A practical treatise on the manufacture of starch, glucose, starch-sugar, and dextrine

Front matter

i ' J'

i -#Mvl i

ALBERT R. MANN LIBRARY

Preface

The sudden and unexpected death of Julius Frankbl, while this volume was passing through the press, renders it proper that some notice should be made of him in this place. Mr. Frankel was born at Hildesheim, Hanover, Germany, August 26, 1831 ; was educated under the eminent Dr. Karl Karmarsch, at the Polytechnic School in the city of Hanover; came to the United States in 1850, and died in Philadelphia, April 28, 1881. He was a learned, an industrious, and an amiable man, thoroughly versed in several languages, and a good technical scholar, who was well acquainted with the literature of this special branch of knowledge. It need hardly be said that such a man was of incalculable value to an industrial publishing house. He had done other and good work for us, was thoroughly appreciated by us, as well personally as professionally, and we had looked forward with satisfaction to his future usefulness to us. Our relations were sp far agreeable to him that they seemed to infuse into him new life, energy, and hope, when, unhappily, he was suddenly stricken by the disease which in a few days brought to an end his useful career. To us hia loss is very great ; to his family it is indeed overwhelming and irreparable. It affords us a melancholy satisfaction to pay this slight tribute to his worth.

The volume now presented to American readers, is upon a class of industries which has been surrounded by more mystery than probably any others of recent years. This has been so studied and persistent that not only has access to factories been barred to all but workmen, but even the inventors and manufacturers of the necessary machinery have refused to furnish drawings of the machines. This work, which is the

VI PEEFAOE.

only one on the subject ever published in the English language, is mainly based upon that of Professor Ladislaus von Wagner, of Buda-Pest, Hungary, the very best book which has appeared in Europe, and which was really undertaken with a view to advance and improve a group of industries, which had suffered from mystery, secret processes, and empiricism, and the lack of progress, which are inseparable from such modes of procedure in any industry. Among those who with particular liberality assisted Prof. Wagner may be named Mr. Fr. Anthon, of Prague, Bohemia, the manufacturer of the purest and finest starch-sugar which is made in the world.

The present treatise was prepared with great care, intelligence, and zeal by the late Mr. Frankel, and it has been critically and conscientiously edited by Mr. Robert Hutter, of this city, who is eminently qualified for the work as well by his education as by his present profession of manufacturer of starch-sugar. It is now submitted to the American public with entire confidence in its being a thoroughly practical and valuable addition to industrial literature.

H. C. B.

Philadelphia, May 21, 1881.

Section I. The Chemistry Of Starch

PAGE

The history of starch 17

Appearance and Value 17

Starch extensively diffused throughout the vegetable kingdom . 17 The conditions necessary to render the separation of starch remunerative ; products that yield commercial starch . . . .18 Value and percentage of starch contained in various grains and pota^ toes ; hydroscopic water contained in starch yielding grains and

potatoes 19

Formation, Substance, and Nature OP Starch . . . .19

Investigations of Nsgeli on theformation and growth of starch-granules 21 Observations of Schleiden on the strata of starch-granules ; granulose, starch cellulose, or fibrin, xylodin, pyroxilin ; Berzelius on the two different forms of fibrin in plants . . . . . .22

Physical Properties 23

Organization, structtire, form, and size 23

Chemical Properties 24

The more immediate ingredients of starch 24

The relations of starch to warmth, water, acids, bases, alkalies, and

diastase 25

Observations of Vogel on starch boiled in water ; pearly lustre for

bookbinders 26

The relations of starch to water ; difference in the stiffening power of

various starches 27

Saussure on the transformation of starch paste into gum and other

products ; relation of starch to acids 28

Kelation of starch to diastase, gluten, and animalic liquids, etc. . 29

Relation of starch to bases and alkalies ; ammonia .... 30

Relations of starch to iodine, bromine, and chlorine ... 31

Fermentation and decay 32

VIU CONTENTS.

SECTION" II.

THE TECHNOLOGY OF STARCH, THE MANUFACTURE OF STARCH.

