34 MISC. PUBLICATION 5 40, U. S. DEPT. OF AGRICULTURE 



Five to ten trimmers may be required in a 50-ton cabbage plant (un- 

 prepared basis) ; from 15 to 25 for the same tonnage of carrots, ruta- 

 bagas, or beets ; from 25 to 35 for onions or sweetpotatoes ; and from 

 30 to 50 for potatoes at the same tonnage input on an unprepared 

 basis. 



Cutting 



Following the trimming operations the product passes to the cutting 

 equipment where it is cut into the desired form and size. For the 

 root crops the form may be strips (julienne), slices, or cubes, depend- 

 ing on the market demand. The size of the cuts is governed by the 

 market requirements, the effect of size on drying rate (the larger the 

 size the longer the time required for drying) , and the characteristics 

 desired in the finished product. The different cuts are as follows : 



Slices one-eighth to one-fourth inch thick. 



Strips three-sixteenths to three-eighths inch wide or thick and not less 



than three-fourths inch in length. 

 Cubes three-sixteenths to three-eighths inch on a side or half cubes. 



From the standpoint of the conservation of shipping space the cubes 

 are preferred, since they make a more solid pack than the slices or 

 strips ; that is, more weight can be packed into a given volume. 



Several types of machines are manufactured for the cutting of root 

 crops into the desired forms and sizes. A very flexible type is one 

 that can be used for the cutting of all three forms into different sizes 

 by simply changing the cutting parts. 



Leafy vegetables, with the exception of cabbage, usually do not re- 

 quire division into smaller pieces after trimming. Cabbage requires 

 cutting or shredding into pieces ranging from one-eighth to one-fourth 

 inch in width. The larger width is preferred, since there is likely to 

 be less loss of ascorbic acid from the product. The machinery used 

 for the cutting or shredding of cabbage for dehydration is the same as 

 that used by sauer-kraut manufacturers and canners. 



For the cutting of root crops, machinery capable of handling from 

 a few bushels to 12,000 pounds per hour, depending on the form and 

 size of the piece, can be obtained. For cabbage, cutters handling from 

 10 to 50 tons per days are available. 



The knives on the cutting machinery should be kept sharp because 

 the use of dull knives will result in pieces of irregular shape and lack- 

 ing in well-defined cut surfaces. Furthermore, considerable bruising 

 of the tissues will occur, which has the effect of accelerating the meta- 

 bolic processes, leading to rapid deterioration of vitamin quality as 

 well as some other quality factors. As a safeguard against serious 

 damage to the knives, precautions should be taken to remove small 

 rocks, bolts, nuts, and nails. This may be accomplished by passing 

 the material over a shaker screen with strong sprays of water. A 

 magnet can be used just ahead of the cutter to take out tramp iron 

 missed in the screening operation. Much damage and lost time can 

 be avoided by such simple precautions. 



Washing of the cut product is desirable for sanitary reasons, for the 

 removal of foreign material and fines, and, in the case of starchy 

 vegetables such as potatoes, for the removal of loose starch from the 

 cut surfaces. The presence of the water film on the cut surfaces also 

 tends to protect the product from discoloration by oxidation in travel- 



