In cane sugar mills, C seed is a product of key importance. This is the starting point of crystallization having a significant effect on the overall mill performance. Optimizing the C-side performance also helps improving molasses exhaustion thus reducing sugar losses. No wonder that our new client was interested in upgrading this pan first. Below is the story as reported by Zutora’s Matej Rukavina.

Using an advanced, supersaturation-based system to control the crystallization of footing magma can help achieving higher final product crystal quality.

Batch cooling crystallization is a widely practiced production process in several industries. In the sugar industry it is mainly used as the first step to produce footing magma to seed batch or continuous evaporating crystallizers and to increase the final exhaustion of sugar from the beet or cane.

Implementing an advanced, supersaturation-based control for the lactose crystallization process.