Massecuite conditioning, how to improve low raw massecuite curing.

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Inlet area 1 Oulet area 1 Inlet area 2 Oulet area 2 Inlet area 3 Oulet area 3 Massecuite Flow Vh 20.0 20.0 20.0 20.0 20.0 20.0 Brix % 94 94 94 94 94 94 Purity % 76 76.0 76.0 76.0 76.0 76.0 Crystal content % 30.0 36 .0 36.0 39.5 39.5 41.0 Nutch brix % 91.4 90.6 90.6 90.1 90.1 89.8 Nutch purity % 64.8 61.1 61..1 58.6 58.6 57.4 Temperature 'c 74.0 57.0 57.0 45.0 45.0 56.0 Supersaturation 1.24 1.29 1.29 1.32 1.32 1.12 Film Surpersaturation 1.45 1.48 1.48 1.49 1.14 0.95 Enthalpy kJl1
A disadvantage of this type of installation is the size and cost of the equipment required. The thermal balance is optimised in order to maintain the difference of temperature between the water and the massecuite so it is kept as constant as possible during the phase of cooling and heating. As can be noticed from figures 3 and 4, during the cooling phase, the supersaturation of the massecuite in close contact with the cooling tubes is higher than 1.45. This leads to a potential risk of fine crystal sugar formation or local encrustation on the cooling tube surface . On an other hand, during ,the heating phase, the temperature of the water in the tubes is such that the massecuite could be locally under saturated, in particular just before leaving the crystalliser. In conclusion it appears from this review that large vertical crystalliser with classical surface/volume ratio (SN
Page 1 and 2: Massecuite conditioning, how to im
Page 3: Examples of modem conditioners: Alt
Page 7 and 8: Inlet Quiet Massecuite Flow tIh 20.
Page 9 and 10: VERTICAL SEITINGS '"':::: \ MASSEcu
Page 11 and 12: Cooled Massecuite Massecurte Massec
Page 13: Conclusion All of the systems achie

Massecuite conditioning, how to improve low raw massecuite curing.

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