US3879215A - Compartmentalized vacuum pan for crystallization of sugar - Google Patents

Compartmentalized vacuum pan for crystallization of sugar Download PDF

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Publication number
US3879215A
US3879215A US390842A US39084273A US3879215A US 3879215 A US3879215 A US 3879215A US 390842 A US390842 A US 390842A US 39084273 A US39084273 A US 39084273A US 3879215 A US3879215 A US 3879215A
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Prior art keywords
pan
casing
compartments
partitions
crystals
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Expired - Lifetime
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US390842A
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English (en)
Inventor
Villiers Octave D Hotman De
Aziz Hussain
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Hyesons Sugar Mills Ltd
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Hyesons Sugar Mills Ltd
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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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/0018—Evaporation of components of the mixture to be separated
    • B01D9/0022—Evaporation of components of the mixture to be separated by reducing pressure
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/0018—Evaporation of components of the mixture to be separated
    • B01D9/0031—Evaporation of components of the mixture to be separated by heating
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/0036—Crystallisation on to a bed of product crystals; Seeding
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B25/00—Evaporators or boiling pans specially adapted for sugar juices; Evaporating or boiling sugar juices
    • C13B25/003—Evaporators or boiling pans specially adapted for sugar juices; Evaporating or boiling sugar juices with heating plates
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S159/00—Concentrating evaporators
    • Y10S159/38—Seed

