Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-12-03
ABSOLUTE NECESSITY FORGREATER
STORAGE PLANTS FOR LOCAL SUGAR


ties Of your sugar in storaee7
That all the replies to question five,
with three exceptions. are negative.
| should be a matter Of congratulation
to the plantations and can be accepted
as good evidence that great care Is
exercised in keeping the moisture con
tent Of our sugars low enough to guar
antee the keeping qualities.
Experience has shown that the heat
resistant bacteria found in our raw
sugars are practically inactive so long
as the water contained in the film Of
molasses surrounding the sugar crys.
tails is not more than half the non
sugar."
Question 6: What influence Of the
methods 81 manufacture have you
noted a. affecting the keeping quail.
ties Of the sugar in storaae7
The replies to question six, taken
as a whole, show q keen appreciation
of the fact that the method of manu-
facture is the principal controlling
factor in the keeping quality Of raw
sugar in storage.
in summing up the replies it will
be noted that emphasis is again put
risk attendant on taking back infected
low goods into manufacture, the risk
of infection from mud tanks, the i'm
portance Of removing all mechanically
combined impurities from the juice,
the importance OF a neutral reaction
Of the juice, the doubtful practise Of
washing the sugar N the centrifugals,
the importance Of producing q grain
large enough to separate readily from
the surrounding moiasses, and partic.
ularly the Importance of a moisture
content In the commercial product low
enough TO ensure its keeping quality.
I'm regard to cleanliness, this should
begin at the mills, as the juice trays
and screens are frequently responsible
for ferments entering the boiling
house. sssg d. L. .....
"Your committee would class most
of the buildings described as expedi-
ents and legacies from years gone by,
but Objectionable from one point Or
another In the light Of present day
knowledge"
Question 2: DO you favor the use
Of Hersey Dryersf 49,. ,.
"Of the replies to the foregoing
question, the majority, nineteen in
number, are Internationally opposed
to the use of Hersey Driers; eight are
conditionaliy opposed to them, or beg
the question: ten have no experience
or do not reply; and only two planta.
tions are Internationally in favor of
using them. OF these two, one-the
Honolulu Plantation, is manufacturing
refined white sugar, and your commit
tee 10 uncertain whether this reply
was decided by their own needs or
was an opinion as to the needs of the
raw sugar factories.
Your committee advances the opin-
ion that Jersey Driers will always be
unnecessary for factories turning out
raw sugar that Is desirable from a
refining standpoint, though the fac.
tories that are equipped with dryers
can use them IN lieu Of some other
sugar before bagging. and In that way
viii obtain q decided benefit from
them.
Question 3: How DO you weigh your
sugar, automatically or BY hand?
.Of the 3s plantations replying to
the foregoing question. is are weigh
ing their sugar automatically OF these,
six are checkweighing all or part Of
their sugar, and about so per cent are
weighing by hand.
Your committee makes the state
ment that the Importance Of accurate
weights Of cur commercial product
cannot be over estimated, and that the
problem of securing accurate weights
at the factories and corresponding
outturn. in sucrose at the destination,
is one In which every one OF us should
be vitality interested, and that Just as
much effort should be made to account
Ter every pound of sucrose leaving the
factory as for tkat entering.
Automatic scales have solved this
problem in the refineries because they
are manufacturing q free running
product. but our raw sugar factories
have yet to find an automatic scale
that is accurate. continuously depend
able and uniformly satisfactory.
We believe the reason for this is
that raw sugar has slight sickness,
ID Of slow moving nature, and calls
for special knowledge of the product
that the scale manufacturers have not
got.
This opinion Is borne out by the
fact that such q small percentage of
our factories are weighing automatic
ally and that some have abandoned 1t
for hand weighing after exhaustive
trials; for Ii il generally recognized
that an automatic scale with the elus-
i've properties of accuracy and depend.
ability would be most desirable.
The automatic scales are nearly all
constructed with equal armed beams,
the leverage being one to one with no
multiplication Of error due to multi.
piled levers; while with the common
platform scale used for hand weigh.
ing. the leverage is usually 100 to 1, so
that an error Of one-fourth ounce at the
end Of the lever means Is ounces On
the platform. :.
It follows that hand weighing re-
Quires both careful and expert weigh
men. for the weight of each bag to
have any degree Of exactitude. Your
committee suggests that wherever it
is feasible the sugar should be weighed
in carload lots when 1t leaves the fac
tory. as this win divide the error due
to the human element by the number
Of bags on the car. One plantation re-
ports that they are doing this now, and
all plantations should adopt the meth
cd Of systematically checking their
weights. -.
e.