Abstract: A system can be used to process liquid materials, such as aqueous-based syrup solutions containing sugar molecules. In some examples, the system includes a processing vessel having multiple individually-controllable temperature zones arranged in series. In operation, an aqueous solution can be introduced into an inlet port of the processing vessel and passed sequentially through the series of temperature zones. Water from the aqueous solution can be evaporated within the initial stage(s) of the processing vessel to form a concentrated solution that is then cooled in subsequent stage(s). Accordingly, a supersaturated solution may be formed from the aqueous solution in the processing vessel that is then solidified to subsequently form a substantially dry solid material (e.g., sugar), still within the processing vessel. The substantially dry solid material can discharge through an exit port of the processing vessel.

Abstract: An apparatus, comprising at least one vessel having a bottom and at least one sidewall extending from the bottom, wherein the at least one sidewall encloses an interior of the at least one vessel, a shaft has a proximal end and a distal end, wherein the distal end of the shaft extends into the interior of the at least one vessel, wherein the proximal end of the shaft is coupled to a motor, at least one support structure which extends laterally from the shaft; and a substrate attachment fixture on a distal end of the at least one support structure, wherein the at least one support structure and the substrate attachment fixture are within the interior of the at least one vessel.

Abstract: A method for producing molded articles from a base substance which is mixed with a solvent to produce a molding solution, and subsequently this solvent is at least partially removed from the molding solution and the molding solution is supplied to a device (8) for molding, the molding solution is supplied to a vertical cylindrical thin-film evaporator (2) and a horizontal cylindrical thick-film dissolver (4).

Abstract: PURPOSE: An object of the present invention is to provide a method for producing a sugar crystal-containing liquid with good reproducibility, wherein crystallization is enhanced, it is unnecessary to add seed crystals which may affect the number of grains and a size of the crystals, and graining conditions are stable. CONSTITUTION: The present invention is a method for producing a sugar crystal-containing liquid, wherein the method comprises steps of preparing a liquid supersaturated with sugar; and applying a shearing force to the liquid, characterized in that the step of applying the shearing force comprises exerting a pressure higher than atmospheric pressure on the liquid to make the liquid pass through a narrow space.

Abstract: The embodiments described herein include one embodiment that provides a method for controlling sugar crystallization. The method includes, during a crystallization process, determining supersaturation of a sugar slurry of syrup and regulating influx of syrup into the sugar slurry to promote sugar crystallization in a closed-loop manner based upon the determined supersaturation.

Abstract: The embodiments described herein include one embodiment that provides a method for controlling sugar crystallization. The method includes, during a crystallization process, determining supersaturation of a sugar slurry of syrup and regulating influx of syrup into the sugar slurry to promote sugar crystallization in a closed-loop manner based upon the determined supersaturation.

Abstract: The portable sugar mill is established on a mobile platform for transport to the harvesting field, so that the juice of the harvested sugar cane may be processed and refined in the field. The portable sugar mill converts the juice, which contains sucrose, into raw sugar crystals (brown sugar) and molasses. The portable sugar mill includes a separator tank, a pre-heating tank, a clarifier, and three successive stages of evaporative crystallization and separation of crystals from syrup. The portable sugar mill has a programmable logic controller and a plurality of sensors, control relays, pumps, motors, heaters, and valves that operate automatically under direction of the programmable logic controller.

Abstract: This invention relates to a continuous vacuum pan (also sometimes referred to as an evaporative crystallizer) for use in the sugar processing industry, and to a heat exchanger used inside the continuous vacuum pan. The invention also relaters to the heat exchanger as used in other applications in the sugar processing industry. The heat exchanger includes a massecuite flow path for conveying massecuite therethrough, and a heat transfer medium flow path for receiving a heat transfer medium to enable heat transfer to the massecuite flow path. The heat exchanger is characterized therein that a periphery thereof is surrounded by an insulated zone in order to prevent heat transfer from the heat transfer medium flow path to the environment.

Abstract: The present invention consists of an improved vertical continuous vacuum pan apparatus consisting of eight chambers (2) (instead of four or five) and a storage or buffer tank (27) at the top, within the existing conventional height, characterized in that each chamber has a bottom mounted mechanical circulator housed in an insulated pocket (28) in the vapour space segment (29) of each chamber and not in additional space above the chamber.

