US2319579A - Art of mixing feeds with molasses - Google Patents

Description

May 18, 1943 T. w. BLACK ART OF MIXING FEEDS WITH MOLASSES Filed Aug. 26. 1939 \k AR Zhwmtor THEIZON W. BLACK attorneys Patented May 18, 1943 ART OF MIXING FEEDS WITH MOLASSES Theron W. Black, Columbus, Wis., assignor to Benjamin H. Gard, Fairwater, Wis.

Application August 26, 1939, Serial No. 292,111

' 6 Claims.

This invention relates to improvements in the art of mixing feeds with molasses. This application is a continuation in part of my application Serial No. 175,751 filed November 22, 1937.

It is the primary object of the invention to provide means for treating comminuted particles of preferably dry feed with molasses in a manner which will not require mechanical mixing, and will enable very large percentages of molasses to be introduced into the feed without rendering the feed sticky. With my improved process and the apparatu disclosed in the companion application of Benjamin H. Card, Serial. No. 175,765, it is possible to treat even a feed of flour-like fineness with 40% of its own weight of molasses and still leave the material entirely uncaked and in powdered form such that it may be handled or worked the same after treatment as before.

It is more specifically an object of the invention to incorporate the molasses in the feed in a new form in order to avoid making the feed sticky. By the degree to which the molasses is preliminarily heated, and by the fineness to which it is atomized, I seek to effect a separation of the moisture from the molasses during its transit in mid-air so that the molasses will reach the' product in a virtually dry condition in minute globules which are substantially invisible and which have just suificient surface adhesion to attach themselves to the fine particles of feed which they may contact but which are so nearly completely dry on their surfaces, at least, as to become non-adhesive immediately upon contact with any foreign substance.

My objectives will appear more specifically from the following disclosure of the invention.

In the drawing:

Figure 1 is a view in cross section through appoint of the'particular molasses used, its viscosparatus which may be used for the practice of the invention.

Figure 2 is a detail view on a transverse cross section indicated by the line 2-2 in Fig. 1.

Figure 3 is a view partially in side elevation and partially in cross section showing a modified apparatus for the practice of the invention.

Figure 4 is a detail view in cross section showing a further modified embodiment of apparatus suitable for the practice of my method.

Like parts are identified by the same reference characters throughout the several views.

In the practice of my improved process a great deal depends upon complete atomization of the molasses prior to its delivery to the feed or other material which is to receive treatment. I prefer that the spray of molasses shall be so finely ity characteristics can be radically altered to the point that the molasses may be sprayed with the required fine degree of atomization.- These temperatures will almost invariably be above degrees F. and below 230 degrees F., the latter being the commonly understood caramelization point of normally hydrated molasses. With the molasses with which I am familiar, however, caramelization apparently occurs at about 150 degrees F. and therefore I prefer to operate at approximately degrees F.

I have found, moreover, that by heating the molasses to the preferred temperature of approximately 140 degrees F., (or approximately 10 degrees below the point of caramelization of the molasses used), it is possible to produce changes which involve separation from the molasses of at least a portion of its Water content during the spraying thereof. Assuming that the molasses thus preliminarily heated is atomized so finely as to be practically invisible, it appears to give up most of its moisture content inmid-air so that the resulting spray consists of minute globules of molasses and a separate mist or vapor of water. If a glass plate is held briefly in the path of this spray the water vapor will condense on the plate in globules which are separate and distinct from the fine particles of molasses.

When such a spray encounters the finely ground feed. with which the molasses is to be incorporated, the separate water content of the spray apparently is absorbed immediately by the feed, being already separated from the molasses. The fine globules of molasses are substantially dry, retaining just sufficient surface adhesion to attach themselves to the ground feed, where they harden immediately, at least on their surfaces, so that no further grinding or mixing is necessary or can affect the result so far as the attachment of the particular globule of .molasses to the particular particle of feed is concerned. v p

The dispersion of the microscopic particles of molasses among the particles of ground feed is so complete that there is no evidence of dampness. The feed is completely dry to the touch and when a handful of freshly treated feed is squeezed tightly and then released it will fall apart like dry sand, without balling or .caking. This is true even though as much as 40% of the molasses by weight is added to the feed.

