Apparatus and method for removing water from a liquid comprising a saccharide

Abstract

An apparatus is disclosed herein suitable to remove water from a liquid comprising a saccharide. The apparatus includes a preheater zone, a heating- vaporizing zone configured to provide heat to the liquid while continuously disposing and removing a layer of the liquid over an inner heat exchange surface of the heating-vaporizing zone, a cooling-evaporator zone having an air inlet and a plurality of variable area vents, and a blower system configured to direct ambient air through cooling-evaporator zone an out of the vents. A method of removing water from a liquid comprising a saccharide is also disclosed.

Description

[0001] International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025

[0002] APPARATUS AND METHOD FOR REMOVING WATER FROM A LIQUID

[0003] COMPRISING A SACCHARIDE

[0004] CLAIM FOR PRIORITY

[0005] This application is based on United States Provisional Application No.63 / 702, 957, of the same title, filed October 3, 2024, the priority of which is hereby claimed and its disclosure incorporated by reference herein.

[0006] FIELD OF THE DISCLOSURE

[0007] This disclosure is generally directed to an improved process and apparatus for the removal of water vapor from high sugar concentrates such as molasses, and the crystallization of sugar in the concentrates. More particularly, the disclosure is directed to the manufacture of animal feed supplements in the form of nutrient tubs, especially molasses tubs and or hybrid blocks. The instant disclosure also has applicability to processing of various materials including both industrial chemicals and food stuffs.

[0008] BACKGROUND

[0009] Animal feed supplements, as used herein, are manufactured nutritional products intended to supplement the basic forage, hay, grain or other diet of livestock such as bison, domesticated cattle, sheep, goats, deer, and horses, whether confined or unconfined. Molasses-based feed supplements have long been used to enhance the diets of livestock, particularly cattle. Such supplements are commonly in the form of a solid block and are placed in a stockyard, a non-confined area such as a pasture, or a wilderness area for ad libitum consumption by the animals.

[0010] The rate of consumption is affected by factors including ambient temperature, humidity, tub placement location, and amount of sunlight. These International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 products vary from season to season, while the quality as well as quantity of available forage as well as browse can also aid in the consumption levels. These geographical factors can also vary from season to season. Other factors include product hardness, as well as the product profile release in the top 1 / 8 to % inch of the available product surface area. Therefore, typically a harder product is necessary during summer months, whereas a softer product is necessary during the winter. Understandably, product “Cold Flow” needs to be taken out of the equation.

[0011] Crystallization of the sugars and the water content in the final product are important to obtaining the desired effect of nutrient tub consumption in livestock or wildlife. The crystallized sugars serve to encapsulate desired feedstuffs. Products vary in moisture content, for example, from about 2 weight % to about 6 weight %, for added support in consumption requirements based on the animals' daily protein, energy, and mineral deficiencies in normal nonconfined or confined placements. Some products require a very low water content to ensure that the animal does not consume too much of the nutrient supplement. This is because the additional amount of nutrients consumed is essentially wasted after the daily nutritional needs are met.

[0012] This encapsulation process lengthens the duration of vitamin potency retention. Without encapsulation in a nutrient tub, most vitamins will lose potency due to oxidation when exposed to factors such as sunlight, moisture (e.g., snow) or humidity, wind, and extreme temperature. For example, cut dry roughage (such as hay) typically loses its Vitamin A content in about 6 months. The encapsulation process allows the longevity of feedstuffs to be extended for years due to reduced exposure to environmental factors and a resulting lack of oxidation.

[0013] Due to the hygroscopic properties and relatively high viscosities of high sugar content materials e.g., thick as molasses, conventional production International Patent Application; Atty Docket No: MV-23-1 PCT

[0014] File date: September 30, 2025 facilities experience heat transfer inefficiencies and product degradation when employing heat to remove moisture.

[0015] Heat sources must be controlled to prevent the charring and other degradations that easily occur. To minimize charring of the high sugar concentrate, indirect heat source (usually steam) are employed, at a maximum heat source temperature on the order of about 500° F.

[0016] The manufacture of molasses-based animal feed supplements is known. For example, U.S. Pat. No. 3,961 ,081 to McKenzie, entitled Molasses Feed Block for Animals and Method of Making Same, discusses cooking temperatures and time required for heating molasses. U.S. Pat. No. 4,737,377 to Lane et al., entitled Method for Making a Molasses-Based Animal Feed Mass, describes a process from preheating to cooling, with a two-step cooking process using steam to heat molasses. U.S. Pat. No. 5,482,729 to McKenzie et al., entitled Continuous Process for Manufacturing Animal Feed Blocks, discloses heating, preferably by indirect heat, a blend of molasses and vegetable fat to about 300° F.-4OO0F. for 5.5-7.1 minutes. U.S. Pat. No. 7,045,165 to Westberg, entitled Process for Manufacturing Animal Feed Supplements, shows a two-step process for cooking a blend of molasses and vegetable fat, wherein the first step operates, preferably by indirect heating, at temperatures of between 240° F.-3200F. U.S. Pat. No. 9,155,325 to Rapstine is generally directed to removal of water from molasses via a combination of heat and reduced pressure, i.e. , vacuum.

[0017] The use of screw conveyors to transport food substances is also known. U.S. Pat. No. 4,181 ,072 to Hirahara, entitled Continuous Pressure Cooking Apparatus, teaches a screw conveyor cooker for cooking particulate foods in sauce, and that continuous screw conveyor pressure cookers with inlet and outlet valves have been previously used for processing animal feed grains, such as milo. The screw conveyor of Hirahara, having intact flights, induces the flow of food through the cooker. U.S. Pat. No. 6,965,575 to Koch et al., entitled International Patent Application; Atty Docket No: MV-23-1 PCT

[0018] File date: September 30, 2025

[0019] Process and Device for the Continuous Conveyance of Confections, describes helical rotors to convey confectionary material from a cooker to an evaporation space and further to a vacuum or suction space.

[0020] Conventional nutrient tub manufacturing facilities have several disadvantages. There is a need for both a process and apparatus for removing water from a liquid comprising a saccharide, e.g., molasses, which renders the material suitable for use in a nutrient tub or other end use, in an economical manner.

