US3756855A - Method for drying crystallized sugar - Google Patents
Method for drying crystallized sugar Download PDFInfo
- Publication number
- US3756855A US3756855A US00148042A US3756855DA US3756855A US 3756855 A US3756855 A US 3756855A US 00148042 A US00148042 A US 00148042A US 3756855D A US3756855D A US 3756855DA US 3756855 A US3756855 A US 3756855A
- Authority
- US
- United States
- Prior art keywords
- sugar
- relative humidity
- drying
- temperature
- environment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B40/00—Drying sugar
- C13B40/002—Drying sugar or syrup in bulk
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B40/00—Drying sugar
- C13B40/007—Drying sugar in compacted form, e.g. cubes
Definitions
- the present invention relates to a method for drying crystallized sugar within a heated environment.
- crystallized sugar must be understood within the scope of the present patent application in particular crystallized sugar in bulk, lump sugar, crystallized sugar in slabs as well as crystallized sugar in loaves.
- the aim of the invention is to provide a drying method which may be used:
- sugar is placed in an environment at as high a temperature as possible and of fairly low humidity. Consequently the water included in the syrup surrounding the crystals evaporates very rapidly which results in the syrup becoming sursaturated with sugar and, consequently, a very fast crystallization takes place; it follows that instead of being deposited on the crystals present the sugar included in the syrup crystallizes in an irregular fashion, in the majority in the shape of very fine grains, which afiect unfavorably the physical characteristics of the finished product, such as hardness, resistance to abrasion, porosity, rate of dissolution and density.
- the very fine grains adhere inadequately to the existing crystals, so that the latter are poorly joined together. Moreover, such very fine grains clog the voids between the crystals.
- the heated environment in which the sugar dries has a relative humidity less than, but close to the equilibrium relative humidity of the sugar to be dried, at the temperature of said environmentBy proceeding in this manner the supersaturation of the syrup surrounding the crystals is maintained in a zone which prevents crystallization in the shape of fine grains, but permits on the contrary to direct it onto existing crystals.
- the process according to the invention is particularly suitable for the manufacture of sugar into elements achieved by molding and compressing such as lumps, slabs, loaves.
- the mixture of crystallized sugar and water is brought to the drying temperature and moulding and compression are carried out in an environment having substantially the same conditions of temperature and relative humidity as those which shall rule during drying.
- Each of the figures shows a drying enclosure 1 wherein are brought in either the crystallized or granulated sugar in bulk after centrifuging, or elements such as lumps, slabs, loaves obtained by moulding and compression or by the Adant method.
- the temperature of the enclosure 1 is selected as high as possible, generally between C. and 85 C., but if it is desired to prevent the sugar taking on colour again, the temperature should for preference be kept below C. Knowing the purity of the sugar to be dried and the drying temperature being set, the equilibrium relative humidity is determined and the relative moisture at which drying inside the enclosure 1 is carried out is then selected, i.e. it will be less than 100% but for preference exceed of the equilibrium relative humidity of the sugar to be dried.
- Various means may be applied in order to keep the enclosure 1 at the selected conditions of temperature and relative humidity.
- conditioned air admitted to the enclosure, flows inside a circuit 2 wherein is mounted a selected temperature and relative humidity conditioning set 3; upstream of the conditioning set 3 is branched olf a 3 fresh air inlet 4 in order to make good possible losses of circulating air.
- a fan 5 provided inside the enclosure 1, forces the conditioned air admitted at 6, after having fiown through a conditioning set 7 receiving the fresh air to flow in circular manner inside the enclosure, before leaving in 8.
- the air leaving the enclosure 1 in 9 is partially discharged to atmosphere in 10 and partially returned to the circuit in 11; the air discharged is replaced by fresh air which passes through a conditioning set 12 and is mixed in 13 with the portion of air not discharged to atmosphere, the mixture being subsequently delivered in 14 to the enclosure 1.
- the mixture of sugar and water is moulded and compressed under the same conditions of temperature and relative humidity as those ruling inside the drying enclosure 1.
- the operations of moulding and compression may be carried out either in a zone provided to that effect of the enclosure 1, or inside a chamber separate from, but connected to the enclosure 1.
