Evaporated apples . Fig. a Fig\ iew of Hand Paring machine. An operator can pare about fifty bush< erage apples in ten hours with the machine as shown in fig. 8, while as high as sixty to seventy bushbeen pared in the same time with the machine shown in fig. 9t. Fig. <).lern j*- »\\ »-r parer. When the cut portion of an apple is exposed to the air for any length of time it-mes brown, and thus, in the natural course of drying, the fruit is brown. Theconsumer wants a white product, and what the consumer wants the manufacturermust produce. To obtain this white product artificial means m
Evaporated apples . Fig. a Fig\ iew of Hand Paring machine. An operator can pare about fifty bush< erage apples in ten hours with the machine as shown in fig. 8, while as high as sixty to seventy bushbeen pared in the same time with the machine shown in fig. 9t. Fig. <).lern j*- »\\ »-r parer. When the cut portion of an apple is exposed to the air for any length of time it-mes brown, and thus, in the natural course of drying, the fruit is brown. Theconsumer wants a white product, and what the consumer wants the manufacturermust produce. To obtain this white product artificial means must be resorted to; or,in other words, the fruit must be bleached. This is done by subjecting the paredfruit to the action of sulphur fumes for a -hurt time, and for this purpose a bleacheris used. liHiiiO—3 14The Bleacher. Bleachers are built in either horizontal or in upright positions. They are con-structed like an oblong box, and provision is made for carrying the fruit from endto end. Their length depends on the amount of work required of them, the faster thefruit has to travel the longer the bleacher must be. Fumes of burning sulphur aredirected into the bleacher at the bottom side at the same end where the fruit enters;they make their escape through
Size: 1900px × 1315px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookidevaporatappl, bookyear1917
