Sugar Crystallisation TRIZ Cases
- Continuous Vacuum Crystallizer With Vapor Recompression for Low-Color Sugar
Mechanical vapor recompression and stacked vacuum chambers enable lower-temperature sugar crystallization, reducing color change, leaks, and cost.
- Cooling Crystallizer Zoning for Supersaturation-Controlled Sugar Yield
Separate cooling circuits and heat exchangers let sugar magma cool by stage, controlling supersaturation and crystal growth for higher yield.
- Crystallization Device Metastable Region Control
Optical sensors determine the metastable limit to prevent unwanted crystal nuclei formation while enabling rapid seed crystal growth.
- Stacked Vacuum Pan Honeycomb Calandria Encrustation Control
Segmented modules with non-stick surfaces remove encrustation during boiling, preventing shutdowns while maintaining heat transfer efficiency.
- Isomaltulose Crystallization and Spray-Drying for Non-Sticky Powder
Crystallizing isomaltulose to 5–60 µm particles then spray-drying at 50–95°C eliminates centrifugation, yielding non-sticky powder.
- Sugar Crystallization Control via Supersaturation Feedback
Real-time refractometer measurements enable closed-loop feedback that prevents conglomerate formation while maximizing sugar production efficiency.
- Vertical Vacuum Pan Chamber Nesting
Nesting drives in insulated pockets overcomes height constraints to improve crystal distribution.
- Sugar Crystallization via Pressure Homogenization
High-pressure homogenization generates crystal nuclei without seed crystals, resolving temperature rise and reproducibility issues.
- Crystallizing Xylose Sucrose Compound Sugar
Evaporating mixed sugar solution and adding organic solvent to form uniform crystals, resolving uneven taste issues.