The Principle of the Crystallization Tank in Polycrystalline Rock Sugar Processing Machinery

The Principle of the Crystallization Tank in Polycrystalline Rock Sugar Processing Machine - Equipment and Production Line for Rock Sugar Manufacturing
 
The Principle of the Polycrystalline Rock Sugar Crystallization Tank

The principle of the polycrystalline column rock sugar crystallization tank primarily involves the following steps: Injection of sugar syrup: Liquid sugar syrup is injected into the crystallization vessel via an electric pump or manually; at this point, the syrup temperature is 95–98°C. After injection, the temperature will drop slightly, so the process must be rapid and the temperature maintained. Pre-cooling and nucleation: The sugar syrup temperature is controlled at 90–95°C, with a minimum of 85°C. Controlling the pre-cooling and nucleation temperature significantly affects the crystallization rate; excessively high temperatures reduce the rate, while excessively low temperatures impair the growth and quality of the rock sugar crystals. Static Holding and Crystallization: The crystallization period typically lasts 6–8 days, with a daily temperature reduction of 10–12°C, ultimately maintaining a chamber temperature of 35–45°C.
Maintain the sugar syrup’s pH between 7 and 8; a slightly alkaline environment promotes crystallization. This process requires careful control of the cooling rate: too rapid a rate may cause “cold storage” phenomena, while too slow a rate may result in “burned storage” phenomena. Crystal Formation: As the sugar syrup cools, molecular motion slows, creating a supersaturated state. Crystal nuclei gradually form and grow, ultimately forming rock sugar crystals. The cooling rate and pH significantly influence the crystallization process.