The Ocala evening star. [volume] (Ocala, Fla.) 1895-1943, 1920-11-06

ties to market the agricultural pro-
Iducts of the South in Europe.
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kept in mind and carefully observed
no difficulty will be experienced in
manufacturing a syrup with invertase
that will not crystalline.
Since syrup made by this process
must be evaporated in two stages, for
continuous operation two evaporators
should be used Two tanks for treat
ment of the semi-syrup with the in
vertase are also essential. The evap-
orators may be of any of the usual
types, though it is desirable that the
second or finishing evaporator be of
the non-continuous type SO that a
definite amount of the semi-syrup can
be evaporated to finished syrup, for
thus more uniform product. can be
obtained The size of the evaporators
and also of the tanks will, of course,
depend upon the amount of cane it is
planned to grind per day. The neces-
Il sary size of the invertase treatment
tanks can be estimated from the fol-
lowing data: Ten tons of cane will
give about 1900 gallons of juice. This
amount of juice will make 600 gallons
of semi-syrup of 20 deg. Baume den-
sity, and this in turn will make 220
gallons of syrup of AZ deg. Baume
measured at so deg. F. For a syrup
plant in which it is planned to grind
ten tons of cane per day of twelve
hours, two tanks of capacity of at
] least 500 gallons each should be pro-
vided. The above suggested equip
ment is planned on the assumption
that the syrup plant will operate ap-
proximately twelve hours day. shut
ting down each night for approximate
| ly the same length of time. The pro-
cedure would then be to fill one tank
each day with 20 deg. Baume semi
syrup from the first evaporator, add
the invertase at the time of shutting
down, then the next day evaporate
this semi-syrup to finished syrup, US
ling the second evaporation While this
first tank of semi-syrup is being
evaporated the to finished syrup in
the second evaporator the first evap-
lorator would be evaporating mill juice
to semi-syrup and discharging it into
the other tank. Thus continuous
loperation would be maintained, one
tank being filled each day with 2 deg
Raume semi-syrup and one tank being
Iemptied each day. One eyaporator
would be in constant use evaporating
/ juice to 20 deg Baume semi-syrup and
the other evaporator would be in con-
lstant use evaporating the 20 deg.
Baume semi-syrup made the previous
day to finished syrup. By this pro-
cedure each tank of semi-syrup would
stand over night, thus giving a suf-
Ificient period for the action of the in
vertase. Of course the first evap-
orator would be piped to discharge
into either tank and each tank would
be piped to discharge into the second
levaporator.
4 Although the points to be observed
lin the manufacture of non-crystalliz-
Il abel syrup with invertase have been
given above, these points may be
more concretely summed up in the
following directions for operation
i Evaporate the cane juice from the
mill or CHARTERS in any type of evap-
orator but do not carry the evapora-
ton further than TO a density. of 2G
/ i6eg. Baume. (By this should be un-
derstood 20 deg. Baume when the
measurement is made at a tempera-
; ture of about so deg. F. If this meas.
iurement is made on the boiling hot
lsemi-syrup the Baume spindle should
. read only 1916 deg.) Run this semi.
J syrup into tank which may be of any
!, convenient shape or material, but
/ should be large enough to hold the en-.
tire days run of 20 deg. Baume semi
. syrup. At the end of the days rur
: observe the temperature of the semi
, syrup in the tank If the temperature
is above lao deg. F. cool the liquor tt
this temperature. If the temperature
], lis already below 140 deg. F., or if i
| has been cooled to lao deg. F., add tht
: inyertase in the proportion of thret
= Iplnts of invertase for each 100 gallon.
: of senli-syrup in the tank. Stir wei
) and cover the tank. Allow this tanl
of semi-syrup with the added inver
tase to stand all night and the mex
r day evaporate to syrup as rapidly Al
{ possibly. The resulting syrup shoult
> have density of AZ deg. Baume whel
I flmeasured after it has cooled to atmos
; ipheric temperature This means tina
r the syrup should be cooked to
: Baume reading of 36-37 deg when tn,
elmeasusurement is made in sampI