Crystallisation in sugar production

Production of refined sugar, syrup and molasses

The thick golden brown juice coming from the previous juice purification stages in sugar production is boiled until crystals are formed, which are covered with syrup. The syrup is separated from the crystals in a centrifuge, and then hot water is used to rinse off any residual syrup. The sugar crystals are now dissolved in water, and re-crystallised in a second stage to produce refined sugar. The finished sugar is dried, cooled and stored in silos, and is subsequently withdrawn and further processed or packed. Over eighty percent of the sugar is shipped to other industries, to make confectionery, beverages or baked goods. The syrup left from the final crystallisation stage is mainly used as an additive to animal feed (called "molassed sugar beet feed") or as a fermentation feedstock. Molasses is also used for yeast production.

A special version of the OPTIWAVE 7300 radar level transmitter is able to control the performance of the sugar centrifuges, by monitoring the thickness of the concentrated sugar juice inside of the centrifuge. OPTIBAR DP pressure transmitters are used to monitor the filter performance, and OPTISWIRL Vortex flowmeters and OPTIMASS flowmeters monitor and control the relative flows of the steam and juice entering this processing stage.

Requirements

  • Handling of viscous and very dense liquid
  • Handling of air entrainment

Requirements

  • Fast measurement
  • Harsh environment
  • Critical for concentration process

Requirements

  • Pressure/ temperature compensated
  • Net heat measurement

Requirements

  • Filter control

Requirements

  • Fast measurement
  • Handling of harsh environment
  • Critical for concentration process

Requirements

  • Handling of viscous and very dense liquid
  • Handling of air entrainment

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