Abstract: A process is proposed for crystallizing, by progressively cooling, in multiple stages arranged in series in a crystallization vessel (10), a descending continuous flow of a saturated sucrose solution at a temperature from about 78° to about 120° C., each stage maintaining the sucrose solution being crystallized at a predetermined temperature, until reaching a temperature from about 25 to 40° C., obtaining substantially pure sucrose crystals. A suspension containing sugar seeds is introduced in the crystallizing equipment, in the first stage, jointly with the saturated sucrose solution of 1.05-1.15. In another embodiment of the invention, the saturated solution is fed and its temperature is controlled, already in the first stage of the vessel (10), to obtain a supersaturation between 1.05 and 1.15, inducing the formation of small crystals used as crystallization seeds.

Abstract: The present invention consists of an improved vertical continuous vacuum pan apparatus consisting of eight chambers (2) (instead of four or five) and a storage or buffer tank (27) at the top, within the existing conventional height, characterized in that each chamber has a bottom mounted mechanical circulator housed in an insulated pocket (28) in the vapour space segment (29) of each chamber and not in additional space above the chamber.

Abstract: The invention relates to an apparatus for drying a liquid predominately containing solid matter of carbohydrates to a non-sticky powder. The apparatus comprises a spray drying chamber (5) in the upper part of which a spraying element (4) capable of atomizing liquid predominately containing solid matter of carbohydrates to droplets is positioned, means (6) for supplying a drying gas to the atomized droplets for partially drying thereof to moist particles, and a residence device (9) for post-crystallisation of the moist particles received from the drying chamber to a non-sticky powder. The apparatus further comprises a filter element (7) arranged internally in the spraying chamber, and means (16) for withdrawing the spent drying gas through the filter element. The apparatus is suitable for treating liquids with a high content of carbohydrates such as whey and whey permeate. Also disclosed is a process for producing non-sticky powders.

Abstract: A continuous pan crystallier for use in the sugar industry includes a heated zone in the form of a steam chamber (32) below a calandria (22). The heated zone heats massecuite in the area below the calandria in the pan and reduces massecuite density and viscosity and promotes the vigorous circulation required for even crystal growth.

Abstract: Method for producing refined sugar from sugared juice, such as raw juice from sugar cane or from sugar beet, containing sugar and impurities, which comprises the operations of: tangential filtration of the sugared juice in order to obtain a retentate and a filtrate, softening of the filtrate in order to obtain a softened filtrate, concentration of the softened filtrate in order to obtain a softened syrup, chromatography of the softened syrup in order to obtain an extract enriched in sugars and a raffinate enriched in impurities, crystallisation of the extract in two or more crystallisation/separation steps in order to obtain refined sugar and a run-off, and combination of the run-off with the softened syrup in order that they are both subjected to the chromatography operation.

Abstract: A continuous pan crystalliser for use in the sugar industry includes a heated zone in the form of a steam chamber (32) below a calandria (22). The heated zone heats massecuite in the area below the calandria in the pan and reduces massecuite density and viscosity and promotes the vigorous circulation required for even crystal growth.

Abstract: Crystalline &agr;-lactose monohydrate is recovered from a viscous lactose-containing aqueous liquid by subjecting said liquid to simultaneous heating, removal of evaporated vapor and mechanical agitation at high shear rate to provide a crystallization promoting decrease of the viscosity of the liquid with crystals formed and suspended therein to progressively concentrate the agitated liquid and simultaneously crystallize lactose therefrom. Subsequent cooling, drying, and disintegration yield particulate &agr;-lactose monohydrate.

Abstract: The invention relates to a composition, comprising one or more polyols, which has prolonged deformability and can be processed to give tablets, compacts or boiled sweets having improved properties.

Abstract: Methods of crystallizing anhydrous fructose from aqueous solutions using a large scale crystallizer are provided. The various crystallization methods include at least a cooling crystallization step wherein cooling is controlled so as to maintain a temperature difference between the solution and the cooling element of less than about 10° C., and maintain supersaturation of the aqueous solution with respect to the saturated fructose at a ratio between 1.1 and 1.25, whereby optimum heat transfer and a fructose crystal growth rate of at least 0.008 mm/hr is achieved with little or no spontaneous crystal nucleation.

Abstract: Disclosed herein is a continuous manufacturing method for anhydrous crystalline maltitol comprising the following steps: (i) a heating and concentrating step where an aqueous solution containing maltitol in which maltitol is a main ingredient is continuously heated and concentrated to give a concentrated solution having a high concentration; (ii) a seed crystal adding and mixing step where the seed crystals are added to and mixed with the above concentrated solution with heating to give a massceuite containing the seed crystals; and (iii) a crystal aging step where the massceuite is subjected to disintegration, mixing, stirring and transfer in an atmosphere in which temperature and moisture are adjusted to proceed the crystallization.

