Haw. Code R. § 4-44-8

Current through November, 2024
Section 4-44-8 - Standards for frozen papaya puree
(a) As used in this section:

"Absence of defects" means the degree of freedom from seeds, portions of seeds, harmless extraneous material, papain, objectionable material, and other defects not specifically mentioned that affect the appearance or drinking quality of the product.

"Fairly free from defects" means practically no seeds or portions of seeds are present; the appearance and drinking quality of the prepared papaya drink are not seriously affected by dark specks, objectionable material, any other defect not specifically mentioned, or any combination of these defects; the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed the area of a circle three-sixteenths inch in diameter; the clotting time of the papaya puree is not less than five minutes when tested according to the method in subsection (f) for determining presence of papain; and the mold count does not exceed fifteen per cent.

"Fairly good consistency" means the prepared papaya drink flows readily; is not excessively thick; has a viscometer reading of not less than twenty-three seconds at twenty-five degrees celsius; and contains not less than twenty per cent centrifuged solids.

"Frozen papaya puree" is the undiluted, unconcentrated, unfermented juice and pulp in natural proportions from the sound, mature, fresh fruit of the papaya tree (Carica papaya), which fruit has been properly washed; is packed with or without fruit acids or ascorbic acid; is processed in accordance with good commercial practice; and is frozen and maintained at temperatures sufficient for the preservation of the product.

"Good color" means the color of the prepared papaya drink is fairly typical of a drink prepared from freshly extracted papaya puree, is light yellow to orange, and is free from browning or other abnormal color by any cause.

"Good consistency" means the prepared papaya drink flows readily; shows no tendency to separate; has a viscosity reading of not less than twenty-eight seconds at twenty-five degrees celsius; and contains not less than twenty-five per cent centrifuged solids.

"Good flavor" means the prepared papaya drink has the fine, distinct, and substantially typical flavor of a papaya drink prepared from freshly expressed puree and the flavor is free from bitter, putrefactive, oxidized, immature fruit, or other off-flavors; the soluble solids reading is not less than ten and one-half per cent; and the acid reading is not more than fifteen-hundredths gram per one hundred grams of puree.

"Harmless extraneous material" includes, but is not limited to, portions of seeds, placenta, or peel that will pass through round perforations not exceeding 0.03125 inch in diameter.

"Practically free from defects" means no seeds or portions of seeds are present; the drinking quality and appearance of the prepared drink are not more than slightly affected by the presence of dark specks, objectionable material, harmless extraneous material, any other defect not specifically mentioned, or any combination of these defects; the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed an area of a circle two-sixteenths inch in diameter; the clotting time of the papaya puree is not less than seven minutes when tested according to the method in subsection (f) for determining presence of papain; and the mold count does not exceed fifteen per cent.

"Prepared papaya drink" means the papaya puree diluted with water based on the manufacturer's directions or label specification, or by the addition of two and one-half volumes of potable water to one volume of puree.

"Reasonably good flavor" means the prepared papaya drink has a flavor fairly typical of a papaya drink prepared from freshly expressed papaya puree and the flavor is practically free from bitter, putrefactive, oxidized, immature fruit, or other off-flavors and free from abnormal flavors of any kind; and the papaya puree has a soluble solids reading of not less than nine and one-half per cent and an acid reading of not less than one-tenth gram per one hundred grams of puree.

"Seeds or portion of seeds" means any intact seed or any portion of a seed that will not pass through a round perforation 0.03125 inch in diameter.

"Very good color" means the color is light yellow to orange, is typical of nectar prepared from freshly extracted papaya puree, and is free from browning or other abnormal color by any cause.

