A continuous-crush press for the grape industry… The Serpentine Fruit Press
AuthorR. J. Coffelt
Author AffiliationsRobert J. Coffelt is Assistant Research Engineer, Department of Agricultural Engineering, University of California, Davis.
Hilgardia 19(6):8-9. DOI:10.3733/ca.v019n06p8. June 1965.
AbstractThe prototype of the new continuous-flow fruit press described in this report was developed mainly for wineries, but the flexibility of layout, light weight and low power requirements allow the press to be built in a large number of configurations and sizes. The average yields of liquid from grapes increased 9% above the conventional basket-pressing method. A commercial sized machine modeled after the prototype but with 36-inch-wide perforated-plastic belts and nine pressing stages could handle 125 tons of crushed grapes per hour and require only 10 hp—many times less than the power needed for other fruit presses of the same capacity. This machine has been patented and is being produced by commercial manufacturers.
Coffelt R. 1965. A continuous-crush press for the grape industry… The Serpentine Fruit Press. Hilgardia 19(6):8-9. DOI:10.3733/ca.v019n06p8
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Propagation of Apple Rootstocks by Hardwood Cuttings
Chicken Manure: As a rangeland fertilizer
CIPC: For weed control in garlic
Preharvest Water Stress for Valley Sugar Beets
Microbes: Affect physical properties of soil
Characters, distribution, and food plants of leafhopper vectors of virus causing Pierce’s disease of grapevines
Life history of the blue-green sharpshooter, Neokolla circellata
Transmission of the virus of Pierce’s disease of grapevines by leafhoppers