Article | REF: F6151 V1

Sugar factory transformation processes (part 2)

Author: Martine DECLOUX

Publication date: March 10, 2003

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1. Juice concentration and energy balance

The evaporation workshop concentrates the juice before evaporation (JAE). The juice must be brought to a concentration as close as possible to the value corresponding to sugar saturation during crystallization. In 2001, the average Brix of syrup leaving concentration was 68.5 g MS/100 g (between 59.7 and 73.5). The quantities of water to be evaporated are very high.

Example

a medium-sized plant processing 10,000 tonnes of beet a day needs to evaporate 340 tonnes of water an hour to produce syrup.

Energy consumption in sugar factories could therefore be very high if the entire circuit had not been optimized over time. The multiple-effect evaporation workshop is at the heart of the sugar factory in terms of energy. It is therefore difficult to dissociate this workshop from steam production and...

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Juice concentration and energy balance