EP1279745A1 - Process for batchwise preparation of big sugar crystals and device for carrying out - Google Patents

Process for batchwise preparation of big sugar crystals and device for carrying out Download PDF

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Publication number
EP1279745A1
EP1279745A1 EP02015121A EP02015121A EP1279745A1 EP 1279745 A1 EP1279745 A1 EP 1279745A1 EP 02015121 A EP02015121 A EP 02015121A EP 02015121 A EP02015121 A EP 02015121A EP 1279745 A1 EP1279745 A1 EP 1279745A1
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Prior art keywords
crystals
sugar
sugar solution
crystallization
vessel
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EP02015121A
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German (de)
French (fr)
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EP1279745B1 (en
Inventor
Martin Dr. Bruhns
Thomas Huwer
Jürgen Dr. Kohnke
Oliver Dr. Zingsheim
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Pfeifer and Langen GmbH and Co KG
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Pfeifer and Langen GmbH and Co KG
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Priority claimed from DE2001135079 external-priority patent/DE10135079C2/en
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Classifications

    • 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
    • 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
    • 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
    • C13B30/026—Discontinuous processes or 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
    • C13B30/04—Separating crystals from mother liquor
    • C13B30/12—Recycling mother liquor or wash liquors
    • 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
    • C13B30/04—Separating crystals from mother liquor
    • C13B30/14—Dissolving or refining raw sugar

Definitions

  • the present invention is a process for the batch production of large sugar crystals with crystal sizes over 5 mm, preferably over 8 mm by evaporation crystallization in a crystallization vessel, wherein between the growing sugar crystals and the supersaturated sugar solution, a relative movement is produced, which suspended the growing sugar crystals holds, as well as an apparatus for performing this method.
  • Large sugar crystals over 5 mm, produced by special crystallization processes from concentrated, pure sugar solutions, are also called candy sugar.
  • sugar candy with crystal sizes over 5 mm, preferably even over 8 mm is still used.
  • Crystallization of sugar from supersaturated solutions produces, depending on the process conditions, more or less fine-grained products and, under certain other conditions, solid agglomerates of crystals of various sizes, which are mechanically coarsely granular. These products have the irregular shape of regrind and not the regular monklin sphenoidal form of sugar crystals, which is a sign of quality and purity to the consumer.
  • a process for the preparation of stringent candy is known in which a continuously regenerated outside the crystallization vessel, constantly supersaturated hot sucrose solution recycled is, are added during the crystallization process at constant temperature seed crystals in cocurrent or countercurrent.
  • the sucrose crystals growing in the recycled sucrose solution are separated by sieving after reaching the desired crystal size. This method also leads to a relatively strong mechanical stress on the sugar crystals and thus not or only with very low yields to the desired large sugar crystals.
  • the object of the invention is therefore to provide a process for producing large sugar crystals having crystal sizes of more than 5 mm, preferably more than 8 mm, in which a relative movement is produced by evaporation crystallization in a crystallization vessel between the growing sugar crystals and the supersaturated sugar solution which keeps the growing sugar crystals in suspension, however, further measures are taken to control the crystallization process so as to minimize nucleation disturbances so that the incorporated sugar crystals surely reach the size otherwise achievable only in poor yields.
  • the object is now achieved in that the relative movement is produced without mechanically moving parts in the crystallization vessel by an upward current of the sugar solution, which holds the growing sugar crystals in suspension, whereby the amount of water discharged by evaporation from the system is controlled by the heat input into the Sugar solution and the heat supply is controlled so that the supersaturation of the sugar solution is maintained.
  • This is preferably used to increase the rate of production by increasing the rate of upward flow of the sugar solution as the size of the growing sugar crystals increases.
  • water In order to maintain the supersaturation in the solution as a driving force for the crystallization, water must be removed from the solution. In the process according to the invention, this is preferably done by evaporation under reduced pressure. The amount of heat consumed by the evaporation is supplied by appropriate heat in the sugar solution, with a small part is also available through the released heat of crystallization available.
  • the process according to the invention is capable of producing large sugar crystals with high yields, with crystal sizes of up to 25 mm.
  • the crystallization vessel according to the invention has an overflow at the upper end into a collecting vessel with a larger diameter than the crystallization vessel, which already leads to a slowing down of the flow velocity. Through installations for flow calming this leads to a sedimentation of newly formed fine grain, which can collect at the bottom of the collecting vessel and thus can no longer disturb the crystal growth of the large sugar crystals.

