In the seventh installment in this series, the operation and control of low raw vacuum pan crystallization was discussed. In this installment, the discussion continues with the operation and control of the low raw cooling crystallization. This secondmassecuite cooling step is dependent, as one might expect, on the quality of the first step. Similar to previous discussion on the subject, the assumption here again is that the sugar end, as a whole, is operating in such manner as to provide a suitablelow raw massecuite purity (+/-74.0 purity or lower). The low raw vacuum pan operation, given sufficient crystallizing time, is providing low raw massecuite possessing uniform crystal population of 150-200 microns absent a significant presence of "secondary" fine crystals less than 50 microns in size. The final massecuite DS concentration (94.0+) and mother liquor supersaturation (1.25+/-) entering the cooling crystallization are in suitable range. In such a massecuite, the mother syrup in the massecuite should be about 64% purity and 92% DS.
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