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
_Open System._--Beginning at shell and tube coolers the brine passes
into supply pipes which decrease in size as they approach the ends. The
return line tapers in opposite direction. The pressure carried is only
sufficient to make a sufficiently rapid circulation.
A small pump is inserted in the line so that the pressure can be
increased on that portion through the spray nozzles. This lessens the
power over carrying the entire system at a high pressure.
The balance tank is located at such point as will best serve to collect
the brine from closed coils and the return from the spray coolers. A
vacuum valve is put on the closed line to prevent siphon.
A return connection to the main pumps is made, and also connections to
the concentrator from balance tank so that a portion of the brine can
be concentrated.
This system requires more concentration than the closed system. It has
the advantage that coolers can be used as sharp freezers if insulation
be proper.
_Closed System._--Beginning at shell and tube coolers the discharge
mains and piping are the same as for the open system. Return mains as
indicated. Balance tank is located elevated above upper coils.
A localized defrosting system is installed with individual pump
circulating brine over coils, continuously as required. The collecting
tank is located as near as convenient to lessen pumping head. The brine
flowing over coils in the lofts is concentrated to a strength equal to
circulating brine and introduce into circulation replenishing brine for
defrosting from mains. Concentrator is located where suitable.
In using closed coils the arrangement is different for beef and hogs so
as to assist in the circulation for hog cooler with a view to producing
uniform temperatures.
[Illustration: FIG. 18.--CONCENTRATING ARRANGEMENT, BALANCE BRINE
SYSTEM, CLOSED TYPE.]
In any system using open brine, there is a quite appreciable gain in
the quantity of brine in the system, and a weakening of its strength
lowering the freezing point. This necessitates vigilance as if the
brine weaken too much there is a possibility of it freezing solidly and
insulating submerged coils in an open brine tank rendering them inert
or splitting the pipes in a shell type cooler with disastrous results.
It is consequently necessary to evaporate the brine which can be done
with a concentrator as provided for in Figs. 17 and 18.
Public-domain text, read in full here on John Shaqi.
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