22 



THE SCIENTIFIC FEEDING OE ANIMALS 



Desiccated potatoes are prepared as follows: 



1. The raw potatoes are reduced to slices, shavings or flakes and then 

 subjected to the action of heated air, combustion gases or steam. 



2. Previously steamed potatoes are dried in oil-heated or steam-heated 

 drums at a temperature of 266° to 284° F. The portions adhering to the 

 surface of the drums are almost immediately reduced to a 12-15 per cent 

 water content and then removed by means of special knives, in the form of 

 flakes. 



3. The potatoes are subjected to pressure to remove the excess water 

 and then dried. The potato cake thus obtained consists of a rather dark, 



Apparatus for preparing dried potato flakes. 



crumbly mass of pleasing odor resembling that of fresh bread. Potato 

 cake contains less proteids than other preparations. 



Figs. 7 and 8 illustrate potato drying apparatus. 



The potatoes are first cleaned, steamed (for other apparatus it is neces- 

 sary to reduce them to small pieces) and then dried. The steamed pota- 

 toes are fed into the machine, crushed between rollers, pressed against the 

 heated walls of the drums and dried. They are then automatically scraped 

 off with knives and mixed in bins. 



Distillery wastes are dried in a similar manner. 



The desiccation of beet leaves, which is practically impossible by natu- 

 ral methods during cool and damp fall weather, is similarly accomplished. 



Beet pulp, brewers' grains and other pulps are first subjected to pres- 

 sure to remove most of the water, then dried. For drying, filtered fur- 

 nace gases and high pressure steam (or exhaust steam) are utilized. The 

 temperature therefore necessarily varies. 



