. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . will be made here to enter into all the technical details ofmechanical refrigeration, but to cover the subject in a general way as itapplies to modern packinghouse practice. Great progress has been madein recent years in the science of refrigeration, and it has been indispensableto the growth and deve
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . will be made here to enter into all the technical details ofmechanical refrigeration, but to cover the subject in a general way as itapplies to modern packinghouse practice. Great progress has been madein recent years in the science of refrigeration, and it has been indispensableto the growth and development of the packinghouse industry. Methods.—There are four principal systems of distributing refrigerationnow in use in the modern packinghouse. a The Direct Expansion System b The Brine Circulating System c The Brine Spray System d The Curtain (Brine) System In addition some few packinghouses use some of these systems appliedslightly differently. A brine spray system is also used in which the sprayis located in a pipe or funnel placed on the ceiling, and which has elimi-nating bunkers or coil loft, saving considerable height in the building. Another new system recently installed in a large Eastern plant may betermed a water cooling system. Instead of spraying brine on the cooler ^R.
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Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
