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FIG. 42.

View in a sugar factory showing multiple evaporators in the background (American Photo Co., Havana).

The sugar which is made from the pure juice of the cane is called first sugar " and the molasses drained from this sugar is called "first molasses." The latter still contains a large amount of sucrose, and various processes are used to recover as much of this as will crystallize. The first molasses is sometimes boiled down again in the vacuum and a second crop of sugar pan crystals obtained; this is the second sugar and the molasses obtained from this the second molasses. The second molasses may be boiled over again and a third sugar obtained, the molasses from which is the third or final molasses. Of course, as the sugar is removed the impurities become more and more concentrated in the molasses, until finally a thick, stringy mass is obtained which will no longer crystallize. Such a molasses may still contain, however, 30 per cent sucrose; there is also present about 30 per cent invert sugar, 8 to 10 per cent of ash, and 8 to 10 per cent of gums, organic acids, amino compounds, etc.

The tendency of modern methods in cane sugar manufacture is against the repeated boiling of molasses, and the aim is to get as much sugar as possible in one operation. Many processes have been devised to attain this end. One method is to take the molasses from the first strike of sugar, draw this into the vacuum pan with the sirup for the succeeding strike, and boil the two down together. The masse cuite from this mixture is then run while still hot into large tanks, called crystallizers (Fig. 41), where it is kept in slow motion by means of revolving As the mass cools and thickens more molasses is drawn to keep the proper degree of fluidity. When no more sugar will crystallize, as determined by analysis of samples, the contents of the crystallizer are spun out in centrifugals and the molasses withdrawn from the factory.

arms.

Several of the features above described are shown in Fig. 42. In the foreground at the left are the large wheels of the cane mill; at the right is the conveyor which carries away the bagasse. In the background a multiple-effect evaporator may be seen

at the center, while slightly to the left is the condensing column, which extends through the roof. At the top of each of the condensing columns of the factory in which these photographs were taken is a small covered platform easily seen above the roofs in Fig. 43.

Sugar Refining1

The process of manufacture described above yields "raw sugar," which is usually from 95 to 98 per cent pure. The removal of the remaining impurities constitutes the "refining" of the sugar and is usually carried on in places where fuel is more abundant than in the tropical countries where the sugar cane is chiefly cultivated, since about 25 pounds of coal are consumed in refining 100 pounds of sugar. The difference in price between raw and refined sugar is usually 0.7 to 0.9 cent per pound and the cost of refining is estimated at 0.6 to 0.65 cent per pound, leaving a margin of profit so small that it is necessary for the operation to be conducted on a large scale in order to make it remunerative. In the United States the industry is carried on in a relatively small number of large establishments in or near the principal ports on the Atlantic and Pacific

coasts.

Nearly all of the three million tons of sugar brought into the United States annually is refined in about 20 establishments. Thus the average output of the refineries now in operation is about 1,000,000 pounds of sugar per day each, some establishments having a much larger output than this.

In principle the refining process consists in washing off as much as is practicable of the molasses which adheres to the crystals of raw sugar, then dissolving the crystals, purifying and decolorizing the solution as thoroughly as possible, and recovering the sugar in a purified state by recrystallization. While the process is simple in principle, the large scale upon

1 Horne, School of Mines Quarterly, April, 1911.

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FIG. 43. Sugar factory showing tops of condensing columns (American Photo Co., Havana).

which it must be carried out and the extreme precautions necessary to guard against apparently small losses if the industry is to be economically successful require elaborate equipment and constant chemical control.

As the sugar, either in granular form or in solution, is passed through a number of operations in a continuous stream, it is found advantageous to build the refineries several stories high, so that after the first lifting of the material its transportation from place to place for the successive steps of the processes may be effected chiefly by gravity.

The raw sugar is usually carried to the top of the building by means of a bucket elevator and washed by mixing with a small amount of sugar sirup and then separating in centrifugals, the sugar in the centrifugal being sometimes sprinkled with a little water for further purification.

After this washing the sugar usually has a purity of about 99, i.e. of the total solids in the moist sugar about 99 per cent is sucrose.

The sugar is then dissolved in hot water, this step being technically known as melting the sugar. The “melting” process is accomplished by running the sugar into water contained in steam-heated pans, the proportions and the heating being so regulated as to obtain a solution of 28° to 30° Baumé and a temperature of 150° to 170° F. A higher temperature might result in darkening the solution by slight decomposition of some of its constituents.

The hot solution then goes to the blowups for clarification, which is accomplished by adding a very small amount of acid calcium phosphate and then enough milk of lime to make the mixture neutral or very faintly alkaline. The precipitate thus formed carries down such impurities as gums and proteins, as well as suspended particles, and also removes a part of the coloring matter. The precipitate is removed by running the liquid through Taylor filters, which consist of twilled cotton bags about

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