Im- PROVEMENTS IN THE TREATMENT OF POTATOES, MAIZE, CORN, MILLET, AND OTHER STARCH-CONTAINING VEGETABLE MATTERS TO OBTAIN SACCHARINE, AND OTHER PRODUCTS THEREFROM, AND IN THE APPARATUS EMPLOYED THEREIN.
Year: 1872

page_text: LETTERS PATENT to Hermann Hollefreund, of Havelberg, in the
Kingdon of Prussia, Manufacturer, for the Invention of "Im-
PROVEMENTS IN THE TREATMENT OF POTATOES, MAIZE, CORN, MILLET, AND
OTHER STARCH-CONTAINING VEGETABLE MATTERS TO OBTAIN SACCHARINE,
AND OTHER PRODUCTS THEREFROM, AND IN THE APPARATUS EMPLOYED
THEREIN.
"
Sealed the 17th September 1872, and dated the 22nd March 1872.
PROVISIONAL SPECIFICATION left by the said Hermann Hollefreund
at the Office of the Commissioners of Patents, with his Petition,
on the 22nd March 1872.
I, HERMANN HOLLEFREUND, of Havelberg, in the Kingdom of
Prussia, Manufacturer, do hereby declare the nature of the said
Invention for "IMPROVEMENTS IN THE TREATMENT OF POTATOES, MAIZE,
CORN, MILLET, AND OTHER STARCH-CONTAINING VEGETABLE MATTERS TO OBTAIN
SACCHARINE AND OTHER PRODUCTS THEREFROM, AND IN THE APPARATUS EMPLOYED
THEREIN," to be as follows:-
-
The potatoes or other matters to be operated upon are placed in a

page_text: chamber capable of being hermetically closed; steam is then admitted
to the interior of this chamber to a temperature of from 90° to 100°
Reaumur, until boiling of the contained matters is effected.
Water formed by the condensation of the steam may be drawn off
by a suitable passage, but yet so as not to remove the starch.
The boiling may, according to circumstances, be completed in from
30 to 80 minutes, when potatoes will be converted into a thick dough-
like substance, for the dilution of which water is admitted into the
chamber through a suitable valve at a temperature of say 60° Reaumur,
care being taken to avoid the cooling of the mass below this tempera-
ture. A valve passage is then opened to a condenser,' producing a
vacuum of 22 to 26 inches, which is obtained in from 8 to 10 minutes,
by which the dough-like mass is loosened to facilitate the action of a
series of revolving arms or knives radiating in a spiral direction around
an axis supported to revolve in this chamber. This axis of arms makes
at first, say 10 to 15 turns per minute, increasing to 48 to 70 revolutions
per minute, so as to obtain a mash perfectly uniform and divided into
the least molecules. When these arms have been in operation, rotating
for about 20 minutes, performing 60 to 70 revolutions a minute, the
green or dry malt (5 to 6 per cent. of the weight of the potatoes) after
being formed into a paste is drawn, the valve passage to the exhaust is
opened and the temperature not allowed to exceed 52° Reaumur re-
quired for saccharine formation. During the time the malt is absorbed,
and even 15 minutes longer, the arms are continued in quick action to
promote the best mixing of the malt with the potatoe mass. After this
the prepared mash can, if necessary, by after heating with steam be
raised to the temperature of 52° Reaumur required for saccharine for-
mation.
The saccharine formation being completed, the mash in the chamber
may be cooled for this purpose, that chamber is again closed, the arms
are caused to rotate violently, and a passage opened to the exhaust,
whilst cold water is applied by means of a double jacket in halves
externally to the chamber or by coil of pipes. The refrigation being
completed the mash is conducted through an outlet valve to the
fermentation tubes for fermentation or otherwise. The furthur process
of fermentation, distillation, and the like, take place in the usual
way.