PAGB

Generai, Introduction 34

The Manltacturb of Potato-Starch 38

The Raw Material 39

The average chemical composition of good potatoes; determining

the amount of starch in potatoes .40

Fresenius and Schulze's method of determining the specific gravity

of potatoes . 41

Table for ascertaining the specific gravity of potatoes, founded on

the degrees indicated by the saccharometer ; Fesca's scale for

determining the specific gravity of potatoes 43

The Mandfactukb of Potato-Stakch 47

The older method ; Voelker's process ...... 47

The cleaning of the potatoes ; Venuleth's washing machine . . 49 Grinding (grating) of potatoes ; Champonnois's grater . . .52 The operation of washing (sifting) ; separation of the starch from the paste ........... 52

Cylinder sieve with brushes, Seeles & Co. constructors ... 55 Siemens' s bolting sieve of latest construction ..... 5G

The edulcoration and refining process ; tanks or walled-in cisterns (sediraenteurs) .......... 58

The starch washing tank (laveur) ; Markl's apparatus for measuring the height of the starch strata in the tank . . . .59

Another method for cleaning the impure starch ; inclined plane (elutriating machine) . . . , . . . . .61

Fesca's refining centrifugues ........ 65

Seele's centrifugal drying machine 70

The bleaching of starch . 71

Leuchs's bleaching water ; the drying process .... 73

Hall's process for extracting the yellow pigment from starch . . 72 Drying chambers ; the drying-room or starch-kiln of Lacambre and

Persac .74

The yield of starch from potatoes and their pulp . . . .,76 The manufacture of potato-flour ; protein compounds . . .77

The Manufacture of Wheat-Stakoh 78

The raw material 78

Hard, glassy, or steel-like wheat ; soft or white wheat ; semi-hard,

or medium soft wheat 79

Red and white wheat ; the inner structure of the wheat grain . . SO The germ or embryo ; the amount of water in air-dryed wheat ; the

amount of starch in wheat ; quantity of gluten in wheat . . 81

CONTENTS. IX

The amount of gum in wheat ; the amount of alkalies in wheat ; amount of water in wheat ; chemical composition of wheat ; wheat-starch and potato-starch, difference in the appearance of

Glutinous starch ; the production of starch from wheat

The oldest method ; a modification of this method .

Other methods ; method of acetous fermentation .

Steeping and bruising of the wheat ; steeping troughs

Bruising mill or grain crusher ....

The fermentation of the bruised ground wheat

Duration of the fermenting process ; mechanical process during fermentation ..........

Effect of the acids and ensuing putrification upon the gluten .

The grinding, bruising, or crushing; AUsopp's malting mill .

Separating the starch from the fermented mass ; a washing drum

The refining of raw starch

Depositing troughs

The raw starch centrifugal machine

The process of drying .

Method without fermentation

82 83 84 85 86 89 91

Thk Manufactdre op Wheat into Starch without Grinding

THE Wheat . , 108

Fesca's washing apparatus . . . . . . . .109

The Manufacture of Wheat-Flour into Starch . . . 110 Martin's method ; Martin's washing apparatus . . . .110 Polaillon's and Maillard's process ; Fesca's new method with the centrifugal apparatus without kneading the dough — its great importance . ._ . . . . . . . . .114

Producing Starch ON A SMALL Scale FOR Domestic USB . . 115 Special methods for refining and bleaching of wheat-starch . . llfi Nash's application of ammonia for removing gluten from wheat-starch 117

Hall's process for extracting yellowish pigment, by the application of chloride of lime ; Tucker's process of. purifying starch with

Glauber's salts 118

Martin's method of freeing starch from foreign admixtures; Kirohhoff*s method for refining gluten containing wheat-starch ; Leuchs's method for removing, gluten from wheat-starch . . . .119

The Manufacture of Corn-Starch (Maize-Starch) . . . 120 Varieties of maize or Indian corn ; analyses of Indian corn . .120 Anatomical structure and qualitative chemical condition of maize . 121 First experiments in making corn-starch ; practical process ; process

. for manufacture of the finer quality 122

Watts' s process ; Le Conte's latest method 123

X CONTEHTTS.

