| 摘要 |
In the production of commercial grade sugar, the purity of the molasses is held at≤60 containing high purity syrup of≥91. It is mixed with refined sugar from the preceding drawing, and baked to give a baked mass. The syrup from the first drawing has a purity of 79-83. The purity of the syrup from the first drawing is 81-82. Part of the baked mass is spun (7) to extract the sugar, and the low purity brine taken off is returned to the remainder of the baked mass which has not been spun. It reduces the purity of the new baked mass to give a global drainage at the level of the first drawing which is compatible with the purity of the seepage which is pulled back at the second drawing. Non-sugars are recycled with the drainage from the baking to avoid the use of a kneading mill under vacuum. The syrup of more refined sugar is first introduced at the baking stage (2), followed at the baking stage by the enriched drainage. The syrup from the first drawing is introduced after baking, to give increased thermal breakdown reactions and good seepage before being spun. The baked mass which has not been spun is passed to a vacuum kneading mill (4), or a crystallizing stage. The spun baked mass is 25-35 wt. % or 30-35 wt. % or 30 wt. % of the total baked mass. The kneading mill under vacuum has three or four stages. |