[0021] SUMMARY

[0022] In embodiments, a liquid comprising a saccharide, which may comprise or consist essentially of molasses, and / or which may be characterized as a molasses-based preblend, is continuously passed through preheater zone wherein a temperature of the liquid is increased via direct thermal contact with a heat exchange surface, then into a heating-vaporizing zone, similar to what is referred to as a “cooker” in the art, which is configured to form a relatively thin film of the preheated liquid over a heat exchange surface providing heat to maintain the temperature of the liquid and remove moisture, as the liquid is conveyed by the apparatus from an inlet to an outlet, followed by a coolingevaporator zone configured to continuously dispose and remove a film of the liquid over a heat exchange surface to reduce a temperature of the liquid, while flowing a stream of air through the cooling-evaporator zone, which is preferably a counter-current flow of air to remove moisture, and venting the moisture laden air out of a plurality of vents disposed through the cooling-evaporator zone which are vented to the atmosphere. In embodiments, the apparatus further includes a mixer system positioned to receive the product of the coolingevaporator zone, and incorporate one or more additional materials, which may be dry materials such as vitamins and proteinaceous ingredients, into the liquid prior to subsequent packaging and / or processing. In some embodiments, the International Patent Application; Atty Docket No: MV-23-1 PCT

[0023] File date: September 30, 2025 packaging comprises disposing the processed material into molds forming the animal feed tubs, and / or the like.

[0024] The instant disclosure improves upon processes of the prior art by utilizing innovative heat exchangers, and water vapor removal assisted by the incorporation of ambient air at or near atmospheric pressure, resulting in shorter production process times and greater flexibility in operation depending on customer requirements, variations in feedstocks, and ambient conditions. Operating costs are significantly lower and start-up and maintenance costs are also significantly reduced.

[0025] In embodiments, an apparatus to remove water from a liquid comprising a saccharide, comprises a preheater zone comprising a plurality of heat exchange surfaces configured to increase a temperature of the liquid flowing, such that a temperature of the liquid flowing out of the preheater zone is from about 250 °F to about 340 °F; followed by a heating-vaporizing zone configured to continuously dispose and remove a film of the liquid over an inner heat exchange surface of the heating-vaporizing zone, while conveying the liquid through the heating-vaporizing zone, wherein a temperature of the liquid exiting the heating-vaporizing zone is from about 250 °F to about 340 °F; followed by a cooling-evaporator zone configured to continuously dispose and remove a film of the liquid over an inner heat exchange surface of the cooling-evaporator zone, thereby lowering the temperature of the liquid while conveying the liquid through the cooling-evaporator zone, wherein a temperature of the liquid flowing through an outlet of the cooling-evaporator zone is less than or equal to about 160 °F; the cooling-evaporator zone further comprising an air inlet located proximate to the outlet of the cooling-evaporator zone, providing fluid communication between an external environment and an inner volume of the cooling-evaporator zone, and a plurality of variable area vents disposed between an inlet and the outlet of the cooling-evaporator zone, each providing fluid communication between the inner volume of the cooling-evaporator zone International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 and the external environment; and a blower system configured to direct ambient air through the air inlet, into the inner volume, and exhaust the air and moisture out of the inner volume through one or more of the variable area vents.

[0026] In embodiments, a method of removing water from a liquid comprising a saccharide, comprises directing the liquid into a preheater zone comprising a plurality of heat exchange surfaces configured to increase a temperature of the liquid to about 250 °F to 340 °F to form a preheated liquid; directing the preheated liquid into a heating-vaporizing zone configured to continuously dispose and remove a film of the preheated liquid over an inner heat exchange surface of the vaporizing, while conveying the preheated liquid through the heating-vaporizing zone to form a cooked liquid, wherein the cooked liquid flowing out of the heating-vaporizing zone has a temperature from about 250 °F to about 340 °F; directing the cooked liquid into an inner volume of a coolingevaporator zone configured to continuously dispose and remove a film of the cooked liquid over an inner heat exchange surface of the cooling-evaporator zone, thereby lowering the temperature of the cooked liquid while conveying the cooked liquid through the cooling-evaporator zone, and directing ambient air from an external environment through an air inlet located proximate to the outlet of the cooling-evaporator zone, into the inner volume, and exhausting the air and moisture out of the inner volume through one or more variable area vents disposed between an inlet and the outlet of the cooling-evaporator zone, each providing fluid communication between the inner volume and the external environment to form a dehydrated liquid; wherein a temperature of the dehydrated liquid flowing through the outlet of the cooling-evaporator zone is less than or equal to about 160°F; and wherein the dehydrated liquid flowing through the outlet of the cooling-evaporator zone has less than or equal to about 5 wt% water.

[0027] Other aspects and advantages of the instant disclosure are described in the detailed description below and in the claims. International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025

[0028] BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Embodiments according to this disclosure are described in detail below with reference to the appended drawings, wherein like numerals designate similar parts.

[0030] FIG. 1 depicts a block diagram of an apparatus according to embodiments disclosed herein.

[0031] FIG. 2A depicts a preheater zone according to embodiments disclosed herein.

[0032] FIG. 2B depicts a cross section of a shell and tube preheater zone according to embodiments disclosed herein.

[0033] FIG. 3 depicts a cross-section of a heating-vaporizing zone according to embodiments disclosed herein.

[0034] FIG. 4 depicts the vaporizing auger shown in FIG. 3.

[0035] FIG. 5 depicts a cooling-evaporator according to embodiments disclosed herein.

[0036] FIG. 6 depicts a cross-sectional view of the cooling-evaporator shown in FIG. 5.

[0037] FIG. 7 depicts a mixer according to embodiments disclosed herein.

[0038] FIG. 8 is a flowchart of a method according to embodiments disclosed herein.

[0039] DETAILED DESCRIPTION

[0040] The present disclosure is described in detail below with reference to several embodiments and numerous examples. Such discussion is for purposes of illustration only. Modifications to particular examples within the spirit and scope of the present disclosure, set forth in the appended claims, will be readily apparent to one of skill in the art. Terminology used herein is given its ordinary meaning consistent with the exemplary definitions set forth immediately below. International Patent Application; Atty Docket No: MV-23-1 PCT

[0041] File date: September 30, 2025

[0042] As referred to herein, the term “high sugar concentrate” and “liquid comprising a saccharide”, refers to monosaccharides such as various hexose and / or furanose materials e.g., glucose or fructose, disaccharides such as sucrose (from sources such as beet or cane), maltose, and oligosaccharides such as raffinose and cyclodextrins (for example, alpha or beta cyclodextrins may be used as encapsulation aids and modifiers), and sugar alcohols, also referred to herein as polyol sugars, such as maltitol, isomalt, mannitol, and sorbitol, as well as liquid and semiliquid materials comprising such saccharides, such as molasses, corn syrup, corn steep, honey, agave nectar, and juices such as apple or pear juice, and / or the like. The process and apparatus disclosed herein may also suitably be used for other additives, such as carbohydrates including polysaccharides such as maltodextrin (from sources such as rice, potato, or corn), starches, cellulose and cellulosic polymers, and the like, or additives silica (from sources such as quartz), urea, amino acids, acetylated amino acids, ethyl alcohol, proteins such as yeasts, dairy products, soya, legumes, or seed meals, and complex minerals and chelates and the like.