page_text: When maize, corn, millet, or other starch-containing grains are
required to be mashed, they should be first bruised or well crushed,
and before mashing the necessary quantity of cold water or water
heated at most to 50° Reaumur let into the chamber, after which
the arms are acting on the bruised grain as it is passed in whilst
exhaustion of air is being effected in the chamber. The chamber
is then closed and steam is allowed to flow in till the temperature
of the mass is raised to 80° or 90° Reaumur, and for grain of hard
structure, as maize, rice, millet, and the like, even to 100 to 106
0 Reaumur. The mass now remains exposed for 15 to 30 minutes to
the pressure of the steam at from 1 to 2½ atmospheres, during which
time the arms are continually at work.
20
So soon as the temperature is raised by the entering steam to 52°
to. 55° Reaumur the action of the exhaust apparatus is arrested, or the
5 effect of the steam would be lost by its escape. By these means the
particles of the bruised mass are by the vacuum loosened, and the
starch molecules are made accessible to the influence of water. The
high temperature joined to the pressure of the steam opens the particles
of the mass, so that they become fully impregnated with water and
softened and unloosened; the intense steam (about 80° Reaumur) is let
off through the safety valve. For the mashing of potatoes the con-
denser and exhauster are put in action, by which the mass is at the
same time cooled to 48° to 50° Reaumur. And after that the arms
being set in action the pasty malt is introduced by an inlet passage.
The mixing and after heating of the mash for the saccharine for-
mations, the discharge of the apparatus, the refrigeration, and so forth,
are performed for mashes of grain in the same manner as for mashes. of
potatoe.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent
filed by the said Hermann Hollefreund in the Great Seal Patent
Office on the 20th September 1872.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, HERMANN
HOLLEFREUND, of Havelberg, in the Kingdom of Prussia, Manufacturer,
send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twenty-second day of March, in the
year of our Lord One thousand eight hundred and seventy-two, in
the thirty-fifth year of Her reign, did, for Herself, Her heirs and
successors, give and grant unto me, the said Hermann Hollefreund,
Her special license that I, the said Hermann Hollefreund, my
executors, administrators, and assigns, or such others as .I, the said
Hermann Hollefreund, my exccutors, administrators, and assigns,
should at any time agree with, and no others, from time to time and
at all times thereafter during the term therein expressed, should and
lawfully might make, use, exercise, and vend, within the United King-
dom of Great Britain and Ireland, the Channel Islands, and Isle of
Man, an Invention for "IMPROVEMENTS IN THE. TREATMENT OF POTATOES,
MAIZE, CORN, MILLET, AND OTHER STARCH-CONTAINING VEGETABLE MATTERS
TO OBTAIN SACCHARINE AND OTHER PRODUCTS THEREFROM, AND IN APPARATUS
EMPLOYED THEREIN," upon the condition (amongst others) that I, the
said Hermann Hollefreund, my executors or administrators, by an
instrument in writing under my, or their, or one of their hands
and seals, should particularly describe and ascertain the nature of the
said Invention, and in what manner the same was to be performed,
and cause the same to be filed in the Great Seal Patent Office within
six calendar months next and immediately after the date of the said
Letters Patent.
NOW KNOW YE, that I, the said Hermann Hollèfreund, do hereby
declare the nature of the said Invention, and in what manner the same
is to be performed, to be particularly described and ascertained in and
by the following statement thereof, that is to say :-
In order that my Invention may be fully understood I will, by the
aid of the accompanying Drawings, proceed to describe means pursued
by me in carrying the same into effect.

page_text: In each of the Figures the same letters indicate corresponding
parts.
The matters to be operated upon after being washed are placed in an
hermetically closed cylinder A of wrought iron, or other convenient
material. These are fed through the feed holes h, h, so that they may.
occupy, say, two-thirds of the space of the cylinder, and then boiled by
means of steam of the temperature of about 90° raised eventually
to 100° Reaum. The steam which enters at fis guided by the ball
valves e, e, e, e, e, e, into the cylinder, and the distribution of steam
through the aforesaid six stop valves effectuates a uniform influence of
it upon all the matters, say potatoes, in the vessel, and causes them to be
boiled all in a like manner.
'
The condensation water which is formed in the "cylinder A during the
boiling of the potatoes may be as far as it does not carry away particles
of starch (that is to the boiling temperature of about 70° Reaum.) let off
through the valve E or a cock put close by for this purpose, for otherwise
the potatoes steeped in water would be too much done; but it is advan-
tageous if the condensation water which carries away particles of clay
and other particles from the potatoes is removed.
The boiling may according to the quality of the potatoe or other
matter under operation, and especially the more or less thick peeling be
finished within 30-80 minutes, and then the potatoes are transformed
into a very thick and consistent but perfectly dough-like mass, for the
dilution of which the requisite quantity of water can be let into the
cylinder by way of the suction pipe with valve D, which water acts best
at the temperature of at least 60° Reaum., not allowing the mass to be
refrigerated below this temperature, for otherwise it would produce
disadvantagous effect to the paste.
.
The boiling being finished and water having been let into the cylinder
for the purpose of dilution, the valve K which leads to the condenser F
is opened, water led into the injection tube K, and an air pump in con-
nection with the condenser near H is set to work. This air pump,
which is of ordinary construction and therefore not shown in the
Drawing, absorbs by means of the condenser F, which is in connection
with the part B of the cylinder A, the steam condensed by injected water
from the apparatus.

