EP0784705B1 - Eine methode und eine vorrichtung für die kontinuierliche kristallisierung von zucker enthaltenden zusammensetzungen in einem abschliessenden kristallisationsstrom - Google Patents

Eine methode und eine vorrichtung für die kontinuierliche kristallisierung von zucker enthaltenden zusammensetzungen in einem abschliessenden kristallisationsstrom Download PDF

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EP0784705B1
EP0784705B1 EP96925804A EP96925804A EP0784705B1 EP 0784705 B1 EP0784705 B1 EP 0784705B1 EP 96925804 A EP96925804 A EP 96925804A EP 96925804 A EP96925804 A EP 96925804A EP 0784705 B1 EP0784705 B1 EP 0784705B1
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Prior art keywords
sugar
composition
outlet
purity
cooked mass
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French (fr)
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EP0784705A1 (de
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Maurice Baudot
Jean-Marie Hochart
Laurence Cegel
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Eridania Beghin Say SA
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Eridania Beghin Say SA
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    • 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
    • C13B30/022—Continuous processes, 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
    • C13B30/022—Continuous processes, apparatus therefor
    • C13B30/023—Continuous processes, apparatus therefor having rotatable means for agitation or transportation

Definitions

  • the present invention relates to a crystallization process and device continuously of a composition containing sugar, as a last jet of crystallization.
  • crystallization in candies is to extract in the form crystallized, with as high a yield as possible, sugar (sucrose) dissolved in a syrup and thus separate it from soluble impurities (not sugars) collected in molasses.
  • This process is based on related physical parameters such as solubility, viscosity, temperature, internal agitation without forgetting the purity criteria (percentage of sugar on dry matter) and chemical degradation possible under certain conditions.
  • French patent n ° 1368118 describes a crystallization process consisting in taking a part of the cooked mass at the exit of an appliance cook, put it through a turbine operation and re-inject the mother liquor thus obtained, at one of the crystallization stages. This process requires additional turbination on the one hand, leads to a loss energy not used for crystallization, on the other hand. Otherwise, by removing a large part of the baked mass, the surface of crystallization of the remaining cooked mass which is directed to the mixer. Of this fact, the mother water reinjected spontaneously crystallizes by cooling in giving parasitic grains of small size which pass through the sieve centrifuges, which reduces the extraction of crystals by the whole jet.
  • French Patent No. 2,534,595 relates to a crystallization process a sugar syrup consisting in subjecting the syrup to continuous baking or discontinuous so as to obtain a cooked mass and to subject the cooked mass to continuous mixing under vacuum and then turbination to separate the mother water crystals called "poor sewer" of the crystallization jet considered, characterized in that the lean sewer of the crystallization jet considered is in part recycled during vacuum mixing steps. The poor sewer no recycled is directed to the next stream to be crystallized.
  • This method as described is inapplicable to the treatment of the last jet of crystallization, because continuous mixing under vacuum at this stage is insufficient to obtain sufficient exhaustion of the mother liquor.
  • this mother liquor is ultimately the final molasses whose rate impurity prohibits any crystallization in a next stream.
  • One of the aspects of the invention is to propose a method of crystallization which gives the same water depletion results mother of the last crystallization jet than conventional processes but in a processing time significantly halved.
  • One of the other aspects of the invention is also to provide a device to reduce the degradation of sugar, therefore the losses in sucrose, and improve the quality of white sugar obtained on the first try.
  • One of the other aspects of the invention is to provide a method of crystallization to suppress a jet of crystallization in the general 4-jet or 3-jet processes.
  • One of the other aspects of the invention is to provide a method simplified crystallization allowing a gain of investment in material and in energy need.
  • the subject of the invention is a process for crystallizing sugar from of a composition containing sugar and a level of non-sugar such as purity of the composition is from about 80 to about 84, characterized in that it includes a continuous vacuum mixing of the above composition using a continuous vacuum mixer in order to crystallize the sugar contained in the composition.
  • Purity is defined as the percentage of sucrose in dry matter.
  • the composition at the outlet of the continuous vacuum mixer is separated into two fractions, in a ratio of about 0.66 to about 1.22, and advantageously in substantially equal mass, one of the fractions being treated so as to separate the sugar from the mother water, the mother water still being designated by pseudo-molasses, which is recycled in the continuous vacuum mixer.
  • the continuous kneading under vacuum is carried out under a vacuum of about 900 x 10 2 Pa to about 920 x 10 2 Pa, corresponding to a temperature of the composition of about 65 ° C to approximately 60 ° C, for a period of approximately 2:30 to approximately 4 hours, advantageously for a period of approximately 3 hours.
  • the crystallization process comprises several successive crystallizations, also called “jets”, in particular 2, 3 or 4 jets, and is characterized in that the above composition is a massecuite of the last candy jet called “low products” containing water, dissolved sugar, non-sugars and sucrose crystals, which composition advantageously comes from a sugar syrup called “sewer” from the previous jet the above last jet, which sugar syrup is previously subjected to a continuous or discontinuous cooking operation.
