Abstract: A process and device for the crystallization of sugar syrup is described. Sugar syrup is cooked to provide a massecuite. Thereafter, the massecuite is subjected to at least one stage of continuous mixing under vacuum to promote crystallization of the massecuite. The crystallized massecuite is then separated to separate the crystals from the mother liquor. The mother liquor is thereafter divided into a first discharge which is water syrup poor and a second discharge which is water syrup rich. Substantially all of the first discharge is recycled to the continuous mixing stage under vacuum. Accordingly, the massecuite and the crystals are subjected to a treatment having continuity during mixing under vacuum to maintain homogeneity of the sugar crystals.

Abstract: Moist vegetables (2) undergo at least one pressing operation (3) and are introduced into a drier (9) of which the heater elements are fed with vapor recompressed by a compressor unit (20). The juice (4) from the last pressing operation acts as the cold fluid in an evaporator (5) of which the tube stack is fed by the mixture of air and vapor (10) issuing from the moist vegetables being dried. The vapor (6) produced by the evaporator (5) feeds the compressor unit (20). The concentrated juice (7) is used to re-steep the moist vegetables (2) before they enter the pressing zone (3).

Abstract: Method for drying damp material by vapor recompression. The vapor (8) released by the damp material (4) circulating on the heating elements (2) of a vertical dryer is recompressed by means of a motor-compressor (9) so as to provide the heat-conveying fluid to the heating elements (2) of the dryer. Application to the drying of damp vegetables.