GB308867A - Process for desaccharizing syrups and molasses - Google Patents

Abstract

308,867. BergÚ, J. Feb. 14, 1928. Refining sugar. - Syrup or molasses is desugared by distributing it in a thin layer over pure sugar crystals so that the crystals are surrounded, for example, by a uniform coating of 15 per cent of syrup. The surface of crystallization is thereby enlarged and the thickness of the syrup layer around the crystals is reduced. By suitably controlling the conditions of storage of the crystals, such as temperature and humidity, the effect of desaccharization of the syrup may be intensified. Pure sugar crystals may be added directly to massecuite to convert the latter entirely into raw sugar; or the crystals may be added only in such quantity that the mixture can be mashed and centrifuged, the syrup removed being mixed with excess of crystals as in the first method. Syrup may also be added in larger quantity to pure sugar crystals and the excess then removed so as to produce the requisite thin coating; the syrup thus separated may be mixed with a fresh batch of crystals. Syrup which has already been centrifuged may be sprayed upon sugar crystals in mass. When the syrup or molasses coating the crystals has been sufficiently desugared, it may be separated from the sugar crystals by centrifuges of correspondingly higher centrifugal force, the crystals being utilized again for desugaring. Specifications 3782/94 and 225,221 are referred to.