Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1916-05-04
MACHINE 70. CONSERVE FOOD.
Gsrmans Invention Extracts Moisture
Y From All Kinds Of Foodstuffs.

correspondence Of Associated Press.l
Munich, Germany, April 20.--The
latest invention for conserving Ger
many's food supply, and, scientists be-
lieve, one Of the most valuable IN
years, Is q machine recently completed
by Munich engineer, g. "A Krause.
BY the application of centrifugal
force rather than by heat, the machine
is said to quickly and absolutely ex-
tract the moisture from all kinds OF
foodstuffs, without removing any or
the valuable ingredients.
N Milk placed In the new machine
quickly turns to a.whitish, almost va
2por-like powder But, unlike milk
which has been reduced to powder by
heating processes the fluid treated IN
the centrifugal motion machine Is said
to lose none Of It's nutritive value, and
when mixed with water an hour or
year later becomes real, pure milk
again. It tastes precisely like the or
iginal; it contains, as chemical an
alysis shows, every one Of the char
acteristics and properties Of milk, and
produces a thick, rich cream-provid-
ing the original milk did-from which
butter may be churned.
Herr rKrause has as yet revealed his
exact process to no one, tho his ma
chine is open to inspection and he has
operated it for the benefit of scores
of scientific men. 1t resembles huge
wooden boiler set in vertical position
about six feet thru and twelve feet
Highland is operated by electricity.
Since no movement is visible when the
motor Is turned on, and the drying
process is astonishingly rapid. the
mysterious Transformation of milk.
eggs. or fruit to powder. before ones
eyes, Is almost uncanny.
When Herr Krause had completed
his machine, after years Of experiment
tation, he notified q scientist Of his ac-
,quaintance o fthe, invention and OF
what it would do. and invited him to
inspect it. The scientist came to Mu-
Mich as a decided doubter, but after
one demonstration Of the new machine
he telephoned to fellow savants to
come to Munich and see the most re-
markable product OF the war.
Inevitably, commercial circles heard
of the machine and began to investi-
gate it. A famous Hamburg chemical
concern, interested in the problem OF
drying certain chemicals that spoil in
g. short time, finally took hold of the
Krause gave the members of the firm
q unique entertainment.
In their presence in his laboratory,
he poured a quantity of milk into the
machine and dried it to powder. He
repeated the process with a number of
eggs. In succession, potatoes, fruit and
a number Of other edibles were re-
duced to powder. The various pow
ders then were taken to g. kitchen In
the inventors home.
with the guests still watching.
amazed and almost incredulous. Krause
added water to the milk in the right
proportion. The powdered egg he put
into a huge frying pan, added water
and butter, and in a very short time
had q tasty ana attractive dish OF
scrambled eggs. The fruits he trans
formed into q sort of Jam or marina
lade and the potatoes he served IN still
another way. *. 49, - r.
Then the chemists sat down to lunch
with the inventor They went en-
Enthusiastically on record to an Associat-
ed Press correspondent the same day
that each and every dish prepared
from the dried and powdered products
tta1tsd e absolutelyss Hike the original
foods, and that no flavor had been lost.
While food drying processes areaby no
means new, nearly. all Of them are
operated with heat. The greater the
heat necessary in most cases, theygreat-
erds2 the loss eofss0raasvaauabie element
in the food. E*
Herr Krause's laboratory machine in
Munich is large enough to dry great
quantities. Of any food at once. It can,
however, be constructed In almost any
size, depending upon the amount of
water that 1t Is desired to remove from
any given food. +.
Thus the person who wants to use 1t
exclusively for potatoes has only to in
dioate how many he wants to dry per
hour. Knowing just what percentage
OF water potatoes contain, Krause is
able to estimate with exactitude how
large a machine is necessary.