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Continuous Sugar Crystallization: A Chemical Engineer’s Viewpoint

  • Richard C. Bennett

Abstract

From the standpoint of a chemical engineer, the crystallization of both salt and sugar are by far the oldest and probably still among the most important of crystallization activities. The crystallization of sugar was known in prehistoric times, and records from 500 A.D. in Persia show that people collected syrups and boiled them to produce a purified form of crystalline sugar. This same general procedure seems to have been in use for a thousand years or more until roughly the beginning of the nineteenth century, when a French inventor developed the vacuum pan. The use of vacuum evaporation permitted operation at temperatures much lower than had been the practice previously and led to less discoloration of the syrups and solutions of much lower concentration from which the separation of crystalline material was easier.

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Literature Cited

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Copyright information

© Springer Science+Business Media New York 1969

Authors and Affiliations

  • Richard C. Bennett
    • 1
  1. 1.Swenson, Division of Whiting CorporationHarveyUSA

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