Technical Procedures Manual Agricultural Marketing Service-Books Pdf

Technical Procedures Manual Agricultural Marketing Service
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SCI moving forward in the 21st Century using technology innovation and old fashioned hard work. Non Discrimination Policy In accordance with Federal civil rights law and U S Department. of Agriculture USDA civil rights regulations and policies the USDA its Agencies offices and. employees and institutions participating in or administering USDA programs are prohibited. from discriminating based on race color national origin religion sex gender identity including. gender expression sexual orientation disability age marital status family parental status. income derived from a public assistance program political beliefs or reprisal or retaliation for. prior civil rights activity in any program or activity conducted or funded by USDA not all bases. apply to all programs Remedies and complaint filing deadlines vary by program or incident. Persons with disabilities who require alternative means of communication for program. information e g Braille large print audiotape American Sign Language etc should contact. the responsible Agency or USDA s TARGET Center at 202 720 2600 voice and TTY or. contact USDA through the Federal Relay Service at 800 877 8339 Additionally program. information may be made available in languages other than English. To file a program discrimination complaint complete the USDA Program Discrimination. Complaint Form AD 3027 found online at How to File a Program Discrimination Complaint. and at any USDA office or write a letter addressed to USDA and provide in the letter all of the. information requested in the form To request a copy of the complaint form call 866 632. 9992 Submit your completed form or letter to USDA by 1 mail U S Department of. Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue SW. Washington D C 20250 9410 2 fax 202 690 7442 or 3 email program intake usda gov. USDA is an equal opportunity provider employer and lender. Document Title, Table of Contents, INTRODUCTION 1, GUIDE FOR ELECTRONIC USAGE 2. STANDARD LABORATORY PROCEDURES DOCUMENTS AND INDEX 2. ACID TITRATION 3, Acid Conversion Chart for Fruit Juices 6. AFLATOXIN ANALYSIS OF PEANUT BUTTER AND OTHER PEANUT PRODUCTS 11. Sampling 12, Other Products 12, Aflatoxin Failure Re inspection Procedure 13. ATTRIBUTES 17, BRIX MEASUREMENT 17, Fresh Products 17. Processed Products 17, Liquid Packing Medium 18, Inspection and Certification Criteria 18.
Acceptance Criteria 19, Preparation of Samples 19, FDA Established Minimum Brix Levels 28. TEMPERATURE CORRECTIONS FOR OBTAINING BRIX FROM REFRACTOMETER. READINGS 30, SUCROSE CONVERSION TABLE 31, CALIBRATION OF EQUIPMENT 56. Thermometers 56, Fresh Products 56, Processed Products 56. Fresh Products 56, Processed Product 57, Refractometer 57. Fresh Products 57, Processed Products 58, pH Meter 61.
Analytical Glassware 61, Hydrometer 62, Salometer 66. Colorimeters 71, CONTAINER INFORMATION 72, Sizes of metal containers 72. Explanation of Dimensional Food Can Standards 74, Net contents and fluid measure 76. Conversion factors for canned foods 76, Sizes of glass containers 78. Calculating drained weight for unpublished container sizes 79. Procedure to Determine the Water Capacity 80, Containers for frozen fruits and vegetables 81.
Approximate shipping weights 83, ENZYME INACTIVATION 87. Lot Inspection Procedures 87, In Plant Inspection Procedures 87. Quality Control Testing Unofficial 88, Special Tests for Certain Products 88. Peroxidase Testing Procedure 89, Catalase Testing Procedure 91. FROZEN AND REFRIGERATED PRODUCT 93, Inspection Request 94.
Sampling 94, Equipment used for Checking Temperatures 94. Selecting Representative Samples 95, Method I Measuring Temperatures by Opening Samples 96. Method II Measuring Temperatures without Opening Samples 97. Thawing Procedures 98, Verification of Frozen Sample Units 101. Cooking Procedures 104, FRUIT SUGAR RATIO 106, Verification of Fruit Sugar Ratio In Plant Inspection 108. Verification of Fruit Sugar Ratio Lot Inspection 113. Determining Lot Acceptance 116, GOOD COMMERCIAL PRACTICES 117.
