Vacuum Evaporation Crystallizer

Application

Crystallization of sucrose, dextrose anhydrous, monosodium glutamate, amino acid, xylitol, maltitol, Isomaltitol, mannitol, and citric acid (also called vacuum pan).

G-Luckey is an engineering consulting firm, offer fermentation process, corn wet milling service in starch sugar manufacturing industry. We have many cases for fructose, glucose, erythritol, allulose, xylitol, sorbitol production line.

INTRODUCTION

The vacuum evaporation crystallizer is equipped with a PLC control system according to the client's requirements. A new type of mechanical seal is applied on the top with a good sealing effect. The bottom bearings use clean water instead of lubricant grease for lubrication to avoid product contamination. Propeller-driven type stirrer gets better forced-circulation and lowers power consumption. A special microscope assembled on the sight glasses is convenient to observe and measure the size of the crystal.

Working principle

Water is continuously evaporated under stable vacuum conditions with indirect steam heating, the constantly decreasing water can keep the solution in the hypersaturated state which causes the crystal to grow steadily.

G-Luckey is an engineering consulting firm, offer fermentation process, corn wet milling service in starch sugar manufacturing industry. We have many cases for fructose, glucose, erythritol, allulose, xylitol, sorbitol production line.

Advantages

1. High crystallization speed.

2. High product purity as the impurity is difficult to be crystallized with high solubility under high temperature.

3. The process is difficult to be contaminated at high temperatures.

4. Guarantee uniform crystal of final product, use special microscope can find false crystal and handle it timely.

5. Can control the size of final particle product through adjusting the amount of seed crystal (more seeds are fed, smaller particles are got; vice versa).