〔h) Bean Snipper This is a revolving drum with perforated slots around the periphery. Knives are positioned to cut along the whole length of the drum, the cutting edge being set almost up to the drum surface The beans tumble around as they pass through the inside of the ylinder and, in course of travelling along its whole length, the ends project through the slots and are cut off by the knives Most modern snipers are continuous in action rather than batch fed and any unsnipped beans at the discharge end are returned to the feed end or, in the case of high capacity throughput, to a second machine in the line PEELERS There are basically four methods of peeling potatoes and root (1) Lye peeling )Steam peeling (3)Combination of heat and lye; (4)Abrasive peeling, either batch The dehydrator will have to decide which method suits his circumstances, and with due consideration to the effect of the method chosen on the effluent problem, which can, of course, be aggravated by one or other of these methods. Provided that the effluent problem has been taken care of, and that suitable treatment has been organised, the preference will usually lie between steam or lye peeling, and the advantages and disadvantages of both methods can be summarised as follows (1) Lye Peeling One of the main advantages is the relatively low capital cost of the equipment, as it is quite usual for lye peelers to be fabricated from mild steel, no particular advantage being obtained by using stainless steel. The design is basically simple, usually consisting of a perforated metal drum, with pockets into which the vegetables are fed, rotating in a bath of hot lye(sodium hydroxide) solution of 5-20 percent concentration, according to the peeling characteristics of the vegetables being handled Maintenance costs are low, as there are few moving parts in the machine The system is capable of a wide variation in peeling technique to suit any particular type of raw vegetable. Some processors use the thermal shock method of high concentration and temperature, with short immersion time, whereas others prefer a lower concentration of lye and longer dwell time. In some cases, wetting agents are used in the lye tank, to cut down the usage of01) Bean Snipper This is a revolving drum with perforated slots around the periphery. Knives are positioned to cut along the whole length of the drum, the cutting edge being set almost up to the drum surface. The beans tumble around as they pass through the inside of the cylinder and, in course of travelling along its whole length, the ends project through the slots and are cut off by the knives. Most modem snippers are continuous in action rather than batch fed, and any unsnipped beans at the discharge end alr? returned to the feed end or, in the case of high capacity throughput, to a second machine in the line. PEELERS vegetables: There are basically four methods of peeling potatoes and root (1) Lye peeling; (2) Steam peeling; (3) Combination of heat and lye; (4) Abrasive peeling, either batch or continuous. The dehydrator will have to decide which method suits his circumstances, and with due consideration to the effect of the method chosen on the effluent problem, which can, of course, be aggravated by one or other of these methods. Provided that the effluent problem has been taken calr? of, and that suitable treatment has been organised, the preference will usually lie between steam or lye peeling, and the advantages and disadvantages of both methods can be summarised as follows: (1) Lye Peeling One of the main advantages is the relatively low capital cost of the equipment, as it is quite usual for lye peelers to be fabricated from mild steel, no particular advantage being obtained by using stainless steel. The design is basically simple, usually consisting of a perforated metal drum, with pockets into which the vegetables are fed, rotating in a bath of hot lye (sodium hydroxide) solution of 5-20 percent concentration, according to the peeling characteristics of the vegetables being handled. Maintenance costs are low, as there are few moving parts in the machine. The system is capable of a wide variation in peeling technique to suit any particular type of raw vegetable. Some processors use the thermal shock method of high concentration and temperature, with short immersion time, whereas others prefer a lower concentration of lye and longer dwell time. In some cases, wetting agents are used in the lye tank, to cut down the usage of 45