Beet sugar crystallization

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The crystallizing process takes place in a vacuum pan, which boils the thick juice till supersaturation. When the juice reaches the correct concentration, it is seeded with sugar crystals, which provide the nucleus for larger crystals to grow. When the crystals reach their target size, the process is stopped and the resultant mixture of crystal sugar and syrup, the massecuite is spun in centrifuges to separate the sugar from the mother liquor.

Supersaturation is the driving force of crystal growth, and the speed of crystallization depends on this parameter.

Beet sugar crystallization  

Download the application note to learn how Vaisala K-PATENTS SeedMaster SM-3 a unique, 3rd generation crystallization transmitter and seeding device used with Vaisala K-PATENTS Process Refractometer:

  • Enables good quality sugar yield without fines or conglomerates
  • Allows for accurate, in-line, and real-time monitoring of supersaturation and crystal content over the complete process of crystallization
  • Allows for implementation of control of automatic or manual seeding.

In addition, in advanced control settings, using a Vaisala K-PATENTS SeedMaster together with Vaisala K-PATENTS Process Refractometer in the sugar manufacturing can help to:

  • Decrease boiling time
  • Manufacture more sugar
  • Manufacture quality sugars with increased Brix-value
  • Reduce sucrose of final molasses
  • Improve mean aperture (MA) and coefficient of variation (CV)
  • Reduce steam consumption up to tons per day.

The note also includes recommended installation points for the best performance.

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

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