Abstract: Sucrose ester and ether products, useful as food or beverage bulking agents, reduced calorie sweeteners, fat replacement agents, stabilizing agents, thickening agents and emulsifying agents; adhesives; biodegradable plastics and films; sizing agents for paper and textiles; ethical pharmaceuticals and new fibers are prepared by using a two-phase reaction system in which sucrose is dissolved in an alkaline, aqueous solution and an acidic reagent such as a bifunctional acid dichloride or epoxide is added to the sucrose in a water-immiscible organic solvent. Several types of products are produced: water-insoluble sucrose ester (ether) copolymers; water-soluble sucrose ester (ether) copolymers; sucrose ester (ether) dimers; and intramolecular, cyclic sucrose esters (ethers). These products can be further varied by using different kinds of acid dichlorides or epoxides that contain different kinds of functional groups.

Abstract: The crystalline mixture solid containing maltitol of the present invention has a crushed and relatively tight crystal structure which can be observed at 1,000 magnifications by a scanning electron microscope, an apparent specific gravity in the range of 0.650-0.750, an oil absorptivity of the powdered crystalline mixture solid containing maltitol having a particle size from 50 mesh to 20 mesh in the range of 7.0%-17%, in other words, is relatively heavy in apparent specific gravity and low in oil absorptivity, and the crystalline mixture solid containing maltitol is prepared by continuously supplying an aqueous solution of maltitol to an extruder provided with elongated cooling and kneading zones, cooling and kneading it in the presence of seed crystals to form a maltitol magma, and continuously extruded from a nozzle.

Abstract: The crystalline mixture solid containing maltitol of the present invention has a crushed and relatively tight crystal structure which can be observed at 1,000 magnifications by a scanning electron microscope, an apparent specific gravity in the range of 0.650-0.750, an oil absorptivity of the powdered crystalline mixture solid containing maltitol having a particle size from 50 mesh to 20 mesh in the range of 7.0%-17%, in other words, is relatively heavy in apparent specific gravity and low in oil absorptivity, and the crystalline mixture solid containing maltitol is prepared by continuously supplying an aqueous solution of maltitol to an extruder provided with elongated cooling and kneading zones, cooling and kneading it in the presence of seed crystals to form a maltitol magma, and continuously extruded from a nozzle.

Abstract: An auxiliary apparatus for producing maple syrup from maple sap is adapted to utilize the latent heat of the steam emitted from the flue pan of a maple syrup evaporator which is fitted in sealed relation on top of the flue pan. The auxiliary apparatus is in the form of an upwardly opening pan with upright side walls and a bottom wall having a triangularly grooved inner surface and a correspondingly ridged outer surface. Steam pipes "open" at both ends thereof, extend through the interior of the auxiliary pan from a steam receiving chamber of the auxiliary pan to an upwardly opening exhaust chamber at the opposite end of the pan so that a substantial portion of the steam from the flue pan will flow through the sap in the auxiliary pan to heat the maple sap disposed therein to reduce the water content of the sap utilizing the latent heat from the flue pan. A plurality of air pipes also extend through the evaporator in parallel and closely adjacent relation to and below the steam pipes.

Abstract: A batch process of producing sugar crystals from syrup in a discontinuously operated crystallization apparatus comprising a heating calandria, comprises the steps of graining a batch of concentrated syrup by adding seed crystals thereto to form a magma, causing sugar crystals in the magma to grow by subjecting it to evaporation in heat exchange with the calandria and adding syrup while maintaining the mother liquor at a desired coefficient of supersaturation to obtain massecuite, increasing the brix of the massecuite to a desired value to obtain a final volume of massecuite which is substantially equal to the volume of the magma, and controlling the flow of steam to the calandria and the flow of added syrup at least during the growing phase of the sugar crystals so that the mother liquor is maintained at supersaturation and the level of the massecuite remains substantially constant.

