EP0488839A1 - Discontinuous process for crystallizing a syrup and apparatus to carry out this process - Google Patents
Discontinuous process for crystallizing a syrup and apparatus to carry out this process Download PDFInfo
- Publication number
- EP0488839A1 EP0488839A1 EP91403000A EP91403000A EP0488839A1 EP 0488839 A1 EP0488839 A1 EP 0488839A1 EP 91403000 A EP91403000 A EP 91403000A EP 91403000 A EP91403000 A EP 91403000A EP 0488839 A1 EP0488839 A1 EP 0488839A1
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- EP
- European Patent Office
- Prior art keywords
- syrup
- cooked
- heating
- crystals
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000006188 syrup Substances 0.000 title claims abstract description 18
- 235000020357 syrup Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000013078 crystal Substances 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 239000012452 mother liquor Substances 0.000 claims abstract description 9
- 230000008020 evaporation Effects 0.000 claims abstract description 3
- 238000001704 evaporation Methods 0.000 claims abstract description 3
- 238000010411 cooking Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 244000052616 bacterial pathogen Species 0.000 claims description 2
- 230000003698 anagen phase Effects 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 238000013019 agitation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001033 granulometry Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
- C13B30/02—Crystallisation; Crystallising apparatus
- C13B30/026—Discontinuous processes or apparatus therefor
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
- C13B30/02—Crystallisation; Crystallising apparatus
- C13B30/026—Discontinuous processes or apparatus therefor
- C13B30/027—Discontinuous processes or apparatus therefor combined with measuring instruments for effecting control of the process
Definitions
- the present invention relates to the production of sugar crystals from a syrup in a device with discontinuous operation consisting of a closed tank, placed under vacuum, and provided in its lower part with a heating bundle supplied with steam and optionally d '' an agitator intended to accelerate the circulation of syrup and crystals.
- This process comprises, at each cycle, the following stages: filling the apparatus with a volume of syrup sufficient to cover the bundle, concentration of this volume of syrup to bring it to the supersaturation state and graining by introduction of a quantity dosed of crystalline germs, to constitute a cooked foot, then magnification of the crystals with addition of fresh syrup to compensate for the crystallization of the sugar and the evaporation of water and to maintain the mother liquor in a state of supersaturation, until that the cooked mass reaches a predetermined level in the boiler and, finally, tightens the cooked mass to increase its brix (dry matter content) to the desired value.
- cylindrical vertical devices equipped with a heating beam of low height (less than 1.5m) so as to reduce the volume of the baked foot.
- the level of mass-cooked increases progressively and, at the end of cooked, the height of mass-cooked above the beam is included, in the commonly used apparatuses, between 1,5 m and 2 m, depending on whether they are in natural circulation or fitted with a mechanical stirrer.
- the volume of the cooked foot represents between 25% and 35% of the useful volume.
- the static pressure in the lower part of the cooking appliance is high and the boiling temperature of the mother liquor is much higher than the average temperature of the terracotta, which has two drawbacks: on the one hand, it is necessary to use steam at high pressure and temperature for heating the appliance, and, on the other hand, there is a risk partial redissolution of the crystals when they pass through the bottom of the device.
- the agitation in the volume of mass-baked above the beam is low, even in devices with mechanical agitator because these are always located at the bottom of the device, and this results in a lack of homogeneity of the terracotta, in particular as regards the particle size of the crystals.
- the object of the present invention is to increase the heat exchanges and the circulation of the mass-cooked to reduce the duration of the cooked and to improve the granulometry of the sugar crystals, to allow the use of steam at lower thermal level and to regulate the duration of the cycles.
- the process for the production of crystals which is the subject of the invention is characterized in that the volume of the boiling stock is practically equal to the final volume of mass-cooked product, and in that the flow of heating steam and the flow of fresh syrup are adjusted, during the phase of growth of the crystals, to keep the mother liquor in a state of supersaturation and the level of the mass-cooked practically constant.
- a magnitude representative of the state of the massecuite is measured, it is compared to a reference value which is a function of the time elapsed since the start of the cycle. or of the crystal enlargement phase and the flow rates of juice and / or vapor are adjusted to cancel the possible difference between the measured and reference values.
- the invention also relates to an apparatus for implementing this method, characterized in that the height of the heating beam is greater than 2 m, and in that it is equipped with a mechanical stirrer capable of ensuring the circulation of the mass-cooked in the beam.
