Method and apparatus for controlling a continuous evaporation crystallization installation

摘要

Sugar is crystallized out of sugar juice by passing the juice through a succession of heated crystallization cells. Diluted sugar juice is supplied to the intermediate cells and the last cell. Either the steam pressure in the heating means or the feed rate of the diluted juice is controlled in response to the percentage of crystals or dry matter in the crystallized product removed from the last cell, the control for the intermediate cells being regulated by an interposed resistance-capacity system which dampens the control signal.