DEVELOPMENT OF CONTINUOUS VACUUM PAN: GROWTH RATE OF SUCROSE CRYSTALS IN A CONTINUOUS VACUUM PAN

摘要

Continuous boiling of sugar is not only more advantageous than batch boiling in the aspects of efficiency, energy-saving and so forth, but also the application of continuous boiling to the sugar refining process leads to non- stop production.Continuous boiling has many more advantages than batch boiling, but, as residence time distribution of crystals always exists in continuous pan, a disadvantages of continuous boiling is that the size distribution of the product crystals is fairly wide. In Japan, where the size distribution of crystals is strictly specified by customers, continuous boiling is not in widespread use.