US1809809A - Process for desugaring syrups and molasses - Google Patents

Process for desugaring syrups and molasses Download PDF

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Publication number
US1809809A
US1809809A US387552A US38755229A US1809809A US 1809809 A US1809809 A US 1809809A US 387552 A US387552 A US 387552A US 38755229 A US38755229 A US 38755229A US 1809809 A US1809809 A US 1809809A
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Prior art keywords
syrup
mass
sugar
crystals
sugar crystals
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US387552A
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Berge Julien
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Raffinerie Tirlemontoise SA
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Raffinerie Tirlemontoise SA
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Priority claimed from US252417A external-priority patent/US1809808A/en
Application filed by Raffinerie Tirlemontoise SA filed Critical Raffinerie Tirlemontoise SA
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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
    • C13B30/02—Crystallisation; Crystallising apparatus

Definitions

  • the syrup is obtained covering sugar crystals with a thin layer of the syrup.
  • molassescan also be treated by this method, if its purity ClS tO massecuite'as mother syrup or is" alrea'dy massecuite, pure'sugar crystals are admixed to the latter in a suitable manner,1 :in order, a to increasethe crystallizationsurface, owing to the increasein the number-oforystals, and
  • coolers a which by a suitable admixture of 4:
  • the 'objectofthis invention comprises a" crystalsp r I Oncooling,-, 'evaporation,'"etc., the thin.- layer of syrup or molassessurrounding the 7 may'fthen beadmixed to a fresh quantity of crystals readily yields a portion of its sugar adhering bygcrystallization to the exhausting sugar, and this action may be still-further increased by a suitableltreatment of the .storeroolfi a, proper degree of moisture and /or temperature, or by adopting other suitable measures in the storageroo'nn Q L Fin lly, the adherent syrup from he ery ta aby iec i ii ti'cularly, high centriifugal force as described ,3 Septembe 9, 193
  • a method for crystallizing sugar from solutions comprising admixingsugar crystals with massecuite to forma masshaving a relatively large quantity of sugar crystals comprising about %of the mass and a relatively small quantity of syrup comprising about 15% .ofu he mass so that th yrup i widely distributed over-the surfaces of the sugar crystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, and then. cooling the mass.
  • Amethod for crystallizing sugar from solutions comprising admixing sugar .crystals with massecuite to form a mass having a relatively large quantity of sugar crystals comprising about 85% of the mass and a relatively small quantity of syrup comprising about 15% of the mass so that the syrup is widely distributed -over the surfaces of stalls and substantially all of the syrup is rought into close and intimate contact with the sugar "crystals, and then evaporatin Waterfrom the mass.
  • a met 0d for crystallizing sugar from solutions comprising admixing sugar crystals with massecuite to form a mass having a relatively large quantit [of sugar crystals comprising about 85% or the mass and a relativel small quantity of syrup comprising about 15% ofthe mass so that .the syrup is widely distributed over the surfaces of the sugar crystals and substantially all of the syrup isbrought into close and intimate contact with the sugar crystals, and then cooling the mass and evaporating Water therefrom.
