Progress in Foam-Mat Drying of Orange Juice

Investigations have been undertaken at the U. S. Fruit and Vegetable Products Laboratory at Winter Haven on the application of the foam-mat drying process to orange juice. An experimental drier has been built and is being used to test various methods of preparation of powder and to investigate the properties of the products. Paper published with permission.

Can Handling Principles as Applied to Today’s 6 Oz. Concentrate Can

Engineering of can conveying systems has been far from an exact science in the past. The conveying components of yesterday’s systems were based upon the experience of individuals along with advice from the Farmer’s Almanac, old wives’ tales, practical jokes, medicine man’s chants and astrologer’s forecasts. This was, and still is, practical where cans are built from automobile body plate and where they are filled at 150 cans per minute. In those days, can conveying problems were relatively non-existent, and even as line speeds increased, can conveying methods were over-shadowed by can closing, can processing and can manufacturing problems. Even today many production supervisor’s view can handling by yesterday’s standards. However, the high speed lines, and relatively fragile cans and products of today, are demanding that each segment of the can conveying system be thoroughly engineered and controlled. Paper published with permission.

The Treatment and Disposal of Citrus Processing Waste Water

This presentation was originally intended to be an account of the shake-down cruise and initial operating results of the Kraft Foods, Citrus Processing Waste Water Treatment Plant. Since this plant has not yet been completed, there are no operating results; and, we will have to confine our remarks to the why’s and wherefore’s of this particular design. In order to do this logically, a quick review of waste procedures available to the citrus industry will help to orient the reader. (See Figure 1.). An explanation of each procedure follows. Paper published with permission.

Centrifuges in the Citrus Industry

The practical use of the centrifuge was first made about 80 years ago, for the separation of cream from skim milk. In the years since, the applications to which centrifuges have become suitable are too numerous to mention. It is not my intention to give a complete history of centrifuges, but rather, to point out the benefits of the centrifuge to you in the industry. However, a short explanation of the principles is in order. Basically, the principles of a centrifuge are quite simple. Centrifugation is the separation of insoluble materials that have different specific gravities — whether 2 phase liquid-liquid mixtures, liquid-solid mixtures, or 3 phase liquid-liquid-solid mixtures. A centrifuge is merely a rotating settling tank, wherein the settling process is speeded up tremendously, to accomplish in seconds what may have needed hours, days, weeks and even months in a gravity settling process (See Figure 1). Paper published with permission.

Multiple Packaging

Some say that anything that is purchased in multiples should be packaged in multiples. Experience, however, has not quite borne out this contention, logical as it seems. Paper published with permission.

Packaging for the Citrus Industry

When I was approached by Tom Kimball to make this talk to your group I was very much pleased. First, because I considered it a compliment to appear before you at this annual meeting, and secondly, because the subject of Packaging has earned a spot on this program. Paper published with permission.

The Use of Fluid Mixers in the Citrus Industry

Mixing is involved in all aspects of citrus processing. This discussion is concerned primarily with the use of a rotating mixing impeller which imparts a velocity to the fluid in the mixing vessel. Paper published with permission.