16 UNFERMENTED APPLE JUICE. 



and press on the following morning. The experiments on the clari- 

 fication of the juice were not entirely successful, however, as the 

 albuminous matter was so finely divided by the incipient fermentation 

 that only partial clarification was possible. Large quantities of 

 sediment were, nevertheless, removed by passing the juice through 

 the separator, but the clarification was not so complete as that 

 secured in 1906 when perfectly fresh juice was used. A hand power 

 cream separator of the disk type was employed at that time, which 

 collected the suspended matter in the juice in the bowl of the separa- 

 tor, while the clean juice ran out through the milk and cream screws. 

 After being run through the machine, the heavier particles such as 

 starch grains, or dirt particles, together with some of the albuminous 

 matter, were found tightly packed in the lower part of the tubular 

 shaft in the bowl of the machine, while a heavy layer of albuminous 

 material collected on the inner side of the bowl and a lighter layer 

 on the inner side of the bowl cover. The disks remained free from 

 sediment. When the space between the disks and the sides of the 

 bowl is quite filled with sediment, the flow from the milk screw 

 ceases, and the machine should be cleaned. The juice from the milk 

 screw is invariably considerably clearer than that from the cream 

 screw. The reason for this is not apparent; the fact, however, 

 was always observed. The juice from the cream screw is in turn 

 much clearer than the untreated juice. 



RESULTS OBTAINED. 



An extended series of tests in 1906 established the following facts 

 with regard to the method of clarifying by passing through a sepa- 

 rator, using unfermented juice, and a machine of the size indicated: 



First. The amount which may be run through the machine before it is necessary to 

 stop and clean the bowl is from 25 to 40 gallons, depending on the quantity of sedi- 

 ment present in the juice. 



Second. The rate at which the juice passes through the machine is about 45 gallons 

 per hour, when a delivery tube of 450 pounds per hour (for milk) is employed. On 

 fitting the separator with a delivery tube of 750 pounds' capacity per hour, less perfect 

 clarification was effected than when the smaller delivery tube was used. 



Third. But very little increase in the degree of clarification was secured when 

 juice heated to from 140 to 158 F. (60 to 70 C.) was run through. 



Fourth. When heated juice was allowed to stand overnight to cool and settle before 

 passing through the separator, the supernatant juice contained much less sediment 

 than the original juice and two to three times as much could be passed through the 

 machine before cleaning became necessary as when unsedimented juice was used. 



Fifth. Two separations are necessary when working with a separator of the size 

 employed. The first treatment removes the bulk of the sediment, and the second 

 takes out nearly all of the remainder. 



Sixth. Running the juice more thaji twice through the separator improves the 

 character of the product but little, as only very small amounts of the remaining sus- 

 pended matter are removed. 



Yearbook of the U. S. Department of Agriculture, 1906, p. 241. 



