Improved Method of and Apparatus for Boiling Sugar and Glucose, either Separately or Mixed.
Year: 1893

page_text: Date of Application, 23rd Dec.. 1893
Complete Specification Left, 23rd Oct., 1894-Accepted, 23rd Mar.. 1895
PROVISIONAL SPECIFICATION.
Improved Method of and Apparatus for Boiling Sugar and Glucose,
either Separately or Mixed.
I, EDWARD SHAW, of 6, Cornwallis Crescent, Clifton, Bristol, Engineer, do
hereby declare the nature of this invention to be as follows:-
-
This invention has reference to boiling sugar which has been previously dissolved
in water to fit it for use, as is well understood, in the manufacture of sweetmeats
and kindred uses.
The sugar may, as heretofore, be mixed with glucose or not, according to the
quality or character which it is desired to impart to the product.
Under the improved method of and with the apparatus for boiling in which this
invention consists, glucose unmixed with sugar may be fitted for use as a substitute
for sugar in the manufacture of sweetmeats and for other purposes.
According to this invention the liquid to be boiled, whether it be dissolved sugar
or glucose, or a mixture of the two, is forced under pressure through a metallic
tubular open-ended coil contained in a suitable pan or vessel charged with steam,
hot air or other suitable heating agent, the temperature of which is sufficiently high
to convert the water in the liquid into vapour or steam and thus remove it, but not
so high as to injuriously affect the product. The temperature is varied according
to length of exposure.
The effect of forcing the liquid rapidly through the heated coil, as aforesaid, is
to remove the water in the least possible time and with the minimum exposure to
heat necessary.
Among the results ensuing are that the process is shortened and the quality
of the product enhanced; discolouration and "weakening" of the sugar being
reduced.
Another result obtained is that dissolved or melted glucose alone boiled in
accordance with this invention is thereby fitted for use as a substitute for sugar in
the manufacture of sweetmeats and for other purposes, as it leaves the coil with
little or no discolouration and nearly if not altogether free from the objectionable
flavour due to undue exposure to heat.
Dated this 21st day of December 1893.

page_text: Improved Method of and Apparatus for Boiling Sugar and Glucose,
either Separately or Mixed.
I, EDWARD SHAW, of 6, Cornwallis Crescent, Clifton, Bristol, Engineer, 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 has reference to boiling sugar which has previously been dissolved
in water to fit it for use, as is well understood, in the manufacture of sweetmeats
and kindred uses.
The sugar, as heretofore, may or may not be mixed with
glucose. Dissolved glucose alone may, under this invention, be fitted for use as a
substitute for sugar in the manufacture of sweetmeats and in like and analogous
processes.
According to this invention, the syrup, whether it be dissolved sugar or glucose,
or a mixture of the two, is forced through a metallic tubular open-ended coil
contained in a suitable chest or chamber charged with steam, hot air or other
suitable heating agent, the temperature of which is sufficiently high to convert the
water in the liquid into vapour or steam and thus to remove it, but not so high
as to injuriously affect the quality and general character of the product. The
temperature is varied according to the length of exposure.
The effect of forcing the syrup rapidly through the heated coil, as above
described, is to remove the water in the least possible time and with the minimum
exposure to beat necessary.
Referring to the accompanying drawings, Fig. 1 represents a side view, (partly in
section) Fig. 2 a plan, and Fig. 3 a back view of machinery and apparatus con-
structed and arranged for boiling syrup in accordance with my invention which, as
aforesaid, has for its object to fit such syrup for use in the manufacture of sweet-
meats and for like and analogous purposes.
Contained within the chest or chamber a, charged through the pipe with steam,
hot air or other suitable heating agent, is a metallic coil c. 6' is the outlet for the
spent heating agent employed in the chamber a.
The syrup to be boiled, whether it be dissolved sugar or glucose, or a mixture of
the two, is charged into the pans & whence it is pumped, through suitable suction
valves, by the pump e which forces the syrup through the pipe f into and through
the coil c.
In the passage of the liquid through the coil e the water is converted
into vapour or steam and is thus separated from the sugar or glucose, or the mixture
of them, which is boiled or cooked in the coil c. The syrup and vapour or steam
pass through a common delivery pipe g to the shute capable of turning on its
pivot so as to direct the delivery of the cooked syrup on to any desired part of
the cooling table i.
As hereinbefore inentioned, the temperature to which the syrup is raised is
varied according to the degree of cooking desired. As a convenient means of
effecting such variation the stroke of the plunger of the pumpe may be varied at
will through the hand-wheel j and screw by means of which the slide block k can
be adjusted to any point in the slotted link k¹ which, at one end, is pivotted to the
pillar supporting the chamber a and carrying the pans d containing the uncooked
syrup. To the other end of the link is attached one end of the connecting
rod the other end of which is connected to the disc crank carried on the
shaft driven from the pulley m. By varying the length of the stroke of
the plunger of the pump e, the delivery of syrup is controlled in volume and the
temperature of the delivered syrup governed, that is to say, the degree to which
the syrup is boiled or cooked is ander ready and easy regulation.

page_text: With the machinery and apparatus above described, and constructed, arranged
and operating as set forth, the process of cooking the syrup is shortened and the
quality of the product enhanced. Discolouration and "weakening" of the product
ure reduced.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, 1 declare that I do not
claim broadly the use either of continuous boiling apparatus or of a pipe or coil
surrounded by a heating medium but what I claim is :-
1. Cooking or boiling sugar or glucose, or a mixture of them, to fit the syrup
for use in the manufacture of sweetmeats and the like, by forcing the syrup in the
manner described in constant or variable volume through a pipe enclosed or con-
tained within a chamber or casing charged with steam, hot air or other suitable
heating agent.
2. Cooking or boiling sugar or glucose, or a mixture of them, to fit the syrup
for use in the manufacture of sweetmeats and the like, by forcing the syrup in
variable or constant volume through a coiled pipe contained in a chamber charged
with steam, hot air or other suitable heating agent, as hereinbefore described with
reference to the accompanying sheet of illustrative drawings.
3. The combination, for cooking sugar and glucose, either separately or mixed,
of a coil such as c contained within a chamber such as a heated by steam, hot air
or other suitable heating agent passing through the said chamber, and a force pump
such as e of variable stroke (or the equivalent of such pump) whereby the syrup
is delivered into the cooking coil, substantially as herein before set forth.
4. The combination, with the chamber a containing the cooking coil c, of a force
pump such as e (or the equivalent thereof) pans d for containing uncooked syrup,
the shute, the cooling table i on which the cooked syrup is delivered, and the
pipes and g, all constructed, arranged and operating as hereinbefore described for
the purpose of cooking sugar or glucose, or a mixture of them, to fit the syrup for
use in the manufacture of sweetmeats and the like.
Dated this 22nd day of October 1801