| 摘要 |
The invention relates to a process for controlling the crystallisation process of fats, the crystallisation of, for example, margarine fats, butter fats, or chocolate fats generally beginning suddenly, after a high degree of supercooling, at a "defined" temperature, and at least one cooler (3) belonging to the crystallisation process in order to reduce the temperature of the fat and to begin the crystallisation process. The invention also relates to a plant system for carrying out the process. The crystallisation process of fat can be automated with the aid of the invention. By a process according to the invention the initial stage of crystallisation is directed principally into the uncooled flow section (10) downstream of the cooler (3) so that the temperature directly after the cooler (3) is established as the said "defined" temperature, so that this temperature or a corresponding parameter is measured, from which the cooling effect of the cooler (3) is controlled. Temperature measurement directly in the main stream after the cooler is difficult. Most advantageously, this temperature measurement, or measurement of a corresponding parameter, is performed with a measuring instrument (9) downstream of the cooler (3) already mentioned in a side stream (13) which is allowed to flow back to the main stream. <IMAGE>
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