Joint International Conference on Long-term Experiments ...

• Ensuring the juice’ thermal stability at concentration through vaporization, a
stability materialized by the avoidance of Ph dropping, by preventing juice intense
coloring and by the sucrose hydro-dialysis avoidance;
• Avoiding the intense frothing which may lead to great losses of sucrose along with
the froth which is produced;
• Minimal losses of sucrose as a consequence of its instability and its thermal
decomposition during its concentration through vaporization;
• Minimal values for the sugar remained in molasses;
• Ensuring the quality sugar production in order to maintain its stability during
depositing;
• Lending itself for subsequent use in the industries employing crystal sugar.
In the chart 2 the influence of the calco-carbonic purification upon the diffusion juice
non sugar is sketchily presented.
Non sugar of the diffusion juice
Non sugar Non sugar Non sugar Non sugar
non influenced precipitated decomposed absorbed
by by by and adsorbed
Calco-carbonic calcium oxide Ca(OH)2 and by limestone
Purification temperature
Sugar
remained
Sugar non-absorbed and non-adsorbed by Sugar reabsorbed
in thin juice the calcium carbonate (limestone) out of the
limestone
Chart 2 The action of the calco-carbonic purification upon the diffusion juice’
non-sugar and the non-sugar circulating during the diffusion juice purification
The amount of sucrose remained in molasses depends upon the composition and
concentration of the thin juice’ non-sugar. That is why, the elimination of the non-sugar
from the diffusion juice is a condition sine qua non for obtaining some crystal sugar’
good outturns.
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