Crystallisation
Crystallisation for high-quality sugar production
Crystallisation is the process step in which dissolved sucrose is converted into solid crystals, with supersaturation as the driving force controlling crystal growth. Precise control of the massecuite dry substance content and temperature, and the correct residence time are essential to achieve the desired crystal size distribution (CSD), high crystal purity, and consistent massecuite properties.
Crystallisation with technologies from BMA
BMA offers a comprehensive range of crystallisation systems for batch and continuous operation, designed to handle massecuite qualities from high to low purity. Among them, the OVC (cooling crystalliser with oscillating cooling coils) and VKT (vertical continuous pan) have been developed for suitable supersaturation profiles and efficient heat transfer.
By maintaining defined thermodynamic and hydrodynamic conditions, these systems offer reproducible crystallisation performance and consistent massecuite quality, providing a reliable basis for downstream separation of sugar crystals from the mother liquor.
Benefits of both systems
- Controlled crystal growth
- Reduced secondary nucleation and crystal agglomeration
- Uniform crystal size distribution
- Consistent massecuite properties
- High crystal yield
A key step in the value chain
Consistent crystallisation is critical for efficient centrifugation, as it directly affects crystal size and crystal size distribution as well as mother liquor viscosity. Well-controlled crystallisation improves the sugar yield, reduces losses in molasses, and ensures high quality of the final product. BMA’s crystallisation solutions therefore contribute significantly to the overall efficiency and stability of the sugar process.
