PASTEURIZATION 



145 



the most practical manner by collecting the condensed steam 

 and weighing it. This is readily collected from such types of 

 pasteurizers as the continuous machines. It becomes more 

 difficult when a cream ripener is used as a pasteurizer. How- 

 ever, even then it can be determined with a reasonable degree of 

 accuracy. The condensed steam is secured through the cir- 

 culating water overflow pipe. The circulating tank for the vat 

 is first filled with water until it overflows. The agitator should 

 be in motion for some time before pasteurization begins so the 

 coil becomes properly filled. The amount of circulating water 

 required may be determined once for all by weighing it into the 

 tank. After the circulating water has become constant the 

 steam may be admitted; however, the steam line should be 

 equipped with a drain valve and the condensed water already 

 in the pipe should be drained out and not be admitted into the 

 circulating water. The amount of steam required for pasteur- 

 ization is equal to the overflow minus the amount of the over- 

 flow due to expansion of the circulating water. 



TABLE VI 



DENSITIES AND SPECIFIC VOLUMES OF WATER 1 



1 This table by Thiessen, Schell, and Marek is taken from "Mechanics and Heat," 

 by VVm. S. Franklin and Barry MacNutt. 