Abstract

To produce large sugar crystals of ≥ 5 mm and preferably ≥ 8 mm, in batches, the crystals are developed by vapor crystallizing in a crystallizing vessel. A relative movement is generated between the developing crystals and the over-saturated sugar solution, to give the crystals a floating movement. To produce large sugar crystals of at least 5 mm and preferably at least 8 mm, in batches, they are developed by vapor crystallizing in a crystallizing vessel. A relative movement is generated between the developing crystals and the over-saturated sugar solution, to give the crystals a floating movement. The relative movement is developed by a rising flow of the sugar solution, without any mechanical action, controlled by the water content recovered from evaporation. The heating is controlled to maintain the over-saturation of the sugar solution at a constant level. The assembly also has a heated sieve base, and a separation system for newly-formed fine grains in a collection vessel which calms the flow.

Description

Gegenstand der vorliegenden Erfindung ist ein Verfahren zur chargenweisen Herstellung von großen Zuckerkristallen mit Kristallgrößen über 5 mm, vorzugsweise über 8 mm durch Verdampfungskristallisation in einem Kristallisationsbehälter, wobei zwischen den wachsenden Zuckerkristallen und der übersättigten Zuckerlösung eine Relativbewegung hergestellt wird, welche die wachsenden Zuckerkristalle in der Schwebe hält, sowie eine Vorrichtung zur Durchführung dieses Verfahrens. Große Zuckerkristalle über 5 mm, durch spezielle Kristallisationsverfahren aus konzentrierten, reinen Zuckerlösungen hergestellt, werden auch Kandiszucker genannt.The present invention is a process for the batch production of large sugar crystals with crystal sizes over 5 mm, preferably over 8 mm by evaporation crystallization in a crystallization vessel, wherein between the growing sugar crystals and the supersaturated sugar solution, a relative movement is produced, which suspended the growing sugar crystals holds, as well as an apparatus for performing this method. Large sugar crystals over 5 mm, produced by special crystallization processes from concentrated, pure sugar solutions, are also called candy sugar.

Bei besonderen Anwendungen des Zuckers kommt es darauf an, dass sich der Zucker langsam auflöst und sich erst langsam eine hohe Konzentration bzw. der süße Geschmack einstellt. Hierfür wird nach wie vor Kandiszucker mit Kristallgrößen über 5 mm, vorzugsweise sogar über 8 mm eingesetzt.In special applications of sugar, it is important that the sugar slowly dissolves and only slowly sets a high concentration or the sweet taste. For this purpose, sugar candy with crystal sizes over 5 mm, preferably even over 8 mm is still used.

Die Herstellungsverfahren für Zuckerkristalle mit Kristallgrößen über 5 mm, vorzugsweise über 8 mm, entwickelten sich aus der Kristallisation an Fäden, welche, in übersättigte Zuckerlösungen eingebracht, ein langsames und gleichmäßiges Wachsen der Zuckerkristalle ermöglichen. Die Fäden verbleiben dabei jedoch in den Zuckerkristallen, was von Verbrauchern als störend empfunden wird. Für Kandis ohne Fäden sind daher seit ca. 100 Jahren verschiedene Herstellungsverfahren entwickelt und eingesetzt worden; vgl. AT 35 841.The production processes for sugar crystals with crystal sizes over 5 mm, preferably over 8 mm, developed from the crystallization of threads, which, introduced into supersaturated sugar solutions, allow a slow and uniform growth of the sugar crystals. However, the threads remain in the sugar crystals, which is perceived by consumers as disturbing. For Kandis without threads, therefore, various manufacturing processes have been developed and used for about 100 years; see. AT 35 841.