Definitions

  • a vacuum pan for the crystallization of sugar by the continuous boiling of a seeded sugar syrup is made up of a vapor-tight horizontal elongated cylindrical casing divided into compartments by static transverse partitions. Preferably at least seven partitions are used.
  • the compartments all open into a common vapor space running above in the casing, which is evacuated when the pan is operating.
  • the compartment at one end has an inlet for sugar syrup and seed crystals, and the compartment at the opposite end has an outlet for sugar syrup and product crystals.
  • Intermediate compartments preferably have secondary syrup inlets.
  • A1- ternate partitions have underflow openings and overflow weirs, respectively, by which the syrup and crystals flow from one compartment to the next.
  • Steamheating means are provided, preferably in the form of steam-fed hollow plates mounted transversely in the compartments.
  • One stage in the manufacture of both raw and refined crystalline sugar comprises boiling a thick sugar syrup under conditions which promote the growth of sugar crystals therein.
  • the boiling has been performed as a batch process, in vacuum pans. This is subject to the inherent disadvantages of batch operation; and the intermittent feed of sugar syrup and seed crystals, as well as the vacuum and heating, must be carefully supervised by a skilled worker if a satisfactory product is to be obtained.
  • None of the previous designs combine simplicity of operation with a sufficient flexibility of design to cope with different grades of sugar syrup and, in particular, to permit the successful continuous boiling of high-viscosity low-purity syrups, from which it is most difficult to obtain a satisfactory crystalline product.
  • a still further object is to provide a pan giving a better approximation to plug flow of material through it than comparable previous designs, thus reducing the spread of residence times for the material flowing through the pan, and hence resulting in a crystalline sugar product with a smaller spread of sizes.
  • a vacuum pan for the continuous boiling of sugar comprising, in combination:
  • inlet means for ccontinuously introducing sugar syrup and seed crystals into the compartment nearest one end of the casing, and outlet means for continuously withdrawing sugar syrup and product crystals from the compartment nearest the opposite end of the casing;
  • evacuating means communicating with said vapor space, for removing vapor therefrom and for maintaining a reduced pressure therein;
  • the pan of the invention generally contains an odd number of partitions. Preferably at least seven partitions are used, and more often at least nine. Since the casing of the pan of substantially circular cross-section and its longitudinal axis is substantially horizontal, the partitions consist of vertical discs fixed transversely inside the pan, with a minor segment missing from the top of each disc along a horizontal line, so as to provide the common vapour space extending above the compartments throughout the length of the pan. Additionally, in order to provide the specified flow pattern through the pan, alternate partitions are provided, respectively, with underflow openings and with overflow weirs.
  • the shape and dimensions of these means of communication between adjacent compartments can to some extent be varied to suit the nature of the sugar syrup for which the pan will be used, so as to provide the desired degree of ease of flow between compartments.
  • the underflow openings normally consist of minor segments cut along a horizontal line across the bottom of the appropriate partitions.
  • the overflow weirs can correspondingly be provided by portions cut along a horizontal line across the full width of the other partitions, so that alternate partitions in the series are shorter than the others.
  • each partition extends to the same height in the pan, at a level intermediate between the longitudinal axis of the pan and the top of the casing, but alternate partitions have a portion cut away at the top on one side of a vertical centre line through the pan, so as to provide the overflow weirs.
  • the dividing partitions should extend to a substantial height above the surface of the massecuite, say 2 feet.
  • the overflow weirs must, of course, be at massecuite level, and sufficient clearance must also remain above the tops of the partitions to allow unimpeded flow vapour. Forward transfer of splashed materials is particularly undesirable, so it may sometimes be preferred for those parts of the partitions which are above the massecuite level to be tilted towards the input end of the pan. Provision can be made to control automatically the working level of the massecuitein the pan, by per se known means such as a level-sensing device inside the pan controlling pumps connected to the syrup inlet and/or outlet.
  • the steam-heating means may assume various modes of construction.
  • the partitions can be of a double-walled hollow construction and steam fed to them, as well as to a jacket around at least the lower parts of the pan casing. This jacket can be subdivided into sections, so that each section corresponds to a compartment of the pan and communicates directly with the steam space inside one of the partitions bounding that compartment.
  • the steam-heating means preferably comprise a plurality of spaced-apart hollow heating plates inside each compartment, fed from a steam manifold.
  • the heating plates will normally be similar in shape to the partitions but slightly smaller, and will be parallel to the plane of the partitions.
  • the heat supplied to each compartment can be individually controlled by providing separate steam inlets, manifolds and condensate outlets for each set of heating plates within any one compartment; but in practice it is found that a satisfactory degree of control can be achieved if the sets of plates in adjacent pairs of compartments are connected together through common manifolds.
