The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1905-07-28
SUGAR

TO the Department Of Commerce and
Labor about Improved Cane.Sugar
Manufacture" This Is issued in the
following form as a bulletin:
TIL quite recently the improve
nIents In the cultivation OF cane and
the manufacture of cane sugar have
by no means kept pace with those
made in the manufacture OF beet sugar
few years ago the yield of beet
sugar was about per cent. of this
weight of beet, whereas now retura
of IL per cent. and even IL per cent.
is obtained In all up-to-da factories
This is due to the superior quality
of beet Consequent on improved meth
DDS of cultivation, to the improved
methods of extracting the juice, and
to the close control exerc. SGD by staff
of experienced chemists over the daily
working and output of the plant. The
beet as well as the Juice is analysed
and, until 1t is turned into dry sugar.
every stage Of the process is jealousy
watched by the chemist and his stan.
The analysis shows the amount OF
sugar In the beet in its initial condi
ton, and as the Juice is analysed In
every subsequent stage of the process,
one is enabled to follow the working or
tic idCtory uuy ny Jay, anu Afly loss "
Immediately detected and located
THE difference between the mode or
manufacture employed by some Of the
British colonial cane factories and that
of the modern beet factories is so mark
ed that one wonders that the cane
factories manage to exist In these days
of competition. In most cases they
. have no chemical control whatever.
md In MANY tnuta pcaa tho anna 10 NOT
even weighed.
'The point where cane-sugar manu-
facturers fail principally is in the ex-
traction of the Juice. In beet factories
diffusion process Is used which ex-
tracts practically all the saccharlne
matter. In cane factories powerful
steam mills are used. consisting prin-
cipally of three rollers. and IN many
factories double and triple crushing is
employed, but though a much, larger
percentage OF juice is extracted by
triple crushing the yield of sugar is not
proportionate, as owing to the repeat
ed crushing, impurities find their way
into the juice. making It more trouble-
some to work UP into sugar. The Juice
is then clarified by means of lime,
which, when the juice is heated. COM
bnes with the albumen suspended in
the juice in gelatinous form and neu-
tralizes the free acids, so that when the
boiling point is reached the Juice is d.
vided into a clear liquid and thick
layer of scum. The clear liquid Is
evaporated till sugar is produced. The
scum. which contains a large amount OF
sugar, is either passed through filter
presses or sent to the distillery, or In
many cases simply thrown away.
Sugar cane contains about SO to 50
per cent. of juice. With single crush
ing only about 65 per cent. IL obtain
ed. With double crushing most plant
ers consider themselves extremely
lucky II they get ~ per cent. The best
extraction Is at present obtained by
triple crushing, with maceration by
water between the mills, which gives
about SO per cent of juice; but wing
? ITO the many impurities In the juice and
the extra cost of evaporation, this
method has been condemned by many.
while in France In 1901 one of the
large producers OF Madeira was much
impressed by the new process in diff
fusion, called the 'Naudet process by
which the extraction Is higher and
juice of greater density is produced. He
applied this process of diffusion to the
production of cane sugar in 1903 with
very remarkable results, the outcome
being a further Improvement In the
diffusion process, which has now been
patented In Great Britain and colonies
as the Naudet- Hinton process. Messrs-
Hinton have continued to work with
this process, and at the close of their
1905 crushing season they are satisfied
that 1t is a complete success.
1.-THE ordinary diffusion process has
been often tried for cane, but though
, the extraction was perfect, the process
, did not lead to financial success, as 1t
was necessary to cut the cane into very
thin slices or chips. and these slices
AFTER diffusion could not be used as
fuel Moreover the Juice extracted was
of such low density that the extra cost
of evaporation was not repaid by the
, larger extraction of sugar. a. +,
"In this new process the cane Is
single crushed In the ordinary way.
1.-The megass which still contains a large
} amount of sugar. is put into a battery
lof diffusers. where not only Is the sugar
extracted with loss of only 0.3 to
, l0.4 per cent. but the juice Is obtained
in at least nine-tenths of its original
, density. Another advantage is that all
| the juice from the cane is passed direct
, from the mills to the diffusers, where
! by very simple arrangement IL is
clarified and passed through its own
q megass, which forms q magnificent
natural filter. The clarified juice.
which is perfectly clear, pure. and bril-
8 liant. is then evaporated in the usual
!, Iway. e3
1.-THE advantages claimed for this
: process are as follows: ~ The ex-
traction of the Juice is very nearly
}, perfect; CD the expenses connected
with the extraction are very much
I. Hess than with double crushing and
triple crushing; (3) the purity Of the
|. juice is practically Unaffected (D the
chne megass. after being passed
= through another mill, is used as fuel In
the ordinary way; 90 all clarifiers.
: filter presses. skimmings, and the acid
ity consequent on their use, are totally
: abolished.
"The process is simple. the method OF
working is easily understood by the