EFFICIENCY OF PASTEURIZERS 



211 



of heat as water is. This would mean that a quiet layer of water 

 3 mm. in thickness would offer the same resistance to heat as a 

 layer of copper 2 meters in thickness. Consequently a very 

 thin layer of water or condensed steam on the sides of the heating 

 wall would greatly interfere with the economic efficiency of a 

 pasteurizer. 



In order to overcome this difficulty drip-rings were circled 



FIG. 69. Jensen sanitary pasteurizer-regeneratcr and cooler (Jensen 

 Creamery Machinery Co.). 



round the drum of the pasteurizer, at intervals, on the steam side 

 of the heating surface. The first rings put around the pas- 

 teurizer were narrow, smooth bands. These did not give entire 

 satisfaction, as the condensed water from the top rings would 

 drip on the edge of the lower ones, and cause the water to spatter 

 over the side of the heating wall. Another kind of ring was then 

 invented which was thin, narrow, and provided with teeth like 



