. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. Sweetened Condi';nsi';d MiekâCondensing 65 The body or vapor belt represents the main part of the pan. It is cyhndrical, of vary- ing height and is equipped with copper coils which have their outlets through the jacket. Their upper ends connect, through the body of the pan, with the main steam line. Most pans are equipped with two to three coils located at diflferent elevations. Since steam should be turned into the coils only when they are covered with the mil
. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. Sweetened Condi';nsi';d MiekâCondensing 65 The body or vapor belt represents the main part of the pan. It is cyhndrical, of vary- ing height and is equipped with copper coils which have their outlets through the jacket. Their upper ends connect, through the body of the pan, with the main steam line. Most pans are equipped with two to three coils located at diflferent elevations. Since steam should be turned into the coils only when they are covered with the milk, it is desirable to have several short independent coils rather than but one large one. This will give a larger range of the quantity of milk that can be condensed and '''"'â ''^^ ''^'""'^ p^" ^"^ condenser Courtesy of C. E. Rogers increases the speed of evapora- tion. The coils vary in diameter from about three to five inches. The upper and outer coils are the larger ones. The diameter and length of the coils necessarily vary with and are limited by the capacity of the pan. The greater the total heating surface, consistent with easy access to all parts of the jacket and coils, the better. Other things being equal, the more square feet of heating surface, the less steam pressure, by the gauge, is required to furnish the necessary heat for maximum evaporation. This is important because high steam pressure in the jacket and coils means exposure of the milk to high temperature, which is undesirable. The heating surface should be sufficient to make possible the complete con- densation of the steam in the jacket and coils. If the heating surface is inadequate, more steam has to be turned into the jacket and coils, in order to secure the necessary heat for rapid evapora-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perf
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Keywords: ., bookauthorhunzikerottofrederick, bookcentury1900, bookdecade1910
