Cake Sugar

Maple candy, maple block or cake sugar, loose maple sugar (Indian sugar), and other types of maple products are made by boiling syrup to different densities followed by pouring into molds, pans, or grinding to a... 

The vertical cylindrical vessel of the pressure version of the Moore filter developed in France for the sugar industry, which houses a set of radially arranged leaves, is twice the height of the leaves. This allows the leaves to be raised, rotated, and lowered into the different compartments in the bottom half of the vessel. Positive air pressure must be maintained throughout the operation to prevent cake faH-off, and the cake is blown off the leaves by air blowback. 

The VaHez filter, originally developed in the United States for the sugar industry, rotates the leaves at about 1 rpm during the filtration operation to keep the soHds in suspension and acliieve a more uniform cake. 

Washing and dewatering by air displacement of cakes are possible. AppHcations are in the treatment of minerals, in the sugar industry, and in the treatment of municipal sewage sludge and fillers like talc, clay, whiting, etc. 

The Gaudfrin disk filter, designed for the sugar industry and available in Prance since 1959, is also similar in design to a vacuum disk filter but it is enclosed in a pressure vessel with a removable Hd. The disks are 2.6 m in diameter, composed of 16 sectors. The cake discharge is by air blowback, assisted by scrapers if necessary, into a chute where it may be either reslurried and pumped out of the vessel or, for pasty materials, pumped away with a monopump without reslurrying. 

The vertical recessed plate automatic press, shown schematically in Figure 15 and described previously, is another example of a horizontal belt pressure filter. Cycle times ate short, typically between 10 and 30 minutes, and the operation is fully automated. The maximum cake thickness is about 35 mm washing and dewatering (by air displacement) of cakes is possible. Apphcations include treatment of mineral slurries, sugar, sewage sludge, and fillers like talc, clay, and whiting. 

Moisture. Moisture is usually determined by a vacuum oven-dry method at 80°C. Moisture levels of more than 0.05% are likely to lead to caking or lumping problems which can make storage and transfer of bulk sugar difficult. The usual standard is 0.03%, which manufacturers can easily meet. Care must be taken to avoid temperature differentials ia storage which cause moisture to migra te and estabUsh pockets of unacceptably high moisture levels. 

Filtration. Diatomite is used as a filter aid for appHcations with difficult-to-filter soflds to improve permeabiUty of the filter cake, to prevent the blinding of filter elements, and where high clarity is required such as in the poHsh filtration of wine (qv) or beer (qv) before bottling. It is also used in sugar (qv) refining, water treatment, and in the production of fmit juices (qv) and industrial chemicals. 

In the filtration of small amounts of fine particles from liquid by means of bulky filter media (such as absorbent cotton or felt) it has been found that the preceding equations based upon the resistance of a cake of solids do not hold, since no cake is formed. For these cases, in which filtration takes place on the surface or within the interstices of a medium, analogous equations have been developed [Hermans and Bredee, J. Soc. Chem. Ind., 55T, 1 (1936)]. These are usefully summarized, for both constant-pressure and constant-rate conditions, by Grace [Am. In.st. Chem. Eng. J., 2, 323 (1956)]. These equations often apply to the clarification of such materials as sugar solutions, viscose and other spinning solutions, and film-casting dopes. 

Stuck, n. piece bit, lump, fragment cake (as of soap) part, element gun, cannon (Metal.) bloom, -arbeit,/. piecework. Stuckchen, n. little piece, bit, particle, -zucker, m. = Stilckenzucker. stiickeln, v.t. cut into pieces, cut up. Stuckenzucker, m. crushed sugar lump sugar. 

The color was very stable in dry preparations. Sugar flowers for cake decoration maintained their color during years of storage. Foods prepared with the color include gelatin and ice cream. The color was mixed with other colorants to obtain a range of shades and hues. 

Colors that have restricted applications (e.g., E 173 may be used for external coating of sugar confectionery and for decoration of cakes and pastries quantum satis)... 

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