  • non-sugar denotes dry materials other than sucrose.
  • dissolved sugar we mean sucrose dissolved in mother water of composition.
  • continuous baking operation we mean for example a device allowing continuous magnification of the sucrose crystals of a composition containing beforehand small crystals. This device called continuous cooking works continuously without periodic emptying.
  • the average opening of the crystals before the operation of cooked is 0.2 mm to 0.3 mm and at the end of the cooked operation, it is from 0.5 mm to 0.6 mm.
  • batch cooking operation for example means a device allowing crystal formation by seeding and then a magnification of these crystals.
  • This device called discontinuous baking operates discontinuously with emptying as soon as the height of the baked mass in the device has reached a maximum value (i.e. as soon as the device is full).
  • the increase in weight of the crystals results essentially from the magnification of the crystals entering the continuous vacuum mixer; there is indeed very little or no formation of new crystals in the mixer continuous vacuum.
  • the temperature of the composition, in particular of the cooked mass on its entry into the continuous vacuum mixer is about 75 ° C to about 85 ° C, and at its exit has a temperature from about 60 ° C to about 65 ° C.
  • the pseudo-molasses defined above is advantageously subjected to reheating at a temperature of approximately 86 ° C. at about 88 ° C, then this aforementioned pseudo molasses is then reintroduced into the continuous vacuum mixer, in order to regulate the percentage by weight of crystals of the cooked mass processed in continuous vacuum mixing, this percentage advantageously being from about 30% to about 35% by weight of the cooked mass (in the continuous vacuum mixer).
  • the ratio of the debits of the two pumps is about 0.66 to about 1.22, especially about 1.
  • the sugar from the pasting is subjected to a refining stage to give on the one hand a refined sugar of staining of approximately 1000 to 1200 ICUMSA, and on the other hand a sewer of a percentage by weight of dry matter of about 80 and a purity from about 81 to about 82.
  • the refining sewer defined above is recycled in the sewer before continuous or discontinuous cooking defined above.
  • the characteristics of the invention lie essentially in phases and devices 1-1, 1-2 and 1-3 described above as it results from the example below.
  • Figure 1 shows schematically a device for implement the invention.
  • the method of rapid crystallization in an apparatus for continuous or discontinuous cooking is associated with the continuous mixing process under vacuum (MCSV) applied to low purities 80-84 which can be achieved in 1 or 2 successive stages.
  • MCSV continuous mixing process under vacuum
  • the residence time of the cooked mass in the continuous vacuum mixer is approximately 3 hours.
  • the magnification of the crystals is ensured by recycling from below and over the entire length of the heated pseudo-molasses mixer realizing thus the fluidification of the cooked mass.
  • the essential difference between the continuous vacuum mixer and the other types of crystallizers is that the cooling is done by auto evaporation and not by exchange with a fluid.
  • the ratio: weight of crystals taken out / weight of crystals entered is 1.25.
  • the pre-turbinated mass flow rate is approximately 0.53 T / h (item 19), or 41% of the outgoing cooked mass.
  • the value of the vacuum in the continuous vacuum mixer at 18 is 900 x10 2 Pa.
  • the crystallization speed is 5 times higher than in the process traditional with cooling of 15 ° C in 3 hours and recycling of 30-35% pseudo molasses MC entry.
  • Part of the cooked mass 10 is directed to the vertical mixers 15 and 16.
  • the mass flow rate to the vertical mixers (item 17) is 0.76 T / h.
  • the cooked MCSV output is then treated in a kneading classic, continuous vertical type, as described above, of reduced duration (20 to 25 hours) to allow the same molasses depletion to be reached final than the classic scheme (purity: 58 to 62).
  • the residence time in vertical mixers is 20 to 25 hours.
  • the temperature of the cooked mass at the outlet of the vertical mixers is 45 ° C to 55 ° C (item 21).
  • the terracotta undergoes turbination 22, to give molasses 23 of purity from 58 to 62, and brown sugar 24, of coloring 3000 ICUMSA, which brown sugar is subjected to a pasting in a pasteur 25, using sugar syrup 26 from drunk drain pan 20.
  • Pre-turbo sugar 12 can be partly mixed with brown sugar before the pasting operation.
  • the sugar is refined 27, using water 28, to give a refined sugar 29 of coloring 1000 to 1200 ICUMSA and a refining sewer 30, with a percentage by weight of dry matter of 80 and purity from 81 to 84, which is recycled to the drain pan 20.
  • Pre-turbo sugar 12 can be partly combined with refined sugar 29.
  • the refined sugar 29 is then subjected to a recast 31, by percentage by weight of dry matter from 74 to 75 and purity 93.5 to 94.5, using first spray syrup 32 (percentage by weight of dry matter: 71; purity: 93 94), then the syrup 33 from the redesign is sent to the crystallization of first draft.
  • the refining device as described above can be used to achieve the production of a high purity white sugar in the first draft.
  • the method and device for crystallization as a final candy jet according to the invention has the advantages indicated below.
  • the crystallization process according to the invention can be described as "cold crystallization”. It considerably reduces any phenomenon of recoloration of terracotta linked to the residence time by thermal degradation and chemical.
  • the method can apply to higher purity of last-dose syrup while obtaining the optimal purity of cooked clay at the outlet for exhaustion of molasses.
  • This process therefore allows identical exhaustion of the molasses of remove a crystallization jet for general patterns in 4 or 3 jets jets.