Bei der Kristallisation von Zucker aus übersättigten Lösungen entstehen je nach Verfahrensbedingungen mehr oder weniger feinkörnige Produkte und unter gewissen anderen Bedingungen feste Agglomerate von Kristallen verschiedener Größe, die mechanisch aufgebrochen grobkörnig anfallen. Dieses Produkte haben die unregelmäßige Form von Mahlgut und nicht die regelmäßige monklin sphenoidale Form von Zuckerkristallen, die für den Verbraucher ein Zeichen von Qualität und Reinheit darstellt.Crystallization of sugar from supersaturated solutions produces, depending on the process conditions, more or less fine-grained products and, under certain other conditions, solid agglomerates of crystals of various sizes, which are mechanically coarsely granular. These products have the irregular shape of regrind and not the regular monklin sphenoidal form of sugar crystals, which is a sign of quality and purity to the consumer.

Aus der Patentliteratur der Jahre 1896 bis 1910 sind eine Reihe von mehr oder weniger aufwendigen und umständlichen Verfahren zur Herstellung von Kandis bekannt, d.h. grobkristallinem Zucker. Eine Zusammenfassung dieser Patentliteratur findet sich in der Zeitschrift des Vereins der deutschen Zuckerindustrie 62, (1912) Seiten 1212 bis 1228. Später hinzugekommen ist noch das deutsche Patent 239906, welches eine Bodenausbildung für Kristallisationsgefäße beschreibt. Hierbei wird durch einen mechanischen Rührer am Boden des Kristallisationsgefäßes die übersättigte Zuckerlösung von oben nach unten befördert und derartig in das Gemisch aus Zuckerlösung und Kristallen eingeführt, dass die Zuckerkristalle aufgewirbelt beständig in Bewegung gehalten werden und wodurch die Reibung an den Gefäßwänden verringert wird. Dieses Verfahren wird im Prinzip noch heute zur Herstellung von Zuckerkristallen ohne Fäden verwendet, jedoch gelingt es hiermit nur außerordentlich schwierig, Kristallgrößen über 5 mm zu erzeugen.From the patent literature of the years 1896 to 1910 a number of more or less elaborate and cumbersome methods for the production of candy are known, i. coarsely crystalline sugar. A summary of this patent literature can be found in the journal of the Association of the German sugar industry 62, (1912) pages 1212 to 1228. Later added is the German patent 239906, which describes a bottom training for crystallization vessels. In this case, the supersaturated sugar solution is conveyed from top to bottom by a mechanical stirrer at the bottom of the crystallization vessel and introduced into the mixture of sugar solution and crystals in such a way that the sugar crystals are stirred up continuously and the friction on the vessel walls is reduced. This method is still used in principle today for the production of sugar crystals without threads, but it succeeds hereby only extremely difficult to produce crystal sizes over 5 mm.

Da die spezifische Oberfläche der Kristalle (Fläche/Kristallmasse) mit zunehmendem Kristalldurchmesser abnimmt, nehmen die Schwierigkeiten der Steuerung der Kristallisation mit der Kristallgröße zu. Der Wasserentzug aus der Lösung, durch den die Übersättigung als Triebkraft der Kristallisation erzeugt wird, sollte nicht größer sein als die bei der gegebenen Kristalloberfläche mögliche Kristallisationsrate. Bei den bestehenden Verfahren wird das Gleichgewicht nicht eingehalten. Dadurch entstehen unerwünschte Kristallkeime, die die Ausbeute an großen Kristallen verringern und deren Qualität mindern.As the specific surface area of crystals (area / crystal mass) decreases with increasing crystal diameter, the difficulty of controlling crystallization increases with crystal size. The removal of water from the solution, by which the supersaturation is generated as a driving force of crystallization, should not be greater than the possible crystallization rate at the given crystal surface. The existing procedures do not maintain equilibrium. This results in unwanted crystal nuclei, which reduce the yield of large crystals and reduce their quality.

Weiterhin ist das Verfahren nach Wulf und Bock bekannt, bei dem eine längere, flache Wanne mit Impfkristallen in schaukelnder Bewegung gehalten wird. Die Ausbeute beträgt aber nur 18 bis 20 % der eingebrachten Zuckermenge; vgl. Technologie des Zuckers, M. & H. Schaper Hannover, 1968, Seiten 491 und 492.Furthermore, the method according to Wulf and Bock is known, in which a longer, shallow tray with seed crystals is kept in rocking motion. However, the yield is only 18 to 20% of the amount of sugar introduced; see. Technology of Sugar, M. & H. Schaper Hannover, 1968, pages 491 and 492.

