DE198168C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

PATENT LETTERING

-M 198168 CLASS 89 c. GROUP

CARL RENNER in BRESLAU.

Patented in the German Empire on December 14, 1906.

The diffusion process, which has been in use up to now, is particularly susceptible to problems indicates that the mashing in and extraction can either not be carried out continuously, but only alternately, that the juice with which the fresh schnitzel is mashed goes to the factory must supply immediately.

In the former case, the juice cannot come with it

ίο the desired temperature of 8o ° C. obtained will; the time available for mashing is also proportionate very short, so that the juice flows in at great speed when mashing and thus forms the much-discussed canals, which, as is well known, always have an uneven leaching have as a consequence. Furthermore, at the low temperature that is present in the youngest vessel during mashing, there is one only poorly proceeding diffusion takes place. In the second case, take the freshly mashed Juice the pulp as well as the earthy ingredients that come with the fresh schnitzel adhere to, with the result that the non-sugar content does not increase insignificantly will.

These deficiencies are only partially eliminated by the known methods. So In one of these processes, the raw juice is extracted from the penultimate diffuser after mashing of the beet cuts located in it, partly after saturation and partly after saturation Part passed into a special heating vessel and only then used to mash in the fresh cuts.

The one with a temperature of about 50 ° C. from the freshly mashed diffuser The extracted juice is therefore fed directly to the factory.

Another method is to push the diffuser out of a particular diffuser Juice divided into two parts and passed away at the same time, in such a way that one Part removed after the measuring vessels, the other part used for mashing in the diffuser freshly filled with chips will.

In this way of working, half of the amount comes out of the freshly mashed diffuser The extracted juice is also fed directly to the factory.

Finally, after a third process, the freshly mashed diffuser becomes the result The juice drawn off is not immediately after the measuring vessels, but first after the previous one Diffuser pushed back, from which it displaces thinner juice, which in turn passes into the freshly mashed diffuser and only then after the measuring vessels is deducted.

Mashing in and peeling off are done one after the other, not at the same time.

The present method is not only intended to mash in and peel off at the same time and the extraction of highly concentrated

Claims (1)

Juices enable, but also the evil eliminate the fact that the juice with which the fresh schnitzel is mashed, is supplied directly to the factory. The method is essentially characterized in that the withdrawal is not carried out from the freshly mashed, in the present case the diffuser ii, but from a previous diffuser, the diffuser 9. Immediately thereafter, a second vent is then taken from the same diffuser 9, which is driven through a preheater and ^{heated to 85 to 90 °} C. in the process. This last trigger is pressed from above into the next following diffuser 10, from which it displaces the juice located therein in such a way that it serves to mash in the diffuser 11 filled with fresh schnitzel. With continued battery operation, the mode of operation would be such that a so-called second trigger is always kept in stock in a mash-in container, and that the mode of operation is divided in such a way that, during the extraction, in the present example from the diffuser 9 at the same time as the one kept in stock second trigger displaces the juice in the diffuser 10, and that the displaced juice is then used for mashing in the diffuser 11 filled with fresh schnitzel. The extraction and mashing are therefore carried out simultaneously and the feeding of the mash juice immediately after the factory operations. In Fig. Ι the drawing, a battery of 12 vessels is shown at the moment where the first draft is taken from the diffuser 9 and fed to the measuring vessels. Diffuser 10 is already at the previous one Operation with schnitzel and juice, and diffuser 11 with fresh schnitzel filled. Diffuser 12 is empty. In Fig. 2, the battery is shown at the moment when you leave the diffuser 9, after the first draw has taken place, takes the second draw, which is then fed to the mashing-in container II will. Fig. 3 illustrates the mode of operation at the moment when the in the mashing vessel I Juice held in stock during the first withdrawal from the diffuser 9 under pressure Diffuser 10 is supplied from above and thereby displaces the juice in the diffuser 10, which then mashes in the diffuser 11 filled with fresh chips from below. Paten τ-An s PRU c η: Process for the production of raw beet juices by diffusion, in which the skimming and mashing are carried out at the same time, characterized in that, that the removal is not carried out from the freshly mashed, but from a previous diffuser, and that from this diffuser (z. B. 9) a second draft is taken and used during mashing in such a way that it is initially used displaced the juice from the next following diffuser (10), and that only the displaced Juice is used for mashing in the diffuser (11) filled with fresh schnitzel. 1 sheet of drawings.