DESICCATED EGGS.

Hawera & Normanby Star, Volume LIII, Issue LIII, 13 April 1908, Page 5

DESICCATED EGGS.

A PROMISING INDUSTRY.

' That sounds formidable, but it is mere- ' ly a scientific term for reducing raw eggs to a powder. The Farmers' and Settlers' Co-operative Society of New South ' Wales have installed a plant on a system • invented by Mr H. Burrows, an anolyti1 cal chemist, formerly of Broken Hill, and '■ lately oi Melbourne. Should it ■ prove the success anticipated, the manufacture ' niust tend to ]*n»»«»i»- increase thg demand poultry grow©* in the Statel ,Xhe -'machinery already jn work can 'tVea't 2900dozrn eggs every 24 hours, «v "ihatj tho £f£eent system of haying io wait three, or four months for a market, while rthey ore kept in a cold storajj^maybe looked upon as likely to beoanjg^bsojete,. Desiccated eggs are jiot substitutes .for eggs, but newly-laid eggs treated By a process by which only the shell and water contents of the are removed, and! the whole substance of the eggs, ytolk, and albumen converted into powder. '^The eggs first pass through a dark room, being carried on> a perforated rolling table over a 50-candle-power , light. Any eggs not perfectly fresh, or dirty uj any way, are at once detected, and. put on one side. The sound eggs are carried along, and', go into a centrifugal separator, revolving at a ■tremendous rate. Here the eg,gs are smashed, ,. and. the shells separated from the liquid matter, which flows into a small tank, and i^then. pumped up to another tank, where a preservative is added. Below this tank,, in a very hot room, with a. temperature of 120 to 130 degrees, there are great cylinders, or drums, slowly revolving at the rate oi 1 to 2£ minutes. The liquid egg-sabstonce goes from the tank into troughs below these cylinders, and as they revolve becomes attached- to them. . By the time a cylinder has completed its revolution the coating adheres. Ultimately this coating comes off in flaky pieces, which are ground into a powder. This powder will, it is claimed to have been proved, keep for years, and only requires the addition of milk or water, when the powdered eggs will , reconstitute, and be ready for use for any purpose the same as a newlylaid -egg. The powder is rich and attractive looking. No part of the eggs except the water is removed. There can be no doubt that this invention opens up one of the widiest fields for commercial extension that could Be well imagined. Every country consumes eggs, and the 'greatest difficulty is found in preserving them. But this Australian .Mjygntor hns apparently solved a problem ' 'tlwfhhas be|n a puzzle for ages.