IMPROVEMENTS IN THE MANUFACTURE OF SUGAR FROM BEETROOT, AND APPARATUS USED THEREFOR
Year: 1877

page_text: LETTERS PATENT to Henry Conradi, of 8, Lower James Street, Golden Square
"
in the County of Middlesex, for the Invention of "IMPROVEMENTS IN THE
MANUFACTURE OF SUGAR FROM BEETROOT, AND APPARATUS USED THEREFOR
A communication from abroad by Herrmann Priew, of Bernburg, of the Duke-
dom of Anbalt. in Germany.
Sealed the 24th April 1878, and dated the 30th October 1877.
PROVISIONAL SPECIFICATION left by the said Henry Conradi at the Office
of the Commissioners of Patents on the 30th October 1877.
HENRY CONRADI, of 8, Lower James Street, Golden Square, in the County of
Middlesex. "IMPROVEMENTS IN THE MANUFACTURE OF SUGAR FROM BEETROOT,
AND APPARATUS USED THEREFOR." [A communication from abroad by Herrmann
Priew, of Bernburg, of the Dukedon of Anhalt, in Germany.]
The present methods of manufacturing sugar with the centrifugal apparatus
produce a separation of the syrup from the crystallized sugar by means of the
centrifugal force. A complete separation has been obtained only by displacing the
syrup out of it, by means of the application of water or steam.
The disadvantage arising by the method of steam or damp layers in regard to
the produce obtained lays, in the first instance, in the aspiration of the air by the
centrifugal apparatus, and mixing therefore cold air with the vapours of the water,
the greatest part of which becomes condensed; the so-formed warm water also
displaces the syrup, but by finally dissolving the crystal; the steam layer has
then only to be considered like a layer of warm water; the damage done through
the water, as well as that of the damp layers, can be avoided, but at the expense
of the quantity and quality of the manufactured products, that is to say, an in-
sufficient water or damp layer produces an unfinished and inpure product, while
by too heavy loaded water or damp layers a pure product is obtained but in small
quantity.
The new method, as hereafter described, avoids all the above-mentioned dis-

