Sugar Crystallization via Pressure Homogenization

The patent replaces the conventional mechanical stirring system with a high-pressure homogenization system. The homogenizer applies intense shear stress and cavitation effects to induce crystallization without the continuous mechanical agitation that causes temperature rise. This substitution resolves the contradiction by achieving crystallization efficiency through pressure-induced nucleation rather than mechanical stirring.

The patent utilizes phase transition phenomena during high-pressure homogenization, where the sudden pressure drop and cavitation effects cause localized temperature changes that promote nucleation. The phase transition of sugar from dissolved to crystalline state is induced by the physical conditions in the homogenizer rather than by continuous stirring, thereby avoiding excessive temperature rise.

The patent employs self-nucleation where the sugar solution itself generates crystal nuclei through the homogenization process. The intense shear stress and cavitation in the homogenizer create numerous nucleation sites directly in the solution, eliminating the need for external seed crystals. This self-service approach provides better control over crystal characteristics as the nucleation conditions can be precisely controlled through pressure and flow rate parameters.

The patent controls crystal formation by changing physical parameters (pressure, temperature, flow rate) during homogenization rather than by adding seed crystals. By adjusting the homogenization pressure and other operational parameters, the number and size of crystal nuclei can be precisely controlled, achieving manufacturing precision without the variability introduced by seed crystal addition.