. Something about sugar; its history, growth, manufacture and distribution . mechanical driers and is delivered comparatively freefrom moisture to the kilns. There it is revivified, that is, the or-ganic matter in the char which could not be removed by wash-ing is converted into carbon by being heated to a cherry red inthe absence of air. This is accomplished by allowing the char topass by gravity through the red-hot retorts of the kilns. As the wet char leaves the filter, it drops on a moving beltwhich carries it to large cast-iron hoppers leading to the driersimmediately beneath, where the g
. Something about sugar; its history, growth, manufacture and distribution . mechanical driers and is delivered comparatively freefrom moisture to the kilns. There it is revivified, that is, the or-ganic matter in the char which could not be removed by wash-ing is converted into carbon by being heated to a cherry red inthe absence of air. This is accomplished by allowing the char topass by gravity through the red-hot retorts of the kilns. As the wet char leaves the filter, it drops on a moving beltwhich carries it to large cast-iron hoppers leading to the driersimmediately beneath, where the greater part of the moisture isexpelled from the char prior to its being treated in the revivify-ing kilns. The driers are made up of a number of thin, hollow,cast-iron, triangular pipes, enclosed in a large, rectangular, out-side casing. The wet bone-char passes over these hollow pipesas it falls slowly through the drier. The hot gases from the fur-naces of the kilns below pass through these cast-iron pipes,giving off heat as they ascend, thus driving off the moisture in. TOP OF C IIAR FILTERS—SHOWING PIPE COXNECTIONS
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsugar, bookyear1917
