Santa Fe new Mexican. [volume] (Santa Fe, N.M.) 1898-1951, 1898-08-12
~EVAPORATED FRUIT.
Difference Between Simplifying and Eva
porating Explained Chemical Changes
Resulted from Heat and Rapidly
n,rou1atinu Nurrents of Air.

circulating currents OF All,
A New MEXICAN reporter, who was
somewhat scientifically curious concern
ing the process of evaporation as applied
to fruits. in the method which will be
used by the Santa Fe Fruit Company in
preparing its product for market, APP
piled to Mr.. F. j. Gleason, of Michigan,
who is in the city for the purpose of
way from the factory, for an explana-
ton of the difference between sun-dried
and evaporated fruit. In reply to the
questions asked, Mr.. Gleason said.
In the process of sun-drying, the
fresh cut surface of the fruit begins to
grow dark Immediately, or to rust, by
the action of the oxygen of the sur
rounding air, and as the water slowly
evaporates the process of oxidation con
tinues and grows deeper and deeper, UNI
til the whole cellular tissue is involved,
and has become tougher and harder and
more indigestible, while the sugar.
starch, albumen and gluten u%ndergoes
a slow process of fermentation and de-
composition.
None of the starch in the fruit is
converted into sugar as it Should be and
the sugar already existing is slowly con-
verified into vinegar. SO that a %sun-dried
apple is nothing else than a sponge free
of hardened cellular tissue, filled with
fermented albumen and gluten combined
with vinegar, the result Of fermentation.
The changes take place and the product
is the same in all processes, either in
ovens or kilns, or in some so-called
evaporators. except that the dark color.
fermentation and souring which takes
place in sun-dricd fruit during the dry
ing, occurs afterwards in that dried in
ovens and kilns. or in slow evaporators.
Il will now describe the true process
of evaporation.
sit has been found that by removing
a part of the water rapidly in swift
moving currents of air, heated to 240
degrees Fahrenheit, a different product
is the result, wholly unlike either the
fresh or sun-dried fruit. and which will
keep better, is more digeStible and nu.
tritiols, is less acid and will sell fol-
more on the market. But if, after heat
ing the air hot enough there is not suf'
ficient circulation, or the currents are
not rapid enough, the fruit will cook
and then dry or burn the same as in a
close oven.
''AppIes will cook in boiling water al
Il temperature of only PIP degrees, OF
bake in an oven at aa5 degrees, but i
the heated air circulates fast enough
the fruit will not cook or burn or be
come itself heated to the temperature
indicated by the thermometer. even a
300 degrees. for the evaporation OF thu
water is a cooling process, and ever,
particle of vapor leaving the minute
cells which contained it. carries with /
Il large amount Of coloric in a latent
form, and thus keeps the heat of the ap
pies far below the surrounding air. The
chemical change which belongs to truly
evaporated fruit will now begin, ant
the albumen, instead of being slowl,
dried, %coagulates exactly the same as il
an egg when boiled.
''All the pictine or fruit jelly remains
in the cells undecomposed, or is left OF
the surface by the evaporation of thu
water in which it was dissolved, ant
may be seen condensed on the surface
instead of being decomposed, and pass
ing on with the starch and gluten int
the acetic fermentation. lndiastOsc 0
%saccharine fermcnt contained in all frui
and which is the primary cause OF it
decay. has been rendered imperative
and all germs of animal or vegetable lf
has been destroyed by the great heat
1t is by this chemical change which, il
uniting q part of the water already con
tanned in the fruit with the starch, tina
these truly evaporated products are rem
dcred more wholesome, more digestible
more indestructible by decay, and ar
thereby more valuable, not only as art
icles of food, but because they are no
subject to deterioration and loss. AM
it is also the reason why Il bushel o
apples will make more pounds of evapol
ated fruit than can be made by sun dry
ing, as a portion of the contained water
which would otherwise be lost, is re
tanned by combining with the starch t
form glucose, and the carbonic acid
which is always lost in the slow decOm
position resulting from sun-drying, |
retained in it's natural combination wit
the other substances comprising til
fruit, and hence it is heavier.
These profitable and healthful chem
ical changes are all in accordance wit
the laws Of nature, and are certain
take place if the necessary conditions o
heat and air are supplied, otherwise tn
product is entirely different, and no mat
ter how perfect the apples, how careful
the pairing, coring and trimming, or no,
white the bleaching. truly evaporate'
fruit has not been produced. No matte
1how deceptive its bright color, full
weight or fancy packing the fruit viii
not stand the test of long keeping il
warm, damp weather. The natura
starch, gluten and albumen of the fruit
instead of being cured OF made indie
structible by the chemical changes
which constitute the difference between
the evaporated and dried fruits, will alb
sorb moisture from the air, will swell o
increase in bulk and be attacked b
mold, will absorb additional oxygen an,
finally sour and decay"