Abstract: An evaporator in the form of a vacuum pan has partitions (38) providing a plurality of compartments (42, 46) between an inlet and outlet. The compartments increase in volume from the inlet to the outlet, each compartment having at least one pair of hollow fins (50). A pair of shafts (32) pass through the partitions (38) to provide vanes (58) in each compartment. The vanes (58) pass over the surfaces of the respective fins (50) to agitate fluid in the vacuum pan, the fluid passing from compartment to compartment by way of weirs. The number of fins (50) in each compartment increases from the inlet to the outlet, and the fins (50) may be heated, as may be the vanes (58). The apparatus is advantageous in preparing crystalline sugar from sugar solution, providing for even dispersal of sugar crystals and keeping the massecuite in motion before the latter in its most concentrated state leaves the compartment (46) for further processing.

Abstract: A two-stage crystallization for the continuous production of sugar crystals from syrup comprises crystallizing the syrup in a first stage by subjecting the syrup to a sufficient heat of evaporation to produce a massecuite comprising water and a small content of dry material and having a low supersaturation coefficient, and subjecting the massecuite to flash evaporation of a certain volume of water and a notable increase in the supersaturation, and subsequently effectuating crystallization of the massecuite produced in the first stage by cooling in a second stage.

Abstract: A piggy back evaporator includes a drip pan having an oblique condensate drain sheet extending over the major length of the same. A steam hole within the condensate drain sheet allows steam to reach the lower surface of a bottom wall of a piggy back pan. The piggy back pan bottom wall is corrugated to define a series of laterally spaced troughs on its upper face and flues on its lower face. Maple sap is fed into the piggy back pan to a level covering the corrugations of the bottom wall. A hood overlies the piggy back pan and seals off the interior thereof. A high pressure air blower is mounted to the hood and feeds air under pressure into a plenum chamber and downwardly through the downpipes into individual horizontal sparging tubes which extend the length of the piggy back pan and are located within the bottoms of individual troughs defined by the corrugations.

Abstract: The invention provides an apparatus for controlling both the supersaturation of the mother liquor and the crystal content of massecuite by measuring di-electric constant and electrical conductivity at radio frequencies by means of a probe which is included in a circuit which may be tuned to a fixed setting or may be variably tuned, the combined impedance is measured as a function of the tuning and the measurements are compared with predetermined desired values. By suitable combination of the two signals, measurement of crystal content and mother liquor supersaturation can be controlled.

Abstract: A sugar-cooking apparatus of the type having a standing pipe coil surrounded by a heating jacket. The coiled pipe is of flattened cross-section for improved heat transfer. During use, a mixture of sugar, water and additives is passed through the coiled pipe and rapidly heated therein to form a sugar solution.

Abstract: A piggy back evaporator is sealably coupled in open box form overlying a sugar maple sap evaporator and aligned with an upright flue pan of the conventional sugar maple sap evaporator which, when fired, boils off vaporizable constituents of the sap. The piggy back evaporator includes a drip pan sealably mounted to the flue pan. The drip pan includes an oblique condensate drain sheet extending over the major length of the same. A steam hole within the condensate drain sheet allows steam to reach the lower surface of a bottom wall of a piggy back pan. The piggy back pan bottom wall is corrugated to define a series of laterally spaced troughs on its upper face and flues on its lower face. A hood overlies the piggy back pan and seals off the interior thereof.

Abstract: A continuous pan crystallizer, which is conventional in that it has a number of compartments, has cross-over ports through which massecuite passes from compartment to compartment just above heating tubes in the compartments. The cross-over ports have baffles on both sides to avoid short-circuiting or bypass of massecuite from one compartment to another.

Abstract: A process for continuous dextrose-monohydrate crystallization whereby an evaporated concentrated liquor is mixed with a recirculated dilute phase to form a feeding liquor. At least a portion of this feeding liquor is fed through the shearing zone of a homogenizer. The sheared mother liquor is then fed to a vertical cooling-crystallizer to form a suspension. The suspension is separated into a concentrated phase and a dilute phase. The dilute phase separated from the suspension is employed as the dilute phase which is mixed with the evaporated concentrated liquor.

Abstract: The present invention relates to a process for continuously crystallizing fructose anhydride using a seed crystallization tank and a crystallization tank separated from each other, comprising feeding an aqueous fructose solution containing at least 90% of fructose and containing at least 87 W/W % of solid and an aqueous solution containing a great deal of crystals in an amount of 0.5 to 5 times that of said fructose solution into a seed crystallization tank equipped with a high speed agitator, mixing the mixture at 40.degree. to 50.degree. C. at a high speed, introducing the obtained mixture into a crystallization tank and gradually cooling the mixture under condition under which new crystals do not form spontaneously to thereby grow the crystals. The present invention can realize the crystallization at a low temperature of 40.degree. to 50.degree. C. or below and prevents the decomposition and the polymerization of fructose which often occur above 50.degree. C.

