Improvements in or relating to the Direct Conversion of Sugar Syrups into Crystallised Sugar.

摘要

9148. GriÞre, C. April 25, 1908, [Convention date]. Saccharine solutions, concentrating and crystallizing.-Sugar solutions are converted into a fine sugar or sugar powder by (1) boiling down the solution to about 125‹ C., (2) crystallizing the product without heating or cooling, either by adding dry sugar and then mixing, or by subjecting the hot syrup to a reduced pressure for the purpose of evaporating a further quantity of water, or by a combination of these processes, and finally (3) converting the resulting paste to dry grain or powder by treatment with a current of cold air in a conveying and agitating apparatus. (1) In boiling the sugar, the operation is conducted first under vacuum and finally at atmospheric pressure. The boiling mass is prevented from coming into contact with the atmosphere in order that no decomposition shall take place. (2) The crystallization is effected in mixing- apparatus, Fig. 2, comprising a cylindrical trough provided with stirring-arms c carrying horizontal scrapers d. The trough may be tilted by means of gearing f, g, and may be provided with a cap and pipe connecting it to an air-pump. In another form of mixer, the scrapers d are inclined to the axis of the central shaft, and thus have a conveying action. (3) The drying operation is effected in a cylindrical trough, Fig. 5, carrying stirring-arms n, and, alternating with these, conveyer blades o touching the sides of the trough and formed either of a continuous spiral or of strips of metal. The air current may pass through the apparatus in the opposite direction to that of the sugar, or may enter at both ends of the trough and pass away at the centre.