Aus der DD 294 731 ist ein Verfahren zur Herstellung von fadenlosem Kandis bekannt, bei welchem eine außerhalb des Kristallisationsgefäßes kontinuierlich regenerierte, ständig übersättigte heiße Saccharoselösung im Kreislauf geführt wird, wobei während des Kristallisierungsvorganges bei konstanter Temperatur Impfkristalle im Gleich- oder Gegenstrom zugegeben werden. Die in der im Kreislauf geführten Saccharoselösung wachsenden Saccharosekristalle werden nach Erreichen der gewünschten Kristallgröße durch Sieben abgetrennt. Auch dieses Verfahren führt zu einer relativ starken mechanischen Belastung der Zuckerkristalle und somit nicht oder nur mit sehr geringen Ausbeuten zu den gewünschten großen Zuckerkristallen.From DD 294 731 a process for the preparation of stringent candy is known in which a continuously regenerated outside the crystallization vessel, constantly supersaturated hot sucrose solution recycled is, are added during the crystallization process at constant temperature seed crystals in cocurrent or countercurrent. The sucrose crystals growing in the recycled sucrose solution are separated by sieving after reaching the desired crystal size. This method also leads to a relatively strong mechanical stress on the sugar crystals and thus not or only with very low yields to the desired large sugar crystals.

Auch das Verfahren gemäß DE-B-1172200 führt nur zu Kristallkonglomeraten und nicht zu den gewünschten großen Kristallen.The process according to DE-B-1172200 leads only to crystal conglomerates and not to the desired large crystals.

Die Erfindung hat sich somit die Aufgabe gestellt, ein Verfahren zur Herstellung von großen Zuckerkristallen mit Kristallgrößen über 5 mm, vorzugsweise über 8 mm zur Verfügung zu stellen, bei dem durch Verdampfungskristallisation in einem Kristallisationsbehälter zwischen den wachsenden Zuckerkristallen und der übersättigten Zuckerlösung eine Relativbewegung hergestellt wird, welche die wachsenden Zuckerkristalle in der Schwebe hält, jedoch durch weitere Maßnahmen dafür gesorgt wird, dass der Kristallisationsprozess so gesteuert wird, dass Störungen durch Keimbildung minimiert werden, damit die eingebrachten Zuckerkristalle sicher die Größe erreichen, die sonst nur in schlechten Ausbeuten erreichbar war.The object of the invention is therefore to provide a process for producing large sugar crystals having crystal sizes of more than 5 mm, preferably more than 8 mm, in which a relative movement is produced by evaporation crystallization in a crystallization vessel between the growing sugar crystals and the supersaturated sugar solution which keeps the growing sugar crystals in suspension, however, further measures are taken to control the crystallization process so as to minimize nucleation disturbances so that the incorporated sugar crystals surely reach the size otherwise achievable only in poor yields.

Die Aufgabe wird jetzt dadurch gelöst, dass die Relativbewegung hergestellt wird ohne mechanisch bewegte Teile im Kristallisationsbehälter durch einen aufwärtsgerichteten Strom der Zuckerlösung, welcher die wachsenden Zuckerkristalle in der Schwebe hält, wobei die durch Verdampfung aus dem System abgeführte Wassermenge gesteuert wird durch die Wärmezufuhr in die Zuckerlösung und die Wärmezufuhr so gesteuert wird, dass die Übersättigung der Zuckerlösung erhalten bleibt.The object is now achieved in that the relative movement is produced without mechanically moving parts in the crystallization vessel by an upward current of the sugar solution, which holds the growing sugar crystals in suspension, whereby the amount of water discharged by evaporation from the system is controlled by the heat input into the Sugar solution and the heat supply is controlled so that the supersaturation of the sugar solution is maintained.

Vorzugsweise wird dabei dafür gesorgt, dass in der Zuckerlösung neugebildetes Feinkorn abgetrennt wird und somit nicht das weitere Wachstum der großen Zuckerkristalle stören kann.Preferably, it is ensured that newly formed fine grain is separated in the sugar solution and thus can not interfere with the further growth of the large sugar crystals.

