2. Sugar crystallization

Fractional crystallization is a physical process used to extract and purify the sugar contained in syrup. First, here are the terms used in this workshop.

Crystallization is generally carried out in three stages called “runs.” Each run consists of three main steps: cooking, stirring, and draining (Figure 4 ). The solution known as “standard liquor” that feeds each crystallization run is the result of mixing various ingredients. As soon as crystals are suspended in a syrup, the mixture is referred to as “cooked mass,” and the syrup is called “mother liquor” because it nourishes the crystals. When the cooked mass is spun to separate the crystals, the mother liquor is first drained off and is called “poor drain.” Then the surface of the crystals is washed by spraying...