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  • Chemical & Material Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Saccharide Compounds (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Claims (13)

  1. Verfahren zur Kristallisation von Zucker aus einer Zusammensetzung, die Zucker und einen Nichtzuckergehalt enthält, wobei die Reinheit der Zusammensetzung von 80 bis 84 beträgt,
       dadurch gekennzeichnet, dass
       es aufweist:
    kontinuierliches Einmaischen unter Vakuum der Zusammensetzung mit einem kontinuierlichen Vakuum-Kühlkristallisator, um den in der Zusammensetzung enthaltenen Zucker zu kristallisieren,
    Abtrennung der Zusammensetzung am Austritt des kontinuierlichen Vakuum-Kühlkristallisators in eine erste und zweite Fraktion im Verhältnis: zweite Fraktion zu erster Fraktion, bezogen auf das Gewicht von 0,66 bis 1,22, insbesondere mit Hilfe von Pumpen,
    wobei die erste Fraktion der Sudmasse mit Einrichtungen behandelt wird, die die Fortführung der Kristallisation ermöglichen, beispielsweise durch Abkühlen, vorteilhafter Weise in vertikalen Kühlkristallisatoren,
    die zweite Fraktion einem Vorzentrifugationsschritt unterworfen wird, wobei sich einerseits vorzentrifugierter Zucker und andererseits Pseudomelasse ergibt, die in den kontinuierlichen Vakuum-Kühlkristallisator zurückgeführt wird.
  2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass das kontinuierliche Einmaischen in Vakuum in einem Vakuum von einschließlich 900•102Pa bis 920•102Pa durchgeführt wird, was einer Temperatur der Zusammensetzung von 65°C bis 60°C entspricht, während eines Zeitraums von 2 Stunden 30 Minuten bis 4 Stunden, vorteilhafter Weise während eines Zeitraums von etwa 3 Stunden.
  3. Verfahren zur Kristallisation nach einem der Ansprüche 1 oder 2, das mehrere aufeinanderfolgende Kristallisationen umfasst, die auch "Jets" genannt werden, insbesondere 2, 3 oder 4 Jets, dadurch gekennzeichnet, dass die Zusammensetzung eine Sudmasse des letzten Jets der Zuckerherstellung ist, welche "niedere Produkte" genannt wird, und die Wasser, gelösten Zucker, Nichtzuckerprodukte und Saccharosekristalle enthält, wobei die Zusammensetzung vorteilhafter Weise aus einem Zuckersirup, genannt "Ablauf" stammt, der aus dem dem letzten Jet vorhergehenden Jet stammt und der Zuckersirup vorher einem kontinuierlichen oder diskontinuierlichen Sudverfahren unterworfen wird.
  4. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass die Zusammensetzung insbesondere die Sudmasse zu Beginn des kontinuierlichen Einmaischens im Vakuum die folgenden Eigenschaften besitzt:
    Gewichtsprozentsatz an Trockenmasse: 94 bis 93,5;
    Reinheit der Sudmasse: 80 bis 84;
    Kristallgehalt: 37 bis 40 Gew.-% der Sudmasse;
    Reinheit des Zulaufwassers: 67 bis 70;
       und dass die Zusammensetzung, insbesondere die Sudmasse am Ende des kontinuierlichen Einmaischens im Vakuum die folgenden Eigenschaften besitzt:
    Gewichtsprozentsatz der Trockenmasse: 94 bis 93,5;
    Reinheit der Sudmasse: 76 bis 79;
    Kristallgehalt: 30 bis 35 Gew.-% der Sudmasse;
    Reinheit des Zulaufwassers: 63 bis 65;
       wobei die Zunahme in Gew.-% der Kristalle zwischen dem Eintritt in und dem Austritt aus dem Vakuum-Kühlkristallisator zwischen 15% und 25% beträgt.
