METHOD OF SUGAR CRYSTALLIZATION

摘要

FIELD: technology of preparing sugary substances, in particular, crystallization of sugar in beet-and-sugar production and production of milk sugar. SUBSTANCE: method involves introduction of chemical reagent when crystal mass is supplied from vacuum apparatus to mixers for cooling. Potassium monophosphate or potassium diphosphate is used as reagent in the amount of 0.5-2.0% to crystal mass. EFFECT: deeper molasses exhaustion, increased sugar output and improved quality of sugar. 7 tbll