Archive image from page 666 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 SUGAR-BEET SUGAR-CANE 599 the sugar. About 80 per cent of the water in the original juice is taken out in the evaporators. The 'effects,' as they are called, are built in a series, usually four in number, and so connected with a vacuum pump that the heat of the first effect, where the juice boils at the ordinary temperature, causes the juice in the second to boil, but under a vacuum ;
Archive image from page 666 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 SUGAR-BEET SUGAR-CANE 599 the sugar. About 80 per cent of the water in the original juice is taken out in the evaporators. The 'effects,' as they are called, are built in a series, usually four in number, and so connected with a vacuum pump that the heat of the first effect, where the juice boils at the ordinary temperature, causes the juice in the second to boil, but under a vacuum ; the second heats the third, the third heats the fourth. The following table will illustrate this : No. effect Steum Vacuum Tempera- ture °C. 1 2 3 4 Pounds 4-6 000 000 000 Inches 8-14 16-18 24 110°C. â 90°C. 80°C. 62-65°C. Having reached the density of about 32 Baume, the juice in the fourth effect is pumped to the sulfur station for further treatment. The sulfuring of the 'thick juice' takes place as with the thin juice. Having been reduced to the required alka- linity, the thick juice is then ready for filtration and boiling in the pan. Securing the massecuite.âThe pan is a large tank built of cast iron, fourteen feet in diameter and fifteen feet high on the average. It is connected with a vacuum pump in order that the boiling of the juices may take place at low temperatures without the danger of destroying the sugar. As long as the juices have been treated properly in the first part of the process, there will be no trouble in producing a good grade of sugar in the pan. In order to get a high-purity massecuite from the first pan, it is necessary to have juices of high purity to start with. The massecuite is a mixture of sugar crystals, which are formed in the process of boiling, and sirup from which all of the sugar has not been crystallized. This mixture of sugar crystals and sirup secured from the first pan is run through the centrifugal machines, revolvin
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