  5. Verfahren nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, dass die Temperatur der Zusammensetzung, insbesondere der Sudmasse bei ihrem Eintritt in den kontinuierlichen Vakuum-Kühlkristallisator zwischen 75°C und 85°C, und am Austritt eine Temperatur zwischen 60°C und 65°C aufweist.
  6. Verfahren nach einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, dass die Pseudomelasse vorteilhafter Weise bei einer Temperatur von 86°C bis 88°C erhitzt wird und die Pseudomelasse dann wieder in den kontinuierlichen Vakuum-Kühlkristallisator eingeführt wird, um den Gewichtsprozentsatz der Kristalle der behandelten Sudmasse in dem kontinuierlichen Vakuum-Kühlkristallisator zu steuern, wobei der Prozentsatz vorteilhafter Weise von 30 Gew.-% bis 35 Gew.-% der Sudmasse beträgt.
  7. Verfahren nach einem der Ansprüche 1 bis 6, dadurch gekennzeichnet, dass die zwei Pumpen, die die zwei Fraktionen der Zusammensetzung, insbesondere der Sudmasse weiterführen, die Höhe der Sudmasse in dem kontinuierlichen Vakuum-Kühlkristallisator steuern, wobei der Prozentsatz der Kristalle in der Sudmasse vorteilhafter Weise durch das Verhältnis der Geschwindigkeiten der zwei Pumpen gesteuert wird.
  8. Verfahren nach einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, dass aus der Zusammensetzung, insbesondere aus der Sudmasse am Austritt der Vertikal-Kühlkristallisatoren einerseits die Melasse, insbesondere mit einer Reinheit von 58 bis 62 und andererseits der Rohzucker mit Färbung von 3.000 ICUMSA, insbesondere durch Zentrifugierung abgetrennt wird, und der Rohzucker einem Maischvorgang, insbesondere mit Hilfe eines Ablaufs unterworfen wird und vorteilhafter Wiese die folgenden Eigenschaften besitzt:
    Reinheit: 80 bis 84;
    Gewichtsprozentsatz der Trockenmasse: 78;
       und vorteilhafter Weise mit Hilfe des Zuckersirups, genannt "Ablauf", der aus dem dem letzten Jet vorhergehenden Jet stammt, wobei der Ablauf vor dem kontinuierlichen oder diskontinuierlichen Sud, wie er in Anspruch 3 definiert ist, abgezogen wird.
  9. Verfahren nach Anspruch 8, dadurch gekennzeichnet, dass der aus der Maische stammende Zucker einem Affinageschritt unterworfen wird, um einerseits Zucker mit Färbung von 1.000 bis 1.200 ICUMSA und andererseits einen Affinageablauf mit einem Gewichtsprozentsatz an Trockenmasse von 80 und mit einer Reinheit von 81 bis 82 zu ergeben.
  10. Verfahren nach einem der Ansprüche 1 bis 9, dadurch gekennzeichnet, dass der vorzentrifugierte Zucker, der insbesondere eine Färbung von 1.000 bis 3.000 ICUMSA besitzt:
    entweder vor dem Maischvorgang mit dem aus dem in Anspruch 8 definierten, aus dem Zentrifugierungsschritt stammenden Rohzucker vermischt wird,
    oder dem am Ende des Affinageschritts gemäß Anspruch 9 erhaltenen Feinzucker zugegeben wird.
  11. Verfahren nach Anspruch 9, dadurch gekennzeichnet, dass der Feinzucker, mit oder ohne Zugabe des in Anspruch 1 definierten vorzentrifugierten Zuckers, vorteilhafter Weise mit Hilfe des Zuckersirups des ersten Jets umgeschmolzen wird, der die folgenden Eigenschaften besitzt:
    Gewichtsprozentsatz der Trockenmasse: 71;
    Reinheit: 93 bis 94;
       um einen Zuckersirup, genannt "Einschmelzsirup" zu erhalten, der die folgenden Eigenschaften besitzt:
    Gewichtsprozentsatz der Trockenmasse: 74 bis 75;
    Reinheit: 93,5 bis 94,5;
       wobei dieser Umschmelzsirup in einen der dem letzten Jet vorhergehenden Jets, vorteilhafter Weise in den ersten Jet zurückgeführt wird.