  • the ratio of the working volume within the pan to the area of the heating surface is in the range of from 0.35:] to 0.421 It is also preferred that the ratio of working volume to heating surface within each individual compartment should increase progressively from the input to the output end of the pan. This could be achieved by maintaining a constant heating surface area in all the compartments and progressively spacing the partitions further apart, so as to increase the working volume of the compartments progressively towards the output end of the pan. However, in the preferred mode of construction, the spacing of the partitions is kept constant throughout the pan, and the desired change in the volume to heating surface area ratio-is achieved by progressively reducing the heating surface area towards the output end.
  • heating means consisting of a series of spaced-apart transverse heating plates
  • this reduction in heating surface area can readily be obtained by providing fewer heating plates in the compartments at the output end than in the compartments at the input end of the pan.
  • the compartments nearest the input end may each contain five heating plates
  • intermediate compartments may contain four heating plates
  • the compartments nearest the output end may each contain three heating plates.
  • the construction of the pan of the invention provides a large degree of design flexibility for such features as the working volume of the compartments, heating surface area, and syrup flow rate. Since the movement of the syrup through the pan does not depend on any rotary displacement means, such as a rotating scroll, the space in the compartments is free for the provision of efficient heating means such as the aforementioned transverse plates. Moreover, the steam flow to the plates in each compartment, or pair of compartments, can be individually controlled by means of suitable valves. The steam flow to the compartments can be monitored by measuring the condensate from the heater outlets, so as to maintain the heating to each compartment at the desired value.
  • the arrangement of transverse heating'plates also gives rise to convection currents which provide a desirable degree of circulation within each compartment.
  • this circulation promoted by the heating elements, is adequate for the syrup being boiled, andit is not necessary to provide any separate stirring means.
  • Such mechanical stirring means suitably comprise an externally driven rotary shaft running along the longitudinal axis of the pan through holes in the partitions and heating plates, supported by bearings at either end, carrying radial stirrer arms located within one or more of the compartments.
  • Such a stirrer is caused to rotate quite slowly when the pan is in operation, say at a speed of l to 3 revolutions per minute.
  • vapour space extending along the length of the pan above the level of the partitions is provided with a vapour outlet communicating with means for reducing the pressure inside the pan to the working value.
  • means for reducing the pressure inside the pan to the working value are conventionally used for vacuum pans and are well known in the sugar boiling art.
  • the compartment at the inlet end of the pan is fed with sugar syrup and seed crystals.
  • the pan feed is usually via an evaporator, in which the solids content of the syrup is raised to about 80 percent by weight.
  • the feed is normally mixed with seed crystals before entering the pan; but, alternatively, seed can be added separately to the first compartment.
  • the seed is preferably dry icing sugar, sieved to a size of 40 50 microns; this size is sufficiently large to be safe from dissolution when slurried in saturated syrup outside the pan and then pumped to the first compartment. Dosing of the seed into the feed syrup can be accurately performed by means such as an auger feeder.
  • the primary syrup feed to the first compartment in the pan it is generally preferred also to provide secondary feeds of syrup (but not of seed) into one or more intermediate compartments.
  • the various feeds can be independently controlled, as desired, by suitable pumps in the conventional manner. In this way, the massecuite composition in various parts of the pan can be adjusted for optimum conditions of crystal growth, and the flexibility of operation of the pan is further increased.
  • the continuous pan of the invention is especially suitable for use with low-purity raw sugar syrups from which some sugar has already been crystallized, such as B molasses which typically has a purity of about 70 percent by weight on solids.
  • the pan can also be used for recovery work in a refinery, with a feed ofsecond crop liquor, which has a similar purity.
  • the pan is also suitable for the continuous boiling of other grades of sugar syrup.
  • the principal parts of the pan can be fabricated from conventional materials, such as mild steel.
  • the heating surfaces within the pan can be made of copper, to achieve better conductivity.
  • FIGS. la and 1b show a sectional elevation through a typical embodiment of the pan of the invention.
  • FIG. 2 shows a cross-section through the same pan, along the line "-11 in FIG. lb.
  • the pan illustrated in the drawings comprises a generally cylindrical casing 1 having domed ends 2 and 3.
  • the casing is supported with its longitudinal axis horizontal by means of the cradles 4.
  • the interior of the pan is divided into compartments a j by means of the vertical partitions 5 13, mounted at right-angles to the longitudinal axis of the pan.
  • Partitions 5, 7, 9, I1 and 13 have overflow weirs, so as to maintain the massecuite level in the pan at a height indicated by the line 42.
