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Tips For Crystallizing Glucose Syrup

Q: I am using batch agitated crystallizers to crystallize glucose syrup by cooling. The problem is different crystals are obtained using the same set ups. In the first instance, large crystals are formed and sometimes small amounts of crystals are formed that have an impact when filtering the magma. How will I go about determining the amount of water in the magma?

A:

Filter the slurry in the lab at temperature to remove the suspended solids and evaporate the mother liquor to dryness to get a LOD and then calculate the percent water. Also, you should have a solubility curve and density of the slurry and mother liquor versus temperature that should allow a water calculation.

It is puzzling why you are getting such variable yield and size distribution--this should not happen on a batch system if the feed and operating conditions are the same.

However, sugar compounds are subject to variable and high supersaturations.

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