From a previous series of experiments the authors concluded that colour and ash inclusions in sucrose crystals are greater, the more severe the conditions of crystallization are. The authors have continued their research with the aim of obtaining white sugar of commercial grade by crystallizing from syrups which are normally employed for the production of first product raw sugar. The crystallization was, however, carried out in gentler conditions than those corresponding to the traditional industrial process. A tentative processing scheme was estabilished, in which crystallization was carried out by cooling and in several steps. Sugar quality, energy balance and plant characteristics are more favourable in the case of crystallization by cooling compared with the conventional process.
Unconventional cooling crystallization
SGUALDINO, Giulio
1988
Abstract
From a previous series of experiments the authors concluded that colour and ash inclusions in sucrose crystals are greater, the more severe the conditions of crystallization are. The authors have continued their research with the aim of obtaining white sugar of commercial grade by crystallizing from syrups which are normally employed for the production of first product raw sugar. The crystallization was, however, carried out in gentler conditions than those corresponding to the traditional industrial process. A tentative processing scheme was estabilished, in which crystallization was carried out by cooling and in several steps. Sugar quality, energy balance and plant characteristics are more favourable in the case of crystallization by cooling compared with the conventional process.I documenti in SFERA sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
