Starch Sweeteners Crystallization

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Cooling crystallization is mainly used in the glucose and fructose syrups crystallization. The key parameter to monitor in starch sweeteners crystallization is the supersaturation as it directly affects the crystallization. Process conditions play an important role as different carbohydrates crystallize in distinct conditions. Solubility increases when temperature rises, and the solution becomes supersaturated. Once the temperature starts to slowly decrease, crystallization starts. Mother liquor concentration starts to decrease when sweetener is transferred to crystals.

Starch sweeteners crystallization

Download the application note to learn how Vaisala K-PATENTS® Process Refractometer measures Brix or Total Dissolved Solids (TDS) and:

  • Offers real-time control of crystallizing pan
  • Liquid concentration measurements for keeping the supersaturation level constant by  adding fresh syrup to crystallizer
  • Ensures high quality crystals and improved productivity.

The note also includes recommended installation points for best performance.

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

 

Starch Sweeteners Crystallization

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