machine and even their cutters have been substantially fabricated in their own workshops. However, as indicated in Table 1. 1.(imports into the UK), the volume produced in this type of factory is very small, and when world prices were low in the 1970 s many Romanian and Bulgarian factories ceased operations in dehydration and reverted to other forms of vegetable and fruit conservation. It is emphasised that the preparation plant described is'upstreamof the dryer Downstream plant is described in the chapteron selection, packing and sto CUT TERS (a) Dicers The dehydration process requires that produce be reduced to a fairly small particle size, otherwise the removalof water becomes an over-extended operation, with consequent damage to the colour, texture, appearance and general quality of the dried product. Also the rehydration 'factor deteriorates Dicers are cutting machines with three separate knife actions (1)a slicing knife positioned in the machines impeller, which rotates at approximately 190rpm, makes the first lateral slice as the product is fed into the machine. The thickness of the slice is adjustable but the maximum dimension is limited by the spacing of (2)the cross-cut knives, which are fixed to a spindle rotating at about 1400rpm. The impeller thrusts the first cut slices on to these cross-cut knives by centrifugal force, making strips ranging from 7 1mm to 13mm in width pre-determined by the thickness of the first slicing cut (3) The third cut is made with a row of circular knives that can be spaced in 3.2mm increments from 6.4 to 76mm apart. Julienne cuts are produced using circular knives spaced 4mm, 4.8mm or mm For this type of cut, the cross-cut knife spindle is replace with a slice guide roll, and the slice thickness(first cut)is djusted to suit the circular knife spacing A Model G dicer can be used as a slicer to produce any thickness up to 19mm. An inner chute must be used in these circumstances to guide slices across the slicing knife holder into the discharge chute The above description, and those given below, relate to one American designed machine, noted for its high performance and reliability, and it is used internationallmachine, and even their cutters have been substantially fabricated in their own workshops. However, as indicated in Table 1 .l. (imports into the UK), the volume produced in this type of factory is very small, and when world prices were low in the 1970‘s many Romanian and Bulgarian factories ceased operations in dehydration and reverted to other forms of vegetable and fruit conservation. It is emphasised that the preparation plant described is ‘upstream’ of the dryer. Downstream plant is described in the chapter on selection, packing and storage. CUTTERS (a) Dicers. The dehydration process requires that produce be reduced to a fairly small particle size, otherwise the removal of water becomes an overextended operation, with consequent damage to the colour, texture, appearance and general quality of the dried product. Also the rehydration ‘factor‘ deteriorates. Dicers are cutting machines with three separate knife actions: (1) a slicing knife positioned in the machine’s impeller, which rotates at approximately 19Orpm, makes the first lateral slice as the product is fed into the machine. The thickness of the slice is adjustable but the maximum dimension is limited by the spacing of (2) the cross-cut knives, which are fixed to a spindle rotating at about 1400rpm. The impeller thrusts the first cut slices on to these cross-cut knives by centrifugal force, making strips ranging from 7.lmm to 13mm in width, pre-determined by the thickness of the first slicing cut. (3) The third cut is made with a row of circular knives that can be spaced in 3.2mm increments from 6.4 to 76mm apart. Julienne cuts are produced using circular knives spaced 4mm, 4.8mm or 6.4mm apart. For this type of cut, the cross-cut knife spindle is replaced with a slice guide roll, and the slice thickness (first cut) is adjusted to suit the circular knife spacing. A Model G dicer can be used as a slicer to produce any thickness up to 19mm. An inner chute must be used in these circumstances to guide slices across the slicing knife holder into the discharge chute. The above description, and those given below, relate to one American designed machine, noted for its high performance and reliability, and it is used internationally. 40