CONTINUOUS COUNTERCURRENT CONCENTRATION AND COOLING CRYSTALLIZATION OF RAW JUICE

During the 1994 sugar campaign, trials of direct concentration and cry stallization of raw juice were continued. In particular, an evaporator of three plate evaporators running counter-currently was set up and t ested. The short retention time of juice within the evaporators result ed in the concentration steps unexpectedly gave almost negligible chem ical changes in the juice during evaporation. The results obtained are presented and discussed in particular from the analytical point of vi ew.