Method of producing freeze ground brown suger and product of said method |
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| 申请号 | US3779809D | 申请日 | 1971-08-20 | 公开(公告)号 | US3779809A | 公开(公告)日 | 1973-12-18 |
| 申请人 | GREAT WESTERN SUGAR CO; | 发明人 | BATTIN M; STEIN B; | ||||
| 摘要 | A method of increasing the flowability of brown sugar, which facilitates packaging of such sugar, which involves freezing a brown sugar mix within a range of from -50*C. to -10*C., preferably to about -20*C. to establish a brittle and hard frozen consistency. The hard frozen brown sugar is then subjected to a size reduction action to establish a grain size approximately the same as in the brown sugar before freezing. An end product is attained which has a bulk density of about 41 pounds per cubic foot and has free-flowing properties to facilitate packaging. | ||||||
| 权利要求 | 2. A method as defined in claim 1, in which the brown sugar of the treatment is mixed with sugar syrup and water before freezing. 3. A method as defined in claim 1, in which the sugar in the freezing stage is subjected to a temperature of about -20*C. 4. A method as defined in claim 1 wherein the sugar is frozen by moving it progressively through a cyrogenic food freezer on a foraminous support. 5. A method as defined in claim 1, in which the sugar is frozen in a low temperature nitrogen atmosphere. 6. A method as defined in claim 1, including the step of packaging sugar after size reduction. 7. A method as defined in claim 1, in which the sugar being frozen is distributed as a bed on a foraminous support to a depth of about one-half inch. 8. The method of increasing the flowability of brown sugar for facilitating packaging of said sugar, which comprises blending water with brown sugar, freezing the blended sugar to a temperature within the range of -50*C. to -10*C. so as to establish a brittle and hard frozen consistency, and reducing the hard frozen brown sugar to a screen size product of about -65 mesh having a bulk density of about 41 pounds per cubic foot. 9. The method as defined in claim 8, in which the quantity of moisture in the blending step is varied so as to change the moisture content of the final sugar product. 10. The method of increasing the flowability of brown sugar for facilitating packaging of said sugar, which comprises blending sugar syrup with brown sugar, freezing the blended sugar to a temperature within the range of -50*C. to -10*C. so as to establish a brittle and hard frozen consistency, and reducing the hard frozen brown sugar to a screen size product of about -65 mesh having a bulk density of about 41 pounds per cubic foot. 11. The method as defined in claim 10, in which the quantity of syrup in the blending step is varied to change selectively the color of the final sugar product. |
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