USRE9850E - Process of manufacturing crystallizable grape-sugar - Google Patents

Description

UNITED STATES PATENT OFFICE.

HORACE WILLI AMS AND JOHN L. ALBERGElt, ()F BUFFALO, NIHV YORK.

PROCESS OF IiANUFACTURING CRYSTALLIZABLE GRAPE-SUGAR.

SPECIFICATION part of Reissued Letters Patent No. 9,850, dated August 23, 1881.

Original No. 24],?03, tilted May 24, 1851. Application for reissue filed July 23, 1881. i

To all whom it may concern:

Be it known that we, Houses WILLIAMS and JOHN L. ALBERGER, of Buffalo, in the county of Erie and State of New York, have jointly invented a new and Improved Process of Manufacturing (Jrystallizable Grape-Sugar from Corn or othentlereals, of which the following is a. description in such full, clear, concise and exact terms as to enable any one skilled in the arts to which it is most nearly connected to work or practice the same.

The object of this invention is to eliminate more perfectly the unconverted starch, dextrine, oils, acids, alkali, and all the elements of the grain and'process that impart to the vcrystal lized sugar its impurity, bad odor, or

flavor; and our said invention consists of the" following process of treating the starch, soluble dextrinc, sirup, and crystallized sugar, by which theaforcsaid object is obtained.

First. We take starch, or soluble'dextrine made of starch or grain, and treat it in a vessel of suitable construction, under the action of steam heat, in a solution of acid and water strong enough to convert; the starch into dextrine and the dextrine into sirup or sugar-liqnor, the treatment to be continued until the conversion is perfected, to be ascertained by the usual test. The solution, if sulphuric acid be used, should be composed of about forty pounds of starch, three-fourths of a pound of acid, and twenty gallons of water, and the heat should he that due to about forty pounds of steam-pressure per square inch of the containing-vessel.

Second. After thus converting the starch and dextrine into sirup, as aforesaid, we neutralize the acid in the sirup with alkali,or any of the well-known neutralizing agents for this purpose, then separate the neutralizing agent by filtering, in the usual way, then decolorize the sirup with bone-black, filtering, or by any other means known to the art, and then boil the sirup in a vacuum-pan to 33 or 35 Banm, with a temperature of 120 Fahrenheit. To

. meutralizc the acid in the sirup about two per cent. of alkali should be used.

Third. The sirup having been thus purified, decolorized, and reduced, it is drawn into a receiver of suitable construction, where we allow it to cool to theordinary temperature of the atmosphere. We then proceed to induce crystallization. This is done liy rapidly-mixing into the sirup a small percentage-say one per cent-of finely-powdered grapesugar, by which there are furnished granules for the crystals to form upon. Now, by allowing the mass to stand quietly for ten or twelve hours, the sugar will crystallize throughout, leaving the mother-liquor free in the receiver. Hav- 6o ing reached thisstagc of the process, the sugar,

in crystallizing, separates itself from the impurities of the sirup, and would be pure sugar did not the impurities of the sirup adhere to the outside of the crystals. The final step, then,is to free the crystallized sugar from the mother-liquor or sirup remaining after crystallization. This we do either by putting the crystallized sugar into a centri fugal and throwing out the'mother-liquor or remaining sirup, washing it or not in the centrifugal, as may be required, or by putting the crystallized sugar into bags or sacks and'expelling the liquor by means of a hydraulic press, leaving within the sacks or centrifugal a pure hard sugar, which 5 may be remclted and worked, or cast in blocks,

or ground and pulverizv'd.

A modification of this method is to put the crystallized sugar in a mixer of any suitable 7 construction and mix with it from five to ten per cent. of water reduced to 32 of Fahrenbelt, or as near as may be, the object of this cold-'water treatment being to wash the crystals without melting them, after which we draw from the mixer into a centrifugal and expel the liquid portions, or we place the mass into bags and press out, as' before stated. 3 If the latter method be used, the sugar may be concentrated to a greater degree of gravity-- say 37 to 38 Banm, at 120 Fahrenheit. 0

In this process, if any of the starch or dextiine be left unconverted in any of its steps, the unconverted starch or dextrine will be carried .01! with the mother-liquor, leaving the sugar-pure, the starch or dextrine to be again treated as before.

Thesugar produced by this process is of great value in the arts, in which it has a wide range of use, such as sweetening wines, cider, &c., and for making ales or spirituous liquor, roe and for sweetening table-fruits, &c., the sugar of this process being perfectly pure and free from the usual flavors that characterize the grape-sugar made by the processes now in use.

Having thus described our process, we claim and desire to secure by Letters Patent- 1. The process, substantially herein described, of manufacturing and crystallizing grape-su gar from, corn or cereals, consisting of first converting the tarch and dextrine into sirup in a solution of acid and water under steam heat, then neutralizing the acid, then separating the neutralizing residuum, then filtering with hone-black, then reducing in a vacnnm-paiutben cooling the reduced or concentrated sirnp, then adding a. small percent age of powdered grape-sugar, then washing the crystallized grape-sugar in cold water, and

.- i5 finally throwing or pressing outrrthe mother- -liquor, substantially as described.

' 2. The process, substantially herein de scribed, of eliminating the impurities of crysfallized grape-sugar by pressure or centrifugal force, as setforth.

3. The process, substantially herein described, of washing oil and eliminating the impurities of crystallized grape-sugar by press are or centrifugal force, as set forth.-

HORACE WILLIAMS, JOHN L. AIIBEEGER.

Witnesses: Amos BnoimNAx,

WM..H. BRoA NAx.