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INVERT SUGAR—ITS CHARACTERS, TRANSPORT AND STORAGE *
Author(s) -
Clark P. C. T.
Publication year - 1951
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1951.tb01626.x
Subject(s) - refinery , crystallization , sugar , condensation , storage tank , waste management , environmental science , corrosion , process engineering , pulp and paper industry , chemistry , forensic engineering , engineering , food science , organic chemistry , meteorology , physics
Crystallization characteristics of invert sugar liquors are briefly described. Suitable temperatures for storage ( e.g ., at 1110°F) are indicated and precautions which should be taken to avoid crystallization, and to obviate condensation and corrosion in storage tanks, are critically discussed. The typical refinery and laboratory methods of process control are listed, being designed to ensure efficient supervision without loss of production time. The essentials of construction of filling vats, and of the loading of tankers, are described, together with precautions to be observed at the receiving end.