Optimum sugar crystal growth.
With its OVC, BMA delivers a continuous cooling crystallisation solution for maximum desugarisation without the formation of fine crystals.
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BMA's cooling crystalliser concept is based on a vertical unit with oscillating cooling tube bundles. The aim is to remove as much sucrose as possible from the mother liquor by continuing the crystallisation of crystals that have already formed. Since this is the last desugarization phase in the sugar production process, any process control errors would have an irreversible effect on the amount of sugar lost to the molasses. This is why optimized cooling crystallisation is so important.