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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

Name: 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
Author: Wilder, F. W. (Fred William)

Wilder, F. W. (Fred William)

Packing-houses

=======+======+=====+======+======
         |      |     |Weight|
         | Per  | Per |  of  |Weight
  Degrees| cent | cent| cubic|  of
   Baume |solids|water| foot |gallon
  -------+------+-----+------+------
     1   |  1.90|98.10| 62.14|  8.30
     2   |  3.83|96.17| 62.46|  8.34
     3   |  5.77|94.23| 62.79|  8.39
     4   |  7.77|92.23| 63.11|  8.43
     5   |  9.85|90.15| 63.43|  8.47
     6   | 11.93|88.07| 63.91|  8.54
     7   | 14.04|85.96| 64.41|  8.60
     8   | 16.19|83.81| 64.89|  8.67
     9   | 18.38|81.62| 65.38|  8.73
    10   | 20.60|79.40| 65.81|  8.80
    11   | 22.71|77.29| 66.39|  8.87
    12   | 24.84|75.16| 66.92|  8.94
    13   | 26.97|73.03| 67.44|  9.01
    14   | 29.11|70.89| 67.97|  9.08
    15   | 31.27|68.73| 68.49|  9.15
    16   | 33.55|66.45| 69.05|  9.23
    17   | 35.88|64.12| 69.61|  9.30
    18   | 38.22|61.78| 70.17|  9.37
    19   | 40.59|59.41| 70.72|  9.45
    20   | 42.98|57.02| 71.28|  9.52
    21   | 45.11|54.89| 71.89|  9.60
    22   | 47.24|52.76| 72.79|  9.68
    23   | 49.37|50.63| 73.09|  9.77
    24   | 51.50|48.50| 73.70|  9.85
    25   | 53.63|46.37| 74.30|  9.93
    26   | 56.31|43.69| 74.95| 10.01
    27   | 59.04|40.96| 75.60| 10.10
    28   | 61.80|38.20| 76.25| 10.19
    29   | 64.61|35.39| 76.90| 10.27
    30   | 67.54|32.46| 77.55| 10.36
    31   | 70.34|29.66| 78.35| 10.46
    32   | 73.27|26.73| 78.94| 10.55
    33   | 76.24|23.76| 79.64| 10.64
    34   | 79.25|20.75| 80.33| 10.73
    35   | 83.21|17.79| 81.00| 10.83
  -------+------+-----+------+------


=Drying 29° Beaume Stick.=--This is done in two ways, by the use of
drying rolls and by mixing with drying tankage in a rotary dryer.
When drying stick over the rolls, evaporate it in the evaporators to
26° Beaume and mix with this 26° Beaume stick, about 17 per cent of
copperas before putting the mixture over the rolls. This has a tendency
to prevent the concentrated tankage from absorbing moisture when in
storage. Many operators dry stick without the use of copperas, but the
copperas prevents in a measure the stick absorbing moisture from the
air.


_Stick Rolls._--Fig. 74 shows a standard twin stick roll. This
equipment is made of two cast iron rolls built when new to sustain
50 lbs. pressure. The stick is deposited in a pan beneath and the
revolving roll collects a film of substance which is dried as the roll
revolves and is sliced from the surface of the roll by a close fitting
scraper, being removed in a powdered form.

[Illustration: FIG. 74.--STANDARD TWIN STICK ROLL.]

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Opening the text

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

=======+======+=====+======+======
         |      |     |Weight|
         | Per  | Per |  of  |Weight
  Degrees| cent | cent| cubic|  of
   Baume |solids|water| foot |gallon
  -------+------+-----+------+------
     1   |  1.90|98.10| 62.14|  8.30
     2   |  3.83|96.17| 62.46|  8.34
     3   |  5.77|94.23| 62.79|  8.39
     4   |  7.77|92.23| 63.11|  8.43
     5   |  9.85|90.15| 63.43|  8.47
     6   | 11.93|88.07| 63.91|  8.54
     7   | 14.04|85.96| 64.41|  8.60
     8   | 16.19|83.81| 64.89|  8.67
     9   | 18.38|81.62| 65.38|  8.73
    10   | 20.60|79.40| 65.81|  8.80
    11   | 22.71|77.29| 66.39|  8.87
    12   | 24.84|75.16| 66.92|  8.94
    13   | 26.97|73.03| 67.44|  9.01
    14   | 29.11|70.89| 67.97|  9.08
    15   | 31.27|68.73| 68.49|  9.15
    16   | 33.55|66.45| 69.05|  9.23
    17   | 35.88|64.12| 69.61|  9.30
    18   | 38.22|61.78| 70.17|  9.37
    19   | 40.59|59.41| 70.72|  9.45
    20   | 42.98|57.02| 71.28|  9.52
    21   | 45.11|54.89| 71.89|  9.60
    22   | 47.24|52.76| 72.79|  9.68
    23   | 49.37|50.63| 73.09|  9.77
    24   | 51.50|48.50| 73.70|  9.85
    25   | 53.63|46.37| 74.30|  9.93
    26   | 56.31|43.69| 74.95| 10.01
    27   | 59.04|40.96| 75.60| 10.10
    28   | 61.80|38.20| 76.25| 10.19
    29   | 64.61|35.39| 76.90| 10.27
    30   | 67.54|32.46| 77.55| 10.36
    31   | 70.34|29.66| 78.35| 10.46
    32   | 73.27|26.73| 78.94| 10.55
    33   | 76.24|23.76| 79.64| 10.64
    34   | 79.25|20.75| 80.33| 10.73
    35   | 83.21|17.79| 81.00| 10.83
  -------+------+-----+------+------


=Drying 29° Beaume Stick.=--This is done in two ways, by the use of
drying rolls and by mixing with drying tankage in a rotary dryer.
When drying stick over the rolls, evaporate it in the evaporators to
26° Beaume and mix with this 26° Beaume stick, about 17 per cent of
copperas before putting the mixture over the rolls. This has a tendency
to prevent the concentrated tankage from absorbing moisture when in
storage. Many operators dry stick without the use of copperas, but the
copperas prevents in a measure the stick absorbing moisture from the
air.


_Stick Rolls._--Fig. 74 shows a standard twin stick roll. This
equipment is made of two cast iron rolls built when new to sustain
50 lbs. pressure. The stick is deposited in a pan beneath and the
revolving roll collects a film of substance which is dried as the roll
revolves and is sliced from the surface of the roll by a close fitting
scraper, being removed in a powdered form.

[Illustration: FIG. 74.--STANDARD TWIN STICK ROLL.]

Public-domain text, read in full here on John Shaqi.

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

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

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