page_text: advantages through the use of the apparatus represented in the adjoining Drawings,
and as hereafter described.
Fig. 1 represents a steam cap or recepticle in which the steam enters through the
pipe b, passing through the plate d, which is pierced like a sieve in order to retain
the parts of water which it could have carried away, letting this water out by
means of a cock m. The receptacle is protected with bad conductors of heat. The
steam enters the fannel f, g, through the mouth-piece c, the former being represented
in plan in Fig. 4. This fannel is laid out with a strong layer of felt, provided at
its bottom g with a sponge, and has on one side a longitudinal opening. The felt
and the sponge suck the water, which has either been carried by the steam or
which may have been formed by condensation of the latter. This apparatus is
then fixed on to the moveable part of the cover of the centrifugal apparatus, as it
is represented in Fig. 3, but so that the open part of the fannel f, g, is directed to
the circumference of the centrifugal apparatus and the dry steam passes over the
material contained in it.
Fig. 2 represents the injector of the concentrated solution of sugar, which, as
Fig. 3 shows, is also fixed on to the cover of the centrifugal apparatus.
This apparatus distributes by means of the sieve-like pierced recepticle h, and
under one atmosphere of pressure, the concentrated solution of sugar over the whole
material. The former acts than under the two-fold influence of the steam and the
centrifugal force to displace the syrup.
In order not to prevent the opening of the cover of the centrifugal apparatus this
watering pan is bend accordingly.
The advantages of this method consist in a greater production, in a greater
purity of the products obtained, and in the quicker termination of the operation.
In case that an insufficient amount of concentrated solution of sugar is employed,
it is possible that the entering dry steam completes the working of the material to
the required quality.
In case that a too great amount of concentrated sugar solution is employed the
per-centage of the amount of the production will not be effected by it. The over-
charging with concentrated sugar solution, or respectively its temperate and con-
centrated conditions guarantees, that a, the concentrated sugar solution, acts on the
syrup only in displacing it without dissolving the completed crystal, and b, that the
always dissolving quality of the steam upon the sugar, even when the former is
dry, becomes parallysed.
The improvements on which the claims are based are the following :-
I. The application of a layer of concentrated sugar solution, the action of which
is regulated or modified by means of a saturated steam, which serves to obtain an
easy going operation through the introduced heat; further, to render the syrup
with greater facility to a liquid state and to reduce the overcharged concentrated
solution to the condition of an ordinary one. Therein the case is excluded, in
which during operation the work effected by the centrifugal apparatus, with the
assistance of the layers of steam or vapour of water, the quantity of the produce
will be effected by overcharging the layers and the quality will be effected if not
sufficiently charged.
II. The application of the apparatus, as represented in the Drawing, applied to
the above-described operation, and especially the employ of felt and sponge to suck
the water contained in or produced by the steam, and which water can after each
operation be carried away.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Henry Conradi in the Great Seal Patent Office on the 30th April
1878.
HENRY CONRADI, of 8, Lower James Street, Golden Square, in the County of
Middlesex. IMPROVEMENTS IN THE MANUFACTURE OF SUGAR FROM BEETROOT
AND APPARATUS USED THEREFOR. A communication from abroad by Herrmann
Priew, of Bernburg, of the Dukedom of Anhalt, in Germany.
The present methods of manufacturing sugar with the centrifugal apparatus
produce a separation of the sirop from the crystallized sugar by means of the
centrifugal force. A complete separation has only been obtained by displacing the
sirop, or driving it out of the crystallized sugar, by the application of steam or
water.
The disadvantage arising by the method of working with steam or damp layers
in regard to the produce obtained lays, in the first instance, in the aspiration of the
air by the centrifugal apparatus, and mixing therefore cold air with the vapours of
the water, the greatest part of which becomes condensed. The so-formed warm
water also displaces the sirop, but by finally dissolving the crystal. The steam
layer has then only to be considered like a layer of warm water. The damage done
through the water, as well as that of the damp layers, can be avoided, but at the
expense of the quantity and quality of the manufactured products, that is to say,
an insufficient water or damp layer produces an unfinished and impure product,
while by too heavy loaded water or damp layers a pure product is obtained, but in
small quantity.
The improved method, as hereafter described, avoids all the above-mentioned dis-
advantages by the application of the apparatus, represented in the adjoined
Drawings.
.
Fig. 1 represents a steam chest or receptacle in which the steam enters through
the pipe b, passing through the plate d, which is pierced like a sieve in order to
retain the parts of water which it could have carried away, letting this water out
by means of the cock m. The receptacle is protected with bad conductors of heat.
The steam enters the fannel f, g, through the mouth-piece c, the fannel being
represented in plan in Fig. 4. This fannel is on one side provided with a longi-
tudinal opening from where the steam can be exhausted. This steam channel or
opening can be opened or shut by turning the handle, as performing the action of a
tap, which will be opened accordingly after the centrifugal apparatus has begun
its course and the material filled in the fannel has raised along the circumference
of the apparatus. The fannel is also laid out with a strong layer of felt, and is
provided at its bottom g with a sponge. The felt and the sponge suck the water,
which has either been carried by the steam or which may have been formed by its
condensation. This apparatus is then fixed on to the moveable part of the cover
of the centrifugal apparatus, as it is represented in Fig. 3, but so that the open part
of the fannel f, g, is directed to the circumference of the centrifugal apparatus, so
that hereby the dry steam passes over the material contained in it.
Fig. 2 represents the apparatus for injecting the. liquor or liquid material (as a
hot concentrated solution of sugar); Fig. 3 shows its disposition, being fixed on to
the cover of the centrifugal apparatus.
This apparatus or injector distributes by means of the sieve-like pierced
receptacle or watering pan h, and under one atmosphere pressure, the liquor over
the filling material, which acts under the two-fold influence of the steam and the
centrifugal force to displace the sirop.
Experiments have shown that it would be preferable to build the watering pan
straight, not shown in the Drawing, instead of being bend, as shown in the
Drawing.
The advantages offered by this inethod of working and application of the
a

page_text: apparatus, as above described, consists in a greater production, in a greater purity
of the products obtained, and in the quicker termination of the operation.
In case that an insufficient amount of liquor is employed, it is possible that the
entering dry steam completes the working of the sugar by establishing it to its
required quality.
In case that a too great amount of liquor or liquid material is employed, the per-
centage of the amount of the production will not be effected by it. The over-
charging of the liquor, or respectively its temperate and concentrated conditions,
guarantees, that a, the liquor, acts on the sirop only in displacing it without
dissolving the finished crystal; and b, that the always dissolving quality of the
steam upon the sugar, even when the former is dry, becomes paralysed.
The improvements upon which the claims are principally based consists,-
I. In the application of an over saturated layer of liquor, and being introduced
under pressure, the action of which is regulated or modified by means of saturated
steam, which serves only to obtain an easy going operation through the introduced
heat; further, to liquefy respectively the sirop easier, and to reduce the over
saturated solution of liquor to the condition of a saturated solution only. Hereby
is excluded the case, wliere during the operation with the centrifugal apparatus,
and working with the assistance of the layers by insufficient charging, the quality
of the product, and by overcharging of the layers, the quantity of the product, will
suffer.
II. In the designing and construction of the apparatus, as represented in the
adjoined Drawings, in its application to the above-described operation, and
especially in the application of felt and sponge with it, in order to suck the water
contained or produced by the steam, and which can be carried away after each
operation.
In witness whereof, I, the said Henry Conradi, have hereunto set my hand
and seal, this Twenty-nineth day of April, in the year of our Lord One
thousand eight hundred and seventy-eight.