THE THEORY AND PRACTICE FOR RAISING RECOVERY IN SUGAR BOILING AND CRYSTALLIZATION SYSTEM

摘要

Mass balance considerations are applied to a typical multi-stage sugar boiling and crystallization system to derive formulas that quantitatively relate the purity and quantity of syrup, sugar product, molasses and masseucuite. Insights gained from these mathematical expressions are used to describe measures that can be taken to increase the recovery of sugar under practical operating conditions.