. Department bulletin. Agriculture; Agriculture. DEPARTMENT BULLETIN No. 1141. Washington, D. C. V May, 1923 EVAPORATION OF By Joseph S. Caldwell, Plant Physiologist, Office of Horticultural and Pom il- logical Investigations, Bureau of Plant Industry. CONTENTS, Page. Extent and character of the fruit- drying industry 1 Principles involved in drying fruits_ 4 Community drying plants T Buildings and equipment for drying_ 8 The kiln evaporator 8 The individual kiln 9 The kiln drying plant 15 The apple-drying workroom and its equipment 17 The prune tunnel evaporator 24 The opei-ation of
. Department bulletin. Agriculture; Agriculture. DEPARTMENT BULLETIN No. 1141. Washington, D. C. V May, 1923 EVAPORATION OF By Joseph S. Caldwell, Plant Physiologist, Office of Horticultural and Pom il- logical Investigations, Bureau of Plant Industry. CONTENTS, Page. Extent and character of the fruit- drying industry 1 Principles involved in drying fruits_ 4 Community drying plants T Buildings and equipment for drying_ 8 The kiln evaporator 8 The individual kiln 9 The kiln drying plant 15 The apple-drying workroom and its equipment 17 The prune tunnel evaporator 24 The opei-ation of the tunnel evaporator 27 Small driers or evaporators 35 Treatment of the various fruits 35 Apples 35 Page. Treatment of the various fruits—Con. Peaches Apricots 49 Pears 49 Cherries 50 Prunes 50 Small fruits 54 Storing the dried products 57 Preparing evaporated fruits for market 58 Packing evaporated apples 58 Packing peaches, apricots, and pears 50 Packing prunes 61 Laws relating to evaporated and dried fruits 62 EXTENT AND CHARACTER OF THE FRUIT-DRYING INDUSTRY. THE TERMS " dried fruit" and " evaporated fruit" are popu- larly used to designate all fruits preserved by reduction of their moisture content to such a point that spoilage does not occur. In the trade the term " dried fruit " is applied to any product in which mois- ture reduction has been brought about by exposure of the fresh mate- rial to the heat of the sun, while products made by driving off the surplus moisture by the use of artificial heat are known as " evapo- rated " fruits, less frequently as dehydrated or desiccated fruits. While the processes of sun drying and drying with artificial heat in evaporating devices are widely different, the differences in the 1 This bulletin is of interest to fruit growers who have such quantities of surplus fruit as to require the employment of large-scale factory methods for its utilization. It is intended to serve as a rather comple
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