- the sugar considered is a granulated sugar of 99.95% purity, the equilibrium relative humidity thereof being 82% in a temperature environment equal to 80 C.
- the sugar and the water needed for moistening are brought separately to the temperature of 80/ 82 C. and mixed in the ratios of 2 kgs. of water for 100 kgs. of sugar.
- the mixture, kept at 80 C. is then moulded and compressed in an atmosphere of 80 C. temperature and 72% of relative humidity.
- the products are subsequently removed from the mould and dried in an atmosphere identical to that of moulding and compressing.
- the dried products may be packed immediately following their cooling.
- Time of dissolution A lump of sugar is placed on a fine mesh sieve and the whole suspended in distilled water at 20 C. The time of dissolution is determined by monitoring the time needed to bring the weight of the immersed piece of sugar down to zero. In the case of compressed lumps, the piston face is positioned on top.
- Test of suction resistance A lump of sugar is placed inside a rubber appliance connected to a vacuum source. The lump of sugar is immersed in distilled water at 20 C., withdrawn from the water and subsequently dried by suction. This operation is repeated until the lump of sugar collapses. The result of the test is the number of times the lump of sugar resists such operation before collapsing.
- Test of resistance to abrasion This test comprises placing four lumps of sugar in a cylindrical box of 250 cc. which rotates around an axis inclined with reference to the symmetry axis thereof, at the rate of 45 r.p.m. for one hour.
- the result of the test is the percentage by weight of the lumps after abrasion, with reference to the initial weight of the lumps of sugar subjected to the test.
- Density This is based on the weight and the volume of the tested lumps of sugar.
- a method for drying crystallized sugar within a heated environment wherein the said environment has a relative humidity less than, but close to the equilibrium relative humidity of the sugar to be dried, at the temperature of said environment.
- drying temperature is as high as possible in order to increase the rate of crystallization.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Confectionery (AREA)
- Saccharide Compounds (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LU61049 | 1970-06-03 |
Publications (1)
Publication Number | Publication Date |
---|---|
US3756855A true US3756855A (en) | 1973-09-04 |
Family
ID=19726381
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US00148042A Expired - Lifetime US3756855A (en) | 1970-06-03 | 1971-05-28 | Method for drying crystallized sugar |
Country Status (9)
Country | Link |
---|---|
US (1) | US3756855A (ru) |
BE (1) | BE767683A (ru) |
CA (1) | CA947283A (ru) |
FR (1) | FR2095824A5 (ru) |
GB (1) | GB1345601A (ru) |
IT (1) | IT1050137B (ru) |
LU (1) | LU61049A1 (ru) |
PL (1) | PL81906B1 (ru) |
SU (1) | SU449489A3 (ru) |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3816175A (en) * | 1972-07-03 | 1974-06-11 | Suomen Sokeri Oy | Process for formation of crystalline fructose-glucose blends |
US4199373A (en) * | 1979-04-13 | 1980-04-22 | Chimicasa Gmbh | Process for the manufacture of crystalline fructose |
US4213249A (en) * | 1977-12-08 | 1980-07-22 | Machines Chambon | Method for preconditioning lumps of sugar |
US4247341A (en) * | 1979-06-18 | 1981-01-27 | Zep Pey Chen | Continuous massecuite vacuum filtering system |
US4249316A (en) * | 1977-12-12 | 1981-02-10 | Machines Chambon | Method and installation for drying moulded pulverulent products |
US6093326A (en) * | 1993-01-26 | 2000-07-25 | Danisco Finland Oy | Method for the fractionation of molasses |
US6214125B1 (en) | 1994-09-30 | 2001-04-10 | Danisco Finland Oy | Fractionation method for sucrose-containing solutions |
