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- From: "Richard MURPHY" <murphman108@msn.com>
- To: "nafex" <nafex@lists.ibiblio.org>
- Subject: [NAFEX] pomace
- Date: Fri, 5 Dec 2008 19:28:44 -0800
It would be interesting to weigh the apple pulp, before and after
pressing.
If somebody already mentioned this, I apologize.
Benadryl haze.
I could take a 1/4" thick, 1" square slab of a 'typical' apple.
Weigh it.
Place a 10 lb. weight on it, shake the juice off, and weigh it again. (this
was 10 psi pressure)
Increase to 20 lb.weigh, 40lb, , etc, until the juice / pressure ratio
curve flattens out.
What is the 'reasonable economical' pressure / time to recover (most of)
the juice?
Like Mark, I am looking at building a press, the basket being Perforated
Stainless steel.
Thoughts?
Murph
|
-
[NAFEX] pomace,
Richard MURPHY, 12/05/2008
-
[NAFEX] Apple pressing,
Claude Jolicoeur, 12/06/2008
-
Re: [NAFEX] Apple pressing,
Claude Jolicoeur, 12/06/2008
-
Re: [NAFEX] Apple pressing,
Mark Angermayer, 12/06/2008
-
Re: [NAFEX] Apple pressing,
Claude Jolicoeur, 12/06/2008
-
Re: [NAFEX] Apple pressing,
Mark Angermayer, 12/06/2008
-
Re: [NAFEX] Apple pressing,
Claude Jolicoeur, 12/06/2008
- Re: [NAFEX] Apple pressing, Mark Angermayer, 12/06/2008
- Re: [NAFEX] Apple pressing, Claude Jolicoeur, 12/06/2008
- Re: [NAFEX] Apple pressing, Mark Angermayer, 12/07/2008
-
Re: [NAFEX] Apple pressing,
Claude Jolicoeur, 12/06/2008
-
Re: [NAFEX] Apple pressing,
Mark Angermayer, 12/06/2008
-
Re: [NAFEX] Apple pressing,
Claude Jolicoeur, 12/06/2008
-
Re: [NAFEX] Apple pressing,
Mark Angermayer, 12/06/2008
-
Re: [NAFEX] Apple pressing,
Claude Jolicoeur, 12/06/2008
-
[NAFEX] Apple pressing,
Claude Jolicoeur, 12/06/2008
- Re: [NAFEX] Apple pressing, hwparker, 12/07/2008
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