Evaporation

From beet to sugar - evaporation @ Raffinerie TirlemontoiseTo increase the sugar concentration, the juice is damped. The evaporation installation contains a number of high columns which are grouped into a number of evaporation bodies. The first columns is heated with fresh steam at high pressure (2 – 3 kg/cm2).

 

For the heating of the second column, at lower pressure, the steam that comes from the evaporation of the water in the first column is used.

 

Juice is damped to increase sugar concentration at Raffinerie TirlemontoiseThe following columns are heated with the same mechanism with less and less pressure, until the 4th or 5th column, which is under vacuum. Regarding the consumption of calories, this system is the most profitable.

 

 

 

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From beet to sugar - Crystallization