IMPROVEMENTS IN THE METHOD OF AND IN THE APPARATUS FOR CONTINUOUSLY EVAPORATING CANE AND OTHER SACCHARINE JUICES, SOLUTIONS OF SALT, AND OTHER LIQUIDS INCREASING IN DENSITY BY EVAPORATION."
Year: 1878

page_text: LETTERS PATENT to William Morgan-Brown, of the Firm of Brandon and
Morgan-Brown, Engineers and Patent Agents, of 38, Southampton Buildings,.
London, and 1, Rue Laffitte, Paris, for the Invention of "IMPROVEMENTS IN
THE METHOD OF AND IN THE APPARATUS FOR CONTINUOUSLY EVAPORATING
CANE AND OTHER SACCHARINE JUICES, SOLUTIONS OF SALT, AND OTHER
LIQUIDS INCREASING IN DENSITY BY EVAPORATION." A communication.from
abroad by John Harrison White, of Lima, Peru, South America.
Sealed the 16th April 1878, and dated the 23rd January 1878.
PROVISIONAL SPECIFICATION left by the said William Morgan-Brown at
Office of the Commissioners of Patents on the 23rd January 1878.
"
WILLIAM MORGAN-BROWN, of the Firm of Brandon and Morgan-Brown, Engineers.
and Patent Agents, of 38, Southampton Buildings, London, and 1, Rue Laffitte,
Paris. IMPROVEMENTS IN THE METHOD OF AND IN THE APPARATUS FOR CON-
TINUOUSLY EVAPORATING CANE AND OTHER SACCHARINE JUICES, SOLUTIONS OF
SALT, AND OTHER LIQUIDS INCREASING IN DENSITY BY EVAPORATION." [A commu-
nication from abroad by John Harrison White, of Lima, Peru; South America]
This Invention of improvements in the method of and in the apparatus for con-
tinuously evaporating cane and other saccharine juices, solutions of salt, and other
liquids increasing in density by evaporation, consists in the. combination with
a receiving pan its series of steam-heated pipe, and a discharge valve, of an
evaporating pan having an inclined or contracted bottom, a series of steam-
heated pipe placed therein so as to rest in the surface juice or liquid of least specific
gravity, and a discharge valve leading from the evaporating pan, the combination
being such as to permit the heated juice or liquid to flow continuously from the
receiving into the evaporating pan, where the least dense surface juice or liquid is
evaporated, and the denser juice or liquid settles into the contracted bottom to be
discharged in regulated quantity. This process obviates the liability of injuring by
over-heating the cane or other juice or liquid to be evaporated, and heat below the
bottom of the pan is rendered unnecessary. There may be arranged more than one
ID 671

page_text: pan, so that by outlets in the bottom the contents may pass from one to another, or
more pans arranged in a series.
To distribute the liquid from the reservoir it is better to have a distributing
plate so as to keep the liquid flowing into the pan as nearly on the surface as
possible.
When the heated evaporating pipe is placed just below the surface of the liquid
evaporation is more rapid than when placed near the bottom of the pan containing
the liquid, and less steam is required in proportion to the quantity of water con-
verted into steam or evaporated.
The water in the surface liquid, it being less dense than the liquid below it, is
easily reached by heat radiated from the pipe, and is quickly evaporated. In this
method heavier portions of the juice or liquid ascend into the contracted bottom of
the evaporating pan, and the lighter or less dense liquid rises to the surface thereof
to be acted upon by the hot pipe. This operation is continued until the liquid is
concentrated to the desired density when it is drawn from the lower portion of the
evaporating pan. While evaporation is taking place the concentrated juice is
allowed to escape slowly, and juice or liquid from the receiving pan or reservoir is
simultaneously admitted into the evaporating pan to maintain the level of the juice
in said pan and keep the heated pipe covered. So long as the system of pipes in
the evaporating pan is supplied with steam and kept covered with juice the evapo-
ration, concentration, and discharge of the concentrated juice may be made con-
tinuous.
When the heated pipe is placed at the lower portion of the pan in the more dense
liquid the latter is liable to become over-heated or burnt.
The apparatus consists of a receiving pan or reservoir for the cane juice or other
liquid to be operated upon. This reservoir has an outlet provided at its open end
with preferably a distributing plate arranged to break the fall of the full stream
flowing from the pipe to cause it to fall gently upon the surface of the liquid in the
evaporating pan, which has an inclined or contracted bottom to receive the more
condensed and heavier juice, such bottom being provided with a discharge valve,
through which to draw off the concentrated or dense liquor which settles at the
lower portion of such pan.
Within the evaporating pan is placed a system of pipes heated with steam
supplied through a pipe in connection with a suitable reservoir for steam, a boiler,
or equivalent. The admission of steam to the pipes is controlled by a valve.
The system of pipes is pivoted at one side in the evaporating pan so that it may
be turned upwards to clean or repair the pan or pipes. The pivots for the system of
pipes are two pieces of pipe screw-threaded and adapted to receive unions to connect
with the end pieces of the system of pipes. The pivot serves as an inlet for the steam
to the system, and the pivot an outlet therefor. The opposite end of the pipe con-
nected with the pivot receives a union and serves as the pivot for one end of the
system of steam pipes, having a second suitable pivotal point, where it is connected
with a waste or exhaust steam-cock, which serves to carry away the steam after
passing through both systems of pipes. The two sets of pipes are constructed and
adapted to be turned upward.
The reservoir is filled with defected cane juice, which is allowed to run through
the outlet into the evaporating pan, filling it to the depth of from one half to one
inch above the one coil or system of pipes when the outlet valve is shut, and the
distributor is lowered substantially to the surface of the liquid. Steam is then
admitted into both coils or systems of pipes. Soon ebullition will take place in
the evaporating pan, then the outlet valve of the reservoir will be opened far
enough to allow sufficient liquor to enter the evaporating pan to keep the system of
pipes covered. The under surface of the distributor also acts as a gauge to indi-
cate the proper level of the liquid. The evaporation will be more or less rapid,
according to the temperature of the steam used. After the liquid has been heated.
in this way for a few minutes some of it should be drawn from one of the cocks
and tested with a hydrometer.

