Yuan-VP-Q.
YUAN
The working principle of dextrose vacuum pan:
Relying on the cooling crystallization after vacuum evaporation, after adding the seed crystal, the evaporation temperature is adjusted with the vacuum degree, and the supersaturation degree is controlled, so as to control the growth of the crystal and the precipitation of the crystal nucleus.
Features:
During dextrose cooking, the feeding amount, vacuum degree and steam pressur
e can be changed according to the crystal formation, so that the massecuite can be concentrated, and the crystals can reach the final size, so that the sugar can grow rapidly and regularly at the highest allowable concentration (supersaturation). of crystals.
Application:
The dextrose cooking system can be used in the production of DAH.
The working principle of dextrose vacuum pan:
Relying on the cooling crystallization after vacuum evaporation, after adding the seed crystal, the evaporation temperature is adjusted with the vacuum degree, and the supersaturation degree is controlled, so as to control the growth of the crystal and the precipitation of the crystal nucleus.
Features:
During dextrose cooking, the feeding amount, vacuum degree and steam pressur
e can be changed according to the crystal formation, so that the massecuite can be concentrated, and the crystals can reach the final size, so that the sugar can grow rapidly and regularly at the highest allowable concentration (supersaturation). of crystals.
Application:
The dextrose cooking system can be used in the production of DAH.
