120 MISC. PUBLICATION 5 4 0, U. S. DEPT. OF AGRICULTURE 



lot meets the specifications and if any great variation is encountered 

 more samples must be drawn. 



When an inspection is made, representative samples are taken to a 

 place in the plant where the containers can be opened and the opened 

 product can be protected from moisture rfick-up from the atmosphere. 

 To facilitate inspection a table approximately 3 feet high with a 

 top 6x3 feet and a hole 6 inches in diameter at one end is very ad- 

 vantageous. The top should have a light surface and be well lighted. 



The condition of the container, the net weight, and the packing 

 medium (such as an inert gas) are noted. The entire contents are 

 removed from the can and mixed thoroughly. From the resulting 

 mixture, a cross-section is taken to make a composite sample, which 

 is sealed in previously dried jars. One to two such samples may be 

 taken for such laboratory determinations as are required by the speci- 

 fications. Examinations for defects, uniformity of size, presence of 

 fines, and color of dry product can be made while the product is being 

 weighed, and most of the material can be returned to the packer for 

 repackaging. The inspector may also examine the raw product, plant 

 sanitation, and packing procedures. 



Laboratory analyses are made to determine the moisture content, 

 enzyme inactivation, and reconstitution ; other analyses, as outlined 

 in the specifications under which the product is being graded, are also 

 made. Upon completion of the inspection the results are forwarded 

 to the contractor and purchasing agency. Loading for shipment will 

 be supervised if such supervision is specified by the purchaser. Official 

 certificates are issued and dated as of the day on which the analysis 

 was completed. These certificates serve as a basis for payment when 

 the merchandise is received and accepted. 



Grades and Specifications for Fruits and Vegetables 



Lnited States grades for dried fruits are available through the 

 United States Department of Agriculture, War Food Administration, 

 Office of Distribution, Washington. D. C. Federal specifications for 

 dried fruits can be purchased through the Superintendent of Docu- 

 ments, Washington, D. C. 



At the present time United States grades and Federal specifications 

 for dehydrated vegetables have not been issued. Purchases are made 

 on Quartermaster Corps Tentative Specifications, which are obtain- 

 able through the Chicago Quartermaster Corps. 1819 West Pershing 

 Koad. Chicago. 111., or Tentative FSCC Specifications obtainable 

 through the Office of Distribution. War Food Administration, United 

 States Department of Agriculture, Washington. D. C. 



TEMPERATURE REDUCTION TO MAINTAIN QUALITY IN 

 DEHYDRATED PRODUCTS 



The quality of dehydrated vegetables can readily be injured before 

 shipment by failure to reduce the temperature of packaged materials 

 and to keep them cool. Holding dehydrated cabbage at 120° F. for 

 a week, for example, results in almost complete spoilage. Measures 

 must be taken to insure that such products will be cooled to 90° or 

 less within 24 hours after drying has been completed. While they 

 are on the inspection belt, freshly dehydrated vegetables cool to a con- 



