combined systems, 34 direct system, 32 peeling, 155 rocess 156 hot water blanches, 51 ratio, 156 hours of operation, 253 lection 154 topping and tailing, 154 intake staff, 26 varieties, 152 overheads, 256 kidneys, see beef, mutton, ham oxtails, see beef, mutton ham oxtails, kidneys oxtails, kidneys laboratory analytical tests, 234 packaging, bacteriological tests, 236 peaches, cots and blemish count, 235 peas(fresh), 140 ulinary report, 236 additives, 149 meat products tests, 236 air freeze drying, 149 moisture, 234 periodical tests, 237 cling, 150 peroxidase test for vegetables, drying, 150 nspection and scarifying, 149 tato product tests, 236 packaging, 150 constitution ratio, 236 residual oxygen test, 236 quality grading, 148 Iphur dioxide, 234 laboratory staff, 233 sizing and selection, 150 labour requirements, 23 varieties, 147 vining, 148 blanching, 143 washing and cleaning, 147 cutting, 143 peelers, 45 dryers, 143 ratio, 144 flame. 4 izing and selection, 144 imming and washing, 144 steam, 45 arieties, 144 peeling, 45 gth of 253 ng, 48 pneumatic ring dryer, 83 potato cubes, 115 lance staff 23 drying, 115 maintenance, 23 ocess. 115 mutton, see beef, mutton ham ils, kid zing and selection, 116 onions, 15 potato flakes, 113 ng160 dryers, 161 packing, 113combined systems, 34 packaging, 158 direct system, 32 peeling, 155 indirect systems, 33 process, 156 hot water blanchers, 51 hours of operation, 253 intake staff, 26 varieties, 152 kidneys, see beef, mutton, ham, ratio, 156 sizing and selection, 154 topping and tailing, 154 overheads, 256 oxtails, see beef, mutton, ham, oxtails, kidneys oxtails, kidneys laboratory analytical tests, 234 packaging, 257 bacteriological tests, 236 peaches, see apricots and peaches blemish count, 235 peas (fresh), 146 culinary report, 236 additives, 149 meat products tests, 236 moisture, 234 blanching, 150 periodical tests, 237 cooling, 150 peroxidase test for vegetables, drying, 150 potato product tests, 236 packaging, 150 reconstitution ratio, 236 process, 149 residual oxygen test, 236 quality grading, 148 sulphur dioxide, 234 ratio, 150 laboratory staff, 233 sizing and selection, 150 labour requirements, 23 varieties, 147 leeks, 143 vining, 148 blanching, 143 cutting, 143 peelers, 45 dryers, 143 abrasive, 45 ratio, 144 flame, 45 sizing and selection, 144 lye, 45 trimming and washing, 144 steam, 45 varieties, 144 peeling, 45 plant location, 21 pneumatic ring dryer, 83 potato cubes, 115 air freeze drying, 149 235 inspection and scarifying, 149 washing and cleaning, 147 length of season, 253 lye peeling, 48 maintenance staff, 23 drying, 115 maintenance, 23 process, 115 mutton, see beef, mutton, ham, ratio, 115 sizing and selection, 116 varieties, 117 oxtails, kidneys onions, 151 potato flakes, 113 cutting, 160 drying, 113 dryers, 161 packing, 113 273