serva дишециту and in Apparatus therefor
Year: 1885

page_text: пиртомещены ш что стeservaиод от дишециту
and in Apparatus therefor.
We, VICTOR TRIBOUILLET and EVARISTE HUSSON, Chemists, both of Paris in
the Republic of France, do hereby declare the nature of this invention to be as
follows:-
Various processes have been proposed for preserving alimentary substances, those
which include the use of chemical reagents do not afford good results because the
agents frequently vary much in their constitution. They also require repeated
washings which remove from the alimentary substances their odour and their
flavour. The only process by which good preserved articles can be produced is the
process of Appert, which does not include the use of any chemical agent. In this
process the recipients which are either of ceramic material or of tinned metal,
are heated externally by steam; they cannot therefore be made of very large
dimensions because the alimentary substances enclosed therein would be very
unequally heated.
Our invention relates to a method of heating such substances which allows of
very rapid and cheap manufacture in large recipients, the heating being effected in
the interior of such recipients instead of on the exterior. We employ for this
purpose steam rendered as dry as possible, or a gas, at a temperature of from 110
to 115° C. and at a low pressure. The steam or gas is introduced into the lower
part of the vessel and escapes at the top. The vessel is a wooden barrel rendered
impermeable or a barrel of sheet metal tinned or varnished inside. The inlet and
outlet pipes for the steam or gas can be either of lead, tin, or caoutchouc; after
the operation they are cut off close to the barrel after having been flattened down
or nipped together.
The vegetables, fruits, meat, fish, &c, to be preserved are placed in a raw condition
in the barrel or recipient which is slightly inclined. It is preferable to heat the
barrel in the first instance to about 100° C. in a boiler, stove, or other suitable
appliance. The volume of the alimentary substances is thus reduced, the operation
does not last so long, and there is no condensation of the steam, if this is used. The
recipient is protected against cooling by an outer casing of a bad conductor of heat.
If steam is employed, it is rendered free from water and superheated, but at a low
pressure, in order not to drive the liquids out of the barrel. The supply pipe for
the steam or gas is connected by a caoutchouc connection with a lead pipe soldered

page_text: to the barrel. This pipe is perforated at its end with small holes which serve to
distribute the steam or gas as it passes into the interior of the barrel. The
discharge pipe for the steam which is somewhat larger than that of the supply pipe
is connected by a caoutchouc tube to the lower tube of a hollow sphere of about
6 inches in diameter. This sphere is formed in two parts having flanges by means
of which they are secured together by screw bolts. In the interior of the sphere
is suspended an inverted capsule into which impinges the downwardly directed
current of gas or steam and the liquid carried with it. This liquid descends into
the recipient by its own gravity, the steam or gas escaping from the sphere is
conducted into another barrel or into any other recipient. If there is any liquid
that does not re-enter the barrel, it may be employed for partially cooking the
alimentary substances in the first instance.
When the substances have been
subjected about ten minutes to the temperature of from 110 to 115° C. the lead
pipes are cut off, commencing, by preference, with the discharge pipe; it is advisable
to at once close the ends of the cut pipes by means of soldering.
The barrels may be tarred, varnished or otherwise protected externally or
enclosed in a wood or reed casing. In order to prevent the caking together of the
alimentary substances in the barrel so that the steam does not obtain proper access
to all parts, there may be interposed between the layers of material hurdles of
wood or wicker.
c
The
When the nature of the substances treated is such that the air does not require
to be expelled therefrom, the barrels containing the same may be placed in a very
large stove or chamber heated to about 110° C. by any suitable means. When the
substances have acquired the temperature of the stove they are emptied into
recipients; they are then hermetically closed by soldering on the cover.
workman is situated outside the chamber, which is sufficiently lighted, and he
passes his arms and hands into the chamber through sleeves and gloves attached
thereto made of double impermeable fabric. A current of cold water is made
to circulate between the two fabrics. The stove or heating chamber is provided
with a separate compartment through which it is charged with the substances, and
it has also a separate compartment through which they are discharged.
Dated this 18th day of December 1885.

