Objective
Demonstrates high temp cooling crystallization of sugar beet juices. Energy saving is 4.1 litres of oil per tonne of beet processed. For annual output of 900000 t saving juices in the cooling crystallization stage. Expected payback time is about 4 years.
Sugar crystallization takes place through the thickening of aqueous solutions. It is not possible to put the water evaporated in vacuum to meaningful further use for heating purposes. With the state of engineering so far attained in the European Community average juice concentrations of 68 % (in exceptional cases up to 74 %) are achieved in the multiple evaporation plant preceding the evaporation crystallization stage. Until now it has not been possible technologically to control higher concentrations. The resultant heating vapours have been utilized in the process.
By heating juices under vacuum to 110 deg, the process now under discussion achieves concentrations of 85 %; it also utilizes the resultant heating vapours and reduces the quantities of water needing to be evaporated in the follow-up evaporation crystallization stage by aroune 50 % compared with the state of the art. The primary energy input shrinks accordingly. The innovative feature of the process lies in the energytie-up of evaporation plant, newtype cooling crystallization and evaporation crystalliazation, which enables extremely high juice concentrations to be used in the cooling crystallization stage. The latter starts at a temperature of 100 deg and in the course of crystal formation leads to a final temperature of 65 deg. Concentrated juice is couled rapidly to the seed point and then more slowly as the crystals grow. This temperature conforms with the normal operating conditions of the still conventional follow-up evaporation crystallization phase. The process under discussion thus amounts to a new element in existing plant and can be employed in every sugar factory.
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Programme(s)
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Coordinator
8400 Regensburg
Germany
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