  12. Verfahren nach Anspruch 9, dadurch gekennzeichnet, dass der Affinageablauf in den Ablauf vor dem kontinuierlichen oder diskontinuierlichen Sud, wie in Anspruch 3 definiert, zurückgeführt wird.
  13. Kristallisationsvorrichtung mit einem abschließenden Kristallisationsjet zum Einsatz in einem Kristallisationsverfahren von Zucker aus einer Zusammensetzung, die Zucker und einen Nichtzuckergehalt enthält, wobei die Reinheit der Zusammensetzung von 80 bis 84 beträgt, wobei dieses ein kontinuierliches Einmaischen im Vakuum der Zusammensetzung mit Hilfe eines kontinuierlichen Vakuum-Kühlkristallisators umfasst, um den in der Zusammensetzung enthaltenen Zucker zu kristallisieren,
       wobei die Vorrichtung aufweist:
    einen Ablaufbehälter (20), der den Zuckersirup enthält, welcher aus dem der letzten Kristallisation vorhergehenden Jet stammt;
    kontinuierliche oder diskontinuierliche Sudeinrichtungen (2), die mit einem Austritt (1) des Ablaufbehälters (20) verbunden sind;
    einen Schmelzkristallisator (4), der mit dem Austritt (3) der kontinuierlichen oder diskontinuierlichen Sudeinrichtungen (2) verbunden ist;
    einen oder mehrere zylindrische Kristallisatoren (6), die aufweisen:
    Eintrittseinrichtungen (6a) für die Sudmasse, welche mit dem Austritt des Schmelzkristallisators (4) verbunden sind und Austrittseinrichtungen (6b, 6c) für die Sudmasse, wobei eine der Austrittseinrichtungen für die Sudmasse (6b) mit Vorzentrifugiereinrichtungen (11) verbunden ist und die Vorzentrifugiereinrichtungen einerseits eine Pseudomelasse und andererseits zentrifugierten Zucker ergeben, und
    Eintrittseinrichtungen (6d) für die Pseudomelasse, die mit den Austrittseinrichtungen (11a) der Vorzentrifugiereinrichtungen (11) verbunden sind, um die vorher durch Heizeinrichtungen (14) erhitzte Pseudomelasse in den oder die zylindrischen Kristallisator(en) (6) zurückzuführen;
    einen oder mehrere Vertikal-Kristallisatoren (15, 16), welche Eintrittseinrichtungen (15a) umfassen, welche mit Austrittseinrichtungen für die Sudmasse (6c) verbunden sind und Austrittseinrichtungen (16a);
    Zentrifugiereinrichtungen (22), die mit den Austrittseinrichtungen (16a) der Vertikal-Kristallisatoren verbunden sind;
    Maischeinrichtungen (25), die mit den Zentrifugiereinrichtungen (22) und dem Ablaufbehälter (20) verbunden sind und gegebenenfalls mit dem dem vorzentrifugierten Zucker entsprechenden Austritt der Vorzentrifugiereinrichtungen (11) verbunden sind;
    Affinageeinrichtungen (27), die mit den Maischeinrichtungen (25) verbunden sind, wobei der dem raffinierten Zucker entsprechende Austritt der Affinageeinrichtungen gegebenenfalls mit dem dem vorzentrifugierten Zucker entsprechenden Austritt der Vorzentrifugiereinrichtungen (11) verbunden ist.
EP96925804A 1995-07-18 1996-07-17 Eine methode und eine vorrichtung für die kontinuierliche kristallisierung von zucker enthaltenden zusammensetzungen in einem abschliessenden kristallisationsstrom Expired - Lifetime EP0784705B1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR9508645A FR2736932B1 (fr) 1995-07-18 1995-07-18 Procede et dispositif de cristallisation en continu d'une composition contenant du sucre en dernier jet de cristallisation
FR9508645 1995-07-18
PCT/FR1996/001117 WO1997004135A1 (fr) 1995-07-18 1996-07-17 Procede et dispositif de cristallisation en continu d'une composition contenant du sucre en dernier jet de cristallisation

