belt. Wherea lot of knife work has to be done it is advisable to have a narrow hardwood bench running along the length of the trimming belt-on both sides-to prevent damage by knives to the belt fabric After trimming, the heads are conveyed on to a coring machine, preferably one with two heads, thence to the quartering machine which cuts the head into 4 segments These pass through a rod washer, and then through a double flood washer, in which the aerated water will disperse any grit or soil trapped between the leaves utting follows, and cabbage is now mostly diced rather than shredded in view of its use in soups or other composite vegetable meals. The size of the dice will depend on market specifications Blanching is preferably carried out in flowing steam, either in a Thermoscrew-type or a Draper or belt conveyor blancher Sulphiting is carried out in a sulphiting dip tank, or on a reciprocating screen over which sparge pipes spray on the sulphite solution. The latter is made up in an adjacent steam pan fitted with an electric stirrer. Sulphite solution is made up from sodium sulphite(anhydrous)to achieve a level of 2000ppm in the dry product. The addition ofsodium carbonate, bringing the alkalinity of the liquor up to pH8.5-9, enhances the colour of the product but this is optional if the cabbage has a bright natural green colour The dice pass over a dewaterer before passing to the dryer. A lot of surface water adheres to cabbage, and a thorough dewatering will make the drying operation much easier. Some plants centrifuge cabbage after blanching and before drying but this tends to revert to a batch process and breaks the flow to the dryer (4)Drying Conveyor dryer scaled to desired output Temperatures(inPuts)through zones: 80/75/65C Conditioning:50°52℃C Moisture down to 5% maximum, as cabbage is hygroscopic Cabbage is easily damaged by high drying temperatures and the above levels should not be exceeded, particularly in the middle and end heat zones. The phenomenon of browning in cabbage arises from improper blanching, sulphiting or drying. Browning arising from processing faults must not be confused with scorching by high temperature in the dryer, although the appearance is similar; the stalk fraction being more affected than the leaf. It is thought that the condition is caused by the heat decomposition of certain soluble constituents in the raw cabbage There is a big shrinkage loss in drying cabbage, and it is necessary to have a dryer of ample drying capacity at relatively low temperatures,belt. Where a lot of knife work has to be done, it is advisable to have a narrow hardwood bench running along the length of the trimming belt - on both sides - to prevent damage by knives to the belt fabric. After trimming, the heads are conveyed on to a coring machine, preferably one with two heads, thence to the quartering machine which cuts the head into 4 segments. These pass through a rod washer, and then through a double flood washer, in which the aerated water will disperse any grit or soil trapped between the leaves. Cutting follows, and cabbage is now mostly diced rather than shredded in view of its use in soups or other composite vegetable meals. The size of the dice will depend on market specifications. Blanching is preferably carried out in flowing steam, either in a Thermoscrew-type or a Draper or belt conveyor blancher. Sulphiting is carried out in a sulphiting dip tank, or on a reciprocating screen over which sparge pipes spray on the sulphite solution. The latter is made up in an adjacent steam pan fitted with an electric stirrer. Sulphite solution is made up from sodium sulphite (anhydrous) to achieve a level of 2000ppm in the dry product. The addition of sodium carbonate, bringing the alkalinity of the liquor up to pH 8.5 - 9, enhances the colour of the product but this is optional if the cabbage has a bright natural green colour. The dice pass over a dewaterer before passing to the dryer. A lot of surface water adheres to cabbage, and a thorough dewatering will make the drying operation much easier. Some plants centrifuge cabbage after blanching and before drying but this tends to revert to a batch process and breaks the flow into the dryer. (4) Drying Conveyor dryer scaled to desired output. Temperatures (inputs) through zones: 80"/75 "/65 "C Conditioning: 50" - 52°C Moisture down to 5% maximum, as cabbage is hygroscopic. Cabbage is easily damaged by high drying temperatures and the above levels should not be exceeded, particularly in the middle and end heat zones. The phenomenon of 'browning' in cabbage arises from improper blanching, sulphiting or drying. Browning arising from processing faults must not be confused with scorching by high temperature in the dryer, although the appearance is similar; the stalk fraction being more affected than the leaf. It is thought that the condition is caused by the heat decomposition of certain soluble constituents in the raw cabbage. There is a big shrinkage loss in drying cabbage, and it is necessary to have a dryer of ample drying capacity at relatively low temperatures, 131