INSPECTION OF FRUIT AND VEGETABLE CANNERIES. 



19 



(9) Conveyors: 



(a) Belts, spouts, pails. 



( b ) Galvanized, wooden. 



(10) Sorting and removal of defec- 



tive AND IMPERFECT PEAS : 



(a) Tables, gravity, moving- 

 belt. 

 (6) Rejects, 

 (c) Completeness: of work. 



(11) Grading: 



(a) Name and description of 

 grades put up. 



(&) Gravity solutions, formu- 

 la, specific gravity. 



(c) Rotary screen, make, 



mesbes. 



(d) Sizes (page 34). 



(12) Blanching: 



(a) Make of apparatus. 



(b) Temperature. 



(c) Time. 



(d) Revolutions. 



(e) Soda: if used, give for- 



mula showing percentage 



amount. 

 (/) Are all grades given same 



blanch? 

 (g) Results obtained. 



(13) Cans: 



(a) Make. 

 (&) Size. 



(c) Variety. 



(d) Cleaning. 



(e) New or old. 



(14) Filler: 



(a) Make. 



(6) Size and capacity. 



(c) Adjustments, for differ- 



ent grades. 



(d) Are consecutive deliveries 



uniform in weight? If 

 not, to what are varia- 

 tions due? 



(15) Briner: 



(a) Formula, kind of sugar 



and salt. 

 (6) Variations in the liquor 



or sirup. 



(c) Amounts added. 



(d) Temperature. 



(e) Absorption of brine. 

 {f) Flavor or preservatives. 



(18) 



(19) 

 (20) 



(16) Sealer: 



(«) Make. 

 (&) Capacity. 



(c) Description. 



(d) Acid, solder. 



(e) Efficiency. 



(17) Processing: 



(a) Retorts or sterilizers, 



make, grouping capacity, 

 operation. 



(b) Time bringing up to max- 



imum temperature and 

 pressure. 



(c) Time held. 



(d) Pressure. 



(e) Swelling of peas during 



processing or cooking. 



(f) Results obtained. 

 Cooling : 



(a) Method employed. 

 (&) Retorts. 



(c) Tanks. 



(d) Results obtained. 

 Promptness in handling. 

 Finished products : 



(a) Mark on cans with key. 

 (6) Storage. 



(c) Amount of output; R. R. 



facilities. 



(d) Capacity. 



(e) Price list. 



(f) Shipments, local, inter- 



state, export. 



(g) Distribution. 



(21) Fell of can: 



(a) Each grade, weight of 



cans — 

 Empty. 

 Sealed, filled. 

 Brine, drained from 



filled can. 

 Peas, drained from filled 



can. 

 (6) Amount of peas necessary 

 to fill can. 



(c) Variations filling machine. 



(d) Scales used. 



(22) Quality: 



(a) Maturity. 

 (6) Flavor. 



(c) Color. 



(d) Uniformity, mixed. 



(e) Turbidity of liquor. 