  • a method for crystaillizing sugar'from solutions comprising admixing sugar crystals with massecuite toaform a mass having a relatively large quantity ,ofsugar crystals comprising about 85% of the mass and a relatively small quantity of syrup comprising about 15% of the massso that thesyrup is widely distributed over the vsurfaces of the sugar crystals and substantially all otthe syrup is brought into ,close and intimate .contact withthe'sugar crystals, and thencooling t m a thee sep at th ema n ng r n y p rom h ug cry tal by bj t n the m s t a par cularly hi centrifugal force.
  • a method for vcrystallizing sugarjrom solutions comprising admixing sugar crystals fwith massecuite to format mass having a relatively'large quantity ofsugar crystals :faces of the sugar crystals and substantially comprising about 85% of the mass and a relatively'small quantity of syrup comprising about 15% of the masssot at the syrup is widely distributed over the surfacesiof the sugar crystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, then evaporating water from the mass and then separating the remaining adhering syrup from the sugar crystals by subjecting the mass to .a particularly high centrifugal force.
  • a method for crystallizing sugar from solutions comprising admixing sugar crystals with massecuite to form a mass having a relatively large quantity of sugar crystals comprising about 85% of the mass and a relatively small quantity of syrup comprising about 15% of the mass so that the syrup is Widely distributed over the surfaces of the sugarcrystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, then cooling the mass and evaporating water therefrom and then separating the syrup from the sugar crystals by subjecting the massto a particularly high centrifugal force.
  • a method for .crystallizing sugar from solutions comprising admixing sugar crystals with massecuite to form a, mass having a relatively large quantity of sugar crystals comprising at least 85% of the massand a relatively small quantity of syrup, comprising not more the syrup is widely distributed over the. surfaces of the sugar crystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, said syrup being in quantity suflicient to form a upon the crystals, cooling the mass, and then separating the adhering syrup from the sugar crystals by subjecting the mass to a vparticularly high centrifugal force.
  • a method for crystallizing sugar from solutions comprising admixing sugar crystals with massecuite to form a mass having a relatively large quantity of sugar crystals comprising at least 85% ofthe mass and a relatively small quantity of syrup,,comprising not more than 15% of the mass so t the syrup; is widely distributed over the surfaces .of the sugar crystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, said syrup being in quantity sufficient to fox-ma film upon the crystals, and then cooling the mass.
  • a method for crystal-lining sugar from solutions comprising admixing sugar crystals with massecuite to form a mass having ,a relatively large quantity of sugar crystals comprisingat least 85% of the mass and a relatively small quantity of syrup, comprising not more than 15% of the mass so that the syrup is widely distributed over the surall of the syrup is brought into close and intimate contact with the sugar crystals said syrup being'in quantity sufficient to form a remaining adhering than 15% of the mass sothat hat film upon the crystals, and then evaporating Water from the mass.
  • w i 10 A method for crystallizing sugar from.
  • solutions comprising admixing sugar crystals with massecuite to form a mass'having a relatively large quantity of sugar crystals comprising at least 85%"of the mass anda relatively small quantity ofsyrup, compris- Q ing not more than 15% of thexmass so that the syrup is Widely distributed over the sur faces of the sugar crystals and substantially. all of the syrup is brought into close and intimate contact with the su ar crystals said syrup being in quantity s cient to form a film upon the crystals, then removing water I from the mass, and then separating there maining adhering syrup from the sugar 'crys-f tals by subjecting the mass to a particularly high centrifugal force;