Abstract: The production of graft crystals for use in seeding sugar boiling brines is achieved by means of adding milled sugar of a grain size of 5-20 micrometer to a sugar solution with a supersaturation number of 1.12-1.20 and a volume of 1.8-2.2% of the final volume, homogenization of the mixture by means of a circulation pump and control of the crystallization by maintaining the pressure in the crystallization unit such that the liquid evaporates and the temperature decreasing maintaining the supersaturation number in the range of 1.12-1.20.

Abstract: The invention relates to a continuously working crystallizer in the shape of an oblong vessel with at its one end a supply and at its other end a discharge for the solution, with a rotatable driven horizontal shaft extending in lengthwise direction of the vessel and provided with discs extending in transverse direction, said discs being provided with a passage opening for the solution, said discs dividing the vessel in a number of sections succeeding in lengthwise direction to each other, each section having one or more cooled wall surfaces and conduits being provided for supplying and discharging a cooling fluid which is flowing along these cooled wall surfaces.

Abstract: A method for reducing the water content of honey is disclosed. The method involves rotating a thin film of honey and passing a nonturbulent stream of ambient pressure 40.degree. C. to 75.degree. C. air over said honey to reduce its water content.

Abstract: A process for preparing a grained confection from a supersaturated sugar solution on a continuous basis is provided. A homogeneous aqueous solution comprised of corn syrup and sucrose is continuously fed to a heating apparatus having an inlet and an outlet with the heating means interposed therebetween to provide an increasing temperature to the solution from the inlet to the outlet. The solution is heated to a predetermined temperature and water vapor is continuously separated from the solution to form a sugar solution of a predetermined concentration which is supersaturated at up to 185.degree. F. The concentrated sugar solution is continuously cooled in 33 seconds or less to below its saturation temperature and a fine grained confection is produced having minute crystals therein.

Abstract: The instant invention is directed to a method for preventing the formation of scale in sugar evaporation equipment comprising adding to the juice from 0.1 to 200 ppm of a polycarboxylic acid or its salt selected from the group consisting of polymaleic acid, amine adducts of maleic anhydride polymers, phosphonobutane tri-carboxylic acid, phosphinocarboxylic acids and copolymers of acrylic acid and an hydroxylated lower alkyl acrylate.

Abstract: To increase the percentage of crystallized lactose obtained from lactoserum substantially without noticeably increasing investment costs or energy consumption, the first phase of crystallization is effectuated in a continuous crystallization stage wherein seeds of crystallization are added to the lactoserum to initiate crystallization, the lactoserum is concentrated, the concentrated lactoserum is brought to a supersaturated state and maintained at this stage by evaporation to obtain a mixture of mother liquor and lactose crystals, which is subjected to two centrifugal drying stages to obtain a first portion of large lactose crystals and a second portion of such crystals grown by cooling.

Abstract: Heat exchanger for crystallization of crystallizable suspensions while in motion including a vertical cylindrical tank divided into an upper or deposit section containing an agitating vane and a processing section containing a plurality of superimposed subsections each partially defined by screens containing flow passes for the suspension, said screens being arranged such that alternate passes are in the periphery with the other passes in the center, heat exchanging elements located in each one of the subsections, an axial vertical shaft with internal ducts and labyrinths to which are coupled the agitating vane of said shaft a frame containing nozzles for feeding and venting the fluid that exchanges heat with said suspension, said frame resting on at least two hydraulic pistons, said pistons being located on a bridge at the upper part of the deposit section, and a discharge valve in the bottom of the lower subsection for processed suspension.

Abstract: An apparatus and process for the preparation of cryptocrystalline sweeteners, such as sorbitol, by the spraying of a heated, aqueous, low-viscosity, high-solids, sweetener solution, employing a cool, compressed, inert gas, through a nozzle into a fine spray and into a cooler atmosphere, to form very fine particles of the sprayed sweetener product.

Abstract: A crystallizer which comprises a vertically mounted elongated container that contains at least one bundle of spaced cooling pipes extending longitudinally of the container and a wing attached to a shaft extending longitudinally of the container, the shaft being rotated so as to oscillate about its axis and thus force crystallizable liquid forwards and backwards through the spaces between the cooling pipes to cool the liquid and thus cause a crystallization thereof.