Da die Oberfläche der wachsenden Zuckerkristalle zunehmend größer wird, wächst auch die Menge des aus der Lösung entfernten Zuckers. Dies wird vorzugsweise dazu ausgenutzt, die Produktionsgeschwindigkeit zu erhöhen, indem die Geschwindigkeit des aufwärtsgerichteten Stromes der Zuckerlösung mit zunehmender Größe der wachsenden Zuckerkristalle erhöht wird.As the surface of the growing sugar crystals becomes increasingly larger, so does the amount of sugar removed from the solution. This is preferably used to increase the rate of production by increasing the rate of upward flow of the sugar solution as the size of the growing sugar crystals increases.

Um die Übersättigung in der Lösung als Triebkraft für die Kristallisation aufrecht zu erhalten, muss Wasser aus der Lösung entfernt werden. Vorzugsweise erfolgt dies beim erfindungsgemäßen Verfahren durch Verdampfung bei Unterdruck. Die durch die Verdampfung verbrauchte Wärmemenge wird durch entsprechende Wärmezufuhr in die Zuckerlösung geliefert, wobei ein geringer Teil auch durch die freiwerdende Kristallisationswärme zur Verfügung steht. Das erfindungsgemäße Verfahren ist in der Lage, mit hoher Ausbeute große Zuckerkristalle zu liefern mit Kristallgrößen bis 25 mm.In order to maintain the supersaturation in the solution as a driving force for the crystallization, water must be removed from the solution. In the process according to the invention, this is preferably done by evaporation under reduced pressure. The amount of heat consumed by the evaporation is supplied by appropriate heat in the sugar solution, with a small part is also available through the released heat of crystallization available. The process according to the invention is capable of producing large sugar crystals with high yields, with crystal sizes of up to 25 mm.

Zur Durchführung des erfindungsgemäßen Verfahrens dient vorzugsweise eine Vorrichtung bestehend aus

  • a) einem senkrecht stehenden Kristallisationsbehälter mit
  • b) einer unteren Zuführung für die übersättigte Zuckerlösung,
  • c) einem beheizbaren Siebboden,
  • d) einem Überlauf in ein Auffanggefäß mit größerem Durchmesser als der Kristallisationsbehälter, welcher Einbauten zur Strömungsberuhigung aufweist,
  • e) einer Rückführleitung mit Pumpe für die Zuckerlösung vom Auffanggefäß zur unteren Zuführung des Kristallisationsbehälters,
  • f) einer Abführung im oberen Teil des Auffanggefäßes für Wasserdampf
  • g) einer Zuführöffnung im oberen Teil des Auffanggefäßes für Impfkristalle
  • h) eine Entleerungsöffnung oberhalb des Siebbodens für die fertigen Zuckerkristalle
  • i) Mess- und Steuerungseinrichtungen für Temperatur, Wärmezufuhr und Fließgeschwindigkeit der Zuckerlösung.
For carrying out the method according to the invention, preferably a device consisting of
  • a) a vertical crystallization vessel with
  • b) a lower feed for the supersaturated sugar solution,
  • c) a heated sieve tray,
  • d) an overflow into a collecting vessel with a larger diameter than the crystallization vessel, which has internals for flow calming,
  • e) a return line with pump for the sugar solution from the collecting vessel to the lower feed of the crystallization tank,
  • f) a discharge in the upper part of the collecting vessel for water vapor
  • g) a feed opening in the upper part of the collecting vessel for seed crystals
  • h) an emptying opening above the sieve bottom for the finished sugar crystals
  • i) measuring and control devices for temperature, heat input and flow rate of the sugar solution.

Der erfindungsgemäße Kristallisationsbehälter weist am oberen Ende einen Überlauf auf in ein Auffanggefäß mit einem größeren Durchmesser als der Kristallisationsbehälter, was bereits zu einer Verlangsamung der Strömungsgeschwindigkeit führt. Durch Einbauten zur Strömungsberuhigung führt dies zu einer Sedimentation von neugebildetem Feinkorn, welches sich am Boden des Auffanggefäßes sammeln kann und somit nicht mehr das Kristallwachstum der großen Zuckerkristalle stören kann.The crystallization vessel according to the invention has an overflow at the upper end into a collecting vessel with a larger diameter than the crystallization vessel, which already leads to a slowing down of the flow velocity. Through installations for flow calming this leads to a sedimentation of newly formed fine grain, which can collect at the bottom of the collecting vessel and thus can no longer disturb the crystal growth of the large sugar crystals.

