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Cooling-Crystallization of Thick and Raw Juices

Year Published
1993

Cooling-Crystallization of Thick and Raw Juices

Mantovani, G. and Vaccari, G.  1993.  To contribute partially in solving the energy saving problem of the sugar industry, a study was conducted as to the possibility of obtaining sugar directly from both thick and raw juices utilizing the cooling crystallization technique. This latter process, makes possible for equivalent starting juices, production of crystalline sugar having much lower amounts of included mother liquor and consequently of color and ash. Cooling-Crystallization of Thick and Raw Juices. Sugar Journal, May 1993:5-8.