XIth Symposium organized by Association Andrew VanHook: Centrifuging, drying, cooling, conveying and screening -- 25 March 2004, Maison des Agriculteurs, Reims, France

摘要

Viscosity of massecuites and the aptitude to centrifuge it Martin Bmhns, Pfeifer & Langen, Germany. In this paper the term "viscosity" of masscuite may represent all the properties of sugar crystal suspensions which influence the flow of massecuites and the flow of sugar solutions in the void fraction of sedimented sugar crystals. Concerning centrifugals the main interest is directed towards batch type centrifugals, because these are used for final white sugar production. In order to maximize the capacity of an existing sugar crystallization plant (sugar house), the crystal content of the massecuite should be as high as possible. Its theoretical limit is the crystal content at which the effective viscosity of the massecuite is the highest to be handled in evaporating crystallizers, pipes and centrifugals. In industry the maximum crystal content is between 55% and 60% by mass.