  • the overflow weirs are cut in only one half of the width of each of these partitions, and alternate from side to side along the series of partitions.
  • compartments a and b are provided by a weir on the left-hand side of partition 5, as viewed in FIG. 2, indicated by the line 40.
  • the communication between compartments 0 and d is provided by a weir in the right-hand side of partition 7 (as the pan is viewed in FIG. 2), and so on.
  • the alternating partitions, 6, 8, l0 and 12 are provided with underflow openings through which the massecuite can pass.
  • the communication between compartments b and c is provided by the opening at the bottom of partition 6, indicated by the line 41 in FIG. 2.
  • the compartments a j all open into a common vapour space 14, running along the length of the pan. This space communicates with the vapour duct 15 which, in operation, is connected to means for reducing the pressure inside the pan (not shown).
  • a baffle plate 16 is suspended under the vapour outlet, to prevent splashing of massecuite into the outlet.
  • the casing is also provided with man-holes l7 and 18, which are kept sealed during operation.
  • Sightglasses 19 are provided at intervals along the casing, to permit inspection of the contents of the pan during operation.
  • An inlet 20 is provided for feeding sugar syrup and seed crystals to compartment a of the pan; and an outlet 25 is provided for withdrawing sugar syrup and product crystals from compartment j.
  • Additional syrup inlets 21, 22, 23 and 24 are provided for feeding syrup into the intermediate compartments, c, e, f, and h, respectively; though these additional inlets need not all be used simultaneously.
  • the compartments a i are all provided with steamheating means, comprising a plurality of spaced-apart hollow heating plates 28, between which the massecuite can flow. Steam is fed to the plates by the inlets 26 and the manifolds 27; and the spent steam flows out via the manifolds 29 and the condensate outlets 30.
  • the heating plates in the pairs of compartments a and b, c and d, e and f, and g and h, respectively, are fed from common manifolds; but this arrangement could be altered, to provide separate steam feeds to each compartment, if it were desired to control the heating in each compartment individually.
  • compartments a and h each contain five plates
  • compartments c and d each contain four plates
  • compartments e, f, g, h and 1' each contain three plates.
  • a rotary shaft 31 along the longitudinal axis of the pan is supported externally by the roller bearings 32 and 33, and pass through the domed ends of the pan via the glands 34 and 35.
  • the shaft carries stirrer arms 36, 37, 38 and 39, located respectively in compartments e, g, i and j.
  • the shaft 31 is rotated slowly by external means (not shown) and the stirrer arms facilitate the circulation of the massecuite in the compartments towards the outlet end of the pan.
  • the pan illustrated in the accompanying drawings would typically have a diameter of about 8 feet and a length of 20 25 feet. Such a pan would be capable of producing an output of about 180 cubic feet per hour of total crystal and molasses, with a mean residence time of 2 l 240 minutes, corresponding to a working volume of 630 720 cubic feet. For the preferred volume to heating surface area ratio of 0.35:1 to 0.4:1, such a pan correspondingly has a total heating surface area of some 1,575 r,060 square feet.
  • the heating plates in the pan will typically be supplied with steam at a temperature of about 98C, and the massecuite in the pan will typically have a mean temperature of about 75C.
  • the pan is operated under a vacuum of about 21 inches of mercury.
  • the pan can be fed with a second crop syrup and seed crystals of 40 50 microns size, and will yield product crystals having a mean size of about 0.35 mm.
  • the product crystals are of good crystallographic quality, and the spread of crystal sizes is comparable to that obtained from a batch pan operated under skilled control.
  • a vacuum pan for the continuous boiling of sugar comprising, in combination:
  • inlet means for continuously introducing sugar syrup and seed crystals into the compartment nearest one end of the casing, and outlet means for continuously withdrawing sugar syrup and product crystals from the compartment nearest the opposite end of 4 8 the casing; communication means for sugar syrup and crystals between adjacent compartments comprising, respectively in alternate partitions of the series, underflow openings located at the bottom of the partitions and overflow weirs at the top of the partitions, whereby the sugar syrup and crystals are constrained to follow a tortuous path when flowing through the pan between said inlet and outlet means;
  • evacuating means communicating with said vapor space, for removing vapor therefrom and for maintaining a reduced pressure therein;
  • a vacuum pan according to claim 1 wherein said overflow weirs are cut in only one-half of the width of the respective partitions and their lateral position alternates along said series of partitions.
  • heating means comprise a plurality of spaced-apart hollow heating plates within said compartments and parallel to the plane of said partitions, fed from a manifold.
  • a vacuum pan according to claim 4 wherein the ratio of working volume to heating surface area within individual compartments increases progressively between the compartment having said inlet means and the compartment having said outlet means.
  • a vacuum pan according to claim 1 additionally comprising an externally driven rotary shaft located along said longitudinal axis of the casing and carrying radial stirrer arms located within at least one of the said compartments.
  • a vacuum pan according to claim 1 additionally comprising inlet means for introducing sugar syrup into at least one of the compartments intermediate between those nearest the end of the said casing.

