Dehydrated Apples Grades & Standards
Dehydrated (low-moisture) apples, hereinafter referred to as dehydrated apples, are prepared from clean and sound fresh or previously dried (or evaporated) apples from which the peels and cores have been removed and which have been cut into segments. The dried (or evaporated) apple segments may be cut further into smaller segments in preparation for dehydration whereby practically all of the moisture is removed to produce a very dry texture and are prepared to assure a clean, sound, wholesome product. The sulfur dioxide content of the finished product may not exceed 1,000 parts per million. No other additives may be present.
Grades of Dehydrated Apples
- U.S. Grade A is the quality of whole or pitted dates that are of one variety, that possess a good color, that are practically uniform in size, that are practically free from defects, that possess a good character, and that score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.
- U.S. Grade B is the quality of dehydrated apples in which the moisture content of the finished product is not more than 3.5 percent, by weight; that have a normal flavor and odor, that have a reasonably good color, that are fairly uniform in size, that are reasonably free from defects, that have a reasonably good texture, and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 70 points.
- Substandard is the quality of dehydrated apples that fail to meet the requirements of U.S. Grade B.
Detailed standards, Inspection Instructions & Other Resources:
- U.S. Grade Standards for Dehydrated Apples (pdf)
- Certification Manual
- Condition of Container Manual
- FDA Food Defect Action Levels
- Foreign Material Manual
- General Procedures Manual
- Safety Manual
- Sampling Manual
- Sanitation Manual
- SC-364-126 Score Sheet for Dehydrated (Low Moisture) Apples
- Technical Procedures Manual