Refined amorphous sugar

摘要

A study on production of amorphous sugar was cariied out in Brazil. The process consists of supersaturating a highly purified liquor into the labile zone (zone that allows spontaneous crystallization to occur) and allowing it to crystallize spontaneously and completely. Raw sugar is dissolved, clarified, decolorized. The fine liquor is heated to the boiling point in a pie-heater, then discharged into the crystallizer (pan), where it is further heated to 127 °C. The supersaturated liquor is then discharged into a beater Equipment and conditions are described. At a relatively low cost it is possible to produce a high quality low color sugar. The low investment cost is due mainly to the simplified process and the simplicity of the equipment, as well as the absence of the expensive evaporating crystallizeis, centrifugals, cooling crystallizers and recovery section.