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An Extension to the Three-Boiling System

Year Published
1981

An Extension to the Three-Boiling System

Schoenrock, K.W.R.  1981.  Reduced sugar crystal surface area available for crystallization of sugar during low raw massecuite curing imposes some restrictions on crystallizer operation. It appears that longer crystallizer curing times and reduced cooling rates are required for third stage low raw massecuite. Hence, fast cooling crystallizers, such as Lafeuille’s are less suitable for the multi-stage boiling concept. An Extension to the Three-Boiling System. Sugar Journal, November 1981:13-18.