METHOD FOR 1ST CRYSTALLISATION FILLMASS BOILING OUT Russian patent published in 2014 - IPC C13B30/02 

FIELD: food industry.

SUBSTANCE: method envisages syrup collecting into the vacuum apparatus, condensing, surfactants introduction into the vacuum apparatus, crystals formation, growing, fillmass boiling out and centrifugation with separation into white crystal sugar, first and second runoffs. The syrup is introduced into the vacuum apparatus with a mixture of second crystallisation sugar melt produced by way of second crystallisation sugar dilution with a 80-90°C syrup till dry substances content in the centrifuges is equal to 65-70%; the syrup is condensed till satiation condition. The crystal centres formation is performed with usage of sugar crystals sized 0.150-0.180 mm. The surfactants are introduced in two stages, first - with crystallisation centres, then - with third crystallisation sugar melt after termination of syrup intakes with third crystallisation sugar melt. The surfactants are represented by distilled monoglyceride. The second runoff of first crystallisation fillmass is introduced after termination of third crystallisation sugar melt collection into the fillmass before its final condensation till dry substances content is equal to 92.5-93.0%.

EFFECT: white crystal sugar yield increase, improvement of its quality indices and acceleration of fillmass boiling out process in the vacuum apparatus.

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