8 CIRCULAR 5 9 ? U. S. DEPARTMENT OF AGRICULTURE 



of fan-shaped diffused sprays. The period of exposure ranged gen- 

 erally from 30 to 50 seconds. The fruit was moved only slightly by 

 the impact of the spray. Rinsing was done by fan-shaped sprays. 

 The drying was done by air blasts directed against the fruit in a 

 definite way so as to sweep the water from the. fruit mechanically. 



FORCEFUL-JET SPRAY WASHER 



A constant turning motion was imparted to the fruit as it moved 

 forward in the machine on spirally wound rollers. The solution was 

 spra} T ed from above by means of forceful jets. The exposure period 

 varied from about 20 to 40 seconds. Rinsing was accomplished by 

 similar means. Drying was done either by long rotating brushes 

 overhead or by a cloth draper towel from which were suspended cloth 

 flappers. In both these drying methods rapidly rotating disk-shaped 

 brushes spaced at intervals between the rolls were also provided. 

 The tips of the brushes touched the fruit as it rolled above on the 

 conve} 7 or. 



FLOOD WASHER 



Two machines of the flood-washer type were observed under com- 

 mercial conditions. In one machine the fruit was carried forward 

 on spirally wound rollers while being subjected to a large volume of 

 cleaning solution delivered through slits in a sort of overhead sluice 

 box. The exposure period ranged generally from 30 to 50 seconds. 

 The rinsing section was of similar character. The drying arrange- 

 ments varied, but in most cases consisted of wipers of the type used 

 for dry cleaning, with either cloths or brushes attached to the rolls. 

 The other machine subjected the fruit to a large volume of cleaning 

 solution, which was splashed over it as the fruit was carried forward 

 on a perforated belt. The period of exposure varied usually from 

 50 to 90 seconds. The rinsing section was of similar character. The 

 drying arrangements varied in different packing houses, but were 

 often provided by wipers with either cloths or brushes on the rolls. 



FLOTATION 



The fruit was floated, partly immersed, in the cleaning solution and 

 was given occasional momentary shallow submersion and a slight 

 turning motion by paddle wheels. The exposure period was about 

 five minutes. Provision for rinsing was made in a short tank or by 

 an overhead spray of fresh water, or by both. Various drying meth- 

 ods were in use under commercial conditions. In the machine under 

 experimental observation, a wiper of the type used for dry cleaning 

 was employed, with brushes in the place of cloths. 



COMBINATION OF OVERHEAD DIFFUSED SPRAY AND FLOTATION 



The fruit was floated forward in the cleaning solution while being 

 subjected to fan-shaped diffused sprays from above. These sprays 

 had a tendency to impart a slight turning motion to the fruit, when 

 space between fruits permitted. The period of exposure was not 

 more than three minutes and in some cases only one minute. 

 Rinsing was done by an overhead spray of fresh water. The drying 

 arrangements provided under commercial conditions were of either 

 a blower type or an evaporating-tunnel type, with several large fans 

 or a wiper of the kind usually employed in dry cleaning. 