page_text: a
As soon as the cane juice or liquid reaches a density of from twenty-three to
thirty degrees Beaumé, the discharge valve of the vat is opened so as to allow
small stream of the concentrated liquor to flow out. At the same time the quantity
of liquid entering the evaporator from the reservoir is regulated to correspond with
the quantity flowing from the discharge cock so as to maintain the level of the liquid
in the evaporating pan, and thereby make the process continuous.
Other arrangements of pipes may also be made with the same object.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said William Morgan-Brown in the Great Seal Patent Office on the 23rd
July 1878.
WILLIAM MORGAN-BROWN, of the Firm of Brandon and Morgan-Brown, Engineers
and Patent Agents, of 38, Southampton Buildings, London, and 1, Rue Laffitte,
Paris. "IMPROVEMENTS IN THE METHOD OF AND IN THE APPARATUS FOR CON-
TINUOUSLY EVAPORATING CANE AND OTHER SACCHARINE JUICES, SOLUTIONS OF
SALT, AND OTHER LIQUIDS INCREASING IN DENSITY BY EVAPORATION." A commu-
nication from abroad by John Harrison White, of Lima, Peru, South America.
This Invention of improvements in the method of and in the apparatus for con-
tinuously evaporating cane and other saccharine juices, solutions of salt and other
liquids increasing in density by evaporation, consists in the combination with a'
receiving pan, its series of steam-heated pipe, and a discharge valve of an evapo-
rating pan having an inclined or contracted bottom, a series of steam-heated pipe
placed therein so as to rest in the surface juice or liquid of least specific gravity, and
a discharge valve leading from the evaporating pan, the combination being such as
to permit the heated juice or liquid to flow continuously from the receiving into the
evaporating pan, where the least dense surface juice or liquid is evaporated, and the
denser juice or liquid settles into the contracted bottom to be discharged in regu-
lated quantity. This process obviates the liability of injuring by over-heating the
cane or other juice or liquid to be evaporated, and heat below the. bottom of the
pan is rendered unnecessary. There may be arranged more than one pan, so that
by outlets in the bottom the contents may pass from one to another, or more pans
arranged in a series.
To distribute the liquid from the reservoir it is better to have a distributing
plate so as to keep the liquid flowing into the pan, as nearly on the surface as
possible.
When the heated evaporating pipe is placed just below the surface of the liquid,
evaporation is more rapid than when placed near the bottom of the pan containing
the liquid, and less steam is required in proportion to the quantity of water con-
verted into steam or evaporated.
The water in the surface liquid, it being less dense than the liquid below it, is
easily reached by heat radiated from the pipe, and is quickly evaporated. In this
'

