THEN N=.3125
150 MLS=MLS*Nj.3125
160 'IF 10 MLS OF JUICE ARE USED DISREGARD STEPS 170-200
170 INPUT "Weight of juice sample (1O.5g = 10mls)";W
180 IF W=O THEN W=IO.5
190 ACID =CINT« MLS*2 /W)* 100) /100
200 AC=.014+ . 192*ACID- .00035*ACID"2

210 BRIX=CINT«UB+AC+TC)*1O)/l0
220 DENSITY =4.37691 *EXP«BRIX+330.872) "2/170435!)
230 APT:CINT«20*WJ*ACID*.78/WF)*1O)/1O
240 GPT:CINT«2000*WJ*.78/(WF*DENSITY»*1O)/1O
250 PEEL=CINT(2000*(WF-WJ)/WF)
260 PRINT
270 PRINT BRIX;"Brix";SPC(3);ACID;"% acid";SPC(3);APT;"lbs
acid/ton";SPC(3);GPT; "gal/ton"
280 PRINT
290 PRINT TAB(20);PEEL;"lbs peel/ton"
295 PRINT
300 INPUT "net weight of load" ; NW
310 TAPT= CINT(APT*NW /2000)
320 TGPT= CINT(GPT*NW /2000)
330 TPEEL=CINT(PEEL*NW /2000)
340 PRINT
350 PRINT TAPT; "lbs acid";SPC(3);TGPT; "gallons";SPC(3);TPEEL; "lbs peel"
360 PRINT
10 'THIS PROGRAM DETN'S THE AVG OIL AND OIL ADJUSTMENT OF A BLEND
20 DIM B(80)
25 DIM 0(80)
30 DIM V(80)
35 DIM SPG(80)
50 N=N+l
70 INPUT B(N)
76 PRINT "% oil of component ";N;
77 INPUT O(N)
78 O(N)=CINT( looo*O(N»/I000
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
70 INPUT B(N)
76 PRINT" % pulp of component ";N;
77 INPUT peN)
7 8 peN) = CINT( 1000*0(N» / 1000
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

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
70 INPUT B(N)
76 PRINT "limonin of component ";N;
77 INPUT L(N)
78 peN) =CINT( l000*O(N)) / 1000
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
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
T
12. ST043 34. -
Add or Delete Blend 13. RCL42 35. ASTO 46
T
Component Data 14. ST041 36. ,
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 citrus fruit except lemons and limes. The default temperature for the
temperature correction to the Brix is, again, 20 C or no temperature correction. The
D
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. Taste is caused by electrical disturbances on the tongue, usually by ionic or polar

compounds or compounds most associated with electrical charge.
Problems
2. 12.7 using Equation 3-1.

3. IS drums.
Chapter 5
Questions
4. Because the smaller and irregular size of the lemon fruit causes more fruit to be
lost during conveyance, and the nonspherical shape results in less efficient juice
extraction.
Problems
3. Yes. 104.8% efficiency is within 100-110% efficiency.

5. 53.6 sol/ton, 67.5 gal/ton, 1314.7Ib peel/ton.
Chapter 6
Questions
1. Citrus oils and aromas and their components.

8. Because the bromine reacts preferentially with the d-limonene.
10. No. A volatile condenser should be used as shown in Fig. 6-1. Straight tube
condensers may not be capable of condensing the highly volatile alco-
hol / d-limonene mixture.
17. None.
Problems
4. 20,000 ml oil flavor enhancer.

7. Yes. It gives the 0.010% oil needed.
446 APPENDIX D
Chapter 7
Questions
2. Increased.
3. The yield would be low, also.
9. Pulp wash may be used in drinks or beverages, or in other food products.
Problems
4. 4.7% pulp.
5. 1.8% pulp.
Chapter 8
Questions
3. The deesterification of pectin by pectinase enzymes that form carboxyl groups,

which, in tum, precipitate with divalent cations, such as calcium, removing juice
cloud from single-strength juices or forming gels in concentrates.
Problems
5. 5.48 X 10- 6 equivalents/gsolublesolids - sec, compared to the method in the text

which gives 4.12 x 10- 5 equivalents/ml-min., which would be stable cloud.
Chapter 9
Questions
2. California orange juice is usually deeper in color than Florida orange juice 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.
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% vitamin C and 8% thiamin.
Problems
4. • 1 g protein and less than 2 % USRDA.

• 20 g carbohydrates.
• 120% USRDA vitamin C, which includes a 20% increase. (Again remember
that naturally occurring nutrients can occur at 80% of the declared value.)
• 8% USRDA thiamin which includes a 20% increase (for the same reason as
for vitamin C).
• 6% USRDA calcium. (Because this is added, it must be declared at the actual
level.)
5. Ascorbic acid = 48.5 mg/IOO ml; dehydroascorbic acid = 6.3 mg/IOO ml.
Because both have vitamin C potency, the total vitamin C level is the combined
54.8 mg/IOO ml. To find what would be declared on the label, multiply 54.8 by
1.77 (177 ml/serving versus 54.8 mg per 100 ml) and divide by 60 mg (the
USRDA value) to get 162% USRDA, or 160% USRDA rounded off according
to the labeling rules.
Chapter 12
Questions and Problems
4. Extractors.
5. 58 sec-I.
448 APPENDIX D
Chapter 13
Questions
3. The delayed bitterness and lighter color of the navel varieties.

