| 摘要 |
<p>Continuous evaporative crystallisation of a sugar solution, by subjecting this to a pre-evaporation (residual evaporation) almost to the saturation point and then transferring it to a sequence of stirring zones, the mixing characteristics of which correspond to those of a continuously traversed ideal stirrer vessel, the soln. or crystal mixt. in this sequence of zones being optionally heated indirectly or maintained free from indirect heating, while highly expanded vapours from the pre-evaporation are blown directly through the zones not heated indirectly which are thereby intensively stirred, so that the total crystallisation is taken only to a value significantly below the usual value of 50-60% crystal content and the crystal mixt. discharged from the last zone is subjected to a separation of the circulating syrup or mother liquor which is recycled to the stirring zones and/or the pre-evaporation.</p> |