page_text: method the heavier portions of the juice or liquid descend into the contracted bottom
of the evaporating pan, and the lighter or less dense liquid rises to the surface
thereof to be acted upon by the hot pipe. This operation is continued until the
liquid is concentrated to the desired density, when it is drawn from the lower portion
of the evaporating pan. While evaporation is taking place the concentrated juice
is allowed to escape slowly, and juice or liquid from the receiving pan or reservoir
is simultaneously admitted into the evaporating pan to maintain the level of the
juice in said pan, and keep the heated pipe covered. So long as the system of pipes
in the evaporating pan is supplied with steam and kept covered with juice, the
evaporation, concentration, and discharge of the concentrated juice may be made
continuous.
When the heated pipe is placed at the lower portion of the pan in the more dense
liquid, the latter is liable to become over-heated or burnt.
Figure 1 represents in longitudinal section an evaporating and concentrating
apparatus constructed in accordance with this Invention so as to operate at the
surface of the liquid; and Figure 2 is a top or plan view thereof.
The apparatus herein described consists of a receiving pan or reservoir a for the
cane juice or other liquid to be operated upon. This reservoir has an outlet b, pro-
vided at its open end with preferably a distributing plate c, arranged to break the
fall of the full steam flowing from the pipe to cause it to fall gently upon the surface
of the liquid in the evaporating pan d, which has an inclined or contracted bottom e
to receive the more condensed and heavier juice, such bottom being provided with
a discharge valve f through which to draw off the concentrated or dense liquor
which settles at the lower portion of such pan.
Within the evaporating pan is placed a system of pipes a heated with steam
supplied through a pipe h in connection with a suitable reservoir for steam, a
boiler or equivalent not shewn. The admission of steam to the pipés g is controlled
by a valve at i.
The system of pipes g, bent preferably as shewn in Figure 2, and steadied by
means of bars j, is pivoted at one side in the evaporating pan, so that it may be
turned upwards, as shewn in dotted lines, Figure 1, to clean or repair the pan or
pipes. The pivots for the system of pipes g are two pieces'of pipe k, l, screw-threaded
and adapted to receive unions m, n, to connect with the end pieces of the system of
pipes g. The pivot k serves as an inlet for the steam to the system g and the pivot
an outlet therefor. The opposite end of: the pipe connected with the pivot
receives a union 2, and serves as the pivot for one end of the system of steam pipes r;
having a second suitable pivotal point at s, where it is connected with a waste or
exhaust steam cock c', which serves to carry away the steam after passing through
both system of pipes g, r. The pipes are constructed and adapted to be turned
upward, substantially as described, for the system g.
The system of pipes r heats or warms the liquid in the reservoir a preparatory
to its discharge through the outlet pipe and distributor into the evaporating pan.
The operation of the apparatus, if used for sugar, is as follows:-The reservoir a
is filled with defecated cane juice, which is allowed to run through the outlet b into
the evaporating pan, filling it to the depth of from one half to one inch above the
coil or system of pipes g, when the outlet valve a' is shut and the distributor c is
lowered substantially to the surface of the liquid. Steam is then admitted by valve
into both coils or systems of pipes g, r. Soon ebullition will take place in the
evaporating pan; then the outlet valve a¹ of the reservoir will be opened far enough
to allow sufficient liquor to enter the evaporating pan to keep the system of pipes g
covered. The under surface of the distributor also acts as a gauge to indicate the
proper level of the liquid. The evaporation will be more or less rapid, according
to the temperature of the steam used. After the liquid has been heated in this
way for a few minutes some of it should be drawn from one of the cocks v or w,
and tested with a bydrometer. As soon as the cane juice or liquid reaches a density
of from twenty-three to thirty degrees Beaumé, the discharge valve f of the vat is
opened so as to allow a small stream of the concentrated liquor to flow out. At

page_text: the same time the quantity of liquid entering the evaporator from the reservoir is
regulated to correspond with the quantity flowing from the discharge.cock f so as
to maintain the level of the liquid in the evaporating pan, and thereby make the
process continuous.
Instead of arranging the pipes as shewn they may be made as a coil.
Having now described and particularly set forth the nature of the said Invention,
and the manner of carrying the same into effect, I would have it understood that
what I claim is,―
First. The combination with a receiving pan its series of steam-heated pipe, and a
discharge valve, of an evaporating pan having an inclined or contracted bottom, a
series of steam-heated pipe placed therein so as to rest in the surface juice or liquid
of least specific gravity, and a discharge valve leading from the evaporating pan,
the combination being such as to permit the heated juice or liquid to flow con-
tinuously from the receiving into the evaporating pan, where the least dense surface
juice or liquid is evaporated, and the denser juice or liquid settles into the con-
tracted bottom to be discharged in regulated quantity.
Second. The herein-described method of evaporating and condensing saccharine
juices and other liquids, it consisting in placing such juice or liquids in pans, with
an outlet from one to the other, and heating by steam pipes, the less dense juice
or liquid at the surface of the evaporating pan to rapidly evaporate it, the more
dense juice and liquid in the evaporating pan settling and running from this inclined
and contracted lower end of the evaporating pan, all substantially as shewn and
described.
Third. The combination with the evaporating pan having an inclined or con-
tracted bottom to receive the more condensed juice or liquid, and the distributing
plate of the receiving pan and its outlet, and the system of steam-heated pipe g
placed in the lighter or less dense surface juice or liquid, to operate substantially
as described.
In witness whereof, I, the said William Morgan-Brown, have hereunto set my
hand and seal, this Twentieth day of July, in the year of our Lord One
thousand eight hundred and seventy-eight.
WILLIAM MORGAN-BROWN. (L.S.)