Year: 1898

page_text: We, JEAN MARIE EMILE FONTENILLE and HENRI GABRIEL JULIEN RENÉ
BAGUENIER DESORMEAUX, both of 22, Rue de la Chaussée d'Antin, Paris, France,
do hereby declare the nature of this invention to be as follows:-
This invention relates to a process of manufacturing sugar whereby raw sugar
can in less than 24 hours be converted into refined sugar in pieces ready for
delivery to the consumer.
This process comprises the following operations:-
1. Melting the raw sugar at a temperature of say 70 to 75 deg. C., and at a
density of about 28 deg. Baumé.
2. Adding to the syrup thus obtained a quantity of finely powdered animal
charcoal ("black") in the proportions of five to ten-hundredths of the weight of
the melted raw sugar, and energetically mixing or stirring up the said charcoal
with the syrup at the temperature above stated, until the colour has been dis-
charged from the syrup and the charcoal is precipitated when the syrup is at rest.
3. Immediately filtering said syrup in a press filter with washing action,
recovering the charcoal in the form of a cake, and allowing the syrup to pass in
a more or less clear state. All the frames of this press filter are provided with a
double tissue.
4. Passing the syrup filtered through this first press filter through a re-heating
apparatus in such a manner as to restore to about 75 deg. its temperature which
will have become slightly diminished during the preceding filtering operation.
"
5. Passing the syrup, after it leaves the re-heating apparatus, through a
mechanical filter," consisting of pockets of close tissue within a closed vessel in
such a manner as to filter the syrup under a pressure of about 2 metres. The syrup
thus filtered is very clear.
6. Boiling the syrup in an evaporating apparatus by the action of the heat
supplied by a water bath maintained at a temperature of about 96 deg. C. or by
any other means of heating which shall not appreciably exceed the temperature
of 100 deg. C. and under the action of a vacuum. The boiling of this syrup pro-
duces in the evaporating apparatus the formation of grains or crystals of sugar.
in the same manner as if the heating had been effected by the direct action of
stean.
7. When the boiling operation is finished, the mass is poured either into the
usual loaf moulds or into crystallizing apparatus, or it is subjected to centrifugal
action.
When it is used for the production of sugar loaves, the latter are subsequently
treated in the ordinary way, but with our process there is the considerable
advantage that by reason of the whiteness of the boiled mass, the said loaves have
only to undergo a washing with water instead of the usual five or six cleansing

page_text: processes, and rarely, one cleansing or more, when the raw sugar employed is not
of perfect quality.
If the mass is poured into crystallizing apparatus, the mass is left at rest during
four or five hours; it is then brought under the action of suction by a vacuum
in order to remove the syrup with which it is impregnated. Then, if necessary,
it is subjected to a cleansing with water which is sucked away, like the previous
syrup, by a vacuum. If instead of employing crystallizing apparatus, the mass is
subjected to centrifugal action, the boiled mass on leaving the evaporating appara-
tus, is poured into a re-heater which is heated externally by a water bath at 75
or 80 deg. C.; the water is taken from said reheater from the mass to be treated
by centrifugal action, whilst the evaporating apparatus is employed to make
another boiling. The mass, after having been treated in the centrifugal apparatus
and thereby freed from the syrup with which it was impregnated, is subjected to
a cleansing operation with water, and, after the expulsion of this water, being
almost dry, is removed from the centrifugal apparatus.
8. The crystallized mass on leaving the crystallizing apparatus or the centri-
fugal apparatus, is immediately disintegrated, and the crystallized powder thus
obtained is passed through a sieve on leaving which it is sent to the moulding
machine after having been moistened with two or three per cent. of water of a more
or less blue colour.
9. This powdered sugar is placed in moulds of the dimensions of the pieces it
is desired to produce and forming part of a machine in which the filling of the
moulds, the pressing of the powder to produce the pieces, and the expulsion
of the pieces is effected mechanically.
10. On leaving this machine the pieces of sugar received upon plates are placed
in stoves heated to about 60 deg. either in air or in a vacuum, and as soon as they
are dry, which takes place in about 6 hrs. in air, and in 3 hrs. in a vacuum, the
pieces are packed and ready to be delivered to the consumer.
The syrups resulting from the suction of the crystallizing apparatus or from
the centrifugal apparatus in treating the boiled mass, are treated a second time,
in the same manner as the first, with the object of extracting the whole of the
crystallized sugar which it is possible to obtain, the said operation producing the
second quality of refined sugar. Also the syrups resulting from the suction, or
from the treatment of said second quality sugar in the centrifugal apparatus, are
further deprived of colour by the same method, and are boiled to the point known
as "Boulé" after which this mass boiled to the
Boulé " point is removed from
the boiling apparatus and is poured into a kneading apparatus heated by a water
bath to 90 or 95 deg. C. The interior of this kneading apparatus subjected to
the action of a vacuum so that the water contained in the sugar is completely
evaporated, and there is thus obtained a white powdered sugar known as
which represents, together with the previous two batches or qualities of refined
sugar, a yield of 100% of the sugar treated.
"
Pilé"
The term "Boulé" designates a certain state of boiling sugar, Boiling to
"Boulé" means that the boiling of the sugar has reached a point such that if after
having dipped his fingers in cold water, a person takes a small quantity of boiling
sugar and rolls it between his wet fingers, a sort of ball of sugar is produced.
The term "Pilé" indicates a variety of refined sugar. Pilé" is the last
batch, generally the third batch in our process, consisting of the draining syrup
of the second batch, and of the "water paste or claying which has served to
whiten the second batch.
"