Counts 117, Range of Counts Guide for Good Commercial Practice 117. Specific Count Guide for Good Commercial Practice 118. DRAINED WEIGHT 118, Limits of Good Commercial Practice 119. Determination of Unreasonable Shortage 119, Averaging Drained Weights of Codes within a Lot 120. Procedures for Frozen Products In Plant or Lot Inspection 120. FILL OF CONTAINER 124, Criteria for Determining Fill of Container 124. NET WEIGHT 128, Fresh Products 128, Processed Products 128.
VACUUM READINGS 131, MACROANALYTICAL PROCEDURES 133. SALT DETERMINATION 133, Glassware and Equipment 134. Terminology 134, Methodology and Reagents 134, Mohr Method Reagents 135. Volhard Method Reagents 136, Visual Indicator Methods 137. Mohr Method 137, Volhard Method 139, Potentiometer pH meter Method 141.
Equipment 141, Electrode Attachment 141, Reagents 142. Standardization 142, Preparation of Sample 143, Determination 143. Conductivity salt meter Method 143, REFERENCE LINKS 145. APPENDIX I Thermometer Checks Log 146, APPENDIX II Weekly Gram Scale Checks Log 147. APPENDIX III Weekly Ounce Scale Checks Log 148, APPENDIX IV Refractometer Checks Log 149.
APPENDIX V Daily pH Meter Checks Log 150, APPENDIX VI Analytical Glassware Checks Log 151. APPENDIX VII Hydrometer Checks Log 152, APPENDIX VIII Salometer Checks Log 153. APPENDIX IX Colorimeter Calibration Checks Log Hunter D45 154. APPENDIX X Colorimeter Calibration Checks Log Hunter D45D5 155. APPENDIX XI Colorimeter Calibration Checks Log Macbeth Color Eye 3000 3100 and i5. APPENDIX XII Example Optional Worksheet for Fruit Sugar Ratio 157. SCI Division Inspection Series Technical Procedures Manual. Effective Date June 2020 Page 1 of 157, INTRODUCTION. This document is designed to give guidance to Specialty Crops Inspection SCI Division. personnel of the United States Department of Agriculture USDA and promote uniformity in the. procedures covered These procedures are an integral part of SCI services If needed contact. your immediate supervisor for any situation not addressed in this manual. Compliance with the Agricultural Marketing Service AMS guidelines does not excuse failure to. comply with the Food Drug and Cosmetic Act or any other applicable Federal or State laws or. regulations SCI Division of the Specialty Crops Programs SC AMS is responsible for. grading inspecting audits and standardization programs of fresh and or processed fruits and. vegetables and related products The legal authority for grading auditing and standardization. activities are the Agricultural Marketing Acts of 1936 and 1946 as amended. Applicants may obtain inspections of any fresh and or processed fruit and vegetable and related. products for which they have a financial interest The inspection service is voluntary and. self supporting and is offered on a fee for service basis. These procedures were developed for processed commodities and in some instances may be. applied to fresh commodities when a procedure is not already established within a separate SCI. document pertaining to fresh commodities i e General Market Manual When a procedure is. established within a separate SCI document pertaining to fresh commodities that procedure will. be followed, SCI Division Inspection Series Technical Procedures Manual. Effective Date June 2020 Page 2 of 157, GUIDE FOR ELECTRONIC USAGE.
The AIM system of instructional manuals is available electronically in Adobe Acrobat Portable. Document Format PDF at the following intranet address. https usdagcc sharepoint com sites ams AMS SCI SitePages Home aspx. When accessed electronically AIM materials have hyperlinks and hypertext visible as underlined. blue text available to the PDF user Clicking on a hyperlink takes the reader to a web site with. information relating to the subject Hypertext links the reader to a different page within the. current manual or a different manual with information relating to the subject For example the. hypertext in the Table of Contents allows a reader to go directly to the section of interest in the. manual by clicking on the section title, PDF offers a variety of tools depending on the Adobe version the reader has The newer the. version the more tools available PDF documents are easily searchable for content within a. document or within multiple documents To learn about the variety of PDF search options. Click on the Help tab on the top of any page in Adobe Acrobat. Then click on the Adobe Acrobat Help bar, Type the word Search in the Search box and click on the Search button. A series of options will become available, Click on the Access Search Features link and follow the instructions for the type of. search you are interested in, STANDARD LABORATORY PROCEDURES DOCUMENTS AND INDEX. The SCI Division Standard Laboratory Procedures Documents are a series of documents designed. to standardize Division processed product laboratory practices Included with these documents is. an Index to associate the various products graded with the SCI Standard Laboratory Procedures. Documents The Index acts a quick reference to the Documents and are intended to work in. harmony with current guidance The Index allows for better uniformity and consistency among. the various commodities and technical procedures SCI offices perform Use of the Index and. associated Standard Laboratory Procedures Documents whenever possible The Documents may. also be printed and posted at individual grading areas for quick reference when electronic access. is not practical, The SCI Division Standard Laboratory Procedures documents are available on the AIM.