- the diameter of the bundle tubes will preferably be equal to or greater than 150 mm; the annular plate beams will have equivalent hydraulic diameters.
- the device will be equipped with a regulation system able to maintain the level of the mass-cooked below a maximum level above the upper plane of the beam and to regulate the state of the mass-cooked according to time.
- the apparatus shown in FIG. 1 is constituted by a closed cylindrical tank with a vertical axis 10 equipped with a heating bundle 12 placed in the bottom of the tank.
- This bundle is formed by a series of vertical tubes (only one of these tubes 14 has been shown in the drawing), the ends of which are fitted into the holes of two horizontal plates which delimit, with the shell of the tank and an interior ferrule concentric 16, a chamber where the heating steam is admitted by an inlet 18.
- the steam releases heat which is transmitted, through the wall of the tubes, to the mass-cooked flowing from bottom to top inside the tubes.
- the circulation of the mass-cooked, in this type of device, is caused by the bubbles of vapor due to the heating which generate an upward movement of the mass-cooked in the tubes and by a mechanical stirrer 24.
- the return of the mass -cooked under the bundle is carried out by the central well delimited by the ferrule 16.
- the steam produced is evacuated by an outlet 20 connected to a condenser making it possible to create a partial vacuum inside the tank. Fresh syrup is allowed through an entrance 22.
- the height h of the tubes of the bundle varies from 0.8 m to 1.2 m and the height h 'of mass-baked above the bundle is of the order of 1.5 m in end of cooked.
- the diameter of the bundle tubes is of the order of 100 mm.
- the height H of the beam 112 is much greater, compared to the height at the tank 110, than in a conventional apparatus and greater than 2 m.
- the height H ′ of mass-baked above the beam at the end of baking is much lower and at most equal to 0.5 m.
- the diameter of the tubes 114 of the bundle is equal to or greater than 150 mm.
- a bundle formed of annular hollow plates arranged concentrically and having an equivalent hydraulic diameter instead of a tube bundle, one could use a bundle formed of annular hollow plates arranged concentrically and having an equivalent hydraulic diameter.
- the apparatus is also equipped with a mechanical agitator 124 driven by a motor 126.
- a regulation system 128 controls the steam flow supplying the heating bundle and the flow of fresh syrup so as to keep the supersaturation of the mother liquor and the level of mass-cooked at set values.
- the level of the mass-cooked is kept practically constant throughout the cooked.
- a quantity representative of the state of the mass-cooked (conductivity, viscosity, compactness, etc.) to remain equal to a reference value which is a function of the time elapsed since the start of the cycle.
- a reference value which is a function of the time elapsed since the start of the cycle.
- the origin of time is the start of the crystal magnification phase.
- the heat exchange surface is increased and the maximum boiling temperature of the mother liquor is reduced, which allows '' use steam at a lower thermal level.
- the agitation of the mass-cooked is more intense which makes it possible to improve the particle size of the crystals and to reduce the duration of the cooking.
- the duration of the cycles can be kept constant, which facilitates management. from the crystallization workshop.
Landscapes
- Chemical & Material Sciences (AREA)
- Crystallography & Structural Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Saccharide Compounds (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Commercial Cooking Devices (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
La présente invention concerne la production de cristaux de sucre à partir d'un sirop dans un appareil à marche discontinue constitué par une cuve fermée, mise en dépression, et munie dans sa partie inférieure d'un faisceau de chauffage alimenté en vapeur et éventuellement d'un agitateur destiné à accélérer la circulation du sirop et des cristaux. Ce procédé comporte, à chaque cycle, les étapes suivantes : remplissage de l'appareil avec un volume de sirop suffisant pour recouvrir le faisceau, concentration de ce volume de sirop pour l'amener à l'état de sursaturation et grainage par introduction d'une quantité dosée de germes cristallins, pour constituer un pied de cuite, puis grossissement des cristaux avec ajout de sirop frais pour compenser la cristallisation du sucre et l'évaporation de l'eau et maintenir la liqueur-mère en état de sursaturation, jusqu'à ce que la masse cuite atteigne un niveau prédéterminé dans la chaudière et, enfin, serrage de la masse-cuite pour augmenter son brix (teneur en matières sèches) jusqu'à la valeur voulue.The present invention relates to the production of sugar crystals from a syrup in a device with discontinuous operation consisting of a closed tank, placed under vacuum, and provided in its lower part with a heating bundle supplied with steam and optionally d '' an agitator intended to accelerate the circulation of syrup and crystals. This process comprises, at each cycle, the following stages: filling the apparatus with a volume of syrup sufficient to cover the bundle, concentration of this volume of syrup to bring it to the supersaturation state and graining by introduction of a quantity dosed of crystalline germs, to constitute a cooked foot, then magnification of the crystals with addition of fresh syrup to compensate for the crystallization of the sugar and the evaporation of water and to maintain the mother liquor in a state of supersaturation, until that the cooked mass reaches a predetermined level in the boiler and, finally, tightens the cooked mass to increase its brix (dry matter content) to the desired value.
