SUCROSE CRYSTALLISATION METHOD Russian patent published in 2010 - IPC C13F1/02 C13F1/00 

FIELD: food industry.

SUBSTANCE: invention is implemented by following. To the original aqueous solution of sucrose containing 50.0-80.0% of dry substances at a temperature of 20-50°C acetone is added in an amount of 50.0-500.0% of the solution weight which is followed by mixing at the same temperature. Then the resultant mixture is chilled to a temperature of 0-5°C and settled, agitated, in a settling tank for formation and growth of crystals during 24-120 hours which is followed by liquid fraction separation. The obtained crystals are dried for removal of residual content of water and acetone. The final product is represented by white dry crystals containing 99.1-99.9% of sucrose in terms of dry substances weight. Sucrose yield is equal to 80.0-98.1% of the weight of the sucrose as contained in the original solution.

EFFECT: proposed method enables increase of sucrose yield and simplification of the crystallisation process.

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