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  • Chemical & Material Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Saccharide Compounds (AREA)
  • Confectionery (AREA)

Description

Patented June 9, 1931 soornrn Aivoiwmng OFVQIRLVEEYIOBTT, BELGIUM, A CORPORATION "o :mrr'ri'riiiaitin Ti'RLEMONTOISE rRocEss roannsueaniivesYnUrs'ANn MonAssns :No Drawing. Original application filed l ebruar'yfi, 192s, SeiialNo. 252,417, and in Germany 1927. Divided and this application filed August The mother syrups or liquors obtained centrifuging massecuites are again boiled to obtain a new massec'uiteand the process of centrifuging is repeated and the syrup thrown off from the new massecuite maybe again boiled to produ'cea fresh massecuite. The same process may be continuedsuccessively until the syrup is practically de'sugarized and leaves whatis technically designated asmola'sses. r f
But thisprocess'of desugarizing' by constantly reboiling and centrifuging, is in real ity only practiced up to a certain point, as
- the maSS, when too"highlyconcentrated, is no longer sufficiently liquidto undergo a; further boiling process and great difficulty; would'be experienced in dischargingit from the vacu;
[u Pa 7 After completion of the first boiling proc ess, the mass has a crystal content ofxapproximately 75%, so that of the mother 1 syrup still remains, This high percentage of'mother syrup causes the formation of a thick coating around thecrystalsf Inthe "subsequent treatment of the mass in the 0001-6 1 the syrups in excess withgpure crystals in ersorcrystalli'zers, to-attain a further desugaring, so that this process is extremely inefie'ctive.
method by which a more completedesugarbefurther decreased. e r 1 The process is eflected difl erently' accord- 'mg to Whether the Syrup 1s stlllrpressent m fsugar during storageby maintaining in the 40 s .v r I v separated' When {the syrup is stillin the Y. 1
ing of; the syrup is obtained covering sugar crystals with a thin layer of the syrup.
-In a similar manner molassescan also be treated by this method, if its purity ClS tO massecuite'as mother syrup or is" alrea'dy massecuite, pure'sugar crystals are admixed to the latter in a suitable manner,1 :in order, a to increasethe crystallizationsurface, owing to the increasein the number-oforystals, and
3 at the same time 'toreduce the thickness. of i p g Min my-Patent '11,
issued on my co pendiilgg pplication Serial Y the' syrup layer surrounding the crystals,
raw sugar. icuiteis-centrifuged,so that syrup, as well as "centrifugal action 21,1929, serial N0. 387,552.
are similar toraw sugar crystals, surrounded'b'y 15% of syrup When thesyrup is already separated, the v January 26,
; admixed, as the 5 construction of the; coolers a allows, or coolers of special design may be a employed, :which by a suitable admixture of 4:
pure crystals 'willenable'the massecuiteto' be :thoroughly and. effectively "converted .into
' 111 prior processes,- the masse rawjsugar, is obtained; ,7 I a Another method ofcarrying'out the process consists in deposlting the syrup among I pure sugar crystalswhereby raw sugar is also obtainjedm g-l v i y J 'Thisi iprocess may likewise be applied: in
difl'erentd ways; for instance,
-which case the-excess syrup is thrown ofi'iby I In this manner an absolutely ill'llfOIIIlfCOfitiIlg of the crystals with r g p p s'ugarwis' assuredrand'the-syrup thrown. ofi The 'objectofthis invention comprises a" crystalsp r I Oncooling,-, 'evaporation,'"etc., the thin.- layer of syrup or molassessurrounding the 7 may'fthen beadmixed to a fresh quantity of crystals readily yields a portion of its sugar adhering bygcrystallization to the exhausting sugar, and this action may be still-further increased by a suitableltreatment of the .storeroolfi a, proper degree of moisture and /or temperature, or by adopting other suitable measures in the storageroo'nn Q L Fin lly, the adherent syrup from he ery ta aby iec i ii ti'cularly, high centriifugal force as described ,3 Septembe 9, 193
separated Nor- 167 ,598, filedtFebruary 11, 1 927. The .1 crystals :obtaiuedin this manner'may be used by admixing 575 to a .par-
- the sugar or as pure crystals for desugaring syrup or molasses according to the foregoing process.
This application is a division of a'ppli cants co-pending application Serial No. 252,- 417, filed February 6, 1928.
What I claim is I 1. A method for crystallizing sugar from solutions, comprising admixingsugar crystals with massecuite to forma masshaving a relatively large quantity of sugar crystals comprising about %of the mass anda relatively small quantity of syrup comprising about 15% .ofu he mass so that th yrup i widely distributed over-the surfaces of the sugar crystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, and then. cooling the mass.
2. Amethod for crystallizing sugar from solutions, comprising admixing sugar .crystals with massecuite to form a mass having a relatively large quantity of sugar crystals comprising about 85% of the mass and a relatively small quantity of syrup comprising about 15% of the mass so that the syrup is widely distributed -over the surfaces of stalls and substantially all of the syrup is rought into close and intimate contact with the sugar "crystals, and then evaporatin Waterfrom the mass.