PAOE

Description of Erkenbrecher's establishment m Cincinnati, Ohio . 124 Glen Cove Co., N. Y., Duryea's maizena ; Huntley & Palmer, Reading, England ; corn-starch manufactory of Brown & Poison, Paisley, Scotland 126

The Manufacture of Rice-Starch 127

Rice; analysis of rice by Payen ; analysis of ashes of rice . . 127 The nourishing qualities of rice ; contents of starch in rice ; Orlando

Jones's process for manufacturing starch from rice . . .128

Ransford's process .131

•Burger's process 132

Colman's process ; American method 133

Buildings used by American rice-starch manufacturers . . .134 Rehe's method ; other grains and plants from which commercial

starch is produced 137

Discernment and Determination of the Various Kinds of

Classification of the various kinds of starch as to their forms and sizes ; wheat-starch, potato-starch, rice-starch, maize-starch, the wheat-starch of commerce . . . . . . . .139

To distinguish between wheat-starch and potato-starch, action of chemicals on wheat-starch ; commercial potato-starch . . . 140

Actioji of chemicals on potato-starch ; further characteristics of wheatand potato-starch ; the stiffening power of wheat-starch greater than potato-starch ......... 141

Wheal^starch preferable to potato-starch ; temperatures at which the paste formations of wheat- and potato-starch take place ; great stiffening power and uniformity of corn- starch .... 142

Action of iodine vapors on different kinds of starch and flour ; Gobley's method of testing starch ....... 143

Mayet's experiments on the action of caustic potash on various kinds

Quality, Test as to the Impurities and Adulterations contained in ^tarck X44

The amount of fixed water in starch ...... 144

Scheibler's method of ascertaining the contents of water in starch . 145 Table for ascertaining the contents of water in starch ; Scheibler's

hydrometer 145

Block's feculometer ; testing the starch as to its impurities, with reference to adulterations ; experiments for testing the adulterations of starch by meaps of Gobley's iodine reaction . . . .147

Application of Starch 150

Tabular synopsis of the various operations necessary to the manufacture of starch 152

CONTENTS. XI

PAET II.

THF MANUFACTURE OF STARCH-SUGAK.

SECTION" I.

THE CHEMISTRY OF STARCH-SUGAR.

PAGE

History, Literature, and Terminology 153

Discoveries of Kirchhoflf, Foulcroy and others; origin of glucose manufacturing at time of Napoleon I. 153

Great importance at present of this industry in Europe, on account of the -want of molasses, where beet-sugar is manufactured ; seats of this industry in Europe and America ..... 154

Grape-sugar, starch-sugar, potato-sugar, uric-sugar, dextrose, glycose or glucose, what they comprise ; names used in France ; sugar wherein found, and in what percentage . . . .155

Grape-sugar, what quantities found in various kinds of fruit ; physiological class to which saccharine compounds belong . . . 156

Formation, chemical composition of pure starch, and its transformation into glucose or starch-sugar ; chemical composition of starch-sugar, cane-sugar, and grape-sugar . . . . . .157

Saussure on the decomposition of starch ; action of acids on sugar ; explanation of the transformation of cane-sugar into grape-sugar . 158

Physical properties ; polarization of grape- or starch-sugar ; process of formation ; explanation of the process occurring by the transformation of starch into dextrine and glucose .... 159

The transformation of starch into grape-sugar and dextrine, according to T. Musculus 161

Production of dextrine and starch-sugar by the action of sulphuric or muriatic acid, by means of diastase, or diastase and yeast combined ; extracting the wood fibre from wood ; manufacture of mucilaginous sugar by means of malt or sulphuric acid, by Anselm Payen 165

Recent improvements in the transformation of starch into dextrine and sugar, by T. Musculus 172

On the effect of diastase on starch under various conditions, by Anselm Payen . . . . . . . . . .175

Annotations to Payen's essays, by G. C. Habich .... 181

On transformation of starch into sugar by means of malt, by Dubrunfaut 184

Deductions from the different opinions set forth by Payen, Musculus, Dubrunfaut, etc. 186

Chemical Properties, Action, Decomposition .... 187 Chemical combinations . . . . . . . . .189

XU COJiTTENTS.