[0043] In the context of the present specification, wetting components are those that come in contact with the high sugar concentrate.

[0044] The density of the high sugar concentrate may be expressed in Brix or specific gravity. Brix (or ° Bx) is a measure of total dissolved solids and varies based on the extraction method, for example of sucrose from beets, used. One degree Brix corresponds to 1 gram of sucrose in 100 grams of aqueous solution, and thus approximates a percent by weight. Brix values also vary depending upon the source of sugar (for example, beet, cane, or citrus), as the sugar remaining in the molasses after sucrose extraction is dependent upon the source, and this results in higher or lower Brix values. The high sugar concentrate preferably is provided with as high a Brix level as possible. For example, molasses is commercially available with a range of Brix of about 76 to about 86. Very high Brix levels can result in a material that is difficult to International Patent Application; Atty Docket No: MV-23-1 PCT

[0045] File date: September 30, 2025 handle. As another example, sugar beet molasses is a by-product of the manufacture of sucrose from based and may be at least 79.5° Brix. This corresponds to a specific gravity of 1.41 . In the present disclosure, for example, for a high sugar concentrate material of molasses, the density may increase due to the preheating, cooking and cooling steps from about 78 Brix to about 85 Brix.

[0046] In embodiments, the preheater zone comprises a heat exchanger, which in embodiments is a shell and tube heat exchanger, wherein the liquid flows through various heat-exchange tubes which are heated by a fluid flowing through the outer shell from a shell inlet, through the shell in contact with a plurality of heat exchange tubes, each having a total heat exchange surface area, and out of the shell and tube heat exchanger through a shell outlet. In embodiments, a diameter of the heat exchange tubes decreases along a flowpath of the liquid from the inlet to the outlet, while the number of heat exchange tubes increases, thereby providing an increasing heat exchange area for the material flowing therethrough.

[0047] In embodiments, the heating-vaporizing zone comprises an auger disposed within a heat exchange surface having an at least partially cylindrically shaped portion, which in embodiments is a cylindrically shaped portion, wherein the auger is dimensioned and arranged such that rotation of the auger results in contact of the auger with the inner heat exchange surface to continuously dispose and remove a film or layer of the liquid over the inner heat exchange surface, while conveying the liquid through the heatingvaporizing zone.

[0048] In embodiments, the cooling-evaporator zone comprises an auger disposed within a heat exchange surface having a cylindrically shaped portion, wherein the auger is dimensioned and arranged such that rotation of the auger results in contact of the auger with the inner heat exchange surface to continuously dispose and remove the film of the liquid over the inner heat International Patent Application; Atty Docket No: MV-23-1 PCT

[0049] File date: September 30, 2025 exchange surface thereby lowering a temperature of the liquid, while conveying the liquid through the cooling-evaporator zone.

[0050] In embodiments, the preheater zone, the heating-vaporizing zone, and the cooling-evaporator zone are operated at essentially ambient atmospheric pressure ± 1 psi or less.

[0051] In embodiments, one or more of the plurality of variable area vents comprises a one-way valve configured to allow air and moisture to flow out of the inner volume, and which impede and / or prevent air from flowing from an external environment into the inner volume. In embodiments, a flow through each of the variable area vents is independently adjustable. In embodiments, the blower system is configured to push air from the external environment through the air inlet and through the variable area vents. In embodiments, the blower system is configured to pull air from the external environment through the air inlet and through the variable area vents.

[0052] In embodiments, the heating-vaporizing zone as well as the preheater tubes are not directly vented to an external environment, and are only vented through the variable area vents and the end vent of the cooling-evaporator zone. In embodiments, the cooling-evaporator zone is air cooled.

[0053] In embodiments, the apparatus further comprises a mixer system, in fluid communication with the outlet of the cooling-evaporator zone, configured to incorporate one or more additional components into the liquid. In embodiments, the liquid comprises molasses.

[0054] FIG. 1 depicts an apparatus 100 to remove water from a liquid comprising a saccharide, i.e., the feed material 102, which in embodiments is a liquid comprising, consisting essentially of or consisting of molasses. In embodiments, the apparatus 100 comprises a preblending zone 134, followed by a preheater zone 104, followed by a heating-vaporizing zone 106, followed by a cooling-evaporator zone 108, wherein the processed material 112 flowing through the cooler outlet 110 of the cooling-evaporator zone 108 has a lower International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 water concentration that a water concentration of feed material 102 prior to processing though the apparatus 100. In embodiments, the reduction in water concentration between the feed material and the processed material is greater than or equal to about 20 wt%, or 25 wt%, or 30 wt%, or 33 wt%.

[0055] In embodiments, the cooling-evaporator zone 108 further comprises an air inlet 114 located proximate to the cooler outlet 110 of the cooling-evaporator zone 108, providing fluid communication between an external environment 116, i.e., the atmosphere, and an inner volume 118 of the cooling-evaporator zone 108, and a plurality of variable area vents 120 disposed between a cooler inlet 122 and the cooler outlet 110 of the cooling-evaporator zone 108. Each of the variable area vents 120, providing fluid communication between the inner volume 118 of the cooling-evaporator zone 108, and the external environment 116.

[0056] The apparatus 100 further includes a blower system 124 configured to direct ambient air, i.e., from the external environment 116, through the air inlet 114, into the inner volume 118, and exhaust the air and moisture out of the inner volume 118 through one or more of the variable area vents 120. FIG. 1 depicts a blower system 124 in which ambient air is pushed from the external environment 116, through the air inlet 114, into the inner volume 118, and exhausted along with moisture out of the inner volume 118 through one or more of the variable area vents 120. However, in other embodiments, blower system 124 may pull air from the external environment 116, through the air inlet 114, into the inner volume 118, and exhaust the air with moisture out of the inner volume 118 through one or more of the variable area vents 120.

[0057] In embodiments, the apparatus 100 further includes one or more control systems 140, in electronic communication with various components, configured to maintain temperatures, air flows, product rates, mixing rates and / or the like of the apparatus. International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025

[0058] In the embodiment shown in FIG. 1 , the blower system is configured to push ambient air from the atmosphere into the inner volume 118 which is then exhausted along with moisture through one or more of the variable area vents 120. In an alternative embodiment, or in combination with a pushing arrangement, the blower system 124 may be configured in a pulling arrangement indicated by the dotted line 126, to pull ambient air through the air inlet 114 from the atmosphere into the inner volume 118 which is then exhausted along with moisture through one or more of the variable area vents 120.