page_text: Improved Irocess of manufacturing Sugar.
We, JEAN MARIE EMILE FONTENILLE and HENRI GABRIEL JULIEN RENÉ
BAGUENIER DESORMEAUX, both of 22, Rue de la Chaussée d'Antin, Paris, France,
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: ---
This invention relates to a process of manufacturing sugar whereby raw sugar can
be converted, in less than 24 hours, into refined sugar in pieces ready for delivery
to the consumer.
This process comprises the following operations:-
1. Melting the raw sugar at a temperature of from 70° to 75° C. and at a
density of about 28° Baumé.
2. Adding to the syrup thus obtained a quantity of finely powdered animal
charcoal (bone-black) in the proportion that is sufficient for the evaporation of
the raw sugar, and which may vary from 5 to 40 per cent. of the weight of the raw
sugar, and energetically mixing or stirring up the said charcoal with the syrup
at the temperature above stated, until the colour is discharged from the syrup and
the charcoal is precipitated when the syrup is at rest.
3. Immediately filtering this syrup either in a press-filter and subsequently
washing the charcoal, which is recovered in the form of cakes by the press, which
allows the syrup to pass off in a more or less clear state and each of the frames of
which is provided with a double tissue; or, as is more advantageous, in a centri-
fugal apparatus having a movable basket provided with a filtering tissue, the
syrup passing through this tissue and leaving the charcoal in the centrifugal
apparatus in the form of a cylindrical cake, which is immediately washed by
injecting fine jets of water, which is returned to the boiler for melting the sugar-
the latter moile of working is very rapid.
4. Passing the syrup thus filtered through a re-heating apparatus in such a manner
as to restore its temperature, which has become slightly reduced during the pre-
ceding filtering operation, to about 75° C..
5. Passing the syrup, after it leaves the re-heating apparatus, through a
mechanical filter," consisting of pockets which are made of close tissue and are
located within a closed vessel in such a manner as to filter the syrup under a
pressure of about 2 metres of water.
6. Boiling the syrup, which is very clear after this filtration, in an evaporating
apparatus by the action of the heat supplied by a heating device not appreciably
exceeding 100° C. in temperature, such as a water-bath maintained at a tempera-
ture of about 96° C., and under the action of a vacuum; the boiling of this syrup
produces in the evaporating apparatus the formation of grains or crystals of sugar,
in the same manner as if the heating had been effected by the direct action of
steam.
7. When the boiling operation is finished, the mass is poured either into the
usual loaf moulds or into crystallizing apparatus or it is subjected to centrifugal
action. When it is used for the production of sugar loaves, the latter are subse-
quently treated in the ordinary way, but with our process there is the considerable
advantage that by reason of the whiteness of the boiled mass, the loaves have to
undergo, instead of the usual five or six cleansing operations, only a washing with
water and, rarely, one or more cleansing operations, when the raw sugar employed
is not of perfect quality. If the mass is poured into crystallizing apparatus, it is

