METHODS OF DRYING EGGS. 15 



This drying belt is inclosed within suitably constructed chambers 

 into which heated filtered air is introduced. The temperature of the 

 inclosed air surrounding the egg is about 140 F., and the time of 

 drying can be largely governed by regulating the temperature of the 

 air, the length of the belt, and the rate of its revolution. Each film 

 of egg applied is usually dried in one complete revolution, and there 

 are a large number of such films wound around the belt before sepa- 

 rating the product from the drier. This is done by adjusting suitably- 

 tipped metal scrapers in contact with the belt so as to remove the 

 dried product, which then falls into drawers or bins. It requires 

 from one and one-half to two hours to complete the first stage of 

 the drying. 



The product is next spread on wire screens and further dried by 

 placing it in a "finisher," which is a large metal cabinet kept at 100 

 to 110 F. After remaining in the finisher two or three hours, the 

 dried product is sifted and graded according to the size of the flake, 

 or it may be ground to a uniform size or powdered. The finished 

 product usually contains from 3 to 8 per cent of moisture. The goods 

 are packed in suitable containers and placed in storage at low tem- 

 peratures pending sale. 



DISK METHOD. 



The disk method consists of exposing the liquid egg in a vat to a 

 series of large slate disks arranged on a slowly revolving shaft or axis. 

 There are serious objections to this method as ordinarily practiced, 

 since the egg is not fully protected from the outside air, and more 

 frequent handling is necessary, thus subjecting it to greater exposure 

 to contamination. Each drying requires several dippings, which are 

 treated at about 100 F., the hot air being blown under the disks from 

 the side. A much longer time is required to dry eggs by this method; 

 the machine may be run all day and the material further dried at 

 room temperature during the night, to be scraped off the following 

 morning and subsequently treated like other dried-egg products. 



TRAY OR BOARD METHOD. 



The tray or board constitutes one of the simplest methods of drying 

 and is perhaps the least satisfactory. Liquid eggs are spread by 

 hand over boards or trays and placed on shelves in especially con- 

 structed cabinets. Hot air is forced through this cabinet, entering 

 on one side and escaping on the other. It requires about six hours 

 to make one drying at a temperature of 110 to 120 F. 



Several films arc applied in each drying, and the whole coat is allowed 

 to dry further overnight at room temperature, to be removed on the 

 following morning, when it is graded and packed for market. 



