In the beverage industry, sugar is mostly processed as a
watery solution. Therefore, the first step is the production of a standardized
sugar syrup. The concentration is between 60 ... 67°Brix. Discontinuous and
continuous processes are applied in the beverage industry.
Discontinuous process with tank
dissolving system DI-SUGAR-T™:
For the discontinuous process, mixers are used the
capacity of which can vary according to the prepared granular sugar quantity.
The required quantity of well-tempered dissolving water is provided in the
mixer. By means of a pneumatical or mechanical conveyor the granular sugar is
fed to the mixer. When the dissolving procedure is finished, the sugar syrup is
filtered and pasteurised and then, in a filtered condition, passed on to a
buffer tank.
Continuous process with hot/cold
dissolving systems DI-SUGAR-H™
and DI-SUGAR-C™:
The continuous processes can be divided into cold and hot
dissolving procedures. These procedures require a granular sugar silo and a
corresponding tank capacity for sugar syrup. Granular sugar and dissolving
water are fed to the dissolving tank in the desired ratio. A circulating pump
ensures a homogeneous suspension. A partial flow is supplied to the buffer
tank, either via a gap filter (cold dissolving) or a pasteurisation (hot
dissolving) with integrated filtration and deaeration.
Special features:
- High, constant product quality
- Low wear, i.e. low maintenance required
- Pasteurizer included in dissolving process
Questionnaire
for enquiry specification
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