On utilise généralement, pour la mise en oeuvre de ce procédé, des appareils verticaux cylindriques équipés d'un faisceau de chauffage de faible hauteur (inférieur à 1,5m) de façon à réduire le volume du pied de cuite. Pendant la phase de grossissement des cristaux le niveau de masse-cuite s'élève progressivement et, en fin de cuite, la hauteur de masse-cuite au-dessus du faisceau est comprise, dans les appareils couramment utilisés, entre 1,5 m et 2 m, suivant qu'ils sont à circulation naturelle ou équipés d'un agitateur mécanique. Dans ces appareils, le volume du pied de cuite représente entre 25% et 35% du volume utile.Generally used for the implementation of this method, cylindrical vertical devices equipped with a heating beam of low height (less than 1.5m) so as to reduce the volume of the baked foot. During the phase of magnification of the crystals the level of mass-cooked increases progressively and, at the end of cooked, the height of mass-cooked above the beam is included, in the commonly used apparatuses, between 1,5 m and 2 m, depending on whether they are in natural circulation or fitted with a mechanical stirrer. In these devices, the volume of the cooked foot represents between 25% and 35% of the useful volume.
A cause de la hauteur importante de masse-cuite au-dessus du faisceau, la pression statique dans la partie inférieure de l'appareil à cuire est élevée et la température d'ébullition de la liqueur-mère y est nettement supérieure à la température moyenne de la masse-cuite, ce qui présente deux inconvénients : d'une part, il est nécessaire d'utiliser de la vapeur à pression et température élevées pour le chauffage de l'appareil, et, d'autre part, il y a risque de redissolution partielle des cristaux lorsqu'ils passent dans le fond de l'appareil.Because of the high height of the mass-cooked above the beam, the static pressure in the lower part of the cooking appliance is high and the boiling temperature of the mother liquor is much higher than the average temperature of the terracotta, which has two drawbacks: on the one hand, it is necessary to use steam at high pressure and temperature for heating the appliance, and, on the other hand, there is a risk partial redissolution of the crystals when they pass through the bottom of the device.
Par ailleurs, l'agitation dans le volume de masse-cuite au-dessus du faisceau est faible, même dans les appareils à agitateur mécanique car ceux-ci sont toujours situés dans le fond de l'appareil, et il en résulte un manque d'homogénéité de la masse-cuite, notamment en ce qui concerne la granulométrie des cristaux.Furthermore, the agitation in the volume of mass-baked above the beam is low, even in devices with mechanical agitator because these are always located at the bottom of the device, and this results in a lack of homogeneity of the terracotta, in particular as regards the particle size of the crystals.
Le but de la présente invention est d'augmenter les échanges thermiques et la circulation de la masse-cuite pour réduire la durée de la cuite et améliorer la granulométrie des cristaux de sucre, permettre l'utilisation de vapeur à plus bas niveau thermique et régulariser la durée des cycles.The object of the present invention is to increase the heat exchanges and the circulation of the mass-cooked to reduce the duration of the cooked and to improve the granulometry of the sugar crystals, to allow the use of steam at lower thermal level and to regulate the duration of the cycles.
