Practical Dehydration by M. Greensmith (Auth.)

By M. Greensmith (Auth.)

Sensible dehydration has lengthy been known as a typical textual content for the undefined. within the moment variation the writer offers a reassessed viewpoint in this overseas undefined. as well as the unique chapters on packaging, storing and quality controls, this most modern version comprises sleek research of increasing sectors and new applied sciences. This e-book offers a useful advisor to the practicalities and logistics of a altering

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Additives can be introduced d i m t l y into the blanching liquor and control is usually more accurate than in the case of additives sprayed after steam blanching. An ancillary steam heated tank unit is required to make u p a solution of additives (sulphite, citric acid, sodium pyrophosphate, calcium chloride, sucrose and saline solutions, etc, combinations of which are used with various types of vegetable) and this solution is usually drip f e d into the blancher, or circulated by pump, and returned back to the tank, where the required concentration is maintained at a prescribed level.

It is emphasised that the preparation plant described is ‘upstream’ of the dryer. Downstream plant is described in the chapter on selection, packing and storage. CUTTERS (a) Dicers. The dehydration process requires that produce be reduced to a fairly small particle size, otherwise the removal of water becomes an overextended operation, with consequent damage to the colour, texture, appearance and general quality of the dried product. Also the rehydration ‘factor‘ deteriorates. Dicers are cutting machines with three separate knife actions: (I) a slicing knife positioned in the machine’s impeller, which rotates at approximately 190rpm, makes the first lateral slice as the product is fed into the machine.

These machines can be supplied with a central lubrication point for all the revolving abrasive rollers, the augur feed and all the drives. It is however recommended that, in factories where the mechanical engineering staff are not always 100 percent fastidious about lubrication, a peeler where separate grease points are fitted is a safer proposition. A small water spray sparge pipe fitted over the elevator taking the onion slices to the dryer is essential to remove surface sugar from the cut onion.

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