[0059] In embodiments, the apparatus 100, may further comprise a mixer system 128, in fluid communication with the cooler outlet 110 of the coolingevaporator zone 108, configured to incorporate one or more additional components 130 into the liquid prior to exit of the processed material 132 from the apparatus, which may undergo further processing, and / or packaging. In embodiments, the mixer system 128 comprises a continuous mixer system.

[0060] Preblending Zone

[0061] In embodiments, the apparatus may include a preblending zone 134, wherein the liquid comprising a saccharide, i.e. , feed material 102, is premixed and / or one or more recycle streams are directed prior to the preheater zone 104. In embodiments, the raw material may be stored in tank, which may be a heated tank provided with a heater and / or tank heating tubes and may be routed through a product conditioner before it is provided to the preheater zone of the apparatus. The preblending zone may further include one or more conveying and / or recirculation pumps.

[0062] Preheater Zone

[0063] The preheater zone 104 is configured to increase the temperature of the feed material 102 up to a suitable temperature for use with the heating- International Patent Application; Atty Docket No: MV-23-1 PCT

[0064] File date: September 30, 2025 vaporizing zone 106. In embodiments, the preheater zone 104 comprises a plurality of heat exchange surfaces configured to increase a temperature of the liquid flowing therethrough, such that a temperature of the liquid flowing out of the preheater zone is from about 220 °F to about 340 °F, preferably from about 240 to about 340 °F. Molasses, or another high sugar concentrate, is generally preheated slowly to bring the raw material to a cooking temperature of about 255 °F to about 300 °F, without impairing the raw material, before cooking to remove moisture and crystallize sugars. This also reduces the viscosity of the molasses.

[0065] In embodiments, the preheater zone 104 comprises a plug flow heat exchanger, wherein the feed material 102 (e.g., the liquid) is pumped or otherwise conveyed through a heated conduit. In other embodiments, as shown in FIGs. 2A and 2B, a shell and tube heat exchanger may be used. FIG. 2A depicts a simplified view of a shell and tube heat exchanger 200 configured as a preheater zone 104 according to embodiments disclosed herein. In such embodiments, the feed material 102 flows from an inlet 202, through a plurality of heat exchange tubes 208, 210, 212, and 213, each having a total heat exchange surface area, and out of the shell and tube heat exchanger 200 through an outlet 204.

[0066] Accordingly, in embodiments, the preheater zone comprises a shell and tube heat exchanger, wherein the liquid flows through heat exchange tubes, which are in contact with a heated fluid flowing through the outer shell. In embodiments, the heat exchange tubes are arranged in sets or zones, each set or zone having a different diameter such that a total heat exchange surface area of each zone increases from the inlet to the outlet, i.e., the diameter of the heat exchange tubs sets decreases along the flow path from the inlet to the outlet, while the number of heat exchange tubes in each of the sets increases. In embodiments, the preheater zone comprises 3 or more sets of heat International Patent Application; Atty Docket No: MV-23-1 PCT

[0067] File date: September 30, 2025 exchange tubes. In embodiments, the preheater zone comprises 4 or more sets of heat exchange tubes.

[0068] As shown in FIG. 2A, in embodiments, the preheater comprises a plurality of heat exchange tubes 208, 210, 212, 213, each heat exchange tube having a different diameter, wherein the diameter decreases along a flow path 220 of the feed material 102 from the inlet 202 to the outlet 204. In embodiments, the shell 206 is heated by directing the heating fluid into the shell inlet 222 and out of the shell outlet 224. The shell 206 may be divided into one or more zones 226, 228, 230, and 231 , wherein the number of the heat exchange tubes of a particular diameter increases as the diameter of the tubes decrease, e.g., the diameter 214 of heat exchange tube 208 is larger than the diameter 216 of heat exchange tube 210, which is larger than the diameter 218 of heat exchange tube 212, which is larger than the diameter 219 of heat exchange tube 213, and the number of heat exchange tubes 208 in zone 226 having diameter 214 is less than the number of heat exchange tubes 210 in zone 228 having diameter 216, which is less than the number of heat exchange tubes 212 in zone 230 having diameter 218. The heat exchange tubes may arranged in a plug flow arrangement as shown in FIG. 2, or may be arranged to flow into one or more headers (not shown), according to shell and tube heat exchangers common in the art. In embodiments, the heating fluid is steam, hot water, and / or flu gas.

[0069] As shown in FIG. 2B, in embodiments, the preheater comprises a plurality of heat exchange tubes arranged in a plurality of sets 234, 236, 238, 240, each set of heat exchange tubes having a different diameter, wherein the diameter decreases along a flow path of the feed material from the inlet 202 to the outlet 204. In embodiments, the shell 206 is heated by directing the heating fluid into the shell inlet 222 and out of the shell outlet 224. International Patent Application; Atty Docket No: MV-23-1 PCT

[0070] File date: September 30, 2025

[0071] Heating-Vaporizing Zone

[0072] In embodiments, the heating-vaporizing zone, also referred to as a cooker, is configured to continuously dispose and remove a film or layer of the preheated liquid over an inner heat exchange surface of the vaporizing while conveying the liquid through the heating-vaporizing zone via a screw conveyer, auger, and / or the like, a portion of which is in contact with a heated outer casing, wherein a temperature of the liquid exiting the heating-vaporizing zone is from about 240 °F to about 340 °F.

[0073] In embodiments, the heating-vaporizing zone 106 comprises a cooking auger assembly 300, shown in FIG. 4, having a cooking auger 301 , which is shown in cross section in FIG. 3, disposed within an outer casing 302 in which the outer casing 302 is heated, e.g., via a steam, hot water, flu gas and / or the like flowing through a heated jacket 316, such that the inner surface 304 functions as a heat exchange surface. In embodiments, the outer casing 302 has a circular cross section as shown in FIG. 3. In other embodiments, the outer casing 302 may have a U-shaped or other cross section (not shown). In embodiments, the heat exchange surface is heated with steam. In embodiments the cooking auger 301 comprises auger or other types of flights 306 supported on a central core 308. Orifices 310 are provided at regular intervals along the flights 306, and provide passages through which the high- sugar concentrate passes during the cooking cycle. Non-stick paddles 312 are positioned at regular intervals along the circumference of the flights 306 on angled supports 314. In embodiments, the non-stick paddle 312 is cut at an angle 313 to make the panning or spreading of material and thus the heating and vaporization of moisture from the material more efficient. FIGs. 3 and 4 depict a single cooking auger assembly 300. However, it is to be understood that the heating-vaporizing zone 106 may comprise a plurality of cooking auger assemblies 300 arranged linearly e.g., an outlet of a proceeding cooking auger assembly is directed into an inlet of a subsequent cooking auger assembly International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 along the flow path, and / or the cooking auger assemblies are arranged in parallel.

