The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1889-01-31
BEET SUGAR.
"A Description of the Process of It's Max
ing Throughout.


ing Throughout.
When the beets are dumped into the
bins they pass from the farmer and are
ready to start on their way to sugar
dom. Beneath each bin is a concrete
ditch, and into this ditch the beets fall
through adjustable traps. A stream
OF water is constantly flowing through
the bitches in tho direction Of the fac
tory, and it takes the beets to the south
end Of the main building and empties
them into cistcrn, in which is work
ing large screw that extends to the
second floor, from which they
pass into a large drum shaped, iron
cylinder, called the wash barrel, ;"
where the beets are thoroughly
cleaned. When cleaned they are
thrown from the wash bar
rel into a hopper from which they
pass into an endless elevator, which
runs to the top floor, where the beets
are discharged into large hopper.
Then they pass into cage" which
will hold 1000 pounds of beets, and
when this weight is indicated the cage
empties its load into the cutter. The
cage and its indicator enable the fac
tory people to closely estimate the
amount OF raw material used each day
IN the manufacture Of sugar. It is
also check on every department. II
will show any error that may arise in
the receiving or shipping department.
The slicer or cutter is a round iron
shaft with steel knives, capable of
slicing 400 tons Of beets every twenty
xxyhS Il A. Al
floor below. The lower end Of the
slicer opeQs into wooden trough
about two feet square, on the bottom
OF which y an endless belt. As the
sliced beets fall from the cutter into
this trough the belt takes them along
as fast as they descend. Placed on
this floor and ranged alongside the
trough is battery Of twelve diffusion
tanks, into which the sliced beets are
next passed and diluted under q water
pressure of eighty pounds. By this
pressure the sugar and salts, amount
ing to so per cent, are released in
liquid form, leaving only 10 per cent.
OF pulp to represent all the solid mat
ter contained in the sugar beet of COM
merce. From the diffusion tanks the
liquid sugar is then passed into the
heater. Each tank is emptied every
five minutes. In the heater the LIQUID
is subjected to rs dogs. f. for some
time, when it is again sent onward to
the carbonization tank, where it is put
through clarifying process by lime
and lime gas.
From the carbonization tank it is
pumped into tho presses, through
which it Is run three times under ire
mIendous pressure, every particle of
lime being retained in the presses,
while the liquid sugar is conveyed to
the Quadruple evaporator, probably
the heaviest pieces Of machinery used
In the whole process of sugar making.
After going through the evaporation
process it is delivered to the vacuum
pans at the top Of the building, where
1t is crystallized. Underneath the
vacuum pans are placed very large
square receivers, into which it is al
lowed to fall when crystallization has
taken place; these receivers have re-
volving screws which form the bot
tom, and are kept constantly in mo-
ton to keep the sugar from caking.
From the receivers it again descends
to the centrifugal machines, where it
is purged of the molasses and finally
emptied into sacks on tho lower floor
and loaded ON the railroad cars for
shipment to the refinery. Fran
cisco Chronicle.