SECTIOE" II.

THE TECHNOLOGY OF STAKCH-SUGAR, THE MANUFACTURE OF STARCH-SUGAR.

PAGE

Generai. Inxbodtjction 191

Gallesizing and Petiotizing; stareh-sugar must always be considered a substitute for crystallizing sugar, and is only advantageous when it can be produced more' cheaply ; the transformation of starch into sugar . . . . . . . . . . .192

Amidulin, starch-gum, and starch-sugar 193

The Mandfactuee of Glucose and Starch-Sugar from Starch 196 Different forms in which sugar produced from starch appears in commerce — starch syrup, imponderable syrup or glucose, granulated sugar, common solid sugar, refined solid starch sugar . . .197

The Manufacture of Glucose Syrup and Starch-Sugar from

Starch by means of Sulphuric Acid ... . . . 197

The process of boiling 198

Stirring tub 199

Amount of water and sulphuric acid for manufacture of glucose, and for solid sugar to 220 lbs. air-dry starch ..... 201

Boiling by steam 202

Testing the liquid ; the removal of the sulphuric acid ; process of

neutralization 203

Most suitable carbonate of lime for neutralization ; testing the diminution of the acidy reaction ....... 204

Filtering barrels ; removing the sugar liquor from the sediment by the use of the bag filter ; Taylor's bag filter .... 206

Johnson's filter press 208

The process of evaporation 210

Wet-air pump 214

Guild & Garrison's vacuum pump ....... 21.5

Vacuum apparatus ......... 216

Vacuum steam-jet condenser ........ 219

Packing and transportation of the liquid syrup or glucose ; difficulties overcome by introducing this article of commerce in the form of crude or refined grape-sugar ....... 222

Classification of, the products of starch-syrup and starch-sugar manufacture — starch-syrup or glucose, common starch-sugar, purified or refined starch-sugar, granulated starch-sugir obtained by congelation 223

CONTEKTS. XIU

PAOE

Chemical composition of liquid starch-syrup or glucose and common

starch-sugar, with tables of analyses 224

Special Directions for the Manufacture of Starch-Sugar . 225

Payen's method for the manufacture of starch-syrup and sugar . 225

Payen's apparatus for his method of manufacturing glucose, . . 226

Maubr6's method for the manufacture of starch-syrup and sugar . 230

Maubr6's apparatus for manufacture of glucose .... 231

Landmann's method of manufacturing starch-syrup and sugar . . 233

Kossling and Reichardt's apparatus for the manufacture of glucose . 234 Anthon's method of manufacturing grape-sugar; boiling . .236 Neutralization . . . . i . . . . '. .237

Evaporation 238

Pressure 2^9

Lafferty's centrifugal machine ....... 240

Set of four centrifugals arranged for o^en train, with vacuum pans,

H. W. Lafferty 241

Remelting 242

, Utilization of the pressed-out sugar ; aid of sulphurous acid . . 243

Anthon's latest Imphovemknts for the Manufacture of

smaller quantities ; his perfected machinery . . 244 The method of producing 352 to 444 lbs. of glucose within twenty-four hours ; fitting up of the apparatus ..... 244 Barrel for receiving the filtered thin juice ; manipulation . . 246 The production of capillair syrup and sugar ..... 249 Sugar grating machine ; granulated starch-sugar .... 252 Hastening the bleaching of glijoose during its manufacture . . 253 The manufacture of grape-syrup and grape-sugar from grapes and raisins ........... 255

The Quality of Staech-Sugab ; Determination as to Impurities AND Adulterations of Starch-Sugar . . . 256 Anthon's granulated sugar ........ 256

Dr. KTewbauer's analyses of grape-sugar samples . . . .257

Table of Dr. Newbauer's analyses; E. Schmid's analyses, Fred Mohr' s analyses . . . . . . . . . .258

Polarization ; Anthon's method of testing grape-sugar . . . 259 Table for ascertaining the purity of grape-sugar according to the method of Anthon ; Gentele's directions for the qualitative determination of grape-sugar 261

Application of Glucose and Geape-Sugar 263

Improvement of wine Gallizing and Petiotizing ; sugar coloring . 263 Description of the glucose and starch-sugar manufactory of Noback

Bros. & Fritze, Prague, Bohemia 264

XIV CONTEISTTS.

