. Cane sugar; a textbook on the agriculture of the sugar cane, the manufacture of cane sugar, and the analysis of sugar-house products. strike was completed in 264 minutes. The rate of evapora-tion was determined by collecting the water discharged from the coils intanks of 63-5 cu. ft. capacity. The times taken to fill a tank were : 810, 780, 398 CHAPTER XIX 8io, 8io, 795, 695, 840,1,020, 1,080,1,295,1,245, , 1,780 seconds ;the last 31 cu. ft. of discharge took 1,500 seconds. These results are shownas a graph in Fig. 239. E\ddently the rate of evaporation per sq. ft. is ata maximum
. Cane sugar; a textbook on the agriculture of the sugar cane, the manufacture of cane sugar, and the analysis of sugar-house products. strike was completed in 264 minutes. The rate of evapora-tion was determined by collecting the water discharged from the coils intanks of 63-5 cu. ft. capacity. The times taken to fill a tank were : 810, 780, 398 CHAPTER XIX 8io, 8io, 795, 695, 840,1,020, 1,080,1,295,1,245, , 1,780 seconds ;the last 31 cu. ft. of discharge took 1,500 seconds. These results are shownas a graph in Fig. 239. E\ddently the rate of evaporation per sq. ft. is ata maximum when graining, and the greatest evaporation occurs when allthe heating surface is first put into operation. The rate is so variable thatit is useless to speak of any mean rate of transmission of heat in a pan. This irregularity in the rate of evaporation may give trouble in the steamgenerating department unless there are instalJed a number of pans sufficientto equalize the load. The writers opinion is that there should not be lessthan four pans in order to obtain an approximately equal rate of steam con-sumption at this Fig. 240 Vacuum Pans. Standard Coil Pan.—The original pan of Howard is bestdescribed as constructed of the caps of two spheres joined about their double bottom, to which steam was admitted, was formed in the lowercap, and this formed the only heating surface. The apparatus was veryshallow, and corresponded to the popular meaning of the word coil was introduced at an early date, the first patent drawing to show aplurahty of coils with individual steam inlet and condensed water outletsbeing that of Greenwood (878 of 1853.) A section through the modern standard coil pan appears in Fig. heating surface is made up of helices as developed round an invertedcone of flat angle. The coils are from three to five inches in diameter,depending on the size of the pan. Each coil has its own steam entry, live SUGAR BOILING AND CRYSTALLIZATION-
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectsugar, bookyear1921