The fact that possibly it is only the surface of the microscopic globule of molasses that is dry, is suggested by the change in color which can be produced by a vigorous rubbing of the treated feed. The usual treatmentof the feed produces no change in color whatever. The feed. looks and feels and acts exactly the same after treatment as before. However, if a quantity of the treated feed is rubbed vigorously, it will darken in color, suggesting that the microscopic globules of molasses adherent to particles of the feed have been broken open. I know of no prior art process for introducing molasses into feed in which it is possible to incorporate so large a proportion of molasses without the molasses being apparent in the treated feed.

The apparatus which subsequently handles the treated meal or flour or comminuted feed does not become sticky with molasses, and the feed itself feels substantially the same to the touch as the untreated feed and will neither become sticky nor will ball up in. use.

In Fig. 1 I-have shown apparatus suitable for the practice of the improved process. This apparatus includes two parts consisting of the molasses handling mechanism and the feed handling mechanism.

The molasses handling mechanism includes a molasses tank 5 provided with insulation at 6. At itsbottom is the water tank I containing an immersion type electric heater 8, as a convenient means of heating the water. transfer of heat from the water to the molasses I may. employ the coils 9. A conventional thermostat (not shown) may be used to control the heating element 8 to keep the water (and thus the molasses) at the required temperature. The most convenient temperature is a temperature approximating 140 degrees F., this being close to the upper limit of approximately 150 degrees to which the molasses with which I am familiar may be heated withoutcaramelizing.

A force pump driven by motor II and capable of delivering molasses under a pressure of approximately 100 pounds through pipe I2 is connected to receive molasses through its intake pipe l5. A relief pipe l6 returns to the molasses container 5 and is connected to the pump pressure pipe |2 by means of a manually operable valve l1 and an automatic relief valve Ill. The

details of these valves are not shown because they are conventional. The relief valve I8 will be set to by-pass the molasses at a pressure slightly. in excess of that required for spraying.

- This last mentioned pressure will depend to a To facilitate the promptly result in the opening of the automatic check valve I8 for'by-passing the continued flow of molasses back to the tank.

In the apparatus shown in Fig. 1 for the han dling of the feed or other material to be treated.

the material is introduced into a hopper at 24- to be passed through a trough 25 to the discharge spout at 26. The trough is open at its top to facilitate the escape of water vapor from the 10 heated molasses. The feed is propelled through vided feed into the air directly in the path of the mist-like spray issuing from nozzle 20 so that the molasses will strike the particles of feed substantially in free air to dry thereon before the feed is returned to the trough.

In the preferred practice of the invention the spray of molasses is invisible and the effect of the coating on the feed is not only' invisible but imperceptible to the touch, so that the feed issuin from spout 26 appears identical with that delivered to the hopper 24. Yet a comparison of the weight of the incoming feed with that issuing from the spout 26 will demonstrate that it is approximately forty percent heavier, assuming that the valve 2| is adjusted and nozzle 20 has capacity for delivery of this quantity.

Fig. 3 shows a modified embodiment of the treating portion of the apparatus. In this device the hopper 240 delivers the food or other material to be treated into the eye of a centrifugal blower 250 which replaces the trough 25. The discharge pipe 260 of the blower is directed vertically upward so that the feed issues therefrom like a fountain in direct opposition to the spray ofmolasses delivered through the nozzle 20 from pipe 22. It will, of course, be understood that in Fig.- 3 the molasses spray has been rendered visible solely for the purposes of the drawing. In

preferred practice it is actually invisible The admixture of molasses and feed in the Fig. 3 device takes place in the upper end of a chute 30 which leads to a storage bin 3|. The top of the chute is closed by a dome-like cover at 32 to prevent the escape of the feed, but the upper side of the chute is 'open at 33 to facilitate free circulation'of air so that water vapor given of! by the molasses can readily escape from the apparatus.

