. Commercial utilization of grape pomace and stems from the grape-juice industry. in the mother liquid from which the creamof tartar was crystallized was found to be too low to be consideredas a commercial product. PREPARATION OF GRAPE POMACE FOR THE MANUFACTURE OF JELLY AND OIL. Scarcely enough pomace is produced at any one factory to pay theindividual plant for the immediate utilization of both skins andseeds. Since, however, the pomace as it is produced contains about50 per cent of moisture, which is conducive to rapid spoilage, atten-tion was directed along the line of preparing this wet p
. Commercial utilization of grape pomace and stems from the grape-juice industry. in the mother liquid from which the creamof tartar was crystallized was found to be too low to be consideredas a commercial product. PREPARATION OF GRAPE POMACE FOR THE MANUFACTURE OF JELLY AND OIL. Scarcely enough pomace is produced at any one factory to pay theindividual plant for the immediate utilization of both skins andseeds. Since, however, the pomace as it is produced contains about50 per cent of moisture, which is conducive to rapid spoilage, atten-tion was directed along the line of preparing this wet pomace in sucha way as to permit it to be stored and manufactured later into thevarious products or to be shipped to some central utilization plantwhich could handle the entire output from the several grape-juiceplants. A plant handling even a comparatively small tonnage of grapescould perhaps work up the skins into jelly at a good profit, but itcould not profitably extract the oil from the seed, since for thispurpose a large, comparatively expensive oil mill would be Fig. 4.—A direct-heat drier. To extract the jelly stock from the skins they must first be boiledin a small quantity of water and then pressed in hydraulic would necessitate either the installing of additional presses orthe reducing of the quantity of grapes handled; in the latter casethe output of juice would be curtailed. Experiment has proved thatthe pomace can be satisfactorily dried, the seeds and skins separated,and each worked up as desired. There would thus be no curtailmentof the output of juice because of reduction in the quantity of grapeshandled, nor would there be any added expense incurred for in-stalling additional presses. The pomace may be dried by means of driers of, the direct-heattype (fig. 4) or the steam type (fig. 5). In either case the wet pomaceshould be disintegrated and conveyed into the machine in a continu-ous stream. Both driers rotate on a horizontal axis. The
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Keywords: ., bookcentury1900, bookdecade1920, bookpublisherwashi, bookyear1921
