Year: 1887

page_text: Date of Application, 18th May, 1887.
Specification Accepted, 1st July, 1887.
I, FRIEDRICH HARM of Kurtwitz-Prauss, in the German Empire, Factory-Manager,
do hereby declare the nature of this invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement:-
The various after-products and molasses resulting from the waste syrups of raw-
sugar-factories have been hitherto removed by conducting the waste-syrup direct from
the machinery in a diluted state to the saturating station and subsequently treating it
like beetroot-juice at various purifying stations until it is boiled in vacuo.
My improved process is as follows: The waste-syrup is conducted to a reservoir,
whence 350 litres of about 74° Brix are drawn to each saturating pan, mixed with
200 kilogrammes of crude sugar and subsequently diluted with water and with the
sweetened liquor resulting from the washing of the filters pans and other apparatus of
the factory; to 20° Brix at a temperature of 75 to 80° Centigrade.
This solution is then let into the saturating pan and mixed with 3000 litres of
sugar-lime-milk, a product resulting from the elution-process of Scheibler-Seyferth-
Eisfeld and diluted to 12° Brix, and with the equivalent amount, required for the
formation of mono-saccharate, of caustic lime in the shape of lime-milk of a gravity
of 25° Brix. The mixture thus produced is saturated by means of carbonic acid, until
the juice and the deposit separate rapidly from each other.
This saturation being performed, the contents of the pan are pressed after Montejus'
method that is to say by steam pressure through filter, and the clear juice flowing
off is subjected to a second saturation without the addition of lime, until the alkalinity,
tested by means of litmus tincture, still amounts to 0,01. Subsequently the juice is
boiled, passed through filter-presses, and, after being filtered over bone-black,
conducted to the different evaporating apparatus.
After evaporation to 42° Brix at the temperature of evaporation, this thick juice is
subjected to a third saturation by means of carbonic acid, so much lime-milk being

page_text: added, as is required for preventing the filter presses, through which the juice is
likewise passed after Montejus' method, from being obstructed by slime.
The juice is then passed again over the bone-black-filter and finally boiled in vacuo
to granulated sugar, ground loaf or grain-sugar.
The temperature of the juices is maintained in the saturating stations during the
admixture of carbonic acid at 75-80° Centigrade and in the other stations as high as
possible before boiling.
To allow the juices to be boiled rapidly and without interruption, the thick juice is
continuously maintained at a strength of 91-92, for which purpose it may be mixed
after the filtration with raw-sugar of 93-96 per cent polarisation. It is very
essential, that the sweetening waters are conducted from all stations of the factory
to a central point, whence they are distributed as uniformly as possible on the first
saturating station.
Having now particularly described and ascertained the nature of this invention and
in what manner the same is to be performed, I declare that what I claim is:
In the manufacture of raw and refined sugar, the process consisting essentially in
conducting the syrups from the first-product in a diluted state and with the addition
of sugar and sweetening waters and, if required, further dilution with water, to a
saturating station, in the admixture of a sufficient quantity of lime for the formation
of mono-saccharate, in the separation by means of carbonic acid and purification, the
whole substantially as and for the purposes set forth.