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EP0784705A1 EP0784705A1 (de) 1997-07-23
EP0784705B1 true EP0784705B1 (de) 2001-10-31

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EP96925804A Expired - Lifetime EP0784705B1 (de) 1995-07-18 1996-07-17 Eine methode und eine vorrichtung für die kontinuierliche kristallisierung von zucker enthaltenden zusammensetzungen in einem abschliessenden kristallisationsstrom

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EP (1) EP0784705B1 (de)
AT (1) ATE207968T1 (de)
AU (1) AU6618796A (de)
CZ (1) CZ287127B6 (de)
DE (1) DE69616494T2 (de)
DK (1) DK0784705T3 (de)
ES (1) ES2164906T3 (de)
FR (1) FR2736932B1 (de)
HU (1) HUP9702304A3 (de)
MA (1) MA23937A1 (de)
PL (1) PL183201B1 (de)
WO (1) WO1997004135A1 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2783529B1 (fr) * 1998-09-17 2000-12-08 Saint Louis Sucre Sa Procede de fabrication de sucre commercialisable

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1368118A (fr) * 1963-01-11 1964-07-31 Perfectionnements à la cristallisation du sucre
US3247021A (en) * 1963-07-05 1966-04-19 American Factors Ass Ltd Method and apparatus for preparing massecuite for crystal extraction
US3503803A (en) * 1968-03-22 1970-03-31 Whiting Corp Continuous production of crystalline sucrose
FR2534595B1 (fr) * 1982-10-18 1985-07-12 Beghin Say Sa Procede et dispositif de cristallisation en continu d'une masse cuite, notamment d'un sirop de sucre
FR2597115A1 (fr) * 1986-04-09 1987-10-16 Fives Cail Babcock Procede et installation pour la production en continu de cristaux de sucre a partir de sirops

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PL319181A1 (en) 1997-08-04
ATE207968T1 (de) 2001-11-15
EP0784705A1 (de) 1997-07-23
HUP9702304A2 (hu) 1998-03-30
WO1997004135A1 (fr) 1997-02-06
PL183201B1 (pl) 2002-06-28
CZ75297A3 (en) 1997-08-13
CZ287127B6 (en) 2000-09-13
ES2164906T3 (es) 2002-03-01
AU6618796A (en) 1997-02-18
DE69616494T2 (de) 2002-05-29
FR2736932A1 (fr) 1997-01-24
DE69616494D1 (de) 2001-12-06
MA23937A1 (fr) 1997-04-01
FR2736932B1 (fr) 1997-08-29
DK0784705T3 (da) 2002-02-25
HUP9702304A3 (en) 2003-08-28

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