rate of 1.5-2 tons per hour;(b)the second alternative is to cook the beets in batches in an autoclave, or a series of autoclaves according to quantity of input. Again pressure will require to be at I to 1atm Cooling from the semi continuous cooker will be in a slat washer reel and, if from autoclaves, the cooling water will be applied to the bottom of the autoclave and allowed to circulate until the pressure has dispersed and the autoclave baskets can be removed The cooked beets, when coolenough to handle are fed on toa stainless steel belt where the skins are removed by hand The batch system is the one most often used, as a continuous pressur cooker is a very expensive machine Stainless steel belts should be used when handling beets, as rubber or PVC belts will stain badly and are difficult to clean. The red pigment is betanin, which will leach out if the beets are subjected to washing after peeling and dicing. This should be avoided. Before the beets are transferred to the cutters, any root or fibre remaining should be removed on a second inspection belt, or this can be done by the skinning operators, if the belt is sufficiently long to accommodate both functions It is most important that the beets are fully cooked before cutting and drying. Some processors have attempted to peel beets in a standard steam peeler but the short residence time suitable to soften the skin of vegetables, such as carrots and potatoes, is insufficient to soften the beet to the centre of the root, and partly cooked beets when reconstituted after drying are not acceptable. When the skin is removed, therefore, it is necessary to check that he beetroot flesh is tender to the centre, and it is only by extended cooking under steam pressure, either in autoclaves or a semi automatic steam peeler with a controlled residence time, that the right tenderness can result Peeling and trimming losses will amount to 20-30 percent Beet is usually cut into 9. 5mm dice if used subsequently for pickling No blanching or sulphating is required fter dewatering the dice, they are fed into the dryer (4)Drying. Conveyor Band Dryer scaled to throughput, or Stove dryers Inlet temperatures:99782°/71℃C Condition in bins to5-6%at54°57℃ Raw moisture 89% Overall ratio: 14: 1 to 15: 1 Note s down ratio: 7:1 A K Robins &CoIncof the USA, and also Food Machinery Corporation, make suitable semi automatic beet peeler-cookers The Robins machine is particularly suitable, as the time under steam pressure can be extended asrate of 1.5-2 tons per hour; (b) the second alternative is to cook the beets in batches in an autoclave, or a series of autoclaves according to quantity of input. Again pressure will require to be at 1 to 1.2atm. Cooling from the semi continuous cooker will be in a slat washer reel and, if from autoclaves, the cooling water will be applied to the bottom of the autoclave and allowed to circulate until the pressure has dispersed and the autoclave baskets can be removed. The cooked beets, when cool enough to handle are fed on to a stainless steel belt where the skins are removed by hand. The batch system is the one most often used, as a continuous pressure cooker is a very expensive machine. Stainless steel belts should be used when handling beets, as rubber or PVC belts will stain badly and are difficult to clean. The red pigment is betanin, which will leach out if the beets are subjected to washing after peeling and dicing. This should be avoided. Before the beets are transferred to the cutters, any root or fibre remaining should be removed on a second inspection belt, or this can be done by the skinning operators, if the belt is sufficiently long to accommodate both functions. It is most important that the beets are fully cooked before cutting and drying. Some processors have attempted to peel beets in a standard steam peeler but the short residence time suitable to soften the skin of vegetables, such as carrots and potatoes, is insufficient to soften the beet to the centre of the root, and partly cooked beets when reconstituted after drying are not acceptable. When the skin is removed, therefore, it is necessary to check that the beetroot flesh is tender to the centre, and it is only by extended cooking under steam pressure, either in autoclaves or a semi automatic steam peeler with a controlled residence time, that the right tenderness can result. Peeling and trimming losses will amount to 20 - 30 percent. Beet is usually cut into 9.5mm dice if used subsequently for pickling. No blanching or sulphiting is required. After dewatering the dice, they are fed into the dryer. (4) Drying. Conveyor Band Dryer scaled to throughput, or Stove dryers. Inlet temperatures: 99"/ 82"/ 71 "C Condition in Bins to 5 - 6% at 54" - 57°C Raw moisture 89% Overall ratio: 14:l to 15:l Drying down ratio: 7:l Note. A.K.Robins &CoIncof theUSA,and alsoFoodMachinery Corporation, make suitable semi automatic beet peeler-cookers. The Robins machine is particularly suitable, as the time under steam pressure can be extended as I26