Sorghum-Syrup Manufacture Page: 22
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FARMERS' BULLETIN 477.
Figure 16 shows a portable evaporator which can be easily trans-
ported from one place to another and also tilted to allow a flow of
juice and sirup. It is used quite extensively in some sections of the
country.
When using these forms of evaporators only a thin layer of sirup
should be boiled to obtain the best grades of sirup. Not more than
a 1 - to 2-inch layer of juice should be in the pans or evaporator at
any time, and with care even a thinner layer might be successfully
carried. A thin layer makes a quick evaporation and, as a conse-
quence, less color is developed when concentrating to a sirup. Also
when boiling a thin layer the impurities reach the surface more
easily, and by constant skimming a clear finished product is obtained.
Deep boiling in such an apparatus produces the same effect as in
iron kettles, namely, a dark, bad-tasting sirup. If an ordinary
gutter is placed along each side of the pans when installed the scum
FIG. 16.-A portable evaporator.
can be raked off into this and then caught at the end in a bucket or
tub. These skimmings make good food for hogs unless much lime
has been added in clarification.
Some makers prefer to boil to a comparatively thin sirup, pass
this through a filtering medium to remove the sediment, and then
reboil to a proper density. If much lime has been used in clarifying,
or if the juice contains much mineral salts, some salts will deposit
on concentration. Maple-sirup makers bring much of the floating
mineral sediment to the top by adding to the boiling liquid the white
of an egg or some whole, fresh, sweet milk, which produces a gelati-
nous precipitate around the small particles and brings them to the
top, where they are removed by skimming. Some sorghum makers
do likewise. Under most conditions this material can be removed
easily by filtering through flannel or by simply allowing it to settle.
Filtering is rather dificult if the sirup is thick and gets cold; a
hot liquid filters faster.22
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Bryan, A. Hugh (Albert Hugh), 1874-1920; Hudson, C. H. & Sherwood, S. F. Sorghum-Syrup Manufacture, pamphlet, 1918; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc85697/m1/22/: accessed April 23, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.