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 K-PATENTS® 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 K-PATENTS 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.

Cane sugar evaporation

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