Durch Messung der Temperatur, der Wärmezufuhr und der Fließgeschwindigkeit der Zuckerlösung ist es möglich, das gesamte System so zu steuern, dass in möglichst kurzer Zeit ungestört große Zuckerkristalle mit Kristallgrößen über 5 mm und auch deutlich über 8 mm entstehen können, so dass Kristallgrößen zur Verfügung gestellt werden, die sonst nur in schlechten Ausbeuten erzielt werden konnten.By measuring the temperature, the heat input and the flow rate of the sugar solution, it is possible to control the entire system in such a short time undisturbed large sugar crystals with crystal sizes over 5 mm and well over 8 mm may arise, so that crystal sizes available be made, which otherwise could only be achieved in poor yields.

Claims (5)

Verfahren zur chargenweisen Herstellung von großen Zuckerkristallen mit Kristallgrößen über 5 mm, vorzugsweise über 8 mm durch Verdampfungskristallisation in einem Kristallisationsbehälter, wobei zwischen den wachsenden Zuckerkristallen und der übersättigten Zuckerlösung eine Relativbewegung hergestellt wird, welche die wachsenden Zuckerkristalle in der Schwebe hält, dadurch gekennzeichnet, dass die Relativbewegung hergestellt wird ohne mechanisch bewegte Teile im Kristallisationsbehälter durch einen aufwärtsgerichteten Strom der Zuckerlösung, wobei die durch Verdampfung aus dem System abgeführte Wassermenge gesteuert wird durch die Wärmezufuhr in die Zuckerlösung und die Wärmezufuhr so gesteuert wird, dass die Übersättigung der Zuckerlösung erhalten bleibt.Process for the batch production of large sugar crystals with crystal sizes over 5 mm, preferably over 8 mm by evaporation crystallization in a crystallization vessel, wherein between the growing sugar crystals and the supersaturated sugar solution a relative movement is produced, which keeps the growing sugar crystals in suspension, characterized in that the relative movement is made without mechanically moving parts in the crystallization vessel by an upward flow of the sugar solution, controlling the amount of water removed by evaporation from the system, by controlling the supply of heat to the sugar solution and the heat input so as to maintain the supersaturation of the sugar solution. Verfahren gemäß Anspruch 1, dadurch gekennzeichnet, dass aus dem Strom der übersättigten Zuckerlösung neugebildetes Feinkorn abgetrennt wird.A method according to claim 1, characterized in that from the stream of supersaturated sugar solution newly formed fine grain is separated. Verfahren gemäß Anspruch 1 oder 2, dadurch gekennzeichnet, dass die Geschwindigkeit des aufwärtsgerichteten Stroms der Zuckerlösung mit zunehmender Größe der wachsenden Zuckerkristalle erhöht wird.A method according to claim 1 or 2, characterized in that the speed of the upward flow of the sugar solution is increased with increasing size of the growing sugar crystals. Verfahren gemäß einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass die Verdampfung des Wassers bei Unterdruck erfolgt.Method according to one of claims 1 to 3, characterized in that the evaporation of the water takes place at reduced pressure. Vorrichtung zur Durchführung des Verfahrens gemäß Ansprüchen 1 bis 4 bestehend aus a) einem senkrecht stehenden Kristallisationsbehälter mit b) einer unteren Zuführung für die übersättigte Zuckerlösung, c) einem beheizbaren Siebboden, d) einem Überlauf in ein Auffanggefäß mit größerem Durchmesser als der Kristallisationsbehälter, welcher Einbauten zur Strömungsberuhigung aufweist, e) einer Rückführleitung mit Pumpe für die Zuckerlösung vom Auffanggefäß zur unteren Zuführung des Kristallisationsbehälters, f) einer Abführung im oberen Teil des Auffanggefäßes für Wasserdampf g) einer Zuführöffnung im oberen Teil des Auffanggefäßes für Impfkristalle h) eine Entleerungsöffnung oberhalb des Siebbodens für die fertigen Zuckerkristalle i) Mess- und Steuerungseinrichtungen für Temperatur, Wärmezufuhr und Fließgeschwindigkeit der Zuckerlösung. Apparatus for carrying out the method according to claims 1 to 4 consisting of a) a vertical crystallization vessel with b) a lower feed for the supersaturated sugar solution, c) a heated sieve tray, d) an overflow into a collecting vessel with a larger diameter than the crystallization vessel, which has internals for flow calming, e) a return line with pump for the sugar solution from the collecting vessel to the lower feed of the crystallization tank, f) a discharge in the upper part of the collecting vessel for water vapor g) a feed opening in the upper part of the collecting vessel for seed crystals h) an emptying opening above the sieve bottom for the finished sugar crystals i) measuring and control devices for temperature, heat input and flow rate of the sugar solution.
EP02015121A 2001-07-19 2002-07-06 Process for batchwise preparation of big sugar crystals Expired - Lifetime EP1279745B1 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE10135079 2001-07-19
DE2001135079 DE10135079C2 (en) 2001-07-19 2001-07-19 Process for the batchwise production of sugar crystals without threads and device for carrying them out
DE10142027 2001-08-28
DE10142027 2001-08-28