page_text: Improvements in the Preservation of Alimentary Substances
and in Apparatus therefor.
We, VICTOR TRIBOUILLET and EVARISTE HUSSON, Chemists, both of Paris in
the Republic of France, do hereby declare the nature of this invention and in
what manner the same is to be performed to be particularly described and
ascertained in and by the following statement :—
Various processes have been proposed for preserving alimentary substances;
those which include the use of chemical reagents do not afford good results because
the agents frequently vary much in their constitution. They also require repeated
washings which remove from the alimentary substances their odour and their
flavour. The only process by which good preserved articles can be produced is the
process of Appert, which does not include the use of any chemical agent. In this
process the recipients which are either of ceramic material or of tinned metal,
are heated externally by steam; they cannot therefore be made of very large
dimensions because the alimentary substances enclosed therein would be very
unequally heated.
Our invention relates to a method of heating such substances, which allows of
very rapid and cheap manufacture; in large recipients, the heating being effected
in the interior of such recipients instead of on the exterior.
We employ for this purpose steam rendered as dry as possible, or a gas, at a
temperature of from 110 to 115° C. and at a low pressure. The steam or gas is
introduced into the lower part of the vessel and escapes at the top. The vessel is
a wooden barrel rendered impermeable or a barrel of sheet metal tinned or varnished
inside. The inlet and outlet pipes for the steam or gas can be either of lead, tin,
or caoutchouc; after the operation they are out off close to the barrel after having
been flattened down or nipped together.
The accompanying drawing represents in section an apparatus suitable for
effecting preservation of alimentary substances according to this invention.
The vegetables, fruits, meat, fish, &c to be preserved are placed in a raw condition
in the barrel or recipient such as A which is slightly inclined. It is preferable to
heat them in the first instance to about 100° C. in a boiler, stove or other suitable
appliance. The volume of the alimentary substances is thus reduced, the operation
does not last so long, and there is no condensation of the steam, if this is used.
The recipient may be protected against cooling by an outer casing of a bad
conductor of heat. If steam is employed, it is rendered free from water and super-
heated, but at a low pressure; and if heated gas is employed, it should, like the
steam, be kept at a moderate pressure, such as 2 or 3 lbs. per square inch, in order
not to drive the liquids out of the recipient. The steam, or gas employed may
have a temperature of 110° to 112° C. The introduction of the heating medium
is stopped when the middle of the material treated has attained a temperature of
108° to 109° C, as may be ascertained by a thermometer introduced into a tube
projecting into the interior. The supply pipe for the steam or gas is connected by
a caoutchouc connection with a lead pipe soldered to the barrel or recipient. This
pipe a is perforated at its end with small holes which serve to distribute the steam
or gas as it passes into the interior of the barrel. The discharge pipe B for the steam

page_text: which is somewhat larger than that of the supply pipe is connected by a caoutchouc
tube O to the lower tube D of a hollow sphere E of about 6 inches in diameter.
This sphere is formed in two parts having flanges by means of which they are
secured together by screw bolts. In the interior of the sphere E is suspended by
several wires G an inverted capsule F against which impinges the upward current
of gas or steam and the liquid carried with it. This liquid descends into the
recipient by its own gravity, the steam or gas escaping from the sphere is conducted
by a pipe H into another barrel or into any other recipient. If there is any liquid
that does not reenter the barrel A, it may be employed in another vessel for
partially cooking the alimentary substances in the first instance. When the
substances have been subjected from ten to thirty minutes to the temperature of
from 108° to 109° C. the lead pipes are cut off, commencing, by preference, with
the discharge pipe; it is advisable to at once close the ends of the cut pipes by
means of soldering.
The barrels may be tarred, varnished or otherwise protected externally and, if
made of thin plate, they should be enclosed in a wood casing.
Such liquid as may pass the sphere E is received in the closed vessel I, and can
be run off by opening the cock b. The steam or gas issues by the pipe J and may
be used again.
To prevent the caking together of the alimentary substances in the barrel, so
that the steam or gas does not obtain proper access to all parts, there may be
interposed between the layers of material hurdles of wood or wicker.
When the nature of the substances treated is such that the air does not require
to be expelled therefrom, the barrels containing the same may be placed in a very
large stove or chamber heated to about 110° C. by any suitable means. When the
substances have acquired the temperature of 108° to 109° they are emptied into
recipients; which are hermetically closed by soldering on the cover or otherwise.
The workman is situated outside the chamber, which is sufficiently lighted, and he
passes his arms and hands into the chamber through sleeves and gloves attached
thereto made of double impermeable fabric. A current of cold water is made to
circulate between the two fabrics. The stove or heating chamber is provided with
a separate compartment through which it is charged with the substances, and it
has also a separate compartment through which they are discharged.
By preserving alimentary substances in the manner described, salting or pickling
is dispensed with, and the consequent loss of flavour and of nutritive quality is
avoided. The preserved materials are especially suitable for the marine and
military commissariats.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed we declare that what
we claim is :-
1. The herein described method of preserving alimentary substances in vessels
of large capacity by heating them, not externally but internally by steam or heated
gas blown in.
2. For operating according to the method referred to in the preceding claim
the use of apparatus substantially as described and shewn by the accompanying
drawings.