DE127561C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

M 127561 CLASS 89 d.

so-called fine grain formation.

The subject of the invention is a method for evaporating sugar juices in vacuum cooking vessels, which are used to avoid fine grain formation during cooking brings about a certain circulation of the sugar juices to be evaporated. This circulation will achieved by uneven heating of the heating element arranged in the cooking vessel, a principle which has long been known per se and which already existed before the application was filed Patentes e.g. at one of Mr. Aug. Klön η e in Dortmund in the Adler brewery in Unna executed and there obviously used cooking apparatus has found application. at These cooking appliances are located on the outside of the wall several of each other independent heating chambers that can be changed in the company, which lift the cooking liquid on the side on which the respective heated chamber is located. Such a Apparatus with surface heating is, however, for cooking heavy-flowing masses, such as Sugar juices, not usable, rather one uses cooking vessels with inside for this purpose lying radiators, which fill the lower part of the vessel and which in the Provide a much larger heating surface in relation to the vessel content than surface heating granted.

. A cooking vessel with such an internal heating device, however, creates the thickening of sugar juices by evaporation respectively. the formation of a uniform grain very much difficult, as it is due to the viscosity of the cooking material in general is extremely heavy, the thickening uniform in all parts and in all places of the vessel to obtain. That this does not succeed is partly due to the viscosity mentioned the mass to be thickened, partly because of the difficult exchange of the fluid particles Heating device, it should also be mentioned that always during thickening still new, thinner juices than the already evaporated juices are drawn in, which with the mass already in the process of boiling and crystallizing, a thoroughly intimate one Mixture should form, so that a crystal uniform everywhere both arises and grows.

This is opposed, however, by the fact that the crystals increase in content more than they do when they grow in area. As a result, because of their heaviness in the moving fluid, they divide, in the flow of which they only flow through the friction of the liquid particles on their surface in the Be kept floating, with increasing and decreasing growth Speed up slightly and sit down early on without really maturing. Furthermore, the juices drawn in are not distributed evenly in the whole mass, but rather

come up because of their lower specific gravity and contribute here further thickening of new grain: the feared fine grain, which is included in the first product escapes being spun in the centrifuge. It is therefore the very first requirement from the outset with such a cooking apparatus that it offers an opportunity, and even exerts a compulsion, that the masses to a certain extent Gange thuiilichst strongly moved, so a fluid circulation is caused.

Now, on the one hand, the cooking vessel (of course only in the lower part) full of radiators respectively To occupy the heating surface so that none of the radiators are not occupied during the final cooking There are spaces within the heating device, but on the other hand a certain, to enable the juices to circulate at least as long as is adapted to the type of vessel when these are flowable at all, it is the lower part of the cooking vessel filling radiators are arranged in a known manner so that a part of it, namely best of all is the one that faces the wall of the vessel and is excluded from heating can be. By closing this one part, when the remaining part is heated, the following one becomes Get consideration of resulting circulation of juices.

In the case of the vacuum cooking vessels that are mainly used for the present process with a conical bottom, on which the radiator is built in a conical shape of the same kind, the thicker, heavier juices collect at the deepest point of the bottom, that is in the middle, at, and in order to move it away from here, it must be symmetrical to the axis of the cooking vessel running, inside rising and falling downward circulation of the Juices are created, which affects the whole mass and the viscous ones Mixes juices intimately with the thinner juices that have been drawn in.

It goes without saying that the inner part of the heating can also be reversed can exclude, so that the circulation in ascending outward and descending inward direction takes place, but this arrangement is only suitable for cooking vessels with flat or very little conical bottom; for those with a strongly conical bottom, on the other hand, is the The aforementioned circulation is definitely to be preferred, as the intended effect is then achieved with these is more perfect. In the following description is only one embodiment of the latter Kind of treated.

The accompanying drawing shows the device which is used to carry out the new evaporation process, but because it is known, does not fall under the present patent, on a radiator already known from patent 50603. This latter is due to the way in which the individual heating elements are connected under, themselves and with the zubezw. Discharge of the heating steam divided into two independent concentric parts I and II, each of which has a special steam supply and a special discharge for the rainwater. The steam post group k ₁ of part I is connected to the steam supply line UT ₁ , the water post group k _{2 of the} same part with the rainwater drainage K ₂ ] in part II are the steam posts k ₃ with the supply line K ₃ and the water posts k ₄ with the drainage line K ₁ connected. The steam line K ₁ for part I is provided with valve D ₁ , the supply line K ₃ for part II with valve D ₂ .

As long as there is still juice being added and the contents of the vessel are to be boiled with constant movement, only the pipes R forming part I are heated by opening valve D ₁ , while the pipes r of part II remain unheated. As a result, there is a lively buoyancy of the boiling mass inside the tubes R , while inside the tubes r there is a corresponding downward drop, as indicated by the arrows. This cycle continues until, as a result of the progressive evaporation, the mass becomes so viscous that the movement caused by the buoyancy takes place only very weakly or not at all.

Then the pipes r of part II are also heated by opening valve D ₂ , and the whole radiator now comes into action evenly until the mass has boiled down to the desired degree.

If one wants to use the steam coming from the pipes R , admittedly already somewhat expanded, to heat the pipes r, one can use a pipe ν that can be shut off by a third valve D _{3 to} open the chamber K ₂ , the discharge space for that escaping from the pipes R. Steam, connect with the inflow chamber K ₃ intended for the pipes r and then keep the valve D _{2 closed.}

Finally, it should be mentioned that the heating device can also be used in more than two Parts can be divided, but in most cases the second healing will suffice.

Claims (1)

Sponsorship claim:
A method for evaporating sugar juices in vacuum cooking vessels while avoiding the so-called. Fine grain formation, characterized in that for the purpose of producing a Liquid circulation without any further mechanical device after filling the cooking vessel At least up to the entire radiator addition first of all into the vessel walls nearby smaller part of the radiator not or only weakly heated is in such a way that the main body moved as close as possible to the axis of symmetry of the vessel the actual evaporation alone worries and at the same time a rising of the juices in the middle and a symmetrical descent on the circumference of the vessel in the area of the not or only weakly heated part, and furthermore for the purpose of final cooking the entire radiator is put into use. For this purpose ι sheet of drawings.