129 
Haperiment I111.—The meat from four nuts was shredded and placed 
in the bottom tray, being stirred every half hour. 
Temperature of entering air, 93° C. 
Temperature of escaping air, 74° C. 
Time of drying, 34 hours. 
The copra thus produced was thoroughly dry, very white, and pleasant 
to the taste. The oil expressed from it contained only 0.06 per cent 
free fatty acid. 
In Experiment II, as would naturally be expected, it is evident that 
the meat farthest away from the entering air requires a much longer 
time for drying than does that which lies closer to the bottom of the 
box. This is due to the fact that the air gradually becomes cooler and 
more completely saturated with water vapor as it passes over the moist 
copra. For practical use, therefore, a drier should be equipped with 
some sort of a mechanical carrier which would constantly introduce fresh 
coconut meat at the coolest part of the machine and then bring it slowly 
down toward the hottest portion. 
Experiment IV.—This was undertaken in an endeavor to ascertain the 
approximate time required completely to dry the fresh meat, introducing 
it at the top of the apparatus and shifting it gradually toward the bottom. 
Four trays, each containing the freshly grated meat of 4 coconuts, were 
prepared, and three of these were placed in the drier simultaneously, tray 
No. 1 being at the bottom. After the latter had become sufficiently dry, 
it was removed from the apparatus and tray No. 2 moved down to take its 
place; this was next replaced by No. 8, and finally in the same manner 
by the moist sample No. 4. 
Entering air, 95° C. 
Escaping air, 70° C. 
Actual time of drying: 
No. 1, 43 hours. 
No. 2, 53 hours. 
No. 3, 6} hours. 
No. 4, 4 hours. 
From the above experiments it may be concluded that the average time 
of drying, where the apparatus is run continuously at 95° C., will 
approximately be four hours. 
The rotary drier.—A section of galvanized-iron pipe 20 centimeters in 
diameter by 6 meters long was set up on wheels and connected with a 
small electric motor so that it could ‘be made to revolve at any desired 
speed. The same current of hot air which was previously used for the 
stationary drier was connected with this apparatus. Four strips of angle 
iron extending throughout the length of the pipe served to keep the moist 
copra in constant motion during the time of drying. After much pre- 
liminary work to determine the proper inclination necessary to allow the 
material to pass through the apparatus with sufficient slowness, it was 
