Control of scale in sugar evaporation equipment

摘要

The instant invention is directed to a method for preventing the formation of scale in sugar evaporation equipment comprising adding to the juice from 0.1 to 200 ppm of a polycarboxylic acid or its salt selected from the group consisting of polymaleic acid, amine adducts of maleic anhydride polymers, phosphonobutane tri-carboxylic acid, phosphinocarboxylic acids and copolymers of acrylic acid and an hydroxylated lower alkyl acrylate.