Something about sugar : $b Its history, growth, manufacture and distributionRolph, George M. (George Morrison)
History
Something about sugar : $b Its history, growth, manufacture and distribution
Rolph, George M. (George Morrison)
Sugar
In a cane-sugar refinery no sulfitation of the liquor takes place, and
in a beet factory there is no char filtration for removal of color and
impurities in the liquor. These two points constitute the main difference
in the methods of making white sugar from the cane and the beet in the
United States. In Europe, however, many factories make a raw beet sugar,
which is subsequently refined with the aid of bone-char.
[Illustration: _By permission of Truman G. Palmer, Esq._
WEIGHING, FILLING AND SEWING BAGS IN A BEET FACTORY]
[Illustration: _By permission of Truman G. Palmer, Esq._
CATTLE FEEDING ON BEET PULP]
FORMATION OF GRAIN
The formation of the crystallized grain and its progress through the
vacuum pans, centrifugals, driers, granulators and screens, and into
the bags in the packing room, is identical with the process in a cane
refinery, which has already been described.
STEFFEN PROCESS
In some of the beet factories the sugar left in the final molasses is
extracted by what is known as the Steffen process. The final low-purity
molasses is diluted with water and cooled to a very low temperature,
after which finely powdered lime is constantly added to the solution at a
uniform and slow rate. The sugar combines with the lime and a saccharate
of lime is formed which is insoluble in the liquid. The suspended matter
or saccharate is then separated and washed in filter presses.
The cake from these filter presses, which is the saccharate of lime, is
mixed with sweet water to a consistency of cream and takes the place of
milk of lime in the carbonation process. When the Steffen process is
employed, about ninety per cent of the sugar originally in the beet is
extracted. The loss of sugar that does take place is accounted for in the
exhausted cossettes or pulp, in the pulp water which surrounds them when
they are dumped from the diffusion cells, in the cake and wash waters
from the carbonation presses and in the waste and wash waters from the
Steffen process. As the water used in washing the saccharate press cake
is rich in fertilizing qualities, it is used for irrigating the lands
adjoining the factory.
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