2851. Shaw, E., and Baker, G. S. Feb. 22. Saccharine solutions, concentrating and crystallizing.-In manufacturing fine powdery sugar, the syrup or juice, heated in an evaporator to about 270‹ F. is mixed with a liquid cooling-agent, such as sugar syrup, heated to 120‹ F., and the mixture is passed through a crystallizing-chamber, in which it is stirred and mixed under such heat conditions as to be discharged in a dry condition. The syrup is forced by a pump A through a passage formed by a helical flange a between a cone b and a steam-jacket d. Steam evolved from the syrup passes upwards through the cone b. The heated syrup is discharged into a pipe 1, where it mixes with cool syrup entering by nozzles 2. The mixture enters a crystallizing-chamber k fitted with rotating and fixed agitating-arms n, o to aid in the disengagement of the steam. The heat conditions may be controlled by passing steam or hot air, or cold air or water through the agitating-arms n, o, or by passing hot or cold air through the chamber k.
展开▼
