Juice concentration and energy balance
Sugar factory transformation processes (part 2)

The evaporation workshop concentrates the juice before evaporation (JAE). The juice must be brought to a concentration as close as possible to the value corresponding to sugar saturation during crystallization. In 2001, the average Brix of syrup leaving concentration was 68.5 g MS/100 g (between 59.7 and 73.5). The quantities of water to be evaporated are very high.

Energy consumption in sugar factories could therefore be very high if the entire circuit had not been optimized over time. The multiple-effect evaporation workshop is at the heart of the sugar factory in terms of energy. It is therefore difficult to dissociate this workshop from steam production and the heat balance of the entire sugar factory.