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Beet Sugar - Evaporators

Introduction

The multi-stage evaporators found in the early part of the sugar refining process are crucial to the success of the juice production and crystallization process. Usually, the evaporators comprise 4 to 5 evaporator stages, with the first ones consisting of multiple evaporators. As the pressure in the evaporators is regulated, so that it decreases from stage to stage, the juice passes sequentially through all the stages.

Once the juice has been concentrated up to the target Brix level, the "thick juice" is discharged from the final stage of the evaporator system. Most modern factories have a requirement that the Brix of the thick juice exiting the evaporators should be as high as possible, reaching 68-75 degrees Brix. The juice is now ready to begin the crystallization process in the most efficient way guaranteeing a high sugar quality while using a minimum amount of energy.

Controlling the Brix of the feed is essential for optimal results of the crystallization stage. Most often the HK-2 Microwave Brix Meter is used to adapt the feed of the thin juice to the capacity of the evaporation plant (using feed-forward control). The Microwave signal can also be used for keeping the feed concentration to the evaporation plant constant by the controlled addition of thick juice to the incoming thin juice. This measurement is made after mixing to maintain precise control of the mix.



 
















































































 











































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