THE MANUFACTURE OF SUGAR AND IN THE APPARATUS EMPLOYED THEREIN.
Year: 1876

page_text: LETTERS PATENT to John Henry Johnson, of 47, Lincoln's Inn Fields, in the
"IMPROVEMENTS IN
County of Middlesex, Gentleman, for the Invention of
"
THE MANUFACTURE OF SUGAR AND IN THE APPARATUS EMPLOYED THEREIN.'
A communication from abroad by Louis Emmanuel Schmalz, of the Canton of
Berne, Switzerland, and Elbert Augustus Corbin, of Philadelphia, Pennsylvania,
United States of America.
Sealed the 19th December 1876, and dated the 24th October 1876.
PROVISIONAL SPECIFICATION left by the said John Henry Johnson at the
Office of the Commissioners of Patents on the 24th October 1876.
JOHN HENRY JOHNSON, of 47, Lincoln's Inn Fields, in the County of Middlesex,
Gentleman. "IMPROVEMENTS IN THE MANUFACTURE OF SUGAR AND IN THE APPA-
RATUS EMPLOYED THEREIN." A communication from abroad by Louis Emmanuel
Schmalz, of the Canton of Berne, Switzerland, and Elbert Augustus Corbin, of Phila-
delphia, Pennsylvania, United States of America.
The object of this Invention is the rapid and economical conversion of partially.
concentrated saccharine syrups into marketable sugar having no traces of molasses
by agitating the said juices while they are subjected to heat and protected from the
deteriorating influence of the atmosphere, and after granulation takes place, by
agitating the granulated mass while exposed to heat, and thereby producing dry
sugar ready for transportation.
In carrying out this Invention different kinds of apparatus may be employed, but
it is preferred to use the apparatus herein-after described owing to its simplicity and
efficiency in practice.
The concentrating vessel may consist, for example, of a hollow cylinder surrounded
by a jacket, both being secured to heads which close the cylinder at the opposite
ends, and also close the annular space between the cylinder and the jacket. Into
this space steam is introduced through a bent pipe at one end of the vessel, and at
any suitable point there is placed a valve or faucet for permitting the escape of the
steam and water of condensation when necessary.
At the top of the vessel there is provided a pipe communicating with the interior
of the cylinder for the escape of the vapors, as herein-after explained, and on the
jacket at any suitable point there should be placed an appropriate safety valve.
There should also be in connection with the vessel a thermometer, the bulb of which
Drinn G31

page_text: is exposed to the contents of the vessel. In the present example the thermometer is
assumed to be attached to one of the heads of the vessel.
Through the centre of the vessel extends a shaft having its bearings in the
opposite heads, and to this shaft are secured two sets of vanes or puddles, those of
one set being opposite to the spaces between the vanes of the opposite set, so as to
insure a thorough stirring and disintegrating of every portion of the contents of the
vessel.
In order that ready access may be had to the interior of the vessel, it is preferred
to make it in two semi-cylindrical parts hinged together, each part having a semi-
cylindrical steam chamber, between which there must be a constant communication
at all times through the medium of flexible pipes, which will yield when the upper
portion of the vessel is turned on its hinges; or other connections may be employed
for ensuring the entrance of steam into both chambers and maintaining a uniform
temperature in both, and at the same time permitting the turning of the upper half
of the vessel on its hinges without detracting from this uniformity of tem-
perature.
It should be understood that the syrups, before they are treated in the above-
described vessel, must have been clarified and concentrated to a density not greater
than, say, from about 30° to 36° Beaume. The reason of this is as follows:-When
the syrup in manufacturing sugar by the usual processes has arrived at the crys-
tallizable point of density, that is to say, from 38° to 41° Beaume, its crystallizing
property has already been deteriorated, partly by too long exposure to a high tem-
perature, which causes the scorching of the syrup, and partly by undergoing a
sudden change of temperature when it was transferred from the hot pans to the
coolers, and the result is the production of molasses and a corresponding loss of
marketable sugar.
In order to obviate this defect the practice of this process on the syrup is com-
menced before it has reached the point of crystallizable density, that is to say, when
it is at a density of, say, from 30° to 36° Beaumé. Before however the concen-
trating vessel above described is ready to receive the partly concentrated syrups, it
must be prepared by heating it to a temperature equal or nearly equal to that of the
syrups when they have reached the above density by preliminary treatment, for any
sudden change of temperature in transferring the partially concentrated syrups to
the vessel will tend to impair their crystallizing properties.
The lower half of the vessel having been nearly filled with the heated and partly
concentrated syrup, the upper half is turned over on its hinges and properly secured
to the lower half, after which the shaft is caused to rotate slowly. From the com-
mencement of this process the syrup is gradually increased in temperature by the
application of heat through the medium of the steam chamber, for although the
temperature of the chamber during the process less than that of the syrup,
the latter is increased in temperature owing to its agitating and confinement.
Although the outlet is sufficiently large to permit the free escape of the vapor gene-
rated within the vessel, it is not sufficiently large to permit the entrance of air,
hence the vessel is practically closed during the process.
The point of crystallizable density will vary to a limited extent in different kinds
of syrups, but when the thermometer indicates a temperature within the vessel of,
say, from 238° to 241° Fahrenheit, it will be decisive as to this density, the peculiar
quality of the syrup being predetermined, so that the figures on the thermometer
will be a positive guide.
When the crystallizable density has been reached, steam must be at once cut off
and the safety valve opened, after which the operation may be continued, say, for a
few minutes, until crystallization is completed, when the mass can be removed and
dried by any of the known processes. It is much more economical however to com-
plete the drying in the same vessel in the following manner:-After the steam has
been cut off from the chamber and the safety valve opened, there will be, owing to
the bent steam pipe, sufficient hot water in the chamber for drying the sugar, the
latter being agitated and disintegrated, and every particle of water thereby exposed,

