Cooling Crystallizer Zoning for Supersaturation-Controlled Sugar Yield

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Solution Overview

Problem

Existing sugar crystallization processes face challenges in achieving high sugar yield with efficient equipment utilization, particularly in controlling supersaturation and crystal growth during the cooling process, leading to sugar losses and inefficiencies.

Innovation Solution

A cooling crystallizer design with vertically spaced cooling blocks grouped into separate cooling packages, each with its own heat exchanger, allowing for adjustable temperature differentials and flow rates to optimize crystallization conditions, and incorporating hydraulic and thermal decoupling to manage supersaturation and crystal growth.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If a single cooling circuit is used in existing crystallizers, then the equipment structure is simple, but the temperature control precision and crystallization optimization are insufficient

Engineering Contradiction:
Improvetemperature control precisionVSAvoidcooling circuit structure
Core Design Contradiction:
Manufacturing precisionVSDevice complexity

Solution Approach 1:

The cooling circuit is divided into multiple independent cooling circuits (first cooling circuit, second cooling circuit, etc.), each with its own heat exchanger and flow control. This segmentation allows independent temperature control for different crystallization stages, achieving precise temperature management while maintaining manageable system complexity through modular design

Inventive Principle:
Principle #1Segmentation

2Adaptability or versatility

If cooling blocks are fixed in a single configuration, then the equipment structure is simple, but the adaptability to different crystallization stages is limited

Engineering Contradiction:
Improveadaptability to crystallization stagesVSAvoidcooling block configuration
Core Design Contradiction:
Adaptability or versatilityVSDevice complexity

Solution Approach 1:

The cooling blocks are made movable along the vessel axis and can be positioned at different heights to match different crystallization stages. The blocks can also be tilted relative to each other, creating dynamic cooling zones that adapt to the progressing crystallization front, thereby enhancing versatility without excessive structural complexity

Inventive Principle:
Principle #15Dynamics

Solution Approach 2:

The cooling blocks are arranged in a stepped configuration along the vertical axis of the vessel, creating multiple cooling zones at different heights. This spatial arrangement in the vertical dimension allows simultaneous cooling at different stages of crystallization, providing adaptability through dimensional organization rather than complex mechanical adjustments

Inventive Principle:
Principle #17Another dimension (Dimensionality change)

3Productivity

If the cooling process is not optimized, then the equipment size is large, but the sugar yield is reduced due to new crystal formation and supersaturation issues

Engineering Contradiction:
Improvesugar yieldVSAvoidcrystallizer size
Core Design Contradiction:
ProductivityVSVolume of stationary object

Solution Approach 1:

The system optimizes sugar yield by dynamically adjusting temperature parameters at different crystallization stages through multiple independent cooling circuits. By precisely controlling temperature differentials and cooling rates in each zone, the process maintains optimal supersaturation levels that promote crystal growth over nucleation, thereby increasing sugar yield without requiring larger equipment volume

Inventive Principle:
Principle #35Parameter changes

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This design enhances sugar yield by optimizing crystallization conditions, preventing the formation of new crystals, and allowing for higher throughput or smaller equipment size with improved temperature control and reduced pressure loss.

Implementation Method 1

The cooling blocks are permeated by a heat transfer fluid and coupled to a heat exchanger to dissipate heat from the magma

Methodology Applied
Scientific EffectHeat transfer: Heat Exchanger

Implementation Method 2

dissipate heat from the magma

Methodology Applied
Scientific EffectHeat dissipation: Conduction (thermal)

Implementation Method 3

the physical process of crystallization allows for excellent separation of the sugar from non-sugar components

Methodology Applied
Scientific EffectCrystallization: Crystallisation

Implementation Method 4

The formation of new crystals is prevented by ensuring that certain supersaturation levels are not exceeded

Methodology Applied
Scientific EffectSupersaturation: Supersaturation

Data Source

PatentEP4025716B1Cooling crystallizer and sugar crystallization method
Publication Date: 2025.12.10 BRAUNSCHWEIGISCHE MASCHBAU AG
  • EP4025716B1 patent drawingFigure 1
  • EP4025716B1 patent drawingFigure 2
  • EP4025716B1 patent drawingFigure 3

AI summary

The invention relates to a cooling crystallizer (2.0) for saccharose magma in a vertically oriented container (2.1) which has an upper inlet (2.2) for supplying magma and a lower outlet (2.3) for discharging magma, comprising multiple cooling blocks (5.0) which are mutually spaced in a vertical direction. A heat carrier fluid flows through the cooling blocks (5.0), and the cooling blocks are coupled to a heat exchanger in order to dissipate heat from the magma, wherein multiple cooling blocks (5.0) are combined to form a cooling packet (5.1; 5.2), and the cooling packets (5.1; 5.2) are designed as separate cooling circuits with separate heat exchangers (2.1.2; 2.2.2).