US6224776B1 (en) | 1996-05-24 | 2001-05-01 | Cultor Corporation | Method for fractionating a solution |
US6663780B2 (en) | 1993-01-26 | 2003-12-16 | Danisco Finland Oy | Method for the fractionation of molasses |
US6896811B2 (en) | 2001-05-09 | 2005-05-24 | Danisco Sweeteners Oy | Chromatographic separation method |
US20120247993A1 (en) * | 2008-11-14 | 2012-10-04 | Unistraw Patent Holdings Limited | Probiotic Compositions, Methods and Apparatus for Their Administration |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2707998B1 (fr) * | 1993-07-23 | 1995-09-29 | Caumon Sa Alain | Procédé de fabrication de sucre en morceaux évitant la phase de maturation. |
-
1970
- 1970-06-03 LU LU61049D patent/LU61049A1/xx unknown
-
1971
- 1971-05-26 GB GB1718571A patent/GB1345601A/en not_active Expired
- 1971-05-26 BE BE767683A patent/BE767683A/xx not_active IP Right Cessation
- 1971-05-28 US US00148042A patent/US3756855A/en not_active Expired - Lifetime
- 1971-05-29 IT IT71252A patent/IT1050137B/it active
- 1971-06-01 PL PL1971148559A patent/PL81906B1/pl unknown
- 1971-06-01 CA CA114447A patent/CA947283A/en not_active Expired
- 1971-06-02 SU SU1661999A patent/SU449489A3/ru active
- 1971-06-02 FR FR7120006A patent/FR2095824A5/fr not_active Expired
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3816175A (en) * | 1972-07-03 | 1974-06-11 | Suomen Sokeri Oy | Process for formation of crystalline fructose-glucose blends |
US4213249A (en) * | 1977-12-08 | 1980-07-22 | Machines Chambon | Method for preconditioning lumps of sugar |
US4249316A (en) * | 1977-12-12 | 1981-02-10 | Machines Chambon | Method and installation for drying moulded pulverulent products |
US4199373A (en) * | 1979-04-13 | 1980-04-22 | Chimicasa Gmbh | Process for the manufacture of crystalline fructose |
US4247341A (en) * | 1979-06-18 | 1981-01-27 | Zep Pey Chen | Continuous massecuite vacuum filtering system |
US6663780B2 (en) | 1993-01-26 | 2003-12-16 | Danisco Finland Oy | Method for the fractionation of molasses |
US6187204B1 (en) | 1993-01-26 | 2001-02-13 | Danisco Finland Oy | Method for the fractionation of molasses |
US6649066B2 (en) | 1993-01-26 | 2003-11-18 | Danisco Finland Oy | Method for the fractionation of molasses |
US6093326A (en) * | 1993-01-26 | 2000-07-25 | Danisco Finland Oy | Method for the fractionation of molasses |
US6214125B1 (en) | 1994-09-30 | 2001-04-10 | Danisco Finland Oy | Fractionation method for sucrose-containing solutions |
US6482268B2 (en) | 1994-09-30 | 2002-11-19 | Danisco Finland Oy | Fractionation method for sucrose-containing solutions |
US6685781B2 (en) | 1994-09-30 | 2004-02-03 | Danisco Sweeteners Oy | Fractionation method for sucrose-containing solutions |
US6224776B1 (en) | 1996-05-24 | 2001-05-01 | Cultor Corporation | Method for fractionating a solution |
US6572775B2 (en) | 1996-05-24 | 2003-06-03 | Cultor Corporation | Method for fractionating a solution |
US6875349B2 (en) | 1996-05-24 | 2005-04-05 | Cultor Corporation | Method for fractionating a solution |
US6896811B2 (en) | 2001-05-09 | 2005-05-24 | Danisco Sweeteners Oy | Chromatographic separation method |
US7229558B2 (en) | 2001-05-09 | 2007-06-12 | Danisco Sweeteners Oy | Chromatographic separation method |
US20120247993A1 (en) * | 2008-11-14 | 2012-10-04 | Unistraw Patent Holdings Limited | Probiotic Compositions, Methods and Apparatus for Their Administration |
Also Published As
Publication number | Publication date |
---|---|
FR2095824A5 (ru) | 1972-02-11 |
CA947283A (en) | 1974-05-14 |
GB1345601A (en) | 1974-01-30 |
DE2125805A1 (de) | 1971-12-23 |
IT1050137B (it) | 1981-03-10 |
BE767683A (ru) | 1971-10-18 |
SU449489A3 (ru) | 1974-11-05 |
LU61049A1 (ru) | 1972-03-22 |
DE2125805B2 (de) | 1976-09-09 |
PL81906B1 (ru) | 1975-10-31 |
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