Cane sugar evaporation

Cane sugar evaporation

Evaporation is a critical process step in sugar manufacturing as it creates conditions where crystallization can occur in the next processing phase. Water is evaporated from thin syrup containing about 10-15 Brix dissolved solids to thick syrup of about 50-70 Brix.

Evaporation usually takes place in a multiple-effect evaporator heated with steam. Evaporators use a lot of heat and if not controlled, this will accumulate a lot of costs that affect the overall economy of the mill.

Cane sugar evaporation

Download the application note to learn how Vaisala Polaris Process Refractometer measures Brix accurately and in-line, and provides:

  • Continuous Brix measurement of juice and syrup not affected by crystals, bubbles, or undissolved particles
  • High-quality product
  • Data for process optimization
  • Feed-forward control for capacity optimization.

The note also includes recommended Vaisala Polaris Process Refractometer installation points for the best performance.

Download our application note in PDF by filling in the form.

Discover all applications in sugar manufacturing here.

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