International Sugar Journal

Sensors for crystallisation control in vacuum pans – a review of Fives Fletcher experience over the past 25 years † [Full subscriber]

Boiling massecuite in a vacuum pan requires simultaneous regulation of its dissolved solids concentration, crystal content, consistency and supersaturation. A key challenge in pan boiling is measuring the necessary massecuite properties for controlling these parameters. Fives Fletcher has been supplying electronic sensors for vacuum pan crystallisation control for more than 25 years and has been at the forefront of the considerable developments that has taken place in the technology during this time. The paper reviews the developmental history of online sensors with specific emphasis on conductivity, radio frequency and microwave technology. Information on practical aspects of the use and application…

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