Le procédé de production de cristaux objet de l'invention est caractérisé en ce que le volume du pied de cuite est pratiquement égal au volume final de masse-cuite produite, et en ce que le débit de vapeur de chauffage et le débit de sirop frais sont réglés, pendant la phase de grossissement des cristaux, pour maintenir la liqueur-mère en état de sursaturation et le niveau de la masse-cuite pratiquement constant. Pour maintenir la sursaturation à la valeur voulue, variable, tout le long du cycle, on mesure unegrandeur représentative de l'état de la masse-cuite, on la compare à une valeur de référence qui est fonction du temps écoulé depuis le début du cycle ou de la phase de grossissement des cristaux et on règle les débits de jus et/ou de vapeur pour annuler l'écart éventuel entre les valeurs mesurées et de référence. Cette solution permet d'avoir des cycles de durée constante ce qui facilite la gestion de l'atelier de cristallisation.The process for the production of crystals which is the subject of the invention is characterized in that the volume of the boiling stock is practically equal to the final volume of mass-cooked product, and in that the flow of heating steam and the flow of fresh syrup are adjusted, during the phase of growth of the crystals, to keep the mother liquor in a state of supersaturation and the level of the mass-cooked practically constant. To maintain the supersaturation at the desired value, which is variable, throughout the cycle, a magnitude representative of the state of the massecuite is measured, it is compared to a reference value which is a function of the time elapsed since the start of the cycle. or of the crystal enlargement phase and the flow rates of juice and / or vapor are adjusted to cancel the possible difference between the measured and reference values. This solution makes it possible to have cycles of constant duration which facilitates the management of the crystallization workshop.
L'invention a également pour objet un appareil pour la mise en oeuvre de ce procédé caractérisé en ce que la hauteur du faisceau de chauffage est supérieure à 2 m, et en ce qu'il est équipé d'un agitateur mécanique capable d'assurer la circulation de la masse-cuite dans le faisceau. On pourra utiliser un faisceau à tubes verticaux ou formé de plaques creuses annulaires disposées concentriquement. Dans le premier cas, le diamètre des tubes du faisceau sera de préférence égal ou supérieur à 150 mm; les faisceaux à plaques annulaires auront des diamètres hydrauliques équivalents. L'appareil sera équipé d'un système de régulation apte à maintenir le niveau de la masse-cuite au-dessous d'un niveau maximal au-dessus du plan supérieur du faisceau et à règler l'état de la masse-cuite en fonction du temps.The invention also relates to an apparatus for implementing this method, characterized in that the height of the heating beam is greater than 2 m, and in that it is equipped with a mechanical stirrer capable of ensuring the circulation of the mass-cooked in the beam. One can use a bundle with vertical tubes or formed by annular hollow plates arranged concentrically. In the first case, the diameter of the bundle tubes will preferably be equal to or greater than 150 mm; the annular plate beams will have equivalent hydraulic diameters. The device will be equipped with a regulation system able to maintain the level of the mass-cooked below a maximum level above the upper plane of the beam and to regulate the state of the mass-cooked according to time.
La description qui suit se référé aux dessins l'accompagnant sur lequel :
- La figure 1 est une vue en coupe, par un plan diamétral, d'un appareil à cuire classique;
- La figure 2 est une vue en coupe, par un plan diamétral, d'un appareil à cuire conforme à l'invention; et
- La figure 3 donne les courbe de variation en fonction du temps du brix de la masse-cuite (courbe en trait plein) et de la sursaturation (courbe en tirets), le temps étant expié en minutes.
- Figure 1 is a sectional view, through a diametrical plane, of a conventional cooking appliance;
- Figure 2 is a sectional view, through a diametrical plane, of a cooking appliance according to the invention; and
- FIG. 3 gives the variation curves as a function of time of the brix of the massecotta (solid line curve) and of the supersaturation (dashed curve), the time being expiated in minutes.
L'appareil représenté sur la figure 1 est constitué par une cuve fermée cylindrique et à axe vertical 10 équipée d'un faisceau de chauffage 12 placé dans le fond de la cuve. Ce faisceau est formé d'une série de tubes verticaux (un seul de ces tubes 14 a été représenté sur le dessin) dont les extrémité sont emmanchées dans les trous de deux plaques horizontales qui délimitent, avec la virole de la cuve et une virole intérieure concentrique 16, une chambre où la vapeur de chauffage est admise par une entrée 18. En se condensant sur la surface extérieure des tubes 14, la vapeur libère de la chaleur qui est transmise, à travers la paroi des tubes, à la masse-cuite circulant de bas en haut à l'intérieur des tubes. La circulation de la masse-cuite, dans ce type d'appareil, est provoquée par les bulles de vapeur dues au chauffage qui engendrent un mouvement ascendant de la masse-cuite dans les tubes et par un agitateur mécanique 24. Le retour de la masse-cuite sous le faisceau s'effectue par le puits central délimité par la virole 16. La vapeur produite est évacuée par une sortie 20 reliée à un condenseur permettant de créer un vide partiel à l'intérieur de la cuve. Le sirop frais est admis par une entrée 22.The apparatus shown in FIG. 1 is constituted by a closed cylindrical tank with a
Dans les appareils de ce type, la hauteur h des tubes du faisceau varie de 0,8 m à 1, 2 m et la hauteur h' de masse-cuite au-dessus du faisceau est de l'ordre de 1,5 m en fin de cuite. Le diamètre des tubes du faisceau est de l'ordre de 100 mm.In devices of this type, the height h of the tubes of the bundle varies from 0.8 m to 1.2 m and the height h 'of mass-baked above the bundle is of the order of 1.5 m in end of cooked. The diameter of the bundle tubes is of the order of 100 mm.
