IMPROVING THE EFFICIENCY OF CRYSTALLIZATION IN THE SUGAR INDUSTRY: ALTERNATIVE TECHNOLOGIES AND IMPURITY CONTROL
Keywords:
sugar industry, crystallization, continuous crystallization, semi-continuous crystallization, impurity control, mathematical modeling, efficiency.Abstract
The sugar industry has traditionally relied on the periodic boiling of sugar massecuites for
crystallization, but this method is limited by its instability and lack of efficient control. Researchers have
sought to modernize this process through continuous crystallization, yet high costs and design defects have
hindered the widespread adoption of this technology. In response, the authors propose a semi-continuous
crystallization technology that achieves results comparable to continuous crystallization without significant
changes in equipment. Three new technologies for crystallization of traditional periodic boiling are also
presented, using mathematical modeling to analyze and compare results. The authors emphasize the
importance of improving the efficiency of the crystallization process for reducing fuel consumption and
increasing yield of finished product. The article also addresses the impact of impurities on crystallization and
presents a criterion function for considering the qualitative composition of impurity in sugar processing. This
study provides a comprehensive evaluation of the potentials for innovative crystallization technologies in the
sugar industry and the importance of impurity control.
