Improved Process for Manufacturing Crystallized Sugar or Sugar Candy, and Apparatus therefor.
Year: 1899

page_text: Date of Application, 10th Oct., 1899-Accepted, 2nd Dec., 1899
LUMIINID DE MULTIO
Improved Process for Manufacturing Crystallized Sugar or Sugar
Candy, and Apparatus therefor.
I, HERMANN FLESCHE, of the Firm "Actien Gesellschafte für Verzinkerei und
Eisenconstruction vormals Jacob Hilgers," of Rheinbrohl, in the Empire of
Germany, Manufacturer, 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:-
-
In the hitherto known method of manufacturing crystallized sugar, the filtered
pure sugar solution is put into a heating apparatus and reduced under vacuum
to a certain degree of consistence. Then the vacuum is stopped, the contents of
the apparatus are heated to about 84 degrees Reaumur (105° Celsius) and then
put into larger or smaller crystallization vessels. The crystallization vessels are
placed in closed chambers which are heated from 60° to 70° Reaumur in order
to obtain a grain-like crystallization; it is then allowed to cool slowly in order
to prevent an unequal cooling of the solution. On account of this continued
high temperature absolutely necessary for obtaining a good grained sugar by
the old process, decomposition products of the sugar are originated among them
being invert sugar. Thus it was hitherto impossible to produce even in the
smallest crystallization vessels candy, the mother liquor of which is kept free
of invert sugar; this prevents making from this mother liquor a second product
Also in factories where this
in color and appearance equal to the first product.
mother liquor is made into sugar loaves and the like, the invert sugar hitherto
invariably formed is detrimental and lessens the gain of sugar.
By the process hereafter described, the following advantages are obtained.
1. The formation of invert sugar is avoided so that it is possible to make a
second product from the mother liquor equal to the first.
2. The gain of sugar is very much augmented as if a given quantity of sugar
liquor is quickly and equally cooled, 10 per cent. more sugar is crystallized than
if the same is treated slowly and at a high temperature.
3. The time taken for the crystallization is reduced by half if the sugar liquor
cools quickly and equally so that with the same apparatus double the quantity
can be produced.
4. The manufacture of the candy is much surer as the formation of invert
sugar is avoided, the discolorations caused by the same are also avoided.
The apparatus used for the improved process can be arranged as shown in
the annexed drawing.
Fig. 1 is a cross-section of the receiver.
Fig. 2 is a side view of the same.
Fig. 4 is a longitudinal section of the same.
Fig. 3 represents two crystallization vessels arranged on a support, used with
this receiver and shews the same in cross-section.
The receiver consists of a cylindrical body a closed at the back end by a
fixed plate and in front by a movable cover which can be fastened in air
tight manner by means of a bar or bars in combination with screws or the like.
017

page_text: On the back plate short tubes
are arranged for allowing the extraction of the
air contained in the receiver a. The pipes e inside the receiver a which traverse
the latter along its whole length and which are connected together and with a
pipe passing outside serve for warming the receiver. The warming can also
be done in any other manner according to circumstances.
In the receiver a perpendicular supports s are arranged on the brackets
of which rails e are seated. On these rails the crystallization vessels g provided
with whels can run. In front of the receivers a supports or frames are arranged,
the rails f of which are arranged at the same level as the rails e of the
receivers a, so that the vessels can be forwarded from the supports f direct
into the receivers a and vice versa.
=
On the top and on one side of the receiver thermometers are arranged, the
extension of which penetrate into the mother liquor contained in the vessels g
and further the receiver is provided with a suitable vacuummeter. The size
of the cylinders a as well as of the crystallization vessels depends on the respective
circumstances. The process is as follows. The crystallization vessels are
as in the old process filled with mother liquor ready for crystallization; this mother
liquor is heated to 84 degrees Reaumur. The crystallization vessel is then
pushed into the receiver a and the latter is closed in an air-tight manner.
After a certain time (2 hours) an air pump is put in action for effecting a
vacuum in the cylinder until the vacuummeter shows about 30 to 40 cm. and
thus the warm air is sucked out of the receiver. In consequence the liquid in
the vessels cools quickly and uniformly and the formation of invert sugar is
avoided on account of this quick cooling. On the sugar liquor, that is, the
mother liquor a crystallized crust is formed so that evaporation of the sugar
liquor is absolutely impossible. In this process the crystallization is completed
in 5 or 6 days. The heating of the mother liquor to 84° Reaumur=105° Celsius
can be done in the receiver a by means of the heating pipes c.
Having now particularly described and, ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:-
1. An improved process for manufacturing crystallized sugar or sugar candy,
in which the crystallization vessels are cooled in receivers from which air has
been extracted whereby the contents of the crystallization vessels is cooled quickly
and uniformly and the formation of invert sugar is avoided.
2. For the process described in Claim 1 the use of a receiver a which can be
closed in an air-tight manner wherein the crystallization vessels are supported
on rails and which may be heated by means of pipes c.
Dated this 10th day of October 1899
HERBERT HADDAN & Co.,
Agents to Applicant,
18, Buckingham Street, Strand, London.