Excerpt from Large Scale Experiments on the Processing of Japanese Persimmons: With Notes on the Preparation of Dried Persimmon
It is recognized, however, that some changes would be desirable if tanks for processing persimmons were to be made in quantity. In such a design the rms of the tanks and covers should be made of cast iron hinged together and fitted with eyebolts and slots. The adja cent surfaces should be planed and a solid rubber gasket used. The design shown in figure 1 does not require special castings.
In processing persimmons these tanks are filled with the fruit, which may be packed, if desired, in the standard six-basket carriers, and may or may not be wrapped. The cover is clamped in position, and the box tested for tightness by use of the water gauge (e). It should be entirely free from leaks on the bottom or Sides, and so tight that the rate of equalization of small differences in pressure, indi cated by the gauge, is slow. Carbon dioxid is then passed in through the lower stopcock, while the displaced air flows out at the upper stopcock on the opposite side. The water gauge is useful here in guarding against too high pressures, which might easily cause per manent distortion in shape, or bursting. The flow of carbon dioxid is continued until the stream of displaced air tastes strongly of car bon dioxid. After such a taste is noted, the flow is continued for a few minutes longer; the stopcocks are then closed and the box left undisturbed for the time required in processing.
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Paperback. Condizione: New. Print on Demand. This book explores the innovative method of processing Japanese persimmons in carbon dioxide to eliminate astringency, opening avenues for enhanced consumption and marketability of this delectable fruit. With a focus on the period of 1907 to 1911, the author chronicles the groundbreaking experiments conducted by the author and their colleagues. The narrative details the construction and utilization of specialized apparatus, exploring the influence of various factors such as temperature and humidity on the processing time of different persimmon varieties. The book delves into the effects of processing on the fruit's shipping and storage qualities, providing valuable insights for optimizing the handling and distribution of persimmons. Additionally, the author describes the techniques for preparing dried persimmons, highlighting the unique characteristics and potential of the Tane-nashi variety for this purpose. The book's significance lies in its practical guidance and scientific exploration, offering valuable knowledge for growers, processors, and consumers alike, contributing to the advancement of persimmon cultivation and appreciation. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Codice articolo 9781332083985_0
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Condizione: New. KlappentextrnrnExcerpt from Large Scale Experiments on the Processing of Japanese Persimmons: With Notes on the Preparation of Dried PersimmonIt is recognized, however, that some changes would be desirable if tanks for processing persimm. Codice articolo 2147922663
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