GB395527A - Process of preserving sugar liquors - Google Patents

Abstract

Sugar-containing plant juices such as those obtained from sugar cane, sugar beet, sorghum, and grapes are preserved by sterilizing, e.g. by heating to 100 DEG C. or over or by ultra-violet light treatment, neutralizing or making slightly acid or alkaline, and finally keeping at below 35 DEG C. in a sterile condition under a layer of an insoluble or slightly soluble antiferment of lower specific gravity than the juice, the antiferment being periodically mixed with the juice. The antiferment may be added to the amount of 1-2 parts per thousand by volume and may be one or a mixture of liquid benzene hydrocarbons such as benzene, methyl- or ethyl-benzene and the xylenes. The juices are made neutral or alkaline when they are to be used for sugar manufacture, the reagents employed including powdered lime, lime water, baryta, strontia, or alkaline earth sucrates, an immediate flocculation of the impurities at a temperature of not over 35 DEG C. being produced. If alcohol is to be prepared, the juice is acidified, e.g. by adding sulphuric or hydrochloric acid, generally 1-2 gms. per litre of juice, or hydrofluoric acid, and the antiferment may finally be removed and recovered by boiling it off. The sterilization by ultraviolet light may follow the acidification or alkalization of the juice.