April, 1920 

 The Science of Dehydration 



(From California Cultivator, March 13, 19201 



What is dehydration? We asked Dr. 

 Clements of the Agricultural Depart- 

 ment of the Los Angeles Chamber of 

 Commerce this question and he an- 

 swered: 



"Dehydration means the reduction of 

 organic materials to a desiccated condi- 

 tion without alteration of cellular 

 structure or chemical change. In other 

 words, the elimination of the greater 

 part of the water content." 



In addition, Dr. Clements said: 



"Two years ago, while under stress 

 of war, the British government made 

 some interesting and very successful 

 tests in the dehydration of berries and 

 other highly colored fruits and vege- 

 tables in an atmosphere of nitrogen, 

 but the process was far too expensive 

 to be utilized in general manufacture. 

 The object of the British government at 

 that time was to overcome the enor- 

 mous cost of $3,000 per car Los Angeles 

 to Port Sarnia — recognizing that one 

 carload of dehydrated berries would 

 be the equivalent of 20 carloads of the 

 fresh iced material, the strawberries 

 having been frozen in barrels and kept 

 so until ready for preserving. I might 

 add that the expense through dehydra- 

 tion in nitrogen was much greater than 

 the 13,000 under icing. 



"The necessity for this neutral at- 

 mosphere is due to the coloring matter 

 of all fruits and vegentables being iron 

 and iron salts, and to the instability of 

 their chemical formation and suscepti- 

 bility to oxygen and ozone. In any de- 

 hydration, either electrical or otherwise 

 in which there is vibration or artificial 

 wind drafts, the excess of oxygen, and a 

 still more deleterious product — ozone — 

 results in the blanching of the product. 



"The International people seem to 

 have stumbled upon this one principle 

 accidentally — the use of carbonic acid 

 gas, being a by-product of simple com- 

 bustion in the creation of heat within 

 the deshydration plant itself, carbonic 

 acid gas being so much heavier than 

 the normal atmosphere, forces it to the 

 top of the container and excludes any 

 possibility of ozone or excess of oyxgen. 

 Another item of interest is the embodi- 

 ment of the humidor principle, which 

 has been accepted, lock, stock and bar- 

 rel, by the United States government in 

 the kiln drying of all woods necessary 

 to the airplane. The humid atmosphere 

 moistening the superstructure or en- 

 velope of the material to be dehydrated 

 stimulates capillary attraction, making 

 release of retained moisture even, and 

 a uniform product results. 



"This makes a very complicated prob- 

 lem and places dehydration directly in 

 the hands of the chemist and biologist." 



BETTER FRUIT 



Page 31 



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