Process info: Evaporation in sugar production

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Method description

The sugar factory can clean up the juice quite easily with slaked lime (a relative of chalk) which settles out a lot of the dirt so that it can be sent back to the fields. The purified juice is a sugar solution containing approximately 14% sugar and 1% non-sugars. It is now necessary that this solution is thickened up into a syrup by boiling off excess water in a series of connected vessels. Under automatically controlled conditions in the evaporator station, each subsequent vessel operates under decreasing pressure with the last one being under almost a total vacuum. This "thick juice" leaving the evaporator station has a dark yellow to light brown colour and contains approximately 60% sugar.

Sugar evaporation process.jpg

Figure 1: Sugar evaporation general flowsheet. LITERATURE:

Sugar evaporation process

Sugar evaporation process2.jpg

Figure 2: (a) 4-stage pressured evaporation in the sugar beet industry, (b) 4-stage vacuum evaporation in the sugar cane industry.


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Back to Evaporation in sugar production