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The crystallization phase starts by feeding the standard liquor to the vacuum pans, typically at 76 Brix. [69] These pans are essentially single-effect evaporators, with their own vacuum source and condenser. [70] The sugar solution has to be supersaturated in order to grow sugar crystals. There are three phases of supersaturation, which is ...
In the sugar industry, vertical cooling crystallizers are used to exhaust the molasses in the last crystallization stage downstream of vacuum pans, prior to centrifugation. The massecuite enters the crystallizers at the top, and cooling water is pumped through pipes in counterflow.
Crystallization; Centrifugation (Separation of the sugar crystals from the mother liquor, done by centrifugal machines) Storage of sugar and molasses; These processing steps will produce a brown or raw sugar. Raw sugar is generally sent to a sugar refinery to produce white sugar. This sugar refining can be done either at a completely separate ...
Crystallization can then be induced from this supersaturated solution and the resultant pure crystals removed by such methods as filtration and centrifugal separators. The remaining solution, once the crystals have been filtered out, is known as the mother liquor, and will contain a portion of the original solute (as predicted by its solubility ...
Vacuum evaporation plant vacuum pans in a beet sugar factory. In the sugar industry vacuum evaporation is used in the crystallization of sucrose solutions. Traditionally this process was performed in batch mode, but nowadays continuous vacuum pans are available. [3]
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane Sugar ...
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The white sugar from the pans is dried and cooled in granulators and sent to storage. From storage the sugar is graded to give consistent particle size distribution for sale. Sugar crystals outside the specification are returned to the pans for reprocessing. Further grades of sugar e.g. icing sugar/powdered sugar are produced by milling. [17]