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  • Chemical & Material Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
  • Confectionery (AREA)
US390842A 1972-08-24 1973-08-23 Compartmentalized vacuum pan for crystallization of sugar Expired - Lifetime US3879215A (en)

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GB3952172A GB1381766A (en) 1972-08-24 1972-08-24 Crystallization of sugar

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US (1) US3879215A (enrdf_load_stackoverflow)
DE (1) DE2342891C3 (enrdf_load_stackoverflow)
FR (1) FR2197067B1 (enrdf_load_stackoverflow)
GB (1) GB1381766A (enrdf_load_stackoverflow)
NL (1) NL7311659A (enrdf_load_stackoverflow)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4162927A (en) * 1972-11-13 1979-07-31 Morfin Alvarez Rafael Apparatus for crystallizing sugar solution and mother liquors continuously by evaporation
AU580326B2 (en) * 1984-08-20 1989-01-12 Francois Langreney Apparatus and method of continuous-process crystallization
US4816076A (en) * 1983-07-22 1989-03-28 The Tongaat-Gulett Group Limited Continuous pan crystallizer
US5133807A (en) * 1990-04-20 1992-07-28 Fcb Process and installation for the continuous production of sugar crystals
US5201957A (en) * 1989-07-28 1993-04-13 Fletcher Smith Limited Sugar production apparatus
US6197152B1 (en) * 1995-07-18 2001-03-06 Tarim Associates For Scientific Mineral & Oil Exploration Ag Process and apparatus for recovery of lithium in a helminthoid evaporator
US6793770B1 (en) * 1999-11-04 2004-09-21 Balcke-Durr Energietechnik Gmbh Evaporator
WO2007113849A1 (en) * 2006-03-30 2007-10-11 Spray Engineering Devices Limited Improved vertical continuous vacuum pan
US20110220100A1 (en) * 2008-09-18 2011-09-15 Tongaat Hulett Limited Continuous vacuum pan and internal insulation arrangement thereof
US20140048407A1 (en) * 2005-03-07 2014-02-20 I.D.E. Technologies Ltd. Multi-effect evaporator
EP1479985B1 (en) * 2002-01-17 2017-06-14 Alfa Laval Corporate AB Submerged evaporator comprising a plate heat exchanger and a cylindric casing where the plate heat exchanger is arranged
US20210404025A1 (en) * 2018-12-06 2021-12-30 Bma Braunschweigische Maschinenbauanstalt Ag Continuous method for obtaining a crystalline monosaccharide and device for continuous crystallization
CN120285595A (zh) * 2025-06-09 2025-07-11 晋江市恒立食品有限公司 夹心软糖浆料真空脱水罐及其脱水工艺

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2605018B1 (fr) * 1986-10-14 1988-12-30 Fives Cail Babcock Perfectionnement aux installations de cristallisation a marche continue pour la production de sucre.
FR2668946B1 (fr) * 1990-11-09 1993-01-08 Befs Technologies Sa Dispositif pour la purification de tout produit cristallisable.
FR2727872A1 (fr) * 1994-12-12 1996-06-14 Fcb Perfectionnement aux appareils de cristallisation par evaporation a marche continue

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2160533A (en) * 1936-01-11 1939-05-30 Werkspoor Nv Apparatus for continuously crystallizing solutions by evaporation or cooling
US2479771A (en) * 1947-02-14 1949-08-23 Doctor J Parris Open pan evaporator
US3554800A (en) * 1967-05-02 1971-01-12 Belge Atel Reunies Boiling apparatus for continuous crystallization and method of operating said apparatus
US3627582A (en) * 1968-07-17 1971-12-14 Fives Lille Cail Continuous crystallizing apparatus for sugar-bearing liquor
US3680621A (en) * 1968-03-04 1972-08-01 Fives Lille Cail Crystallization installation with control system

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2160533A (en) * 1936-01-11 1939-05-30 Werkspoor Nv Apparatus for continuously crystallizing solutions by evaporation or cooling
US2479771A (en) * 1947-02-14 1949-08-23 Doctor J Parris Open pan evaporator
US3554800A (en) * 1967-05-02 1971-01-12 Belge Atel Reunies Boiling apparatus for continuous crystallization and method of operating said apparatus
US3680621A (en) * 1968-03-04 1972-08-01 Fives Lille Cail Crystallization installation with control system
US3627582A (en) * 1968-07-17 1971-12-14 Fives Lille Cail Continuous crystallizing apparatus for sugar-bearing liquor