(b) Hawaii Grade A or Hawaii Fancy frozen papaya puree is the quality of frozen papaya puree which mixes readily into a papaya drink that possesses the amount of pulp and cloud necessary to substantially reflect the appearance of a papaya drink prepared from freshly expressed papaya puree; that possesses a very good color, good consistency, and good flavor; and that is practically free from defects and scores not less than eighty-five points by the scoring system in subsection (e).
(c) Hawaii Grade B or Hawaii Choice frozen papaya puree is the quality of frozen papaya puree which mixes readily into a papaya drink that possesses the amount of pulp and cloud necessary to reasonably reflect the appearance of a papaya drink prepared from freshly expressed papaya puree; that possesses a good color, fairly good consistency, and reasonably good flavor; and that is fairly free from defects and scores not less than seventy points by the scoring system in subsection (e).
(d) Substandard frozen papaya puree is the quality of frozen papaya puree that fails to meet the requirements of subsections (b) and (c).
(e) The grade of frozen papaya puree shall be ascertained by considering both the factor of quality which is not scored (ease of mixing into a papaya drink) and those factors which are scored. The importance of each factor which is scored shall be expressed numerically on the scale of one hundred. The maximum number of points which may be given to specific quality factors shall be twenty points for color; twenty-five points for consistency; twenty points for absence of defects; and thirty-five points for flavor. The score points for each quality factor shall be determined before or immediately after the product has been prepared as a papaya drink. Frozen papaya puree which falls into a particular classification for any quality factor shall not be assigned a grade indicative of a higher classification regardless of the total score for the product. The following quality classifications shall apply to frozen papaya puree:
(1) Color classifications shall be as follows:
(A) Frozen papaya puree which possesses a very good color when prepared as a papaya drink may be given a score of seventeen to twenty points and shall be classified as fancy;
(B) Frozen papaya puree which possesses a good color when prepared as a papaya drink may be given a score of fourteen to sixteen points and shall be classified as choice; and
(C) Frozen papaya puree which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a papaya drink may be given a score of zero to thirteen points and shall be classified as substandard;
(2) Consistency classifications shall be as follows:
(A) Frozen papaya puree which possesses a good consistency when prepared as a papaya drink may be given a score of twenty-one to twenty-five points and shall be classified as fancy;
(B) Frozen papaya puree which possesses a fairly good consistency when prepared as a papaya drink may be given a score of seventeen to twenty points and shall be classified as choice; and
(C) Frozen papaya puree which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a papaya drink may be given a score of zero to sixteen points and shall be classified as substandard;
(3) Absence of defects classifications shall be as follows:
(A) Frozen papaya puree which is practically free from defects when prepared as a papaya drink may be given a score of seventeen to twenty points and shall be classified as fancy;
(B) Frozen papaya puree which is fairly free from defects when prepared as a papaya drink may be given a score of fourteen to sixteen points and shall be classified as choice; and
(C) Frozen papaya puree which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a papaya drink may be given a score of zero to thirteen points and shall be classified as substandard; and
(4) Flavor classifications shall be as follows:
(A) Frozen papaya puree which possesses a good flavor when prepared as a papaya drink may be given a score of thirty to thirty-five points and shall be classified as fancy;
(B) Frozen papaya puree which possesses a reasonably good flavor when prepared as a papaya drink may be given a score of twenty-five to twenty-nine points and shall be classified as choice; and
(C) Frozen papaya puree which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a papaya drink may be given a score of zero to twenty-four points and shall be classified as substandard.
(f) Clotting test for papain shall include:
(1) Reagents as follows:
(A) Instant nonfat dry milk;
(B) Potassium phosphate, monobasic (hereafter KH2PO4);
(C) Rennet powder; and
(D) Distilled water;
(2) Apparatus as follows:
(A) One hundred ml volumetric flask;
(B) One ml pipette;
(C) Five ml pipette;
(D) Test tubes with stoppers;
(E) Balances;
(F) Thermometer;
(G) Centrifuge; and
(H) pH meter; and
(3) Procedure as follows:
(A) Weigh eight grams KH2PO4 and dilute to one hundred ml with dis- tilled water;
(B) Weigh ten grams nonfat dry milk and dilute to one hundred ml with distilled water;
(C) Mix together the solutions from paragraphs (A) and (B) and, if necessary, adjust the pH of the mixture to five and three-tenths with KH2PO4 or sodium hydroxide (NaOH), whichever is necessary (this mixture will be satisfactory for use for almost a week if kept under refrigeration);
(D) Prepare a fresh standardizing solution of rennet powder in distilled water using one milligram rennet powder for each ml of standardizing solution;
(E) Standardize the phosphate and milk solution by adding one ml of standardizing solution to five ml of the phosphate and milk solution at twenty-five degrees celsius (the time required to clot the phosphate and milk solution should be about thirty seconds, but if the time is more or less than thirty seconds, the minimum time allowed for clotting by the papaya puree should be proportionately longer or shorter than the minimum time stated in the grade, with the adjusted time calculated by utilizing the formula X/T equals S/30, where S equals clotting time in seconds using the standardizing solution, T is the minimum clotting time requirement stated in the grade, and X is the minimum clotting time permitted using the prepared milk and phosphate solution); and
(F) To determine clotting time of the papaya puree, centrifuge the puree at 942 times gravity for ten minutes, add one ml of the supernatant liquid to five ml of the phosphate and milk solution, and read the time required for the first evidence of clotting to appear in the phosphate and milk solution as the clotting time.
(g) The speed of the centrifuge machine shall be from column B in "Table I, Approximate Revolutions of Centrifuge Machine, 8/24/68", which is located at the end of this chapter and made a part of this chapter.
(h) The recommended fill of container shall not be incorporated in the grades of the finished product since fill of container is not a factor of quality for the purpose of this section. It is recommended that the container be filled as full as practicable with frozen puree without impairment of quality.

Haw. Code R. § 4-44-8

[Eff 5/29/81; am and comp 3/24/86] (Auth: HRS § 147-57) (Imp: HRS §§ 147-52 and 147-53)