SUGAR

CRYSTALLIZATION

It is imperative to monitor crystallization in the sugar process. CANTY’s vision technology can provide the on screen visual for the operator and can also provide an objective analysis of the size and concentration inside the pan at any time from initial seeding through to full growth.

Seed Control:

Pan seeding is a vital method used in sugar production to manage crystallization and minimize secondary nucleation (the formation of unwanted, tiny crystals).
It’s particularly important early in the crystallization process, when crystals are small and the risk of uncontrolled nucleation is high.
One effective seed control strategy is using cooling crystallization of syrup or remelt to produce seed crystals of a specific size (typically 100 µm). This allows for controlled crystal growth from the initial stage up to a stable intermediate size.

2. Large Grain:

Large grain refers to the desired crystal size of the final sugar product.
Achieving the desired crystal size, or “large grain,” requires careful control of the crystallization process, including seed control.

3. Remelt:

Remelt is sugar that is re-dissolved and reintroduced into the crystallization process.
Low-grade sugars that weren’t seeded initially are often re-melted and added back into the A and B strikes to enhance recovery and optimize crystal growth.
Using remelt in a controlled cooling crystallization process can generate the seed crystals (typically 100 µm) needed for effective seed control.

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DRY PRODUCTS

Analyzing the size and shape of sugar crystals during production, particularly in its dry state, is crucial for quality control and ensuring the sugar meets specifications for various applications. CANTY’s SolidSizer™ technology offers wide range size analysis of sugar particles, to meet consumer specifications, and obtain a consistent product quality.

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While the basics of mass sugar refining have not changed significantly in the last 200 years, it is important to take advantage of relatively newer technology to allow the production processes to run more efficiently and produce a higher yield. CANTY’s range of dynamic imaging systems can be used to do just that, by providing unparalleled views into the process, and generating useful data that can be used for process control and optimization. Sugar production processes where the CANTY vision based instrumentation can be employed include clarifying, crystallization, centrifuging, and product quality control.

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Sugar Pan – Fuseview™

The Fuseview™ eliminates the chance of glass getting into the evaporators or sugar pans by over torque of the operators. Also, it allows for the sugar pan to pull full vacuum unlike tempered glass.

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CENTRIFUGE – CAMERA

CANTY’s dynamic imaging technology uses a combined camera & light system mounted to the top of the centrifuge, to provide a remote view of the process conditions in the control room. The system can also be used in conjunction with CANTYVISION image analysis software to provide important process measurements. In a continuous centrifuge, the system can track the position of the color line, allowing the operator to adjust the feed conditions to maintain a relatively stationary color line position and optimize washing efficiency. In a batch centrifuge, the system can measure the product or “cake” thickness on the basket wall during filling, and determine when the product is dry enough after spinning, to move onto the next production stage without material quality / handling issues that may be caused by high moisture content.

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CENTRIFUGE – TURBIDITY MONITOR

The Canty Inflow™ is an excellent tool for controlling a centrifuge to determine percent solids & turbidity of filter breakthrough in the effluent stream, where product is being washed away. This is measured in-line in the effluent stream after the centrifuge.

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CLARIFIER – TURBIDITY MONITOR

CANTY provides a direct inline color & turbidity analyzer, to analyse the fluid discharged from the clarification process, in order to determine if it is within specification. Combining CANTY’s imaging, fused glass and lighting technologies, the colour of the liquid can be analysed on a number of color scales (YUV, RGB, Lab), which can be taken as a direct measurement, or related to a specific NTU or FTU turbidity value. The image analysis software has the ability to filter out any air bubbles from the analysis, meaning only a true color / turbidity measurement is performed on the fluid.

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CENTRIFUGE CAMERA CONTROL

A camera light combination system is mounted to the centrifuge using the CANTY angled mounting plate. This allows for continuous monitoring from the control room, of initial product filling, the various washing and spinning cycles, and product discharge, therefore enabling greater operator control and efficient identification of any process issues. In the control room, the Vector™ image processing computer will analyze this view and provide a 4-20mA or OPC output of fill level, filtering level, and a separate cake (solids) detection signal. The level control allows for consistent batching to the centrifuge. The cake detection 4-20mA or OPC output signal provides for immediate detection of solids, which prevent the cake from cracking. This means higher product yield due to fewer washes, and ultimately better product quality.

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CRYSTALLIZATION

DRY PRODUCTS

SUGAR

Sugar Pan – Fuseview™

CENTRIFUGE – CAMERA

CENTRIFUGE – TURBIDITY MONITOR

CLARIFIER – TURBIDITY MONITOR

CENTRIFUGE CAMERA CONTROL