Specification of Philippe Joseph Toussaint Bordone : extracting and treating the juice of beet root and other vegetables.

  • Bordone, Philippe Joseph Toussaint.
Date:
1854
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Philippe Joseph Toussaint Bordone : extracting and treating the juice of beet root and other vegetables. Source: Wellcome Collection.

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    <2 A.D. 1853.—N° 2855. Provisional Bordones Impts. in Extracting and Treating the Juice of Beet Root, <$fc. with the vegetable substance desired to be operated upon, steam is to be introduced at a temperature of from 125° to 130° centigrade, by which means the saccharine particles will be dissolved, and flow out at the bottom of the vessel into a suitable receptacle. The steam being introduced at this temperature will prevent the formation of diastase, 5 and the juice obtained will be in larger quantity and less liable to fermentation than by the processes usually employed. The juice on running from these vessels is treated with the quantity of milk of lime necessary for its defecation ; it is protected, moreover, from fermentation by a permanent stratum of oil which floats on its 10 surface, and prevents it from absorbing oxygen from the air. If it be desired to produce alcohol instead of sugar, 20 per cent, of lukewarm bran water must be introduced to the pulp before the intro¬ duction of the steam, which will cause fermentation much better than any other known fermenting agents. By this means a great economy 15 will bo effected, as the fermentation being more complete there will be no danger of juices being thrown away still rich in sugar and alcohol. In treating oleaginous matters, the water and steam must be intro¬ duced at the bottom of the apparatus, by reason of the lightness of the oil, and another advantage will be gained, viz., that the oil running off 20 with the water will become naturally purified, and will only have to be decanted off. In operating upon cereals the same advantages will be obtained, and also the further advantages, that in making bread from the residue the operation will be much shortened, as no grinding will be necessary, and 25 the bread will be more digestible and nutritious. In treating edible substances according to this process a larger quantity of alimentary matter will remain than when the ordinary processes are employed. LONDON: nnted by George Edward Eyre and William Spottiswoode