闪速冷却结晶:制糖工业的新技术?

IF 0.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Sugar Industry-Zuckerindustrie Pub Date : 2022-08-28 DOI:10.36961/si29004

Nico Antens, Marc van Dijk, Menno Roukema

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引用次数: 0

摘要

近年来，闪速冷却结晶(FCC)的概念在Cosun甜菜公司得到了(重新)发展。经过从创意到实现的创新阶段，这一概念在2021年的浓汁活动中成功测试。开发的FCC概念已经在Vierverlaten糖厂的a站全面运行了几个星期。本文讨论了现有工厂一体化的思想、理念和一些主要成果。这包括创新突破性技术与将这些技术整合到大型高效甜菜糖厂的风险之间的挑战。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Flash cooling crystallization: a novel technology for the sugar industry?

In recent years the concept of flash cooling crystallization (FCC) has been (re)developed within Cosun Beet Company. Following the innovation stages from idea until realization, this concept was successfully tested in the thick juice campaign of 2021. The developed FCC concept has been operational on full-scale level for several weeks on the A-station at the Vierverlaten sugar factory. In this paper the idea, the integrated concept in existing factories and some main results are discussed. This includes the challenge between innovative breakthrough technologies versus the risks of integrating these kinds of technologies in large and efficient beet sugar factories.

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来源期刊

Sugar Industry-Zuckerindustrie 工程技术-食品科技

CiteScore

0.50

自引率

50.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Sugar Industry / Zuckerindustrie accepts original papers (research reports), review articles, and short communications on all the aspects implied by the journals title and subtitle.