VEGETABLE AND FRUIT DEHYDRATION 9 



platform for convenience in keeping receiving and shipping records 

 and checking the movement of all materials in and out of the plant. 



Raw-material storage must be located conveniently to the receiving 

 platform. It should be dry, well ventilated, and cool. Refrigera- 

 tion will be necessar}^ in many cases. The size of the storage room is 

 governed mainly by regularity of raw-material delivery. Where the 

 plant is located close to adequate supplies and harvest is continuous, 

 a smaller storage room is necessary than where supplies are hauled 

 long distances or harvest is irregular. 



Storage requirements vary with the product. Perhaps as much 

 as 10 days' supply of potatoes, sweetpotatoes, and onions can be kept 

 on hand, since these products do not deteriorate in that time, but in 

 many cases not more than a day's supply will be necessary. Cabbage, 

 carrots, rutabagas, and beets are usually harvested as they are needed, 

 but since rains delay the harvest of these vegetables, many operators 

 believe they should keep at least 10 days' supply on hand. Others 

 say it is not advisable to keep more than 2 or 3 days' supply since 

 these vegetables show signs of wilt after that period. One day's sup- 

 ply of leafy vegetables is the most that should be kept on hand unless 

 cool storage is available. Bulk storage may be necessary if there 

 is a shortage of sacks or boxes. This will decrease the amount of 

 space needed but will either complicate the handling problem or 

 necessitate special storage facilities. 



The storage space for finished product and packaging supplies 

 must be dry, cool, and insectproof and rodentproof, and should be 

 adjacent to the packaging room and the shipping platform. The 

 regularity of outgoing shipments is an important factor in determin- 

 ing the size of the finished storage room. The availability of pack- 

 aging supplies is another factor to consider. Small packages of con- 

 sumer goods require considerably more storage space than large 

 packages, such as 5-gallon cans. 



It is advisable to have additional storage space in adjoining build- 

 ings or on mezzanine floors to take care of unforeseen storage needs, 

 and it may be desirable to provide clear space around the building. 

 This space can be used for movement of trucks and additional tempo- 

 rary storage in emergencies. The storage space should be constructed 

 to withstand heavy loads. 



Tunnel driers require considerable floor space because of the need 

 for transfer tracks, car tracks, car and tray storage, tray-washing 

 equipment, and the tray conveyors used in loading. The conveyor- 

 type drier requires relatively little floor space in addition to that oc- 

 cupied by the drier itself. Through circulation of air permits heavy 

 loading on the belt, thus reducing its required size and minimizing 

 needed floor space. 



For tray- type driers, adequate storage for cars and trays must be 

 provided. A covered platform alongside the tunnel on the outside 

 of the building provides an inexpensive storage space. Facilities for 

 washing or cleaning trays must be provided. Ample floor space and 

 proper tools are necessary. 



The laboratory can be conveniently located near the preparation 

 line and the packaging room, but this is not essential. The time spent 

 in getting a sample is only a fraction of the time spent in analyzing 

 it. A location near the machine shop is not desirable because vibra- 

 tion may affect the analytical balances. 



