Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1916-05-22
GERMAN |NVENTS
new FOOD SAVER
Device Which Removes Moisture By
Centrifugal Force Instead OF By
Heat Is Successful

Munich, Germany. - Correspond
ence of The Associated Press.)-The
latest invention for conserving Ger
many's food supply. and, scientists
believe, one of the most valuable in
years, is a machine recently cOmplet-
ed by a Munich engineer, G. A.
krause By the application Of cen
trifugal force rather than by heat, the
machine is said to quickly and abso-
lutely extract the moisture from all
kinds of food stuffs, without removing
any of the valuable ingredients.
Milk placed in the new machine
quickly turns to a whitsh, almost
vapor-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 its nutritive value, and
when mixed with water an hour or a
year later becomes real, pure milk
again. 1t tastes precisely like the
original; it contains, as chemical an
alysis show, every one of the charac-
teristics and properties of milk, and
| produces thick, rich cream-provid-
| ing the original milk did-from which
butter may be churned
Herr krause has as yet revealed his
exact process to no one. though his
machine is open to inspection and he
has operated it for the benefit of
scores of scientific men. 1t recembles
huge wooden boiler set in vertical
( CT nd
twelve feet Highland isoperated by
electricity. Since no movemnt is
visible when the motor is turned on,
and the drying process is astonish-
ingly rapid, the mysterious transfer
nation of milk, eggs, or fruit to pow
der, before ones eyes, is almost I'M
canny.
When Herr krause had completed
his machine, after years of expert
mentation, he notified a scientist OF
his acquaintance of its invention and
of what it would do, and invited him
to inspect it. The scientist came tC
Munich as decided doubter, but after
one demonstration of the new ma
chine he telephoned to fellow servants
to come 10 Munich and see the most
remarkable product of the war
Inevitably, commercial circles heard
of the machine and began to investi
gate it. A famous Hamburg Chemica
concern, interested in the problem OF
drying certain chemicals that spoil ir
a short time, finally took hold of the
machine. But before it did, Herr
krause gave the members of the firm
a unique entertainment
In their presence in his laboratory
he poured 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 we're re-
duced to powder. The various pow
ders then were taken to a 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
eggs he put into a huge frying pan
added water and butter, and in very
short time had a tasty and attractive
dish of scrambled eggs. The fruits
he transformed into a sort of jam OF
marmadale and the potatoes he served
in still another way.
Then the chemists sat down tc
lunch with the inventor. They went
enthusiastically on record to an AS.
sociated Press correspondent the SAME
day that each and every dish pre-.
pared from the dried and powdered
products tasted absolutely like the
n nd 40 l., r
been lost. While food drying pro
cesses are by no means new, nearl!
all of them are operated with heat
The greater the heat necessary in mos
cases, the greater is the loss of some
valuable element in the food
Those who have been in a position
to examine the new invention critical.
ly and scientifically regret only thai
its completion has come only after q
months of war, for they are convinced
that it could have been of the great.
est use in making the lives of soldiers
in the fields more bearable. The pow
der of milk or any other food is easily
carried and transformable back into
food or liquid with such astonishing
ease as to make it thoroughly prac.
teal addition to the soldiers kit.
Herr krause's laboratory machine
in Munich is large enough to dry great
quantities Of any food at once. Il
can, however, be constructed in al
most any size, depending upon the
amount of water that it is desired tc
remove from any given food.
Thus the person who wants to USE
it exclusively for potatoes has only
to indicate how many he wants to dry
per hour. knowing just what per
centage of water potatoes contain,
krause is able to estimate with ex.
actitude how large machine is neces
sary.