The Lime Piles Traditional Cache
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Look the the west and you will see several piles of lime that was left over after the sugar beets were processed. Today the lime has several uses and is being removed a little at a time. CONGRATULATIONS n0wae FTF!!!
First beets were both washed and transported through a series of flumes, but in order for them to be processed they needed to be brought to the top floor of the factory through a series of hoppers. Time was of the essence. As soon as the beets came in contact with water, they’d begin to diffuse their sugar.
Once on top, the beets went through a series of cutting machines, which sliced the beets into thin v-shaped pieces known as cossettes. The cossettes were fed into vast diffusion chambers, which were held under pressure, fed with boiling water, and allowed to steep for some time in order to sublimate the sugar from the cossettes. The spent cossettes were discarded, the steeped water was further brought into a soup of lime in order to purify the liquid-like sugar substance; then through a series of framed kelly filters; after which the filtered liquid was sent to a set of heat exchangers to keep it liquefied.
Even after this process, the liquid, though containing no solids, remained a base due to the lime process. In order to solve this problem, the liquid was sent through carbonation tanks, where carbonic acid bubbled up through the juice, balancing the pH level and removing the lime. From there, it was sent to another set of filters, more heat exchangers, and on to the sulfur station.
It was at the sulfur station that the pH was further balanced and the sugar’s color was bleached white. Filtered one last time, it had finally became what the industry termed as “standard liquor,” containing a sugar content of 50-60%, but still in liquid form.
In order to crystalize the liquid, the super-saturated liquid was sent through a series of evaporators, then to some centrifuges, and finally off to the market.
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