Management of dairy plants . as the Brine Method. 1. Direct Expansion.—The system of direct expansion isadapted especially for rooms that are to be cooled to an ex-tremely low degree of heat and in places where the machine isoperated constantly. It cannot, therefore, be considered themost ideal method for the smaller creamery or dairy. 2. Brine Method. — This is the system which is most suitablefor the average creamery. The brine tank should be locatedin the refrigerator in a position and with insulation similar tothat of the ice bunker described under the natural system ofrefrigeration (Chapt
Management of dairy plants . as the Brine Method. 1. Direct Expansion.—The system of direct expansion isadapted especially for rooms that are to be cooled to an ex-tremely low degree of heat and in places where the machine isoperated constantly. It cannot, therefore, be considered themost ideal method for the smaller creamery or dairy. 2. Brine Method. — This is the system which is most suitablefor the average creamery. The brine tank should be locatedin the refrigerator in a position and with insulation similar tothat of the ice bunker described under the natural system ofrefrigeration (Chapter V). The larger body of brine retains amore constant temperature, and in a smaller dairy the com-pressor may be operated only for a short time daily in order toreduce the temperature of the brine and so maintain the neces-sary refrigeration. The brine, when thus cooled, may be circulated by the aid ofa pump through a system of coils extending through variousrefrigerator rooms. This brine carries back to the brine tank. 72 MANAGEMENT OF DAIRY PLANTS the heat it has removed from these rooms; here, in turn, thisheat is taken up by the vaporizing ammonia in the expansioncoils. Ice-cream freezers and cooKng tanks may be connectedwith the brine circulation, thus saving the handling of ice forcooling purposes and its consequent loss from meltage. It maynot be advisable, however, to connect the brine directly to thecream ripeners as it is apt, in time, to cause the cooling coil ofthe cream vat to leak. The more satisfactory way is to have aseparate, cooling tank in which the water used for cooling thecream is first cooled by the brine. 3. Brine-Tables. — The brine may be made from eithersodium chloride or calcium chloride. The latter is most com-monly used, owing chiefly to the fact that it does not cause theiron pipes and pumps to deteriorate as does the former. Thebrine should be kept at such a strength that it will not freeze;therefore, if lower temperatures are desired, the
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectdairyin, bookyear1921