[0074] As the cooking auger 301 rotates, the paddles, preferably non-stick paddles 312 both dispose and remove, i.e., scrape the inner surface 304, preventing build-up of the liquid, which in embodiments is a highly viscous high sugar concentrate, and preventing charring, while the flights 306 convey the liquid through the heating-vaporizing zone. The heating of the film of the liquid within the heating-vaporizing zone removes the water present in the liquid as vapor, which is then conveyed out of the heating-vaporizing zone 106 and into the cooling-evaporator zone 108, wherein the water vapor is removed from the apparatus.

[0075] In embodiments, the heating-vaporizing zone comprises an auger disposed within a heat exchange surface having an at least partially cylindrically shaped portion, wherein the auger is dimensioned and arranged such that rotation of the auger results in contact of the auger with the inner heat exchange surface to continuously dispose and remove the film of the liquid over the inner heat exchange surface, while conveying the liquid and water vapor through the heating-vaporizing zone. In embodiments, the liquid vapor generated in the heating-vaporizing zone is not vented to the atmosphere directly from the heating-vaporizing zone, but is directed out of the heatingvaporizing zone to the cooling-evaporator zone wherein the water vapor is eventually vented to the atmosphere.

[0076] Cooling-Evaporator Zone

[0077] In embodiments, the heating-vaporizing zone 106 is followed by the cooling-evaporator zone 108. The cooling-evaporator zone 108 is configured to continuously dispose and remove a film or layer of the liquid over an inner heat exchange surface of the cooling-evaporator zone, thereby lowering the temperature of the liquid while conveying the liquid through the cooling- International Patent Application; Atty Docket No: MV-23-1 PCT

[0078] File date: September 30, 2025 evaporator zone, wherein a temperature of the liquid flowing through an outlet of the cooling-evaporator zone is less than or equal to about 160 °F, preferably less than or equal to about 140 °F, or less than or equal to about 120 °F.

[0079] FIG. 5 illustrates a cooling auger assembly 500 according to embodiments disclosed herein suitable for use in the cooling-evaporator zone 108, wherein the cooling auger 501 is disposed within an outer heat exchange casing 512. FIG. 6 is a cross-sectional view of the cooling auger assembly 500 shown in FIG. 5, disposed within an outer heat exchange casing 512. The cooling auger 501 includes flights 502 supported on a central core 504. Orifices 506 are provided at regular intervals along the flights 502. Gaps 508 are located regularly along the circumference of the flights 502, and alternate with protrusions 510. The protrusions 510 serve to collect viscous high sugar concentrate as it cools and the gaps 508 and orifices 506 allow the passage of the high sugar concentrate, thoroughly agitating and moving the cooling high sugar concentrate progressively forward through the cooling-evaporator zone 108.

[0080] As shown in FIG. 6, the cooling-evaporator zone 108 comprises a cooling auger 501 is disposed within an outer heat exchange casing 512, in which the outer heat exchange casing 512, and thereby the inner surface 514, which functions as the heat exchange surface, is either actively cooled via directing a cooling fluid through the jacketed conduit, or is air cooled via radiation of the heat into a surrounding atmosphere, such that the inner surface 514 functions as a heat exchange surface to cool the mixture as it is conveyed through the cooling-evaporator zone 108 by rotation of the cooling auger 501 .

[0081] In embodiments, the cooling-evaporator zone 108 further comprises an air inlet 532 located proximate to the cooler outlet 522 of the cooling-evaporator zone, providing fluid communication between an external environment and an inner volume 528 of the cooling-evaporator zone. As further shown in FIGs. 5 and 6, the cooling-evaporator zone 108 further comprises a plurality of variable International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 area vents 516 disposed between a cooler inlet 520 and a cooler outlet 522 of the cooling-evaporator zone, each providing fluid communication between the inner volume 528 of the cooling-evaporator zone and the external environment 518. In embodiments, a ratio of a total area of the vents to the inner volume of the cooling-evaporator zone is from about 0.5 vol% to 5 vol%. In embodiments, the variable area vent 516 includes a orifice or other type of valve 530 configured to vary the flow area of the variable area vent 516. In embodiments, the cooling auger 501 may further comprise an end vent 534 disposed downstream of the air inlet between the air inlet 532 and an end of the coolingevaporator zone, e.g., an end of the cooling auger 501. In embodiments, the end vent 534 includes baffles 536.

[0082] In embodiments, the preheater zone 104, the heating-vaporizing zone 106, and the cooling-evaporator zone 108 are operated at essentially ambient atmospheric pressure ± 1 psi.

[0083] In embodiments, two or more of the variable area vents 516 and / or the end vent 534 is in fluid communication with a header or common duct, which directs vapor through one or more blower fans which exhausts the water vapor generated within the system to the atmosphere. In other embodiments, one or more of the variable area vents 516 and / or the end vent 534 is equipped with an individual blower or fan, independently controllable relative to the other vent fans.

[0084] In embodiments, as shown in FIG. 5, the air inlet 532 is located prior to an end of the cooling-evaporator zone. In embodiments, as shown in FIG. 5, the cooler outlet 522 is located prior to an end of the cooling-evaporator zone. FIGs. 5 and 6 depict a single cooling auger assembly 500. However, it is to be understood that the cooling-evaporator zone 108 may comprise a plurality of cooling auger assemblies 500 arranged either linearly e.g., an outlet of a proceeding cooling auger assembly is directed into an inlet of a subsequent International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 cooling auger assembly along the flow path, and / or the cooling auger assemblies are arranged in parallel.

[0085] Mixer System

[0086] In embodiments, a mixer system 128 or other final processing system is in fluid communication with the cooler outlet 110 of the cooling-evaporator zone 108, and is configured to incorporate one or more additional components into the liquid prior to exit of the processed material from the apparatus, which may undergo further processing, and / or packaging.

[0087] FIG. 7 depicts a mixer system 700 according to embodiments disclosed herein, comprising a mixer 702, comprising a mixing element 704 comprising a plurality of knives 706 or other similarly shaped appendages extending away from a center shaft 708. In embodiments, the knives 706 are disposed between auger or other mixing appendages 710. In embodiments, the mixer 702 is a continuous mixer including an inlet 712 and an outlet 714. However, a batch mixer may also be used.

[0088] In embodiments, the mixer system 700 further includes one or more component feeders 716 configured to direct one or more additional dry components into the mixer, which are then combined with the liquid material exiting the cooling-evaporator zone 108 to form either another intermediate product, or the final product prior to packaging.

