Sugar, cane and beet: an object lesson . us diluted, containsless sugar. Dilution of the juice is, of course, objection-able, because it involves the consumption of more fuelin the subsequent evaporation. Very careful calcula-tions are, therefore, necessary, based on the value ofsugar and the cost of fuel, in order to arrive at the pointwhere saving of sugar costs more than the value of thesugar saved. To reduce the dilution as much as possibleit is now customary to use the diluted juice from thelast mill to wash— macerate it is called—the megasson its way from the first to the second mill. A
Sugar, cane and beet: an object lesson . us diluted, containsless sugar. Dilution of the juice is, of course, objection-able, because it involves the consumption of more fuelin the subsequent evaporation. Very careful calcula-tions are, therefore, necessary, based on the value ofsugar and the cost of fuel, in order to arrive at the pointwhere saving of sugar costs more than the value of thesugar saved. To reduce the dilution as much as possibleit is now customary to use the diluted juice from thelast mill to wash— macerate it is called—the megasson its way from the first to the second mill. A carefulnote of the density—specific gravity, tested by thehydrometer—is taken at the last miU in order to main-tain uniformity of maceration, and to make sure thatthe dilution does not exceed the calculated maximumto be permitted. The exhausted megass goes straight to the boiler-house for fuel. The great improvement in specialboiler furnaces for the consumption of megass nowgenerally enables cane sugar factories to raise all the. >-l w 30 SUGAR large quantities of steam, required for evaporation anddriving without the use of any other fuel—a greatadvantage for cane over beet. The juice is caught in a trough below the mills andflows to a vessel where it is roughly strained from thequantity of finely divided cane fibre which falls downwith it, and is then pumped up to the clarifiers. Cane juice is a substance of somewhat complexcharacter. The juice from the first miU is comparativelypure, limpid and of a light colour. But the continuedcrushing in the second and third mills brings moreimpurities into it. The colouring matter from therind of the cane gets into it; so do the organic salts,gums and albumen, all of which make it more andmore viscous and quite impossible to filter or evaporatewithout previous very careful and complete clarification,a matter for consideration in a following chapter. A good ripe sugar cane contains, on the average, aboutseventy-five per cent
Size: 1260px × 1983px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectsugar, bookyear1910
