Controlling evaporation in a sugar factory - Prevention of colour formation

摘要

Formation of colour in sugar factory evaporators depends on the chemical stability of juice, residence time and temperature. The colour formation reactions and the important and operational chemical parameters are described. The design of the evaporators determines the residence time distribution and also the possibility of settlement of the juice droplets. By use of an example of a factory evaporator station having a high colour increase, the procedure to identify the reasons for colour formation is discussed.