Scribners Monthly Volume 18 (Paperback) - 5 Angebote vergleichen

Von Händler/Antiquariat, BuySomeBooks [52360437], Las Vegas, NV, U.S.A.
This item is printed on demand. Paperback. 634 pages. Dimensions: 9.7in. x 7.4in. x 1.3in.This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1879 Excerpt: . . . and South America to Europe has led to the invention of a number of processes for keeping the meat cool during the voyage. The most simple, and, so far, the most successful, process consists in making an air-tight chamber in the steamer, and pumping air by means of a fan and special engine, through a series of pipes packed in ice. The air is cooled to about 35 Fahr. , and is deprived of its moisture by condensation in passing the pipes, and the meat is preserved perfectly so long as the supply of ice holds out and the fan is kept in motion. An improved process recently announced dispenses with the use of ice and accomplishes equally good results, with only a moderate expenditure of power. The new method is founded on the simple fact of the heating and cooling of air when compressed and allowed to expand. A meat chamber of any convenient shape and size is fitted up, and near it is placed an air compressor driven by steam-power. The first result obtained is a beating of the compressed air, and to get rid of this heat, a spray of cold water is let into the chamber containing the compressed air at each stroke of the compressor. This lowers the temperature to that of cold water, and by an ingenious system of fine grating, the moisture that saturates the compressed air is extracted. The air is passed through a series of finely perforated disks, on which a large proportion of the water is caught and allowed to pass away through suitable valves. Within the meat chamber are arranged a series of pipes hung up in zigzag form (probably straight pipes joined by returnbends), and the compressed air is allowed to pass through these, still farther chilling it and removing by condensation the remaining moisture. It then passes to the cylinder of an engine and is there allowe. . . This item ships from La Vergne,TN.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Versandkostenfrei.
Von Händler/Antiquariat, The Book Depository US [58762574], London, United Kingdom.
Language: English Brand New Book ***** Print on Demand *****. This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1879 Excerpt: .and South America to Europe has led to the invention of a number of processes for keeping the meat cool during the voyage. The most simple, and, so far, the most successful, process consists in making an air-tight chamber in the steamer, and pumping air by means of a fan and special engine, through a series of pipes packed in ice. The air is cooled to about 35 Fahr., and is deprived of its moisture by condensation in passing the pipes, and the meat is preserved perfectly so long as the supply of ice holds out and the fan is kept in motion. An improved process recently announced dispenses with the use of ice and accomplishes equally good results, with only a moderate expenditure of power. The new method is founded on the simple fact of the heating and cooling of air when compressed and allowed to expand. A meat chamber of any convenient shape and size is fitted up, and near it is placed an air compressor driven by steam-power. The first result obtained is a beating of the compressed air, and to get rid of this heat, a spray of cold water is let into the chamber containing the compressed air at each stroke of the compressor. This lowers the temperature to that of cold water, and by an ingenious system of fine grating, the moisture that saturates the compressed air is extracted. The air is passed through a series of finely perforated disks, on which a large proportion of the water is caught and allowed to pass away through suitable valves. Within the meat chamber are arranged a series of pipes hung up in zigzag form (probably straight pipes joined by returnbends), and the compressed air is allowed to pass through these, still farther chilling it and removing by condensation the remaining moisture. It then passes to the cylinder of an engine and is there allowe.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Versandkostenfrei.
Von Händler/Antiquariat, The Book Depository [54837791], London, United Kingdom.
Language: English Brand New Book ***** Print on Demand *****.This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1879 Excerpt: .and South America to Europe has led to the invention of a number of processes for keeping the meat cool during the voyage. The most simple, and, so far, the most successful, process consists in making an air-tight chamber in the steamer, and pumping air by means of a fan and special engine, through a series of pipes packed in ice. The air is cooled to about 35 Fahr., and is deprived of its moisture by condensation in passing the pipes, and the meat is preserved perfectly so long as the supply of ice holds out and the fan is kept in motion. An improved process recently announced dispenses with the use of ice and accomplishes equally good results, with only a moderate expenditure of power. The new method is founded on the simple fact of the heating and cooling of air when compressed and allowed to expand. A meat chamber of any convenient shape and size is fitted up, and near it is placed an air compressor driven by steam-power. The first result obtained is a beating of the compressed air, and to get rid of this heat, a spray of cold water is let into the chamber containing the compressed air at each stroke of the compressor. This lowers the temperature to that of cold water, and by an ingenious system of fine grating, the moisture that saturates the compressed air is extracted. The air is passed through a series of finely perforated disks, on which a large proportion of the water is caught and allowed to pass away through suitable valves. Within the meat chamber are arranged a series of pipes hung up in zigzag form (probably straight pipes joined by returnbends), and the compressed air is allowed to pass through these, still farther chilling it and removing by condensation the remaining moisture. It then passes to the cylinder of an engine and is there allowe.

Von Händler/Antiquariat, THE SAINT BOOKSTORE [51194787], Southport, United Kingdom.
BRAND NEW PRINT ON DEMAND., Scribners Monthly Volume 18, Books Group.

Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Free Shipping on eligible orders over $25, in-stock.
Books Group, Paperback, English-language edition, Pub by General Books LLC.