. Bulletin of the Department of Agriculture. Agriculture; Agriculture. UNITED STATES DEPARTMENT OF AGRICULTURE. BULLETIN No. 921 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief J&?*'$&U Washington, D. C. November 9, 1920 SUGAR-CANE JUICE CLARIFICATION FOR SIRUP MANUFACTURE. By J. K. Dale and C. S. Hudson. CONTENTS. Two methods in general use Disadvantages New method of clarification __ Outline of process Industrial development-- Experimental plant, Operation Experiments conducted Discussion of results Economic considerations. Page. 1 2 2 2 2 3 3 3 6 7 Vacuum evapo
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. UNITED STATES DEPARTMENT OF AGRICULTURE. BULLETIN No. 921 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief J&?*'$&U Washington, D. C. November 9, 1920 SUGAR-CANE JUICE CLARIFICATION FOR SIRUP MANUFACTURE. By J. K. Dale and C. S. Hudson. CONTENTS. Two methods in general use Disadvantages New method of clarification __ Outline of process Industrial development-- Experimental plant, Operation Experiments conducted Discussion of results Economic considerations. Page. 1 2 2 2 2 3 3 3 6 7 Vacuum evaporation in making cane sirup 12 Use of vegetable decolorizing car- toons in connection with infusorial earth clarification 14 Infusorial earth clarification for sugar manufacture 14 Summary 15 TWO METHODS IN GENERAL USE. Two methods of clarifying sugar-cane juice in the manufacture of cane sirup have been developed and are now in general use in this country. One process, following closely the method of clarifica- tion used in the manufacture of direct-consumption sugars and fa- vored principally in the sugar-cane-producing region of southern Louisiana, where sugar also is manufactured, consists essentially in treating the juice, freshly expressed, with fumes of burning sulphur (S02) and milk of lime. The juice is heated and the coagulated impurities allowed to settle or removed by settling and skimming, after which the clear liquor is evaporated to sirup in open evapo- rators or vacuum pans or by a combination of open and vacuum evaporation. The other and simpler process, used in all cane-sirup-producing regions outside of Louisiana and a small section of Texas, consists in heating the juice and skimming off the scums and coagulated material which rise as the juice becomes hot, forming a thick blanket on the surface. As a rule no chemicals are used in this process, though some sirup makers add a small amount of milk of lime to umake the skimmings rise ; This method r
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