Dans l'appareil de l'invention représenté sur la figure 2, la hauteur H du faisceau 112 est beaucoup plus grande, par rapport à la hauteur à la cuve 110, que dans un appareil classique et supérieure à 2 m. Par contre, la hauteur H′ de masse-cuite au-dessus du faisceau en fin de cuite est beaucoup plus faible et au plus égal à 0,5 m. Le diamètre des tubes 114 du faisceau est égal ou supérieur à 150 mm. A la place d'un faisceau à tubes, on pourrait utiliser un faisceau formé de plaques creuses annulaires disposées concentriquement et ayant un diamètre hydraulique équivalent.In the apparatus of the invention shown in Figure 2, the height H of the
L'appareil est aussi équipé d'un agitateur mécanique 124 entraîné par un moteur 126.The apparatus is also equipped with a
Un système de régulation 128 contrôle le débit de vapeur alimentant le faisceau de chauffage et le débit de sirop frais de façon à maintenir la sursaturation de la liqueur-mère et le niveau de masse-cuite à des valeurs de consigne. Le niveau de la masse-cuite est maintenu pratiquement constant pendant toute la cuite. Pour maintenir la sursaturation à la valeur voulue, variable, pendant le cycle, on impose à une grandeur représentative de l'état de la masse-cuite (conductivité, viscosité, compacité, etc...) de rester égale à une valeur de référence qui est fonction du temps écoulé depuis le début du cycle. On pourra, par exemple, mesurer le brix de la masse-cuite, au moyen d'un gammadensimètre, et lui imposer des variations en fonction du temps conformes à la courbe en trait plein de la figure 3; la sursaturation variera alors suivant la courbe en tirets. Sur la figure 3, l'origine des temps est le début de la phase de grossissement des cristaux.A
En augmentant la hauteur du faisceau et en maintenant une hauteur de masse-cuite relativement faible au-dessus du faisceau, on augmente la surface d'échange thermique et on diminue la température maximale d'ébullition de la liqueur-mère, ce qui permet d'utiliser de la vapeur à plus bas niveau thermique. Par ailleurs, l'agitation de la masse-cuite est plus intense ce qui permet d'améliorer la granulométrie des cristaux et de réduire la durée de la cuite. Enfin, en liant l'état de la masse-cuite au temps écoulé depuis le début du cycle, et non plus au niveau de la masse-cuite comme dans les appareils classiques, on peut maintenir constante la durée des cycles ce qui facilite la gestion de l'atelier de cristallisation.By increasing the height of the bundle and maintaining a relatively low mass-cotta height above the bundle, the heat exchange surface is increased and the maximum boiling temperature of the mother liquor is reduced, which allows '' use steam at a lower thermal level. In addition, the agitation of the mass-cooked is more intense which makes it possible to improve the particle size of the crystals and to reduce the duration of the cooking. Finally, by linking the state of the mass-cooked to the time elapsed since the start of the cycle, and no longer at the level of the mass-cooked as in conventional devices, the duration of the cycles can be kept constant, which facilitates management. from the crystallization workshop.
