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.

• 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. 

• 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.

• 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.