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.