International Sugar Journal

Improving the yield in boiling workshop through viscosity depressing in pan and mixers* [Full subscriber]

Abstract In the sugar industry, the crystallization process very often constitutes a delicate and a bottle neck step. Control of the crystallization is essential to the process optimization in order to obtain a high yield of crystals and a short duration of boiling strike. The costs reduction objectives are the key of success for the productivity improvements. The adjunction of fluidizing additives in the massecuite induces a crystal growth kinetic effect by reducing the viscosity, as well as inclusions. In the meantime, bubbles release is improved by an active-surface reaction. We developed an FDA approved and green technology fluidizing additive…

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