the fruit to the cutting machines. The fluming solution is recycled from a collecting tank at the point where the apples areseparated out from the flume liquor, and from here they are conveyed to the cutters The method of cutting will depend on whether'evaporated'rings,or segments are being processed-or whether the apple is going to be dried down to low moisture(4 percent)as flakes For the former a slicing machine will be required-either a CC model as described in Chapter 3, or a heavy duty slicer; if segments are required a machine with radial knives is used, the numberof knives depending on the size of segment required and the size of the fruit. The apples are held in position by a rod through the core opening With slices it is desirable, as far as possible, to use a machine which cuts at right angles to the centre axis. a slice of 10-12mm in thickness is customary Too thick a slice will prolong drying If flakes are required, the apples are fed into a g type dicer and cut in 10mm by 10mm by 2mm pieces Re-Sulphiting The Rings or Flakes are passed through a sulphite bath to bring the residual SO, level in the end-product up to 1500ppm(2000ppm is the legal maximum permitted Dewatering Excess water is removed with as little delay as possible, otherwise leaching losses will occur. A leaching loss of 5 percent can occur wi immersion time of one minute when fluming and sulphiting These losses of total sugars and other soluble flavour constituents will reduce the weight of the final product, as of course the percentage of total solids in the prepared material as it enters the drying process is the w hole key to viable production. Once the apples are peeled, therefore, they should not in any circumstances be stored in surge hoppers or tanks awaiting further handling (4)Drying Conveyor Band, Stove or Tunnel Dryers, scaled to throughput Inlet temperatures not to exceed 70'C in first zone, 50C in last zone Dry Rings and Segments down to 20-22% moisture Dry Flakes down to 4%moisture Raw moisture is assumed to be approximately 88% Overall ratio 13: 1 and Drying ratio 7: 1 for Apple Flakes Overall ratio 10.5: 1 and Drying ratio 5.3: 1 for Ringthe fruit to the cutting machines. The fluming solution is recycled from a collecting tankat thepointwheretheapplesareseparatedout from the flume liquor, and from here they are conveyed to the cutters. Cutting The method of cutting will depend on whether ‘evaporated’ rings, or segments are being processed - or whether the apple is going to be dried down to low moisture (4 percent) as flakes. For the former a slicing machine will be required - either a CC model as described in Chapter 3, or a heavy duty slicer; if segments are required, a machine with radial knives is used, the number of knives depending on the size of segment required and the size of the fruit. The apples are held in position by a rod through the core opening. With slices it is desirable, as far as possible, to use a machine which cuts at right angles to the centre axis. A slice of TO-12mm in thickness is customary. Too thick a slice will prolong drying. If flakes are required, the apples are fed into a G type dicer and cut in 1Omm by lOmm by 2mm pieces. Re-Sulphi f ing The Rings or Flakes are passed through a sulphite bath to bring the residual SO, level in the end-product up to 1500ppm (2000ppm is the legal maximum permitted. Dewatering Excess water is removed with as little delay as possible, otherwise leaching losses will occur. A leaching loss of 5 percent can occur with an immersion time of one minute when fluming and sulphiting. These losses of totalsugars and other soluble flavour constituents will reduce the weight of the final product, as of course the percentage of total solids in the prepared material as it enters the drying process is the whole key to viable production. Once the apples are peeled, therefore, they should not in any circumstances be stored in surge hoppers or tanks awaiting further handling. (4)Drying Conveyor Band, Stove or Tunnel Dryers, scaled to throughput. Inlet temperatures not to exceed 70°C in first zone, 50°C in last zone. Dry Rings and Segments down to 20-22% moisture Dry Flakes down to 4% moisture Raw moisture is assumed to be approximately 88%. Overall ratio 13:l and Drying ratio 7:1 for Apple Flakes. Overall ratio 10.5:l and Drying ratio 5.3:l for Rings. I74