Claims (4)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9014567 | 1990-11-22 | ||
| FR9014567A FR2669510B1 (en) | 1990-11-22 | 1990-11-22 | DISCONTINUOUS PROCESS FOR CRYSTALIZING A SYRUP AND APPARATUS FOR CARRYING OUT SAID METHOD. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP0488839A1 true EP0488839A1 (en) | 1992-06-03 |
| EP0488839B1 EP0488839B1 (en) | 1996-01-10 |
Family
ID=9402463
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP91403000A Expired - Lifetime EP0488839B1 (en) | 1990-11-22 | 1991-11-07 | Discontinuous process for crystallizing a syrup and apparatus to carry out this process |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US5223040A (en) |
| EP (1) | EP0488839B1 (en) |
| AT (1) | ATE132910T1 (en) |
| CA (1) | CA2055793A1 (en) |
| DE (1) | DE69116325T2 (en) |
| DK (1) | DK0488839T3 (en) |
| ES (1) | ES2081454T3 (en) |
| FR (1) | FR2669510B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003016576A1 (en) * | 2001-08-14 | 2003-02-27 | Bruce Stclair Moor | Continuous pan crystalliser |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19747218B4 (en) * | 1997-10-25 | 2004-07-08 | Gebrüder Lödige Maschinenbau-Gesellschaft mit beschränkter Haftung | Process for the recovery and drying of a solid contained in a pumpable liquid |
| EP1279745B1 (en) * | 2001-07-19 | 2010-06-23 | PFEIFER & LANGEN | Process for batchwise preparation of big sugar crystals |
| US20040258589A1 (en) * | 2003-06-23 | 2004-12-23 | Golovanoff Gregory W. | Method and apparatus for crystal growth |
| WO2008081216A1 (en) * | 2006-12-29 | 2008-07-10 | Abb Research Limited | Online optimal control of batch crystallization processes |
| KR101023653B1 (en) * | 2009-06-04 | 2011-03-25 | 고려대학교 산학협력단 | Evaporation Crystallizer with Elevated Stirrer and Evaporation Crystallization Method Using The Same |
| US9309576B2 (en) * | 2013-03-13 | 2016-04-12 | Rockwell Automation Technologies, Inc. | Sugar crystallization control system and method |
| JP2018509291A (en) * | 2015-03-19 | 2018-04-05 | ズートツッカー アーゲー | Stirrer for evaporative crystal unit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1455919A (en) * | 1964-06-05 | 1966-10-21 | Raffineries De Sucre De Saint | Process for regulating the crystallization of sucrose and apparatus for carrying out this process |
| FR1546580A (en) * | 1967-08-01 | 1968-11-22 | Fives Lille Cail | Plant for crystallization of sweet juices |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1590634A (en) * | 1968-06-26 | 1970-04-20 | ||
| NL153602B (en) * | 1974-06-14 | 1977-06-15 | Stork Werkspoor Sugar Nv | METHOD AND EQUIPMENT FOR THE RECOVERY OF SUGAR CRYSTALS FROM A SUGAR SOLUTION. |
| JPS6115700A (en) * | 1984-07-03 | 1986-01-23 | 横河電機株式会社 | Crystal can program control method |
-
1990
- 1990-11-22 FR FR9014567A patent/FR2669510B1/en not_active Expired - Fee Related
-
1991
- 1991-10-29 US US07/784,368 patent/US5223040A/en not_active Expired - Fee Related
- 1991-11-07 DE DE69116325T patent/DE69116325T2/en not_active Expired - Fee Related
- 1991-11-07 AT AT91403000T patent/ATE132910T1/en not_active IP Right Cessation
- 1991-11-07 ES ES91403000T patent/ES2081454T3/en not_active Expired - Lifetime
- 1991-11-07 DK DK91403000.2T patent/DK0488839T3/en active
- 1991-11-07 EP EP91403000A patent/EP0488839B1/en not_active Expired - Lifetime
- 1991-11-18 CA CA002055793A patent/CA2055793A1/en not_active Abandoned
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1455919A (en) * | 1964-06-05 | 1966-10-21 | Raffineries De Sucre De Saint | Process for regulating the crystallization of sucrose and apparatus for carrying out this process |
| FR1546580A (en) * | 1967-08-01 | 1968-11-22 | Fives Lille Cail | Plant for crystallization of sweet juices |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003016576A1 (en) * | 2001-08-14 | 2003-02-27 | Bruce Stclair Moor | Continuous pan crystalliser |
| US7195674B2 (en) | 2001-08-14 | 2007-03-27 | Moor Bruce Stclair | Continuous pan crystallizer |
Also Published As
| Publication number | Publication date |
|---|---|
| DE69116325T2 (en) | 1996-07-04 |
| CA2055793A1 (en) | 1992-05-23 |
| ATE132910T1 (en) | 1996-01-15 |
| EP0488839B1 (en) | 1996-01-10 |
| ES2081454T3 (en) | 1996-03-16 |
| FR2669510A1 (en) | 1992-05-29 |
| US5223040A (en) | 1993-06-29 |
| DK0488839T3 (en) | 1996-04-09 |
| DE69116325D1 (en) | 1996-02-22 |
| FR2669510B1 (en) | 1993-01-22 |
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