GB308686A - Improvements in refining sugar - Google Patents

Abstract

308,686. Baratier Corporation, (Assignees of Spreckels. C. A.). March 26, 1928, [Convention date]. Void [Published under sect. 91 of the Acts]. Drawings to Specification. Saccharine solutions, concentrating and crystallizing.-In refining sugar, solutions are concentrated and caused to crystallize by blowing air or other gas through them at a temperature sufficiently low to avoid loss bv inversion or caramelization of the sugar. Raw sugar is mixed with syrup or sugar liquor in a mingler to form a pasty mass which is passed to an aerator, in which air or other gas is forced through it, thereby agitating the sugar crystals vigorously, freeing them from particles of ash, from molasses and other impurities, and causing evaporation of moisture. The temperature of the aerator should preferably be below 180‹ F. Fresh syrup may be added to the mass in the aerator as the sucrose in the liquid crystallizes out. When crystals of the required size have been obtained they are separated by a centrifugal machine, with or without the addition of small quantities of wash water. The liquid separated contains substantially no crystallizable sugar; the washed sugar is dissolved in water or dilute sugar solution in a melter. After filtration in the usual presses the sugar is crystallized in a second aerator and separated by a centrifugal machine. Syrup from any suitable source may be added to the aerator to maintain the sucrose content of the liquor.