[0089] Method of Removing Water from a Liquid Comprising a Saccharide

[0090] FIG. 8 is a flowchart depicting a method of removing water from a liquid comprising a saccharide (block 800), comprising directing the liquid into a preheater zone comprising a plurality of heat exchange surfaces configured to increase a temperature of the liquid to about 300°F to 340 °F to form a preheated liquid (block 802).

[0091] Directing the preheated liquid into a heating-vaporizing zone configured to continuously dispose and remove a film of the preheated liquid over an inner International Patent Application; Atty Docket No: MV-23-1 PCT

[0092] File date: September 30, 2025 heat exchange surface of the vaporizing, while conveying the preheated liquid through the heating-vaporizing zone to form a cooked liquid, wherein the cooked liquid flowing out of the heating-vaporizing zone has a temperature from about 300°F to about 340 °F (block 804).

[0093] Directing the cooked liquid into an inner volume of a cooling-evaporator zone configured to continuously dispose and remove a film of the cooked liquid over an inner heat exchange surface of the cooling-evaporator zone, thereby lowering the temperature of the cooked liquid while conveying the cooked liquid through the cooling-evaporator zone (block 806).

[0094] Directing ambient air from an external environment through an air inlet located proximate to the outlet of the cooling-evaporator zone, into the inner volume, and exhausting the air and moisture out of the inner volume through one or more variable area vents disposed between an inlet and the outlet of the cooling-evaporator zone, each providing fluid communication between the inner volume and the external environment to form a dehydrated liquid (block 808).

[0095] Wherein a temperature of the dehydrated liquid flowing through the outlet of the cooling-evaporator zone is less than or equal to about 140 °F; and wherein the dehydrated liquid flowing through the outlet of the coolingevaporator zone has less than or equal to about 5 wt% water, (block 810). In embodiments, the dehydrated liquid has a water content of less than or equal to about 3 wt% water, or less than or equal to about 1 wt% water. In other embodiments, the dehydrated product has a water content representing from about 30 wt% to 35 wt% reduction in weight due to moisture loss, when determined based on the water content of the feed material.

[0096] In embodiments one or more of the blocks may be performed together. In embodiments, the method may include additional blocks.

[0097] In embodiments of the method, the directing ambient air from the external environment comprises pushing the air from the external environment International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 through the air inlet and through the variable area vents. In embodiments, the directing ambient air from the external environment comprises pulling the air from the external environment through the air inlet and through the variable area vents.

[0098] In embodiments of the method, the liquid comprises molasses. In other embodiments, the liquid comprises corn syrup. In embodiments, the method further comprises directing the dehydrated liquid into a mixer system in fluid communication with the outlet of the cooling-evaporator zone, and incorporating one or more additional components into the liquid.

[0099] While not being bound by theory, applicants believe that the agitation and relatively thin film of the liquid provided by the augers over the heat exchange surfaces break the surface tension and increase the surface area at which water in the molasses can become water vapor and increases the vapor pressure of water. The amount of water vapor liberated is dependent upon the water content of the molasses. As the cooking process progresses, the water content of the molasses decreases, thus slowing liberation of water vapor. The agitation provided by the inventive apparatus increases the availability of the water remaining in the molasses. The water vapor liberated in the heatingvaporizing zone is constantly swept away in the cooling-evaporator zone with ambient air directed through the apparatus. As the water content is reduced, caramelization of the sugars occurs wherein sugar molecules bond together, making longer or branched chains of sugar. While not being bound by theory, applicants believe that the present disclosure exposes molasses to higher temperatures, encouraging an increase in such reaction.

[0100] In embodiments, a plurality of heating-vaporizing zones, and / or a plurality of cooling-evaporator zones may be utilized in series and / or in parallel. In addition, various recycle streams may be incorporated and / or one or more additional heating-vaporizing zones may be incorporated after a cooling- International Patent Application; Atty Docket No: MV-23-1 PCT

[0101] File date: September 30, 2025 evaporator zone, so long as the apparatus terminates with cooling-evaporator zone prior to a final mixer system and / or packaging of a final product.

[0102] Mixer System

[0103] After cooling and adequate water removal, the high sugar concentrate may be conveyed to a suitable mixer, such as a heavy ribbon mixer. Desired dry ingredients, such as protein, vitamins and minerals, are mixed into the partially cooled molasses, resulting in a product having a consistency similar to cookie dough at a temperature of about 120 to 160° F., preferably about 130 to about 150° F. Once the mixture cools, it hardens much like corn syrup in peanut brittle. Then the high sugar concentrate with the dry ingredients is conveyed to a product container, such as a tub. The product is weighed and moved to a storage facility.

[0104] Nutrients added are generally in a form of a premix. The premix can be customized for the needs of the customer and have a variety of nutrients to add to the cooked molasses. Suitable nutrients added to the cooked molasses may include, but are not limited to, microorganisms, such as yeast, enzymes, vitamins, such as A, B, D, and E, minerals, such as zinc, calcium, magnesium, phosphorus, manganese, copper, and protein sources such as grain or feather meal. As well as energy based ingredients and other specialty products. Examples include nutraceuticals, probiotics, ionophores, pre-biotics, specialty products to improve gut health, digestive performance, and feed through pest control, e.g., control of flies, ticks, and the like. A more extensive listing of feed ingredients may be found in Chapter ? of the Feed Inspector’s Manual, Second Edition, published May 1 , 2000 by the Association of American Feed Control Officials Inspection and Sampling Committee.

[0105] The final product material may then be disposed into tubs, and or cast and formed into blocks which are commonly sized from about 5 lbs. to about 1250 lbs. However, the size of the final product is not limiting. Finished, cooled tubs may be relatively hard or relatively soft depending upon the desired International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 properties of the product, which in embodiments is controlled by both the operational parameters of the apparatus and the components. The hardness of the product regulates consumption to the rate desired by a customer for a particular application. The hardness is determined by the maximum temperature to which the molasses is cooked; the higher the temperature, the harder the tub.

[0106] Because of the continuous flow of the mixing apparatus with minimal processing and equipment, consideration must be given to the following feed additives so as loss and damage are eliminated or minimized when compared to a normal feed mixing process / apparatus. This includes ionophores, for example Rumensin® Laidlomycin Propinate®, Lasalacid® (bovetec) and the like. Probiotics and prebiotics may be included in this list as well, as speciality products for the improvement of gut health, specialty products including but not limited to general body condition health such as hair and nails, and feed through fly control as well as feed through tick control.

[0107] In embodiments, the final product has a Shore D hardness of greater than or equal to about 10, or greater than or equal to about 30, or greater than or equal to about 50, or greater than or equal to about 60.