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EP1279745A1 true EP1279745A1 (en) 2003-01-29
EP1279745B1 EP1279745B1 (en) 2010-06-23

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AT (1) ATE471992T1 (en)
DE (1) DE50214497D1 (en)
DK (1) DK1279745T3 (en)
ES (1) ES2347530T3 (en)
HU (1) HUP0202375A3 (en)
PL (1) PL208331B1 (en)

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DE102007020671A1 (en) * 2007-05-01 2008-11-06 Justus-Liebig-Universität Giessen Growth of inorganic, organic, bioorganic or biological object e.g. tissue or embryos from saturated/supersaturated nutrient solution, comprises flowing growth object in flow direction of the solution and then regulating the flow direction

Citations (7)

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US4004886A (en) * 1969-12-12 1977-01-25 Stamicarbon B.V. Two stage continuous process and apparatus for crystallization
EP0163184A2 (en) * 1984-05-29 1985-12-04 PFEIFER & LANGEN Method for regulating a vacuum boiling process for preparing sugar crystals
DD294731A5 (en) * 1990-05-25 1991-10-10 Institut Fuer Forschung Und Rationalisierung Der Zuckerindustrie,De METHOD FOR PRODUCING THINNESS KANDIS
US5223040A (en) * 1990-11-22 1993-06-29 Fcb Batch process and apparatus for crystallizing syrup

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FR838690A (en) * 1937-11-25 1939-03-13 Quint & Flamant Reunis Ets Process for the crystallization of sweet liquors or others
DE1172200B (en) * 1963-02-28 1964-06-11 Tintelnot Geb Process and device for the production of rock candy in the form of crystal conglomerates
FR1455919A (en) * 1964-06-05 1966-10-21 Raffineries De Sucre De Saint Process for regulating the crystallization of sucrose and apparatus for carrying out this process
US4004886A (en) * 1969-12-12 1977-01-25 Stamicarbon B.V. Two stage continuous process and apparatus for crystallization
EP0163184A2 (en) * 1984-05-29 1985-12-04 PFEIFER & LANGEN Method for regulating a vacuum boiling process for preparing sugar crystals
DD294731A5 (en) * 1990-05-25 1991-10-10 Institut Fuer Forschung Und Rationalisierung Der Zuckerindustrie,De METHOD FOR PRODUCING THINNESS KANDIS
US5223040A (en) * 1990-11-22 1993-06-29 Fcb Batch process and apparatus for crystallizing syrup

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HUP0202375A3 (en) 2003-09-29
DE50214497D1 (en) 2010-08-05
HUP0202375A2 (en) 2003-08-28
EP1279745B1 (en) 2010-06-23
ATE471992T1 (en) 2010-07-15
PL355007A1 (en) 2003-01-27
HU0202375D0 (en) 2002-10-28
PL208331B1 (en) 2011-04-29
ES2347530T3 (en) 2010-11-02

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