Abstract: In a method and apparatus for measuring the concentration of a fluid depending on the dielectric constant of the fluid, electric oscillations are supplied from a source through an impedance matching link to an antenna placed in the liquid within the confines of a Faraday cage, and the electric power reflected from the antenna towards the source is measured to determine deviations from ideal matching resulting from changes of the dielectric constant of the fluid. In an important embodiment, the measurement is used for the automatic programmed control of the supply of syrup in a sugar crystallization process in accordance with a predetermined program.

Abstract: Process, centrifuge and installation for producing crystallization seeds, as for the sugar industry. A suspension of crystals produced from the seeded solution is subjected to a scheme of centrifugal separations whereby seeds falling within a predetermined size range are obtained for seeding the solution.

Abstract: An apparatus for continuously crystallizing sugar, both by developing crystals from sugar solutions and by exhausting solutions of mother liquor from a massecuite, or cooked mass, by means of evaporation of said solutions over seed crystals, said apparatus comprising a hollow horizontal cylinder which in its upper portion and over its entire length has connected to itself along a slot a rectangular cover which thus forms a single body; means for heating the exterior of the hollow cylindrical body; means for producing a helicoidal movement in the mass being processed; means for connecting the hollow cylindrical body by means of the rectangular cover to a source of low pressure; means for feeding into the front end a controlled quantity of a solution of sugar or of a massecuite; means for feeding controlled replacement quantities of sucrose solution or of mother liquors to replace the water evaporated and the material crystallized, and to increase the volume of the mass being processed, and means for controlled

Abstract: A vacuum pan is controlled by directly monitoring the total solids concentration of a boiling solution. A preferred type of process relates the change in concentration of sugar in a massecuite to the growth rate and increase in the number of crystals, and uses this relationship to control the rate of growth of the crystals by setting temperature and pressure to correspond to the rate of crystal growth desired. Water is evaporated from the pan solution at reduced temperature and pressure. Massecuite is withdrawn from the pan, and split into two streams: (1) a first stream wherein the mother liquor is separated from the sugar crystals and analyzed to determine the total sucrose content of the stream, and (2) a second stream which is analyzed to determine the count and size of the crystals. The sum-total of the two streams is used to determine the total concentration of sugar. Readings taken over definite intervals determine the rate of growth of the crystals.

Abstract: An evaporator which is specifically adapted for the evaporation of sugar cane juices, however, it is a versatile apparatus and may be used with equal facility in various evaporating situations. Instead of using steam as is conventional, the heating medium to produce the required evaporation comprises waste combustion gases. Gas orienting means is included through which the hot waste gases flow to an enclosed area of generally hour glass shape. The entire apparatus is of generally circular configuration and includes a circular evaporating area into which the juices are pumped and are under pressure and in which they are evaporated. The circular evaporating area into which the juices are pumped and where evaporation occurs is in heat transfer relationship with the enclosed area through which the hot waste gases flow.

Abstract: This invention pertains to a low head semi-continuous vacuum pan system for crystallization of a substance from solution of the substance, including the crystallization of a sugar from a sugar solution, that includes a sequential array of individual vacuum pans, wherein each pan has an associated discharge volume and the array is formed by positioning each pan so that its discharge volume is greater than the discharge volume of the immediately preceding pan and wherein heat and top-up solution are supplied to each pan and periodically all the contents of each pan are transferred to an immediately following pan and wherein controls are used to insure that the transfer takes place when the volume of each pan's contents reaches its associated discharge volume and the controls preferably ensure that each pan is empty before it receives the contents of the immediately preceding pan. This invention also pertains to a method of crystallizing a substance from a solution of the substance.

Abstract: A process for the production of sugar from either sugar beets or cane wherein of the total amount of thin juice processed, only that amount required to produce the vapor needed for the sugar boiling phase and the desired density of thick juice is directly evaporated while the remainder or excess over and above these requirements is recompressed. Essentially only that fraction of the latent heat of vaporization required for process heating is extracted from the already limited amount of vapor employed in sugar boiling by transferring the heat contained in a portion of this vapor to a refrigerant which is then recompressed so as to raise the temperature thereof to a level of approximately 95.degree. C.

Abstract: An aqueous sucrose solution is evaporated continuously while being subject to vigorous mechanical agitation to produce a sucrose suspension which is spray dried immediately, after which the spray dried product is post-crystallized and post-dried. A complete recovery is obtained of the sucrose present in the solution, in a process which is simple and economical since injection of sucrose crystals in the drying gas in the spray drier is omitted.