Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1916-05-13
.|AY[|NTS GREAT
FOOD PR[SERv[R
German Ia, system whereby
Food Products Can Be Easily
Conserved.

.
Munich, Germany, May 12.-The
latest invention for conserving Ger
many's food supply. and, scientists
believe, one of the most valuable in
years, is machine recently complet-
ed by a Munich, engineer. G. A. Krause.
BY the application OF a centrifugal
force rather than by heat, the ma
chine is said to quickly and absolute
ly 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 Wlitish, 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 it's nutritive
value, and when mixed with water an
hour or year later becomes real,
pure milk again. 1t tastes precisely
like the original; it contains, as
chemical analysis show, every one CT
the characteristics and properties of
milk, and produce thick, rich cream
rIHc oilSi mai IllIh
from which butter may be cl,lrned.
Herr krause has not yet revealed
exact process to no one, though his
machine is open to inspection md he
has operated it for the benefit Of
scores of scientific men. 1t resembles
a huge wooden boiler set in vertical
position-about six feet through and
twelve feet Highland is operated by
electricity. Since no movement 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
powder, before ones eyes, is almost
uncanny.
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 to
Munich as decided doubter, but after
one demonstration OF the new machine
he telephoned to fellow servants to
come to Munich and scee the most
remarkable product of the war.
Inevitably, commercial circles heard
of the machine and began to investi
gate it. A famous Hamburg chemi-
cal concern, Interested in the problem
of drying certain chemicals that
spoil in short time. finally took
hold of the machine. But before it
did, Herr lKrause gave the memebers
Of the firm a 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 num-
Der of eggs. In succession, potatoes,
fruit and a number OF other edibles
were reduced to powder The vari-
GUS powders 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
egg he put into huge frying pan,
added water and butter, and in very
short time had tasty and attractive
dish of scrambled eggs. The fruits
he transformed into a sort OF jam or
marmelade and the potatoes he serv-
ed in still another way.
Then the chemists sat down to
lunch with the inventor. They went
enthusiastically on record to an AS
sociated Press correspondent the
same day that each and every dish
prepared from the dried and powder
ed products tasted absolutely like the
original foods, and that no flavor had
been lost. While food drying pro-
cesses are by no means new, nearly
all of them are operated with heat.
The greater the heat necessary in
most 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 critic
ally, and scientifically regret only
that it's completion has come only
after twenty months of war. for they