page_text: :
The vacuum of 22-26" attained within 8 or 10 minutes loosens the
dough-like mass, and facilitates essentially the action of the revolving
series of arms C, the axis of which turns in the stuffing boxes g, g, and
is in part supported by a trestle i formed in the cylinder. The arms C
are caused to revolve by means of a strap or by cog wheels acting on
their axis; but it must be observed that for the beginning 10 to .15 turns
in a minute are sufficient, in order to transform the still tough and con-
sistent potato paste into a more uniform and liquid mass. After a few
slow turns however the rotations may and even will amount to 48 to 70
in a minute in order to obtain a mash perfectly uniform and divided into
the least molecules.
The arms (for potato mashes) requiring two different velocities of
rotations it is necessary that their action be variable by straps, double
cóg wheels, or their equivalents, in the usual manner in connexion with
a steam engine or other power.
.
The axis C has, as may be seen from the Drawing, 24 (or it may be
more) arms formed as cutters of cast or wrought iron set around it, so
that they form two spirals for the purpose of working the mash con-
tinually towards the centre of the cylinder A, and thereby effect a
constant admixture of all parts. When the arms have been in action
for about 20 minutes performing 60 to 70 turns in a minute the green or
dry malt (5-6 per cent. weight of the potatoes) after having been formed
into paste by water is drawn by means of the suction pipe with valve D
into the vacuum and cooling cylinder, whereby it will be observed
that the temperature of the mash is no way allowed to exceed 52°
Reaum. required for saccharine formation. During the time the malt
is absorbed, and even 15 minutes longer, the arms must be in continual
and quick action, in order to effectuate the best possible mixture of the
malt with the potato mass, after which the prepared mash can if neces-
sary by after heating with steam be raised to the temperature of 52°
Reaum. required for saccharine formation, and is, by admitting atmo-
spheric air through the valve D or one of the man-holes h, h, during 1
to 1 hours, kept for saccharine formation.
•
The saccharine formation being finished, the mash in the cylinder A
may also be refrigerated, and for this purpose the cylinder is again
closed hermetically, and the arms are with the greatest possible quantity
of turns, as well as the air pump with the condensor, are put to action

page_text: in the above-mentioned manner, whereby also from outside cold water
is caused to circulate through the refrigeratory jacket M, M. The
process hereby is the following:-The cold water flows through the
cock m into the vacuum between the (half) refrigeratory jacket M, and
the side of the cylinder, A enters then through the knee pipe o, o, into
the vacuum formed by the other half of the refrigeratory jacket M and
the side of the cylinder, and flows continually off through the cock n
and the nine connects with :L
.
in the above-mentioned manner, whereby also from outside cold water
is caused to circulate through the refrigeratory jacket M, M. The
process hereby is the following:-The cold water flows through the
cock m into the vacuum between the (half) refrigeratory jacket M, and
the side of the cylinder, A enters then through the knee pipe o, o, into
the vacuum formed by the other half of the refrigeratory jacket M and
the side of the cylinder, and flows continually off through the cock n
and the pipe connected with it.
Instead of the refrigeratory jacket a winding tube can also be used,.
which is led to and fro along where the arms work between its shovels,
and through which circulates cold water. Quite as well the axis C and its
shovels or arms can be surrounded by sheet copper or similar material in.
such way that a channel is formed running from one end of it to the
other, through which refrigerating water may be circulated. With
every one of these two constructions the jacket consisting of two parts,
or also of one chief piece, can be put in connection, the use of the refri-
gerating water being the more perfect the longer the way is which the
same has to run in immediate contact with the warm mash.
This kind of refrigeration by means of water is already known and
practised in constructions of this sort, but the above-described engine
differs advantageously from other refrigeratory engines of the same kind
by the circumstance that the air pump and condensation alone can
effectuate the refrigeration till about 40° Reaum. within a few minutes,
and even promote the refrigeration to lower degrees of temperature in
the manner that compared to similar refrigeratory apparatus in use this
requires by 40-60 per cent. less water. The cock p serves to let off the
water remaining after the accomplished refrigeration, and eventually
'employed for cleaning.
'
The refrigeration finished the mash is guided through the let-off
valve E to the fermenting tubes, and the fermentation and so on takė
place in the usually known way. In case that good refrigeratory
engines are at hand, or that refrigeratory water is wanting, the
jacket M, M, consisting of two halves with respective cock and com-
municating pipes can be put away, and then the saccharine fermen-
tation finished, the mash is guided through the let-off valve E upon the

