A Half Century in Food And Wine Technology Oral History Transcript 1966
A Half Century in Food And Wine Technology Oral History Transcript 1966
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So in addition to our own staff, members of the staff of Agricultural Engineering were very important in the design and construction and operation of the plant. They didn t work with us on the dehydration experiments, but they advised us a great deal on how to build an efficient dehydrator.
I think I mentioned that a very important aspect of dehydration efficiency was the recirculation of air. The air could be blown through the fruit, and some of it could be sent back and used again. In that wa...y the total amount of heat for dehydration was conserved and cut down. As much as seventy-five per cent of the air could be recirculated without damaging the fruit and would save fuel.
In our experiments at Davis, most of the work was on prunes, but we also did a lot of work on the dehydration of grapes, peaches, apricots, and pears. The Thompson seedless grape is dried in the sun mostly, but a moderate quantity of the grapes are dehydrated. It is quite a tricky thing to dehydrate grapes without their sticking or being damaged by heat.
What to read after A Half Century in Food And Wine Technology Oral History Transcript 1966?
You can find similar books in the "Read Also" column, or choose other free books by W V William Vere Cruess to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
So in addition to our own staff, members of the staff of Agricultural Engineering were very important in the design and construction and operation of the plant. They didn t work with us on the dehydration experiments, but they advised us a great deal on how to build an efficient dehydrator.
I think I mentioned that a very important aspect of dehydration efficiency was the recirculation of air. The air could be blown through the fruit, and some of it could be sent back and used again. In that wa...y the total amount of heat for dehydration was conserved and cut down. As much as seventy-five per cent of the air could be recirculated without damaging the fruit and would save fuel.
In our experiments at Davis, most of the work was on prunes, but we also did a lot of work on the dehydration of grapes, peaches, apricots, and pears. The Thompson seedless grape is dried in the sun mostly, but a moderate quantity of the grapes are dehydrated. It is quite a tricky thing to dehydrate grapes without their sticking or being damaged by heat.
What to read after A Half Century in Food And Wine Technology Oral History Transcript 1966?
You can find similar books in the "Read Also" column, or choose other free books by W V William Vere Cruess to read onlineMoreLess
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