KUEHLUNGS-KRISTALLISATIONSVERFAHREN ZUR HERSTELLUNG VON ZUCKER

摘要

Sugar is manufactured by crystallisation by cooling, in several stages. Each of these stages envisages, in cascade formation, a concentration of the sugar solution, preferably in a vacuum, at a temperature of about 80 DEG C, and then crystallisation obtained by cooling the solution slowly down to about 35 DEG C. Crystallisation is preceded by the addition of microcrystals and followed by the removal of the crystals which have formed during the process. <IMAGE>