[0108] Additional embodiments of the invention include:

[0109] 1 .An apparatus to remove water from a liquid comprising a saccharide, comprising: a preheater zone comprising a plurality of heat exchange surfaces configured to increase a temperature of the liquid flowing from an inlet to an outlet of the preheater zone, such that a temperature of the liquid flowing through the outlet of the preheater zone is from about 150 °F to about 340 °F; followed by an heating-vaporizing zone configured to provide heat to the liquid while continuously disposing and removing a layer of the liquid over an inner heat exchange surface of the heating-vaporizing zone, International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 while conveying the liquid through the heating-vaporizing zone, wherein a temperature of the liquid exiting the heating-vaporizing zone is from about 150 °F to about 340 °F; followed by a cooling-evaporator zone configured to continuously dispose and remove a layer of the liquid over an inner heat exchange surface of the cooling-evaporator zone, thereby lowering the temperature of the liquid while conveying the liquid through the coolingevaporator zone, wherein a temperature of the liquid flowing through an outlet of the cooling-evaporator zone is less than the temperature of the liquid flowing through the inlet; the cooling-evaporator zone further comprising an air inlet located proximate to the outlet of the cooling-evaporator zone, providing fluid communication between an external environment and an inner volume of the cooling-evaporator zone, and a plurality of variable area vents disposed between an inlet and the outlet of the cooling-evaporator zone, each providing fluid communication between the inner volume of the coo ling -evaporator zone and the external environment; a blower system configured to direct ambient air through the air inlet, into the inner volume, and exhaust the air and moisture out of the inner volume through one or more of the variable area vents. The apparatus of embodiment 1 , wherein the preheater zone comprises a shell and tube heat exchanger, wherein the liquid is pumped through a plurality of heat exchange tubes.

[0110] The apparatus of embodiment 2, wherein a diameter of the plurality of heat exchange tubes decreases along a flowpath of the liquid from the inlet to the outlet. International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 The apparatus of embodiment 1 , wherein the heating-vaporizing zone comprises an auger disposed within a heat exchange surface having an at least partially cylindrically shaped portion, wherein the auger is dimensioned and arranged such that rotation of the auger results in contact of the auger with the inner heat exchange surface to continuously dispose and remove the layer of the liquid over the inner heat exchange surface, while conveying the liquid through the heatingvaporizing zone. The apparatus of embodiment 1 , wherein the cooling-evaporator zone comprises an auger disposed within a heat exchange surface having a U-shaped, partially cylindrically portion, wherein the auger is dimensioned and arranged such that rotation of the auger results in contact of the auger with the inner heat exchange surface to continuously dispose and remove the layer of the liquid over the inner heat exchange surface thereby lowering a temperature of the liquid, while conveying the liquid through the cooling-evaporator zone. The apparatus of embodiment 1 , wherein the preheater zone, the heating-vaporizing zone, and the cooling-evaporator zone are operated at essentially ambient atmospheric pressure ± 1 psi. The apparatus of embodiment 1 , wherein one or more of the plurality of variable area vents comprises a one-way valve configured to allow air and moisture to flow out of the inner volume, and which impede and / or prevent air from flowing from an external environment into the inner volume. International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025

[0111] 8. The apparatus of embodiment 1 , wherein a flow through each of the variable area vents is independently adjustable.

[0112] 9. The apparatus of embodiment 1 , wherein the cooling-evaporator zone further comprises an end vent located downstream of the air inlet of the cooling-evaporator zone.

[0113] 10. The apparatus of embodiment 1 , wherein the blower system is configured to push air from the external environment through the air inlet and through the variable area vents and / or to pull air from the external environment through the air inlet and through the variable area vents.

[0114] 11 . The apparatus of embodiment 1 , wherein the heating-vaporizing zone is not directly vented to an external environment, and is only vented through the variable area vents of the cooling-evaporator zone.

[0115] 12. The apparatus of embodiment 1 , wherein the cooling-evaporator zone is air cooled.

[0116] 13. The apparatus of embodiment 1 , further comprising a mixer system, in fluid communication with the outlet of the coo ling -evaporator zone, configured to incorporate one or more additional components into the liquid.

[0117] 14. The apparatus of embodiment 13, wherein the mixer system comprises a mixing element comprising a plurality of knife shaped appendages extending away from a center shaft, each disposed between two or more mixing appendages. International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 A method of removing water from a liquid comprising a saccharide, comprising: directing the liquid into a preheater zone comprising a plurality of heat exchange surfaces configured to increase a temperature of the liquid to about 150 °F to 340 °F to form a preheated liquid; directing the preheated liquid into a heating-vaporizing zone configured to continuously dispose and remove a film of the preheated liquid over an inner heat exchange surface of the vaporizing, while conveying the preheated liquid through the heating-vaporizing zone to form a cooked liquid, wherein the cooked liquid flowing out of the heating-vaporizing zone has a temperature from about 150 °F to about 340 °F; directing the cooked liquid into an inner volume of a cooling-evaporator zone configured to continuously dispose and remove a film of the cooked liquid over an inner heat exchange surface of the coolingevaporator zone, thereby lowering the temperature of the cooked liquid while conveying the cooked liquid through the coolingevaporator zone, and directing ambient air from an external environment through an air inlet located proximate to an outlet of the cooling-evaporator zone, into the inner volume, and exhausting the air and moisture out of the inner volume through one or more variable area vents disposed between an inlet and the outlet of the cooling-evaporator zone, each providing fluid communication between the inner volume and the external environment to form a dehydrated liquid; wherein a temperature of the dehydrated liquid flowing through the outlet of the cooling-evaporator zone is less than or equal to about 160°F; and International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 wherein the dehydrated liquid flowing through the outlet of the coolingevaporator zone has less than or equal to about 5 wt% water.

[0118] 16. The method of embodiment 15, wherein the cooling-evaporator zone further comprises an end vent located downstream of the air inlet of the cooling-evaporator zone.

[0119] 17. The method of embodiment 15, wherein the directing ambient air from the external environment comprises pushing the air from the external environment through the air inlet and through the variable area vents.

[0120] 18. The method of embodiment 15, wherein the directing ambient air from the external environment comprises pulling the air from the external environment through the air inlet and through the variable area vents.

[0121] 19. The method of embodiment 15, wherein the liquid comprises molasses, corn syrup, or a combination thereof.

[0122] 20. The method of embodiment 15, further comprising directing the dehydrated liquid into a mixer system in fluid communication with the outlet of the cooling-evaporator zone, and incorporating one or more additional components into the liquid.

