Tecnología de cristalización continua de azúcar por enfriamiento. Ensayos en microplanta

Abstract

Results obtained by continuous crystallization of sugar by cooling are presented. Procedure is based on carrying out separately, in a continuous way and in serial order, the operations of evaporation-concentration and crystallization. For the crystallization operation a module of original design was used. A high mass circulation is imposed by the designed module. When the evaluation was finished, incrustations were not deposited, and conglomerates and secondary nucleation were not observed. The crystallization rate was high. Obtained sugar’s coefficient of variation of size oscillated between 28 - 31%. Starting with concentrated syrup of 100 - 180 Horne, a color reduction up to 5-9 Horne was obtained. Starting from dissolved raw sugar, simulating concentrated liquor, and without purification, a refined sugar was obtained with higher quality in comparison to Cuban Normative for Refine B. The crystal’s yield was between 27 - 37%. Results endorse the good exhaustion work in the crystallization system.