GB189707861A - Processes for Separating Impure Sugar at one Operation into Crystallised Sugar and Molasses. - Google Patents

Abstract

7861. Sachs, M. March 26. Raw sugar, obtaining; refining sugar; purifying saccharine syrups.-The juices extracted from beet or sorghum are treated in the ordinary way up to and including the concentration and first crystallization, and the syrup, separated from the crystals, is heated by means of a steam worm or the like in a collecting - vessel, and afterwards boiled in a vacuum apparatus. During this boiling operation, but after the syrup has been concentrated to string test, small quantities of heated syrup from the collecting-vessel are introduced at frequent periods into the lower part of the vacuum apparatus. The concentrated massecuite is withdrawn, either completely or partially as may be necessary, into crystallizing- vessels of any suitable construction, where the massecuite is cooled at the natural temperature of the sugar works. The above process may also be applied for treating syrups obtained in the refining of sugar. In a modification of the above process, the syrup is concentrated to weak string test, but the heated syrup from the collecting-vessel is added to the concentrated syrup in large quantities ; the sugar crystals separate out in the crystallizing-vessels, and not in the vacuum apparatus. The concentrated syrup may be partially cooled, before being run into the crystallizing-vessels, by cutting off the supply of heating-fluid from the vacuum pan, and keeping the exhausting-pumps at work, and the crystallizing- vessels may be situated in a room cooled by means of draught flues or fans, or be provided with agitating-apparatus and connected to an exhausting- apparatus. A quantity of molasses may be added to the syrup in the vacuum pan, and a further addition may be made to the boiled mass either in the vacuum pan or crystallizing-vessel. When treating sorghum juices by the above processes, these juices are mixed with sugar, purer saccharine juices, or massecuite, so as to obtain a product having a purity at least as high as 72. In the process of crystallizing, as soon as the mother liquor is reduced to a certain standard of purity the crystallization is stopped ; this standard of purity is that of molasses containing no crystallizible sugar.