[0123] While embodiments have been described in detail, modifications within the spirit and scope of the disclosure will be readily apparent to those of skill in the art. In view of the foregoing discussion, relevant knowledge in the art and references discussed above in connection with the background and detailed description, the disclosures of which are all incorporated herein by reference, further description is deemed unnecessary. In addition, it should be understood International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 that aspects of the instant disclosure and portions of various embodiments may be combined or interchanged either in whole or in part. Furthermore, those of ordinary skill in the art will appreciate that the foregoing description is by way of example only, and is not intended to limit this disclosure.

Claims

1. International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025CLAIMS1 . An apparatus to remove water from a liquid comprising a saccharide, comprising: a preheater zone comprising a plurality of heat exchange surfaces configured to increase a temperature of the liquid flowing from an inlet to an outlet of the preheater zone, such that a temperature of the liquid flowing through the outlet of the preheater zone is from about 150 °F to about 340 °F; followed by an heating-vaporizing zone configured to provide heat to the liquid while continuously disposing and removing a layer of the liquid over an inner heat exchange surface of the heating-vaporizing zone, while conveying the liquid through the heating-vaporizing zone, wherein a temperature of the liquid exiting the heating-vaporizing zone is from about 150 °F to about 340 °F; followed by a cooling-evaporator zone configured to continuously dispose and remove a layer of the liquid over an inner heat exchange surface of the cooling-evaporator zone, thereby lowering the temperature of the liquid while conveying the liquid through the coolingevaporator zone, wherein a temperature of the liquid flowing through an outlet of the cooling-evaporator zone is less than the temperature of the liquid flowing through the inlet; the cooling-evaporator zone further comprising an air inlet located proximate to the outlet of the cooling-evaporator zone, providing fluid communication between an external environment and an inner volume of the cooling-evaporator zone, and a plurality of variable area vents disposed between an inlet and the outlet of the cooling-evaporator zone, each providing fluid communication between the inner volume of the cooling-evaporator zone and the external environment;International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 a blower system configured to direct ambient air through the air inlet, into the inner volume, and exhaust the air and moisture out of the inner volume through one or more of the variable area vents.

2. The apparatus of claim 1 , wherein the preheater zone comprises a shell and tube heat exchanger, wherein the liquid is pumped through a plurality of heat exchange tubes.

3. The apparatus of claim 2, wherein a diameter of the plurality of heat exchange tubes decreases along a flowpath of the liquid from the inlet to the outlet.

4. The apparatus of claim 1 , wherein the heating-vaporizing zone comprises an auger disposed within a heat exchange surface having an at least partially cylindrically shaped portion, wherein the auger is dimensioned and arranged such that rotation of the auger results in contact of the auger with the inner heat exchange surface to continuously dispose and remove the layer of the liquid over the inner heat exchange surface, while conveying the liquid through the heatingvaporizing zone.

5. The apparatus of claim 1 , wherein the cooling-evaporator zone comprises an auger disposed within a heat exchange surface having a U-shaped, partially cylindrically portion, wherein the auger is dimensioned and arranged such that rotation of the auger results in contact of the auger with the inner heat exchange surface to continuously dispose and remove the layer of the liquid over the inner heat exchange surface thereby lowering a temperature of the liquid, while conveying the liquid through the cooling-evaporator zone.International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 20256. The apparatus of claim 1 , wherein the preheater zone, the heatingvaporizing zone, and the cooling-evaporator zone are operated at essentially ambient atmospheric pressure ± 1 psi.

7. The apparatus of claim 1 , wherein one or more of the plurality of variable area vents comprises a one-way valve configured to allow air and moisture to flow out of the inner volume, and which impede and / or prevent air from flowing from an external environment into the inner volume.

8. The apparatus of claim 1 , wherein a flow through each of the variable area vents is independently adjustable.

9. The apparatus of claim 1 , wherein the cooling-evaporator zone further comprises an end vent located downstream of the air inlet of the coolingevaporator zone.

10. The apparatus of claim 1 , wherein the blower system is configured to push air from the external environment through the air inlet and through the variable area vents and / or to pull air from the external environment through the air inlet and through the variable area vents.11 . The apparatus of claim 1 , wherein the heating-vaporizing zone is not directly vented to an external environment, and is only vented through the variable area vents of the cooling-evaporator zone.

12. The apparatus of claim 1 , wherein the cooling-evaporator zone is air cooled.International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 202513. The apparatus of claim 1 , further comprising a mixer system, in fluid communication with the outlet of the cooling-evaporator zone, configured to incorporate one or more additional components into the liquid.

14. The apparatus of claim 13, wherein the mixer system comprises a mixing element comprising a plurality of knife shaped appendages extending away from a center shaft, each disposed between two or more mixing appendages.

15. A method of removing water from a liquid comprising a saccharide, comprising: directing the liquid into a preheater zone comprising a plurality of heat exchange surfaces configured to increase a temperature of the liquid to about 150 °F to 340 °F to form a preheated liquid; directing the preheated liquid into a heating-vaporizing zone configured to continuously dispose and remove a film of the preheated liquid over an inner heat exchange surface of the vaporizing, while conveying the preheated liquid through the heating-vaporizing zone to form a cooked liquid, wherein the cooked liquid flowing out of the heating-vaporizing zone has a temperature from about 150 °F to about 340 °F; directing the cooked liquid into an inner volume of a cooling-evaporator zone configured to continuously dispose and remove a film of the cooked liquid over an inner heat exchange surface of the coolingevaporator zone, thereby lowering the temperature of the cooked liquid while conveying the cooked liquid through the coolingevaporator zone, andInternational Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 2025 directing ambient air from an external environment through an air inlet located proximate to an outlet of the cooling-evaporator zone, into the inner volume, and exhausting the air and moisture out of the inner volume through one or more variable area vents disposed between an inlet and the outlet of the cooling-evaporator zone, each providing fluid communication between the inner volume and the external environment to form a dehydrated liquid; wherein a temperature of the dehydrated liquid flowing through the outlet of the cooling-evaporator zone is less than or equal to about 160°F; and wherein the dehydrated liquid flowing through the outlet of the coolingevaporator zone has less than or equal to about 5 wt% water.

16. The method of claim 15, wherein the cooling-evaporator zone further comprises an end vent located downstream of the air inlet of the coolingevaporator zone.

17. The method of claim 15, wherein the directing ambient air from the external environment comprises pushing the air from the external environment through the air inlet and through the variable area vents.

18. The method of claim 15, wherein the directing ambient air from the external environment comprises pulling the air from the external environment through the air inlet and through the variable area vents.

19. The method of claim 15, wherein the liquid comprises molasses, corn syrup, or a combination thereof.International Patent Application; Atty Docket No: MV-23-1 PCT File date: September 30, 202520. The method of claim 15, further comprising directing the dehydrated liquid into a mixer system in fluid communication with the outlet of the cooling-evaporator zone, and incorporating one or more additional components into the liquid.

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