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.... — ' 11 | JUICE PLANT—from page 1
t that the finished juice will meet | the high standards of flavor pre| ferred by the consumer.” The fruit is conveyed to inspection ta-> bles where women graders pick; | out all bad apples. Only the wholq sound and mature apple from 1% upareaccepted: *-—iIn
the apple washer, water from deep wells, with nothing added, flows over the fruit thoroughly f cleansing it. From the washers the apples are conveyed to the ham' mermill which grinds the apples; i into pomace. This pomace goes in-* to nylon press cloths and the juice is extracted under high pressure in a large hydraulic press.
A rotary screen removes pomace and the apple pulp moves tq the rotary dryer. (Pomace is dried and sold to pectin extraction companies.)
Now the juice is pumped to ai third floor storage tank (a precaution in case the filling line would be temporarily shut down.). Clarification units take out more small particles of pomace to prevent or reduce sedimentation J hence to the holding tank and to a pasteurizer which heats the juice to 180 degrees to prevent it from spoiling after it goes into the containers. Now that the* juice is ready for bottling or canning it is put into bottles or canSI and sealed. The finished product! goes through a spray type water cooler and the temperature is brought down to around 100 de— grees.From the cooler it goes W labeling and boxing machines, andi then to the trucks for direct shipment or to the warehouse foil storage.
Approximately 250 cases are
77.5%