. Something about sugar; its history, growth, manufacture and distribution . To obviate these conditions the juice is boiled in a multipleevaporator, the invention of Norberto Rillieux, whose first con-struction in New Orleans in 1840 was a double effect horizontalsubmerged tube apparatus which has since undergone manychanges and improvements. The theory of evaporation in vacuowas extended to two or more cells or vacuum bodies, using thesteam or vapor from the first to heat the juice or syrup in thesecond and so on. At the present time the quadruple effect,or four-cell evaporator, is most comm
. Something about sugar; its history, growth, manufacture and distribution . To obviate these conditions the juice is boiled in a multipleevaporator, the invention of Norberto Rillieux, whose first con-struction in New Orleans in 1840 was a double effect horizontalsubmerged tube apparatus which has since undergone manychanges and improvements. The theory of evaporation in vacuowas extended to two or more cells or vacuum bodies, using thesteam or vapor from the first to heat the juice or syrup in thesecond and so on. At the present time the quadruple effect,or four-cell evaporator, is most commonly in use, althoughsextuple effects are not rare. The ordinary practice is as fol-lows: The juice enters cell No. i and covers the heating tubes, towhich is admitted sufficient steam—generally exhaust from theengines—to cause the liquid to boil. The steam or vapor liber-ated from, this first boiling is conducted through the vapor pipedirectly into the heating tubes of cell No. 2, while the juice fromcell No. I is passed into the second, or cell No. 2, and surrounds.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsugar, bookyear1917