Section III. The Manupactuke Of Susak Color (couleue)

PA8E

Tincture of sugar; solution of burnt sugar or caramel, beer couleur, rum couleur, -whiskey couleur, etc .268

Process of manufacturing rum couleur, according to the chemist Krotke, of Berlin 270

Process of manufacturing beer couleur according to the same authonity 272

Prof. Otto's receipt for the manufacture of sugar couleur . . 273

PAET III.

THE MANUFACTURE OP DEXTRINE.

Section I. The Chemistry Of Dextrine

History, literature, and terminology ; important discovery of Bouillon La Grange, 1810; process proposed by Dingier, 1820. . . 275

Results of the experiments of Guibourt, Doeberreiner, Payen, Loewenhoek. Vary, Raspail, and Lassaigne . . . . .276

Experiments of Pritszche, Guibourt, Payen, Fritsche, Persoz, Von Mohl, Nsegeli, Biot, and Berzelius ; origin of the term dextrine, also called dextrine-gum, fruit-gum, roasted starch, starch-gum, steamed-gum, amidon-grill6, leiocome, leiogomme, gomme d' Alsace, gommeline, etc. 277

Substance and Nature 278

Okigin AND Formation 279

Amount of dextrine in grains according to analytical tests ; dextrine found in the animal kingdom ....... 279

Chemical Properties 280

Experiments of Musculus respecting soluble starch and globulus dextrine ; globulus dextrine ....... 282

Section II. The Technology Of Dextrine, The Manufacture Of Dextrine

The Manufacture of Dextrine by Roasting op Starch . . 284 Dextrine roasting apparatus 285

CONTENTS. XV

PASS

Articles produced from starch by this apparatus .... 287

The establishment of Proudfoot & Co., Manchester,' England . . 289

Apparatus of Payen 290

Remarks of Prof. Otto of Brunswick ; Poehin & Wooley's patented

method of manufacturing dextrine .'..... 291

The Manufacture of Dextkine by application op Acids . 292

New method described by Fr. Anthon 293

Dextrine cellular apparatus 294

The Manufacture of Dextrine by means of Diastase . . 296 Dextrine-sucrSe, or dextrine-sugar . . . . . .297

Payen' s apparatus for the production of dextrine and diastase . . 298

Keconimendations of Payen and Persoz ...... 299

Experiments for producing dextrine from Wood by Bracannot, 1820,

and subsequently by Vogel and Bertholet and Anthon . . _300

Manufacture of chemically pure dextrine ..... 302

Experiments of Payen and Barford 303

Quality of Dextrine ; Testing of Dextkine as to its contents

OF Impurities and Adulterations 304

The dextrine of commerce ; pure dextrine ..... 304

Dextrine of commerce never perfectly pure ; table of an analyses of commercial dextrines ; contents of starch-sugar in dextrine proof of the difference between dextrine and gum-arabic . . . 305

Method for determining the amount of flour and other adulterations in dextrine 307

Dyeing experiments for determining the quality of dextrine . . 308

Application of Dextrine 309

Substitute for Senegal and Arabic gums ; its use in printing cloths,

Leveridge's patent for preparing artificial gum for calico printing 309 Use of dextrine by paper-makers for gumming envelopes, and postage and revenue stamps, for pastil and gouache paintings, for the manufacture of inks, for printing rollers and bearers, for chain dressing for weavers, for lip glue; in surgery for preparation of solid bandages, in pharmacy, in the preparation of bread and cakes, and

the brewing of beer 310

Plan for the establishment of a potato-starch and dextrine manufactory with the latest improvements 311

XVI CONTENTS.