3. A met 0d for crystallizing sugar from solutions, comprising admixing sugar crystals with massecuite to form a mass having a relatively large quantit [of sugar crystals comprising about 85% or the mass and a relativel small quantity of syrup comprising about 15% ofthe mass so that .the syrup is widely distributed over the surfaces of the sugar crystals and substantially all of the syrup isbrought into close and intimate contact with the sugar crystals, and then cooling the mass and evaporating Water therefrom.
4. A method for crystaillizing sugar'from solutions, comprising admixing sugar crystals with massecuite toaform a mass having a relatively large quantity ,ofsugar crystals comprising about 85% of the mass and a relatively small quantity of syrup comprising about 15% of the massso that thesyrup is widely distributed over the vsurfaces of the sugar crystals and substantially all otthe syrup is brought into ,close and intimate .contact withthe'sugar crystals, and thencooling t m a thee sep at th ema n ng r n y p rom h ug cry tal by bj t n the m s t a par cularly hi centrifugal force. I
5. A method for vcrystallizing sugarjrom solutions, comprising admixing sugar crystals fwith massecuite to format mass having a relatively'large quantity ofsugar crystals :faces of the sugar crystals and substantially comprising about 85% of the mass and a relatively'small quantity of syrup comprising about 15% of the masssot at the syrup is widely distributed over the surfacesiof the sugar crystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, then evaporating water from the mass and then separating the remaining adhering syrup from the sugar crystals by subjecting the mass to .a particularly high centrifugal force.
6. A method for crystallizing sugar from solutions, comprising admixing sugar crystals with massecuite to form a mass having a relatively large quantity of sugar crystals comprising about 85% of the mass and a relatively small quantity of syrup comprising about 15% of the mass so that the syrup is Widely distributed over the surfaces of the sugarcrystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, then cooling the mass and evaporating water therefrom and then separating the syrup from the sugar crystals by subjecting the massto a particularly high centrifugal force.
7. A method for .crystallizing sugar from solutions, comprising admixing sugar crystals with massecuite to form a, mass having a relatively large quantity of sugar crystals comprising at least 85% of the massand a relatively small quantity of syrup, comprising not more the syrup is widely distributed over the. surfaces of the sugar crystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, said syrup being in quantity suflicient to form a upon the crystals, cooling the mass, and then separating the adhering syrup from the sugar crystals by subjecting the mass to a vparticularly high centrifugal force.
7 v8. A method for crystallizing sugar from solutions, comprising admixing sugar crystals with massecuite to form a mass having a relatively large quantity of sugar crystals comprising at least 85% ofthe mass and a relatively small quantity of syrup,,comprising not more than 15% of the mass so t the syrup; is widely distributed over the surfaces .of the sugar crystals and substantially all of the syrup is brought into close and intimate contact with the sugar crystals, said syrup being in quantity sufficient to fox-ma film upon the crystals, and then cooling the mass.
,9. A method ,for crystal-lining sugar from solutions, comprising admixing sugar crystals with massecuite to form a mass having ,a relatively large quantity of sugar crystals comprisingat least 85% of the mass and a relatively small quantity of syrup, comprising not more than 15% of the mass so that the syrup is widely distributed over the surall of the syrup is brought into close and intimate contact with the sugar crystals said syrup being'in quantity sufficient to form a remaining adhering than 15% of the mass sothat hat film upon the crystals, and then evaporating Water from the mass. w i 10. A methodfor crystallizing sugar from. solutions, comprising admixing sugar crystals with massecuite to form a mass'having a relatively large quantity of sugar crystals comprising at least 85%"of the mass anda relatively small quantity ofsyrup, compris- Q ing not more than 15% of thexmass so that the syrup is Widely distributed over the sur faces of the sugar crystals and substantially. all of the syrup is brought into close and intimate contact with the su ar crystals said syrup being in quantity s cient to form a film upon the crystals, then removing water I from the mass, and then separating there maining adhering syrup from the sugar 'crys-f tals by subjecting the mass to a particularly high centrifugal force;
In testimony whereof I aflix signature.
JULIEN BERGE.
US387552A 1928-02-06 1929-08-21 Process for desugaring syrups and molasses Expired - Lifetime US1809809A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2794119A (en) * 1953-09-30 1957-05-28 Thomas P Dillon Frequency converter

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2794119A (en) * 1953-09-30 1957-05-28 Thomas P Dillon Frequency converter

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