5. Blood oranges have the best flavor, and mandarins have the best color.
7. Seedy and dark pigmented.
Chapter 14
Questions
4. Chewing tobacco in processing areas is prohibited according to Title 21 Code of

Federal Regulations section 110.10 paragraph (b)(6).
9. No, but the FDA can be notified, which may result in a special inspection and
subsequent action.
12. Quality of the products.
Chapter 15
Questions
9. This minimum plate count is unknown, perhaps in the tens of thousands or higher.
12. By a pure random correlation; or, it does not correlate.
14. Several months.
Problems
1. Too many to count (TMTC) or too numerous to count (TNTC) , as over 300
colonies appeared on the plate.
4. 3.2 ppm.
Chapter 16
Questions
2. Food, water, light, sex odor, and temperature.

4. Because the peel oils and acidity of the juice are toxic or unpalatable to most
insects.
6. Keep the plant clean, seal openings in the plant, keep doors closed, use air screens,
and fog the plant with appropriate insecticides.
Chapter 17
Questions
2. Quality control personnel.

3. None.
Chapter 18
Questions
4. No black flakes are generally pennitted.

8. During storage.
13. Acid hydrogens tie up the water molecules in concentrates, forcing the potassium
and citrate to crystallize.
Problems
1. 2.35 - 2.27 meq/IOO ml = 0.08, less than the 0.10 that produces off flavors.
Therefore, the shelf life has not expired, but it is about to do so shortly.
3. Ksp (O°C) = 0.014 M2
Chapter 19
Questions
4. Water addition (adding water to pasteurized orange juice), carbohydrate addition

(adding sugars to FCOl), cover-up (adding colors), and blending of unauthorized
juices or juice products (adding grapefruit juice to orange juice).
6. Oxygen isotope analysis. Other methods are used because the oxygen isotope
analysis is very costly and complex.
9. The detennination of the isocitric acid, which can detect any type of dilution. As
there is no commercial source of isocitric acid, it cannot be added to obscure the
results.
14. Members of the industry themselves.
Problems
2. ml Titrated % Reducing Sugars Action
5.21 4.59 none

6.03 3.97 diluted with sucrose
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 citric acid, 13,134 gallons of water, 13,838 pounds of sugar, and
5797 gallons of juice.
5. 0 pounds of citric acid, 5,645 gallons of water, and 5,492 pounds of sugar.
Chapter 21
Questions
1. Protein, fiber, fat, and nitrogen-free extract.

6. To remove the slimy texture of the peel and aid in the expression of moisture
from the peel.
8. Peel oil.
Problems
1. 25.0.
5. 6.3% alcohol; no.
Chapter 22
Questions
3. So they will not provide harborages for rodents and insects.

6. It produces no off odors.
9. 0.005% v Iv.
Problems
2. 7.5 using Equation 22-2 or 22-4.

4. 1121 ppm COD and 728 ppm BOD.
Chapter 23
Questions
3. Significant figures determine the number of decimal places that legitimately can
be used but do not indicate the actual error range. Error analysis does not indicate
the precision of measurement, only the range of error.
4. By specification.
9. Least squares analysis is a form of regression analysis that uses calculus to math-
ematically determine the best fit of a particular curve to particular data.
Problems
2. 29.5, 711.5, 0.1552, 0.0000002.

3. VR = 15.25. No, there is a significant difference.
Chapter 24
Questions
2. Neither should be done. Production and quality control should be completely

separate.
5. No. When an employee's personal problems affect his or her performance on the
job, they become the business of the company, and the company has a right to
act accordingly, especially to protect its products and other employees.
Chapter 25
Questions
3. To check customcr complaints, to provide samples for potential customers, and

for research purposes.
5. To continue quality control operations in the event of refractometer breakdown.
Problems
1. 84 samples and 9 acceptable rejects. One every 6 minutes.

