It is obvious that by this arrangement the concentration of the thin juice is effected with the maximum of economy, direct steam being admitted into the first body only and the rest of the operation accomplished by the steam generated in the boiling of the juice.
SULFITATION
The thickened liquor leaving the last body of the evaporators is sent to the sulphur station and treated with sulphur fumes, in order to further precipitate the soluble impurities and reduce the color of the liquor. It is then heated to boiling point in closed tanks and passed through a double set of cloth filters. This is the final process in the purification of the beet juice, and it is then ready for graining.
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.
By permission of Truman G. Palmer, Esq.
WEIGHING, FILLING AND SEWING BAGS IN A BEET FACTORY
By permission of Truman G. Palmer, Esq.
CATTLE FEEDING ON BEET PULP