The Modern Packing House
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About this book
The Modern Packing House covers the design, construction, equipment and operation of meat packing houses according to present American practice, including methods of converting by-products into commercial articles. The discussion of refrigeration says that local conditions and requirements govern the choice between direct refrigerating and indirect circulation of chilled air. A storage building is subdivided by fire walls to avoid an insurance area charge and allow several temperatures.
The instructions for tierced lard prescribe storage at about 75° F. for about ten or fifteen hours before transfer to a cooler at 45° to 50° F. The storage instructions require the tierces to remain open during the warmer storage so that escaping heat carries away considerable flavor. The comparison of refrigeration systems says that direct expansion cannot control room temperatures as exactly as brine because of its sensitiveness.
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Book facts
- Author
- F. W. Wilder
- Pages
- 449
- Language
- English
- Genre
- Engineering
- Formats
- PDF, EPUB, Read online