An Introductory Manual for Sugar Growers
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In our eReader you can find the full English version of the book. Read An Introductory Manual for Sugar Growers Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book An Introductory Manual for Sugar Growers
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An additional advantage of this low temperature is that it allows the syrup to crystallise, or " grain, " even during the process of boiling, so that the syrup, as discharged from the pan at the end of the opera- tion of concentrating masse cuite, as it is called is a mass of crystals. On allowing this to stand for a few hours, further crystallisation takes place, and the mass is then ready to be cured.
106 MANUAL FOR SUGAR GROWERS.
A certain amount of skill is required to adjust the conditions... during the concentration, that the crystals may be properly formed, and in this the art of the pan-boiler consists.
The following is an outline of the method of work- ing : The air-pump is first started so as to create a vacuum in the pan ; the cock connected with the syrup or feed-pipe is next opened, and syrup drawn into the pan in sufficient quantity to cover the lower steam coils ; steam is turned on, and the syrup rapidly boils down. Fresh syrup is drawn in, in small quantities, from time to time, until the boiling mass begins to show signs of crystallising or grain- ing.
What to read after An Introductory Manual for Sugar Growers?
You can find similar books in the "Read Also" column, or choose other free books by Francis Watts to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
An additional advantage of this low temperature is that it allows the syrup to crystallise, or " grain, " even during the process of boiling, so that the syrup, as discharged from the pan at the end of the opera- tion of concentrating masse cuite, as it is called is a mass of crystals. On allowing this to stand for a few hours, further crystallisation takes place, and the mass is then ready to be cured.
106 MANUAL FOR SUGAR GROWERS.
A certain amount of skill is required to adjust the conditions... during the concentration, that the crystals may be properly formed, and in this the art of the pan-boiler consists.
The following is an outline of the method of work- ing : The air-pump is first started so as to create a vacuum in the pan ; the cock connected with the syrup or feed-pipe is next opened, and syrup drawn into the pan in sufficient quantity to cover the lower steam coils ; steam is turned on, and the syrup rapidly boils down. Fresh syrup is drawn in, in small quantities, from time to time, until the boiling mass begins to show signs of crystallising or grain- ing.
What to read after An Introductory Manual for Sugar Growers?
You can find similar books in the "Read Also" column, or choose other free books by Francis Watts to read onlineMoreLess
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