page_text: so that the moderate heat will suffice to reduce the mass to dry marketable sugar,
having no traces of molasses, and this dry sugar can on opening a valve or gate
at the bottom of the vessel be discharged into barrels or sacks ready for trans-
portation.
The Invention is not confined to the treatment of syrups resulting directly from
the juices of the sugar cane, although this may afford the widest field for its use, but
it is adapted to the treatment of all such syrups in refineries as have to be converted
into crystallized sugar of the best qualities, but in such cases the treatment of the
juices should be under a vacuum.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said John Henry Johnson in the Great Seal Patent Office on the 17th
April 1877.
JOHN HENRY JOHNSON, of 47, Lincoln's Inn Fields, in the County of Middlesex,
Gentleman. "IMPROVEMENTS IN THE MANUFACTURE OF SUGAR AND IN THE APPA-
RATUS EMPLOYED THEREIN." A communication from abroad by Louis Emmanuel
Schmalz, of the Canton of Berne, Switzerland, and Elbert Augustus Corbin, of Phila-
delphia, Pennsylvania, United States of America.
The said Invention has for its object effecting the rapid and economical conversion
of partially concentrated saccharine syrups into marketable sugar having no traces
of molasses by agitating the said juices while they are subjected to heat and pro-
tected from the deteriorating influence of the atmosphere, and after granulation takes
place, by agitating the granulated mass while exposed to heat, and thereby producing
dry sugar ready for transportation.
In carrying out the said Invention different kinds of apparatus may be employed,
but it is preferred to use that shown in the accompanying Drawing, owing to its
simplicity and efficiency in practice.
Figure 1 of the Drawing represents a side view partly in section of the appa-
ratus; Figure 2 is a transverse section, and Figure 3 a plan partly in section of the
same.
The concentrating vessel consists in the present example of a hollow cylinder A
surrounded by a jacket B, both being secured to heads D, D', which close the
cylinders at the opposite ends, and also close the annular space a between the
cylinder and the jacket. Into this space steam is introduced through a bent pipe E
at one end of the vessel, and at any suitable point there is placed a valve or
faucet for permitting the escape of the steam and water of condensation when
necessary.
At the top of the vessel there is provided a pipe b communicating with the
interior of the cylinder A for the escape of the vapors, as herein-after explained, and
on the jacket at any suitable point there should be placed an appropriate safety
valve d. There should also be in connection with the vessel a thermometer y, the
bulb of which is exposed to the contents of the vessel. In the present example the
thermometer is attached to the head D of the vessel.
Through the centre of the vessel extends a shaft F, having its bearings in the
opposite heads D, D¹, and to this shaft are secured two sets of vanes or pallets c,
those of one set being opposite to the spaces between the vanes of the opposite set,
so as to insure a thorough stirring and disintegrating of every portion of the
contents of the vessel.
In order that ready access may be had to the interior of the vessel, it is preferred
to make it in two semi-cylindrical parts hinged together at m, as shown in Figures
2 and 3, each part having a semi-cylindrical steam chamber, between which there
must be a constant communication at all times through the medium of flexible
pipes n, which will yield when the upper portion of the vessel is turned on its