In Fig. 4 thetreatment is effected in a pipe 252 through which the feed or other material to be treated is falling in free air. In falling it passes the deflector 35 within which the nozzle 2|! is disposed. Thus the discharge from the nozzle is delivered to the free falling particles of feed while such particles are in free air. As in Fig. 3,

the spray from the nozzle has been rendered visible, although in practice it is not so In the Fig. 4 construction the particles of feed and the particles of molasses are moving in the same direction, whereas in the construction shown in Figs. 1, 2 and 3, the particles are moving in opposite directions at the time of encounter.

While the particular type of nozzle used at 20 may greatly affect the result, no specific nozzle form has been illustrated in detail for the'reason that there are available on the market numerous nozzles which will produce a sufficiently finely atomized spray of molasses provided the molasses is first heated and then delivered under adequate pressure to the nozzle.

It is an important element of my process that the material to be treated is subdivided to the required degree of fineness before the molasses is delivered thereto. While this is not essential it is very much preferred and 'gives more satisfactory results. The molasses is preferably heated to approximately 140 degrees, or to some other temperature high in the range which has been found to be successfully usable and which includes temperatures from 100 degrees to 150 degrees F. for the molasses I have used. For molasses having a differing point of caramelization the temperatures used should preferably be such asto avoid the caramelization point but, preferably, to' remain within approximately 10 degrees thereof. At temperatures between 140 degrees and 150 degrees there is some danger of caramelization of the molasses, which should not occur before treatment Yet the molasses should be maintained as hot as is conveniently possible without change of structure.

As already noted, the hot'molasses isatomized through a spray of sufficient fineness so that it is virtually invisible and the finely atomized molasses is delivered in free air to the finely subdivided and preferably flour-like feed or other material to be treated.

The resulting product is different in kind from any form of molasses treated feed with which I have heretofore been familiar. It may contain as much as forty percent by weight of molasses and yet it will look and handle like untreated material, and neither is nor will become sticky. It is my theory that the molasses is sufiiciently close to caramelization when delivered from the nozzle so that the water vapor escaping from the atoms of molasses following the atomization thereof will result in a definite change in form of the molasses upon its encounter with the surface of the finely divided feed.

I claim:

l. The process of molasses treatment which includes the heating of the molasses to a point close to the point of caramelization, spraying the heated molasses in a form so finely atomized as to be substantially invisible, and delivering the atomized molasses spray in a substantially dry mist of molasses to the material to be treated.

heated molasses in a form so finely atomized as to be substantially invisible, whereby to effect a separation of the sugar content of the molasses from its water content, the grinding of the material to be treated and the delivery of the spray to the surface of the material to be treated with the sugar content of the molasses in the form of substantially dry particles becoming substantially non-adherent upon contact with the material treated.

3. A method of making a stock feed which consists in heating molasses at a temperature in excess of degrees F. but below the point of caramelization, spraying the molasses while so heated in a form sufiiciently finely atomized to be substantially invisible, and passing through the fi-nely atomized spray of molasses in free space a finely divided food material to be coated by the molasses, and thus incorporating molasses in such food material in proportion of the order of 40% by weight of molasses, the resulting product being, non-adhesive, substantially homogeneous, and dry.

4. A comminuted feed-molasses product comprising a finely divided feed having a substantially dry and substantially entirely superficial and non-adhesive molasses coating on the individual particles of said feed.

5. A comminuted feed molasses product comprising a finely divided feed having a substantially dry and substantially entirely superficial and non-adhesive molasses coating on the individual particles of said feed, said coating approximating the order of 40% of the weight of the feed, the coated feed being immediately dry to the touch and non-packing when compressed, and the molasses being substantially wholly unapparent to sight or touch.

6. A method of making a stock feed which consists in heating molasses at a temperature of the order of 10 degrees below the caramelization point of the molasses, spraying the molasses while so heated in a form sufliciently finely atomized to be substantially invisible, passing a finely groimd feed material through the finely atomized spray of molasses, coating the individual particles of feed material superficially with the atomized molasses spray in proportions approximating 40% by weight of molasses, the resulting product being non-adhesive, substantially homogeneous, and dry, and the molasses being substantially invisible upon inspection of the product 2. The method of treatment with molasses which includes the heating of the molasses almost the point of caramelization, spraying the and substantially imperceptible to the touch, the resulting product bein non-caking.

' 'I'HERON W. BLACK.

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