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
The mass gradually assumes a murky yellow appearance as the oil is made
free. The man in charge of melting uses a bath thermometer constantly
and regulates the temperature of the water in the jacket by the
admittance of cold water to chill it or steam to warm it so that the
temperature of the melting oil does not exceed 156° F. It usually takes
1¹⁄₂ hours to properly melt the contents of a full kettle. When the
melting is complete the stirrer is raised out of the oil and allowed to
remain raised while the oil is settled.
=Settling the Oil.=--When the oil comes to rest about twenty pounds of
fine salt is scattered over the surface, thrown in moderate handfuls so
as to sprinkle the entire surface. This salt in settling clears the oil
by carrying down the floating fibre by mechanical as well as chemical
action. The oil usually has a scum on top and this is gently skimmed
off and saved as a bottom for the next kettle. After settling about
fifteen minutes the oil is run off by gently lowering the hinged pipe,
the oil as de-canted is passed to the clarifier.
When the pure oil is run as low as can be conveniently done without
carrying off any scrap of settlings, the oil laying on the surface of
the water and sediment in the bottom is passed to some receptacle and
sent to the pressure tanks. The kettle is well scrubbed, made clean and
the skimmed bottoms deposited ready for filling again with hashed fat.
[Illustration: FIG. 55.--SETTLING KETTLE FOR OLEO OILS.]
=Clarifiers or Settling Kettles.=--Each kettle is provided with two
clarifying or settling kettles. These are cone-shaped tanks in which
the oil from one melting kettle is deposited. The oil is allowed to
stand as long as possible in a quiet state and the sediment or fibre
collects in the bottom of the cone. This is withdrawn at the bottom at
frequent intervals so as to free the oil from sediment and dirt. The
temperature of the oil carried in the clarifiers is 140°, kept uniform
by use of warm water in the jacket.
After settling the oil about two hours it is drawn to the seeding
trucks. Cotton flannel bags are usually put on over the outlet pipe so
as to strain the oil and collect any floating pieces of tissue that
would otherwise pass to the seeding truck.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account