CLASSIFICATION AND SELECTION OF THE MOST COMMON TYPES OF CRYSTALLIZERS FOR PREPARING MAGMA
DOI:
https://doi.org/10.31073/foodresources2022-19-15Keywords:
seed materials, crystal formers, syrup, crystals, crystallization, sugarAbstract
Subject of research. The main process in sugar production is the crystallization of sucrose. Today, the search for methods of intensification of this process by reducing the duration of boiling, reducing heat energy consumption, reducing sucrose losses from thermal decomposition and obtaining high-quality granulated sugar with the appropriate granulometric composition and increasing its yield is relevant. One of the ways to solve the problem is the use of high-quality seed material capable of forming a regulated number of crystals of the required size in concentrated sugar solutions. This will make it possible to reduce the amount of molasses for washing sugar crystals in centrifuges, while observing the technological regime in the food department, which will help reduce fuel consumption and increase sugar output. Purpose. Сonduct an analytical assessment of the effectiveness of the most common seed materials (crystal formers) of sugar production on the process of sucrose crystallization. Methods. The analysis and monitoring research was carried out using methodological approaches that are used in domestic and international practice. Results. The influence of various factors on the uniformity of sugar crystals was considered, and the reasons for the formation of crystal conglomerates during the boiling of utfels were analyzed. The types of the most common crystal formers used in sugar production are given. Scope of research results. Evaluating the effectiveness of crystal formers makes it possible to objectively evaluate the effectiveness of different crystal formers on the quality characteristics of the obtained sugar crystals. Sugar enterprises will receive data on the use of the most effective crystal formers in the technological process of sugar production.
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