page_text: The further process, as fermentation, distillation, and so on take place
in the usual way.
In case that in the above described apparatus instead of potatoes,
maize, corn, millet, or other starch-containing grains should be mashed,
they should be first bruised or well crushed between channelled cylin-
ders, and before mashing, the necessary quantity of cold water or of such
heated at most to 50° Reaum., is let into the cylinder A, after which the
arms C continually acting, the bruised grain (or crushed mass) is carried
in through the feed holes h, h. The bruised grain (or crushed mass)
being carried in the condensor and air pump are put to action, during
which the arms are in activity performing 60-70 turns, and the cylinder
exhauster of air to 22-26". After that the steam is made to enter
through and e, e, e, e, e, e, till the temperature of the mass in the
cylinder A. is raised to 80-90° Reaum., and for grains of very hard
structure, as maize, rice, millet, etc., even to 100-106° Reum., and now
the mass remains for 15-30 minutes exposed to the pressure of the
steam from 1 to the maximum of 21 atmospheres, during which time the
arms are acting continually in the same manner, performing the same
quantity of turns. It is to be observed that as soon as the temperature in
the cylinder (vacuum) A is raised by the entering steam to 52-55°, the
action of the air pump must be arrested, and the valve K closed, other-
wise the effect of the entering steam would be paralysed by the escape
of it through the air pump.
2
The particles of the bruised mass being by the vacuum to the least
possible loosened, and the starch molecules made accessible to the inflence
of water, further, the high temperature joined to the pressure of the
steam having opened all the particles of the mass so that they are
totally impregnated with water, soft and unloosened, the intense steam
(above 80° Reaum.) is let off through the safety valve a, b, then as for
the mashing of potatoes, the condensor and air pump are put to action,
the cylinder A exhausted of air to 22-26" by which the mass is at the
same time refrigerated at 48-50 Reaum., and after that the arms C,
continually acting, the pasty malt is brought in by the suction pipe
through valve D.
The mixing and after heating of the mash for saccharine formation,
this latter itself, the discharge of the apparatus, the refrigeration by
means of the refrigeratory jacket or otherwise are performed for mashes
of grains in the same manner as explained for potato mashes; there is

page_text: -
only one circumstance different, that the arms C require. for bruised
masses of every kind the same celerity of 60-70 turns per minute, and
that for this purpose the action by means of straps or cog wheels is quite
sufficient. Regarding the minor constituent parts and mounting pieces
belonging to this now described apparatus, the denomination and purpose
of them are. particularised in the enclosed Drawing, and any further
explanation is quite superfluous.
As to the construction of the new mash apparatus, this latter can be
constructed of forged, or cast iron, or copper; further, the cylinder can
be made to stand vertically in place of horizontally, even the discharge
may be obtained by mere condensation, though less perfectly.
The advantages resulting for the manufacture of spirit by employing
this apparatus are the following:-In operating on potatoes the potato
squash till now employed, the vat for boiling potatoes, the tube used
before mashing and eventually the cooler are dispensed with, and by the
perfect reduction of the material into the smallest particles, as by the
circumstance that the atmospheric air with its pernicious influence is
kept off from the mash, the perfect transformation of the starch to sugar,
and therefore also to alcohol is effectuated, whereby a plus, producing of
about 16 per cent. in proportion to former results, and besides a con-
siderable economy in steam and working, is attained.
In employing cercales, maize, millet, and the like, new apparatus
render unnecessary the open tube before mashing, and eventually the
cooler, and partly by the vacuum partly by pressure, all the particles of
the bruised mass are so perfectly dissoluted that the whole starch extract
in the mass is exposed in subtlest molecular form to the influence of the
diastase, and in this manner can be transformed perfectly to sugar, and
later to alcohol, whereby in employing cereales a plus produce of 12-15
per cent., but from mashes of maize, rice, or millet, which till now had
most unfavorable results for their hard structure, even a plus produce of
at least 16-20 per cent. of quite the same material is attained. As
essentially new and in distillery mashes till now not yet employed there'
is to be mentioned in the above described apparatus :
What I claim as my Invention is
-

page_text: Secondly. The perfect crushing of potatoes or other matters under
operation with steam boiling by pressure from above, and the use of the
vacuum aided by the revolving arms, but without the potato squashes
heretofore in use.
Thirdly. The perfect removal of the atmospheric air, and its pernicious
influences from the pasty mass.
Fourthly. The partial refrigeration of the mash by discharge and
condensation.
In witness whereof, I, the said Hermann Hollefreund, have here-
unto set my hand and seal, this First day of August, in
the year of our Lord One thousand eight hundred and seventy-
two.