Daily capital journal. (Salem, Oregon) 1903-1919, 1914-07-28
THE DEMONSTRATION
ACOMPLETE SUCCESS
An Innovation In the Evaporation Of
Fruits, Etc.-Fruit Men Much Pleas
ed With the Results.

W "AhA bAo AsCo9Ahos
A party of progressive business men
interested in the growing and drying OF
Pacific coast products were in Salem
on Thursday and visited the new idea.
queator" system low temperature fruit
evaporator plant of the Salem Fruit
Evaporating company located at West
Salem.
Among those in the party were Mr..
f. l.. Burt, associate Of Messers. Wal
ter Burrel & Co.; II. L. Powers and
others in the fruit industry at Lewis
ton, Idaho; Mr.. H. A. Roberts, an ex-
perienced wholesaler; Mr.. Frank w.
Waters, former mayor of Salem, and
Others interested in the problem.
After listening to most interesting
talk on the modern methods of the
/" "deaqueator" method of drying and
examining at some length the plant
and products it was generally conceded
that Salem has an up-tO-date evaporat-
ing plant and one that seemed a great
step in advance of any method here
tofore known.
The first two units of 10 Gears"
each already installed will handle eff
ciently 10 to l2 tons per day and these
units may be added to as necessity de-
mands at a nominal expense.
Loganberries which require from 12
to Is hours at low temperature have
had a short run this season, but the re-
suits are most gratifying; the food
value, flavor and general appearance
of the berry was in no way injured by
the process of curing and all were de-
lighted at the manner in which this
berry as well as other products "came
back" to almost its original state of
perfection when placed in water.
The demonstration on Thursday in
cluded loganberries, raspberries and
small run of early apples, peaches and
cherries as well as peas and beans and
other vegetables and the results OBJ
tained were more (..an satisfactory.
at seems to me that the old method
of evaporating must make way for this
most modern method and even the can
ming industry could be greatly aided
by the installation of "deaqueators
at their plants" said Mr.. Burt, one
of the visitors.
The 'Deaqueator should help in a
great degree to solve the problem of
handling the large tonnage of apples,
peaches, prunes, pears, berries, potatoes,
beans, peas and other products now GO
ing to waste as the canneries are un-
able to handle even half of the avail
able output and each year the acreage
is increasing, in fact this coming year
will probably show an enormous in
crease in production, approaching 100
per cent.
The system of evaporating fruit by
steam heat at low temperature with a
forced air circulation (for removing
the moisture) while a complete de-
parturc from old methods is far from
an experiment. 1t has been proven con-
clusively and positively as to its eff.
cheney as commercial fruit drying
system at saving of both time and
labor, fuel and expense over all other
methods, The system has withstood
every test and those behind it are
known to be clear headed practical men
satisfied with nothing less than abso-
lutte proof of its efficiency.
The manner of handling the product
is particularly attractive and as it is
seldom touched by the worker a
clean sanitary output must result. No
coloring matter, sulphur, lye, dipping
or other preservative is used and moth
ing taken from the product but the
tasteless, eolorless moisture, which can
be restored at any future time by the
addition. of water.
The conversion of the fluid portion
of the fruit or vegetable into vapor
and the removal of the vapor without
iniuring or destroying the delicate tbs.
sue cells containing the rich flavoring
oils or "soul' of the fruit is what
actually takes place by this low tenn
perature "Deaqueator method and
one readily recognizes the great advan-
tage over the old direct heat ray pro-
cess robbing the product of its most
delicious qualities and breaking down
the cell formations so as to prohibit
restoration to anything like its original
condition.
4 modern method has long been
needed. The need seems to have been
met fully at the West Salem plant,
The time requird for this process,
especially for prunes, is from l3 to Is
hours, with. practically no loss in value
Az il is impossible to either burn or
under dry tho fruits. The systerr Is
" "fool.procf'' and the eust
Of fuel Is only about one.fourth tie