Inspection site Inspection Resources AIM Inspection Series Processed Products Inspection SCI. Standard Laboratory Procedures and at the following intranet link usda net ams SCSCI SCI. AIM Inspection LabSTP SCI Standard Laboratory Procedures pdf. SCI Division Inspection Series Technical Procedures Manual. Effective Date June 2020 Page 3 of 157, ACID TITRATION. An acid is a substance that dissociates in a solution to give hydrogen ions The higher the. hydrogen ion concentration the stronger the acid the lower the concentration the weaker the acid. Acids are sour to the taste and occur naturally in most fruits and vegetables Acids are also added. to processed products to inhibit the growth of mold and bacteria and as flavor enhancers. Total acidity is usually determined by titration with a weak base such as 0 1N sodium hydroxide. This is a neutralization reaction resulting in the formation of water and salts derived from the. particular acid involved As the acid and base react the hydrogen ion concentration pH. decreases until an equivalent amount of base has been added At this point the pH value of the. solution is not neutral pH 7 as inferred by the name neutralization reaction but is slightly basic. due to the hydrolysis of the salts Using the neutralization reaction total acidity may be measured. visually with the use of an indicator or potentiometrically with a pH meter. Composition of Some Common Acids, Acid Molecular Wt Valence Equivalent Wt Acid factor. Acetic 60 05 1 60 1 0601, Citric 192 12 3 64 0 0640. Malic 134 09 2 67 0 0670, Tartaric 150 09 2 75 0 0750. A Sample Preparation, Note Use distilled or deionized water in the preparation of samples.
1 Fruit and Vegetable Juices, Review the appropriate U S grade standards and or specifications to determine the. a Are the results to be determined as weight weight or weight volume. b Are concentrated samples to be reconstituted before taking aliquot for. c Which acid will results be expressed e g malic tartaric citric. Mix the sample thoroughly and pipette 10 0 ml or weigh 10 0g of the. sample into a 250 ml beaker or flask and add approximately 100 ml of. SCI Division Inspection Series Technical Procedures Manual. Effective Date June 2020 Page 4 of 157, water Proceed with determination as described in C Procedures on the. following page, 2 Mustard and Sauces, Mix the sample thoroughly Weigh 10 0g of the sample into a 200 ml volumetric. flask and dilute to volume with water Shake well and filter through a dry fluted. paper filter Determine acidity on 100 ml of filtrate using 0 1N NaOH and express. results as acetic acid, 3 Mayonnaise Salad Dressing and Dressings for Foods. Weigh 15 0g of the sample into a 500 ml Erlenmeyer flask and dilute with 200 ml. of water Shake until all lumps are thoroughly broken up Determine acidity using. the visual indicator method titrating with 0 1N NaOH To recognize the endpoint. you may wish to have a duplicate sample nearby so that the first color change will. be evident by comparison Express results as acetic acid. Pipette 10 0 ml of the sample into a 500 ml Erlenmeyer flask and dilute with water. until the vinegar is only slightly colored Determine acidity using the visual. indicator method titrating with 0 5N NaOH Express the results as acetic acid. 5 Vitamin C Ascorbic Acid, Ascorbic acid is a white or yellow crystal powder with a molecular weight of.
176 12 grams It is odorless but has a pleasant sharp acidic taste Ascorbic acid. is relatively unstable and is easily oxidized upon exposure to air and light It. occurs naturally in many fruits and vegetables and is abundant in freshly harvested. SCI Division Inspection Series Technical Procedures Manual Effective Date February 2013 Page 1 of 169 INTRODUCTION This manual is provided to Specialty Crops Inspection SCI Division inspection personnel to promote uniformity in the performance of technical procedures These procedures are an integral part of Division services If needed contact your immediate supervisor for any

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