The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articlesWilder, F. W. (Fred William)
History
The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles
Wilder, F. W. (Fred William)
Packing-houses
=Testing Stick.=--Stick is tested the same as tank water, excepting a
hydrometer graduated from 20° to 40° is used. It is usual to evaporate
to a density of 29° Beaume, which is 64.61 per cent dry solid. To
calculate the quantity of concentrated or dry stick containing 4 per
cent moisture produced from 29° Beaume stick, multiply the number of
gallons of stick by 10.27 lbs. to get weight of 29° Beaume stick; then
take 64.61 per cent of this weight, which is weight of dry solids, then
add 4 per cent moisture to this amount by dividing the weight of dry
solids by .96; the result is weight of concentrated tankage containing
4 per cent moisture.
=Copperas.=--This is usually “sulphate of iron” of commerce, although
some institutions make their supply thus: Using a lead-lined vat
holding about 200 gallons; into this put about 160 gallons of 60-degree
sulphuric acid, adding water enough to make the solution about 12°
Beaume. Into this solution place scrap iron of any description and
allow it to stand until the solution will dissolve no more iron.
Pump the solution into a shallow lead-lined vat with lead coils, and
evaporate to about 40° degrees Beaume. It is next drawn off into
barrels of fifty gallons each and to each barrel add forty pounds of
black oxide of manganese and thoroughly mix.
=Copperas in Water to Evaporate.=--An early practice and one which had
the merit of fixing free ammonia before it passes off in a gaseous form
was the introduction of copperas in tank water, while settling, and
before evaporation. The vats of tank water are tested with a Beaume
hydrometer and for every 2,000 gallons of tank water at indicated
degree, Beaume, ordinary commercial copperas should be added as follows:
Water testing 5° Baume 166 lbs. dry copperas
Water testing 4¹⁄₂° Baume 150 lbs. dry copperas
Water testing 4° Baume 133 lbs. dry copperas
Water testing 3¹⁄₂° Baume 117 lbs. dry copperas
Water testing 3° Baume 100 lbs. dry copperas
These varying amounts of copperas are put into a barrel of hot water
and thoroughly stirred until dissolved. The solution is then poured
into a vat of tank water, the mass allowed to stand six or eight
hours, and then skimmed off before being pumped to the evaporating
machine.
=Solids in Water.=--The percentage of solids and liquids, as well as
the respective weights in tank water at different degrees Beaume, are
shown in the following table:
TABLE FOR TANK WATER.
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