The twice-a-week Twin Falls times. (Twin Falls, Idaho) 1916-1918, 1917-06-21
DIFFERENCES IN PRESERVED
FRUIT EXPLAINED BY ARTICLE

The following bulletin has been
issued by the bureau Of state farm
markets:
There is a vast difference between
dried, desicCated,A and evaporated
fruits and vegetables, yet few peo-
pie know this and there is a DISPOSE
ton to class all alike. Dried prod
ucts are the result of long expos
ure to heat, artificial or natural
and being a slow process, the fresh
product passes through a disinteg-
ration of the cells which contain the
nutritive value, and in a sense, a
decaying of the entire body. The re-
suit is a s%hriveled, almost tasteless
article that casts discredit on all foods
called dried.
Desiccated fruits and vegetables
are even worse; because in this pro-
cess every particle of moisture is re-
moved, the cellular structure broken,
and the food values are destroyed.
This class of products is an actual
menace to health and life.
After years of experimenting on
these lines, the agricultural depart
ment of our government announced
that the only plan that would con-
serve the food value and flavor must
be one of evaporation by artificial
heat, directed in some way that
would cause a rapid circulation of
heated air through the produce, and
reduce the time of evaporation. In
no other way could the moisture be
removed, decay arrested. and flavor
retained.
In a recent issue Of Popular Me-
%chanics,' very favorable mention is
made of the latest patented and per-
fected process and with this method
this article will deal. The evaporator
consists of tunnels, each forty feet
long and fifteen feet wide. Each tun-
mel is called a unit and the system is
known as the Unit System. Each tun-
mel is constructed of four inch sea
soned flooring, double wall, with a
six inch space between. This space
is filled with sawdust. At one and is
the furnace and at the other is To-
Gated a large suction fan which is
operated by a motor. There are two
tracks in the tunnel on which cars
holding the trays of produce are plac-
ed and us fast as the cars are load
ed, they are placed in this alright
tunnel close to the fan. The temper
ature at this end is about 140 de-
6ANNos Inc AQn - put III AlOllOu dlO
the heated air is sucked rapidly to
that end with a whirling motion. This
draws the air through and between
the trays so that all the stuff comes
in direct contact with a current Of
air. Being alright, a partial vacuum
is created by the fan and a force
similar to the centrifugal force useC
in extracting sugar from beets is ere
nfnn Ac nurr aTn n1aaaI IL, fhn f,,r
mel, the ones near the fan are moved
towards the furnace end. thus by de.
grees increasing the heat: as fast al
the process is completed the cars ar,
taken out at the furnace end.
This, it will be noted, makes a cor
tinuous movement of cars. wit, the
raw produce going in at one end anC
the finished article coming out at tn,
other. By this process there is n,
danger of drying. desiccating or cook
ing the raw product if proper care is
used. The time required to %evaporat,
prunes is an average of eighteen
hours, and as this fruit is put il
whole, it takes longer than tina
which is opened or closed. The aver
age time on the latter is three hours
The advantages of the unit sys
tenn are two fold. Each tunnel hal
a wall through the center, dividing i
into two separate parts. Then sew
eral units are installed, one or NOR
can be operated Independently anC
heat need only be generated for a hal
-92it or as many as needed, thus saw.
ing expense. In the other systems
heat for the entire system must b,
generated and used or wasted. Thi
is the latest, most economical and tn
quickest process known and is full.
protected by patents.