page_text: left at rest during four or five hours; it is then brought under the action of suction
by a vacuum in order to remove the syrup with which it is impregnated; then, if
necessary, it is subjected to a cleansing with water, which is sucked away, like the
previous syrup, by a vacuum. If, instead of employing crystallizing apparatus,
the mass is subjected to centrifugal action, the boiled mass, on leaving the
evaporating apparatus, is poured into a re-heater which is heated externally by a
water-bath to 75 or 80° C., and from this reheater the mass to be treated by
centrifugal action is taken, whilst the evaporating apparatus is employed to make
another boiling. The mass, after having been treated in the centrifugal apparatus
and thereby freed from the syrup with which it was impregnated, is subjected to a
cleansing operation with water, and, after the expulsion of this water, being almost
idry; is removed from the centrifugal apparatus.
8. The crystallized mass, on leaving the crystallizing apparatus or the centrifugal
apparatus, is immediately disintegrated, and the crystallized powder thus obtained
is passed through a sieve, on leaving which it is sent to the moulding machine
after having been moistened with two or three per cent. of water of a more or less
blue colour.
9. This powdered sugar is placed in moulds of the dimensions of the pieces it is
desired to produce and forming part of a machine in which the filling of the
moulds, the pressing of the powder to produce the pieces, and the expulsion of
the pieces is effected mechanically.
10. On leaving this machine the pieces of sugar are received upon plates and
placed in stoves heated to about 60° C. either in air or in a vacuum, and the
pieces are packed and delivered to the consumer.
The syrups resulting from the suction of the crystallizing apparatus or from
the centrifugal apparatus in treating the boiled mass, are treated a second time, in
the same manner as the first, when it is desired to extract the whole of the crystal-
lized sugar that it is possible to obtain; this operation produces a second batch
of refined sugar. Also, the syrups resulting from the suction, or from the treat-
ment of this second batch in the centrifugal apparatus, are further deprived of
colour by the same method, and are boiled to the point known in France. as
"Boulé," after which this mass boiled to the "Boulé" point is removed from
the boiling apparatus and is poured into a kneading apparatus heated by a
water-bath to 90° or 95° C. The interior of this kneading apparatus is subjected
to the action of a vacuum so that the water contained in the sugar is completely
evaporated, and there is thus obtained a third batch consisting of white powdered
sugar known in France as
Pilé." This third batch plus the two batches of
refined sugar previously obtained, represent a yield of 100 per cent. of the sugar
treated. The term Boulé" designates a certain state of boiling sugar; to say
that sugar has been boiled to Boulé means that the boiling of the sugar has
reached a point such that if after having dipped his fingers in cold water, a person
takes a small quantity of boiling sugar and rolls it between his wet fingers, a sort
of ball of sugar is produced.
6
"
When the filtration is effected by means of a press-filter, the washing of the fine
charcoal that has been employed in the above operations is effected by removing
it from the press-filters or from the mechanical filters, kneading it with a sufficient
quantity of water to produce a kind of paste, pouring this paste into a centrifugal
apparatus, and there drying it and clearing it with water for the purpose of re-
moving the sugar contained in the charcoal. The water run off in this washing
is sent into the boiler for melting the sugar, as already above stated with reference
to the filtering of the syrup in the centrifugal apparatus.
Having now particularly described and ascertained the nature of the said in-
vention, and in what manner the same is to be performed, we declare that what we
claim is :-
1. The improved process of manufacturing sugar consisting of the entire series
of operations herein before described.

page_text: 2. The mode of purifying and removing the colour of the sugar syrup herein-
before described in paragraphs 2, 3, 4, and 5.
3. Boiling the sugar to grain by means of a vacuum and a heating device not
appreciably exceeding 100° C. in temperature, such as a water-bath of about
90° C.
4. Kneading the third batch in a vacuum as above described.
5. Washing, as herein before described, the fine charcoal that has been employed
in the
process.
CEC process.
Dated this 7th day of January 1899.
For the Applicant,
F. WISE HOWORTH,
46, Lincoln's Inn Fields, London, W.C.,
Chartered Patent Agent,