US318630A

US318630A - Seist

Info

Publication number: US318630A
Authority: US
Publication date: 1885-05-19
Anticipated expiration: 1902-05-19

Description

(No Model.)

O. H. KRAUSB.

METHOD 0F MAKING HARD SUGAR FROM SOFT SUGAR. No. 318,680. Patented May 26, 1885.

N PETERS. Phommhogmphnr, wnshngmn. D.C.

Warren STATES Partnr Ormea.

OTTO H. KEAUSE, OE JERSEY CITY, N. J., ASSIGNOR TO THE E. O. MATTHIES- SEN & VIECHEBS SUGAR REFINING COMPANY, OF SAME PLACE.

yltiiETl-lO OF MAKING HARD SUGAR FROiVi SOFT SUGAR.

SPECIFICATION forming part of Letters Patent No.3l8,630, dated May 26, 1885. Application filed April 21, 1885. (No model.)

.1" all whom, t may concern.-

Be it known that I, OTTO H. KRAUsE, of Jersey City, New Jersey, have invented an Improvement in the Method of Manufacturing Hard Sugar from Soft Sugar or Granulated Sugar, of which the following is a specification.

My improvement relates to a method of promoting the crystallization ofsugar from a con- 1o centrated hot white-liquor, which has been introduced into the interstices of alightly-compacted mass of soft sugar or granulated sugar, as described in the pending application of F. O. Matthiessen, filed February 24, 1885, se-

rially numbered 156,881.

My invention consists in effecting the cooling of the cakes of sugar charged with convcentrated hot white-liquor by inimersing such hot charged cakes of sugar in a bath ot' con' 2o centrated cold whiteliquor, which is kcpt cold by being maintained in contact with chilled surfaces. In this process the cakes of soft sugar or granulated sugar are most conveniently charged with the concentrated hot white liquor by depositing them in a box pro-v vided with a tight-fitting cover, and then, after exhausting the air from the box, admitting into it a quantity of concentrated hot whiteliquor sufficient to completely permeate the 3o cakes of sugar.

To facilitate the removal of the cakes of charged sugar from the chargingbox and their subsequent immersion in the bath of conc rntrated cold white-liquor, I provide a light lranie, which lits into the interior ofthe charging-box, and in which the cakes of sugar are arranged side by side. This frameis provid` ed with a handle, by means of whichit can be conveniently lifted out of the charging-box 4c and carried to and plunged into the bath of concentrated cold white-liquor. By this means the hot charged cakes are brought into direct contact with a cold liquid, by which they are uniformly and rapidly cooled, and which is 43 prevented from dissolving any portion ofthe sugar of which the cakes are composed, because of its already containing all the sugar which it can hold in solution at its low temperature. The uniform and rapid cooling of 5o the cakes tends to produce a corresponding uniform and rapid crystallization of the whiteliquor which permeates them.

The accompanying drawings, illustrating simple forms of apparatus adapted for carrying out my process, are as follows:

Figure 1 is an isometrical perspective of the frame in which the cakes of sugar are placed preparatory to the deposit of the frame in the charging-box in which the frame fits. Fig.

2 is a top view of the cooling-bath. Eig. 3 is 6o a longitudinal vertical section of the coolingbath, taken through the line x x on Eig. 2.

The frame represented in Fig. 1 consists of a base-plate, A, and two uprights, a a, united by a horizontal bar, a3, which serve as a handie by means of which the frame may be lifted. The distance between the uprights a a is proportioned with reference to its containing a prescribed number of cakes B B B B, &c., placed side by side close together, 7o leaving sufficient space above the cakes to permit the horizontal bar a to be grasped by the hand, so that the frame containing the cakes of sugar can be lifted.

The coolingbath consists of a tank, C, made 75 preferably of thin sheet metal, of suitabledimensions to contain an ample supply of cold white-liquor. The tank C is contained within a larger tank, D, through which there is kept up a constant circulation of cold water or of 8o artificially cooled saline liquid introduced from a suitable reservoir through the servicepipe E, having its mouth near the bottom of the tank D, the overfiow from the tank being carried off through the dischargepipe E to a tank, from which it is pumped back into the reservoir from which the Vcooling-liquid is supplied. The tank Cis supported at the bottom on blocks or legs,which raise it up, so as to leave space for the circulation ofthe cool- 9o ing-liquid underneath it, as well as around its sides.

That I claim as my invention is The herein-described method of promoting the uniform and rapid crystallization of sugar from a more or less highly concentrated hot white-liquor contained in the interstices of cakes made of lightly-compacted soft sugar or granulated sugar, the same consisting in immersing said cakes, after they have been Ico charged with the said hot white-liquor, in a concentrated cold white-liquor, substantially as set forth.

Witnesses:

ARTHUR KRAUSE, CLEMENT Roos.

O. H. KRAUSE.