page_text: hinges or other connections may be employed for insuring the entrance of steam
into both chambers and maintaining a uniform temperature in both, and at the same
time permitting the turning of the upper half of the vessel on its hinges without
detracting from this uniformity of temperature.
It should be understood that the syrups, before they are treated in the above-
described vessel, must have been clarified and concentrated to a density not greater
than, say, from about 30° to 36° Beaumé. The reason of this is as follows:-When
the syrup in manufacturing sugar by the usual processes has arrived at the crys-
tallizable point of density, that is to say, from 38° to 41° Beaumé, its crystallizing
property has already been deteriorated, partly by too long exposure to a high tem-
perature, which causes the scorching of the syrup, and partly by undergoing a
sudden change of temperature when it was transferred from the hot pans to the
coolers, and the result is the production of molasses and a corresponding loss of
marketable sugar.
In order to obviate this defect the practice of the improved process on the syrup
is commenced before it has reached the point of crystallizable density, that is to
say, when it is at a density of, say, from 30° to 36° Beaumé. Before however the
concentrating vessel above described is ready to receive the partly concentrated
syrups, it must be prepared by heating it to a temperature equal or nearly equal to
that of the syrups when they have reached the above density by preliminary treat-
ment, for any sudden change of temperature in transferring the partially concentrated
syrups to the vessel will tend to impair their crystallizing properties.
The lower half of the vessel having been nearly filled with the heated and partly
concentrated syrup, the upper half is turned over on its hinges and properly secured
to the lower half, after which the shaft F is caused to rotate slowly. From the com-
mencement of this process the syrup is gradually increased in temperature by the
application of heat through the medium of the steam chamber, for although the
temperature of the chamber is during the process less than that of the syrup,
the latter is increased in temperature owing to its agitating and confinement.
Although the outlet b is sufficiently large to permit the free escape of the vapor
generated within the vessel, it is not sufficiently large to permit the entrance of air,
hence the vessel is practically closed during the process.
The point of crystallizable density will vary to a limited extent in different kinds
of syrups, but when the thermometer indicates a temperature within the vessel of,
say, from 238° to 241° Fahrenheit, it will be decisive as to this density, the peculiar
quality of the syrup being predetermined, so that the figures on the thermometer
will be a positive guide.
When the crystallizable density has been reached, steam must be at once cut off
and the safety valve opened, after which the operation may be continued, say, for a
few minutes, until crystallization is completed, when the mass can be removed and
dried by any of the known processes. It is much more economical however to com-
plete the drying in the same vessel in the following manner :-After the steam has
been cut off from the chamber and the safety valve opened, there will be, owing to
the bent steam pipe E, sufficient hot water in the chamber for drying the sugar, the
latter being agitated and disintegrated, and every particle of water thereby exposed,
so that the moderate heat will suffice to reduce the mass to dry marketable sugar,
having no traces of molasses, and this dry sugar can on opening a valve or gate h
at the bottom of the vessel be discharged into barrels or sacks ready for trans-
portation.
The following may be enumerated as some of the most important advantages
derived from the practice of the above-described process :
First. An increased yield of sugar from the syrup treated, the gain being nearly
33 per cent.
Second. Economy in obtaining this increased yield. The ordinary processes
cannot be practiced without a large residuum of molasses, whereas the entire syrup
is converted into marketable sugar, having no traces of molasses.
Third. Economy in the means employed. An approximate estimate of this

page_text: economy may be made by those who are familiar with the manufacture of sugar
when they bear in mind that the above-described simple apparatus takes the place
of the costly appliances usually employed for separating and curing sugar, with the
array of coolers, casks, formis, centrifugal machines, and drying houses.
Fourth. Economy of time and labor. The time occupied for converting partly
concentrated syrup into marketable sugar is short, and the necessity of the curing
and repeated handling of the sugar and resultant waste is obviated.
Fifth. The superiority of the sugar is such that there is none of the usual waste
during transportation.
The Invention is not confined, to the treatinent of syrups resulting directly from
the juices of the sugar cane, although this may afford the widest field for its use, but
it is adapted to the treatment of all such syrups in refineries as have to be converted
into crystallized sugar of the best qualities, but in such cases the treatment of the
juices should be under a vacuum.
Having now described and particularly ascertained the nature of the said Inven-
tion, and the manner in which the same is or may be used or carried into effect, I
would observe, in conclusion, that what I consider to be novel and original, and
therefore claim as the Invention secured to me by the herein-before in part recited
Letters Patent is,-
First. The mode described of effecting the final concentration and crystallization
of partly concentrated saccharine juices or syrups, that is to say, subjecting the same
while protected from the deteriorating influences of the atmospheric air to heat and
agitation, substantially in the manner herein-before described.
Second. The mode described of converting partly concentrated saccharine juices
or syrups into marketable sugar, that is to say, by first subjecting the said juices to
heat and agitation in a vessel practically closed, and then subjecting the resultant
mass to heat and agitation in the same vessel, as herein-before described.
Third. In combination with a vessel substantially closed to the external air and
adapted for the concentration and crystallization of syrups by heat, a mechanism for
stirring the contents of such vessel, substantially as and for the purpose herein-before
described.
Fourth. A vessel adapted for the purpose described provided with a gate or valve
in its bottom, arranged to operate substantially as and for the purpose herein-before
described.
Fifth. A vessel adapted for the purpose described provided with a thermometer
to indicate the temperature of its contents, substantially as herein-before described.
Sixth. The combination of the jacket B and the steam pipe E curved so as to
prevent the flow of water from the jacket, substantially as herein-before described.
In witness whereof, I, the said John Henry Johnson, have to this my Speci-
fication set my hand and seal, the Seventeenth day of April, One thousand
eight hundred and seventy-seven..
J. HENRY JOHNSON. (L.S.)