3. 55,692 gallons
Index
Acidless orange, 181, 188, 190 a-ketoglutaric, 35

Acids, 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 potassium citrate 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 fermentation,
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 crystallization, 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
refractive index to detect, in oils, 94 diacetyl production, 227
screening methods, 292-298 lactobacillus bacteria, 226, 227
sodium benzoate 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
tangerine 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 Citric acid cycle, 34-38, 171
in citrus oils, 74 Citron, 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 Citrus limetta 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
viscosity 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 sudachi Hort. Shirai (Tangerine
use of, as a sanitizer, 241 Hybrid), 20 I
to wash fruit, 238 Citrus unshiu 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,
blood orange 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 ethanol 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 preservatives 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 aconitase, 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 melanin 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 preservative, 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
solubility of {3-carotene, 323 sampling plan, 397, 398
FD&C dyes standards of identity, 280-283, 315
detection of, as adulterants, 290, 291 Food Chemicals Codex (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 molds 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
Glucose, 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
Kumquats, 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 enzyme 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 tangor, 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 Malic acid
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- Mold, 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 amino acid 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 Photosynthesis, 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 fermentations, 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 salt 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 Banpeiyu 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 orangelo, 194, 195 Hart Late orange, 185
Clan William orange, 183 Hart's Tardiff orange, 185
Clanor orange, 183 Hassaku Mikan tangelo, 195
Clementine 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 Iran, 206 Key lime, 203
in Iraq, 206 Khalily White orange, 185
in Israel, 207 Khettmali orange, 183, 186
in Italy, 207 King tangerine, 197, 200
in Jamaica, 207 Kinnow tangerine, 196, 197
in Japan, 207 Kitchli hybrid orange, 191
in Java, 207 Koines-Greece orange, 183
in Lebanon, 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 Syria, 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 Turkey, 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
Jaffa 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
Melogold 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 Valencia orange, 186
Minneola tangelo, 200, 201 Palestine Jaffa orange, 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
Murcott tangerine, 196, 197 Pero Rio orange, 184
Musami orange, 184 Persian lime, 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 Ponkan 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
New Zealand grapefruit (tangelo), 195 Rangpur 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
Sicily 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

1991 Bookmatter CitrusProcessing

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Appendix A

Acid Corrections to the BRIX

% Acid Correction % Acid Correction % Acid Correction

% Acid Correction % Acid Correction % Acid Correction

% Acid Correction % Acid Correction % Acid Correction

% Acid Correction % Acid Correction % Acid Correction

% Acid Correction % Acid Correction % Acid Correction

% Acid Correction % Acid Correction % Acid Correction

34.20 6.17 34.40 6.20 34.60 6.24

GWBASIC and RPG Programs

10 'PROGRAM TO ADJUST BRIX USING WATER OR HIGHER BRIX CONe.

10 'PROGRAM TO DETN CUTBACK JUICE NEEDED

40 INPUT "Desired final Brix" ;B

10 'THIS PROGRAM DETN'S THE AVERAGE BRIX OF A BLEND

10 'THIS PROGRAM DETN'S THE VOL NEEDED FOR ONE COMPONENT

120 INPUT "Weight of SSJ sample (lO.4g = IOmls)";W

10 'THIS PROGRAM CALCULATES THE GPL OF LEMON CONCENTRATES

240 PRINT "Water needed =";WATER

10 'THIS PROGRAM DETN'S THE AVERAGE B/A RATIO OF A BLEND

10 'THIS PROGRAM DETN'S THE VOL NEEDED FOR ONE COMPONENT

210 Z=Z+ V(N)*SPG(N)*( I /R -I /R(N))

310 PRINT "Water needed =";WATER

10 'THIS PROGRAM CALCULATES THE AVERAGE BRIX AND RATIO OF A BLEND

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

40 INPUT "Uncorrected Brix";UB

10 'THIS PROGRAM CALCULATES LEMON OR LIME FRUIT SAMPLE TEST RESULTS

200 AC=.014+ . 192*ACID- .00035*ACID"2

330 INPUT "Number of blend component you wish to exchange";NN

10 'THIS PROGRAM DETN'S THE AVERAGE LIMONIN AND LIMONIN ADJUSTMENT

PROGRAM TO ADJUST BRIX USING WATER OR HIGHER BRIX

1. LBL HILOBX 16. PROMPT 31. RCL 46

46. RCL 47 56. GTO 03 66. X'2

PROGRAM THAT CALCULATES THE BRIX. ACID. AND RATIO FROM

1. LBL BAR 25. RCL49 49. LBL 01

73. 1.9537 E-4 87. X 101. % ACID=

SET OF PROGRAMS THAT ALLOWS ONE TO ENTER. DELETE.

Entering Blend 11. T (BLANK) 23. ARCL 51

35. + 16. GTO 02 6. TONE 3

52. LBL 02 39. 170435 85. -

131. X 145. RCL45 159. FRC

FRUIT SAMPLE CALCULATIONS

1. LBL ORG FRT 24. X 47. RCL 48

70. ST + 44 94. X 118. RCL 42

CALCULATION OF AVERAGE OIL OR PULP

1. LBL AVG O/P 13. PROMPT 25. PROMPT

37. RCL 43 46. ARCLOO 55. 170435

LEMON/LIME FRUIT SAMPLE CALCULATIONS

1. LBL LEM FRT 30. X 59 . . 1562

88. ST + 44 112. X 136. RCL 49

CALCULATION OF UNCORRECTED BRIX NEEDED DURING

1. LBL LEM BRX 10. GTO 01 19. RCL 48

28. / 74. / 120. RCL 46

166. X~2 179. RCL 49 192. RCL49

CALCULATION OF LEMON/LIME GPL

1. LBL LEM GPL 24. X 47. +

70. GTO 02 88 .. 01267 106. /

CALCULATION OF WATER NEEDED TO DILUTE JUICE TO A DESIRED

1. LBL ORG DIL 18. PROMPT 35. PROMPT

210 Z=Z+ V(N)SPG(N)( I /R -I /R(N))

200 AC=.014+ . 192ACID- .00035ACID"2