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4162927A (en) * 1972-11-13 1979-07-31 Morfin Alvarez Rafael Apparatus for crystallizing sugar solution and mother liquors continuously by evaporation
US4816076A (en) * 1983-07-22 1989-03-28 The Tongaat-Gulett Group Limited Continuous pan crystallizer
AU580326B2 (en) * 1984-08-20 1989-01-12 Francois Langreney Apparatus and method of continuous-process crystallization
US5201957A (en) * 1989-07-28 1993-04-13 Fletcher Smith Limited Sugar production apparatus
US5133807A (en) * 1990-04-20 1992-07-28 Fcb Process and installation for the continuous production of sugar crystals
US6197152B1 (en) * 1995-07-18 2001-03-06 Tarim Associates For Scientific Mineral & Oil Exploration Ag Process and apparatus for recovery of lithium in a helminthoid evaporator
US6793770B1 (en) * 1999-11-04 2004-09-21 Balcke-Durr Energietechnik Gmbh Evaporator
EP1479985B1 (en) * 2002-01-17 2017-06-14 Alfa Laval Corporate AB Submerged evaporator comprising a plate heat exchanger and a cylindric casing where the plate heat exchanger is arranged
US20140048407A1 (en) * 2005-03-07 2014-02-20 I.D.E. Technologies Ltd. Multi-effect evaporator
US8986508B2 (en) * 2005-03-07 2015-03-24 I.D.E. Technologies Ltd. Multi-effect evaporator
EA013155B1 (ru) * 2006-03-30 2010-02-26 Спрей Энджиниринг Дивайсиз Лимитед Усовершенствованный вертикальный вакуум-выпарной аппарат непрерывного действия
AU2006341267B2 (en) * 2006-03-30 2010-12-09 Spray Engineering Devices Limited Improved vertical continuous vacuum pan
US7972445B2 (en) 2006-03-30 2011-07-05 Spray Engineering Devices Limited Vertical continuous vacuum pan
US20090056706A1 (en) * 2006-03-30 2009-03-05 Jai Parkash Singh Vertical Continuous Vacuum Pan
WO2007113849A1 (en) * 2006-03-30 2007-10-11 Spray Engineering Devices Limited Improved vertical continuous vacuum pan
US20110220100A1 (en) * 2008-09-18 2011-09-15 Tongaat Hulett Limited Continuous vacuum pan and internal insulation arrangement thereof
US8277562B2 (en) * 2008-09-18 2012-10-02 Tongaat Hulett Limited Continuous vacuum pan and internal insulation arrangement thereof
AU2009294330B2 (en) * 2008-09-18 2013-09-12 Tongaat Hulett Limited Continuous vacuum pan and internal insulation arrangement thereof
US20210404025A1 (en) * 2018-12-06 2021-12-30 Bma Braunschweigische Maschinenbauanstalt Ag Continuous method for obtaining a crystalline monosaccharide and device for continuous crystallization
US11981968B2 (en) * 2018-12-06 2024-05-14 Bma Braunschweigische Maschinenbauanstalt Ag Continuous method for obtaining a crystalline monosaccharide and device for continuous crystallization
CN120285595A (zh) * 2025-06-09 2025-07-11 晋江市恒立食品有限公司 夹心软糖浆料真空脱水罐及其脱水工艺

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FR2197067B1 (enrdf_load_stackoverflow) 1977-02-25
DE2342891B2 (de) 1978-05-11
FR2197067A1 (enrdf_load_stackoverflow) 1974-03-22
GB1381766A (en) 1975-01-29
DE2342891C3 (de) 1979-01-11
NL7311659A (enrdf_load_stackoverflow) 1974-02-26
DE2342891A1 (de) 1974-03-14

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