The working principle of the sugar cooking machine
Published:
2022-09-15
The purpose of boiling sugar is to remove most of the water in the sugar liquid after dissolving the sugar, so that the massecuite reaches a high concentration and retains less water, and the sugar liquid is turned into a viscous massecuite. It must be done by a boiling evaporation process with an elevated temperature gradient. This process is achieved through continuous boiling and processing, so it is called boiling sugar. The water in the sugar liquid needs to be removed from the liquid surface and into the space to be eliminated. The faster the separation speed, the faster the cooking speed. Under vacuum conditions, the sugar liquid can be boiled and evaporated at a lower temperature, the evaporation speed is fast, and the product quality is good. Operating procedures: The vacuum boiling process is generally divided into three stages: preheating, evaporation and vacuum concentration. In the preheating stage, the temperature and concentration of the sugar liquid are increased, and the period of vacuum boiling sugar is shortened; in the evaporation stage, the remaining water in the sugar liquid is removed. The sugar boiling equipment is actually a set of evaporation and concentration equipment. The function of the heater is to heat the sugar liquid to a boiling state with an appropriate heat source and sufficient heat transfer area. The evaporator can quickly remove water from the sugar liquid in the boiling state, and the transfer pump can stably transport the sugar liquid through the whole process to achieve continuous and balanced production.
The purpose of boiling sugar is to remove most of the water in the sugar liquid after dissolving the sugar, so that the massecuite reaches a high concentration and retains less water, and the sugar liquid is turned into a viscous massecuite. It must be done by a boiling evaporation process with an elevated temperature gradient. This process is achieved through continuous boiling and processing, so it is called boiling sugar. The water in the sugar liquid needs to be removed from the liquid surface and into the space to be eliminated. The faster the separation speed, the faster the cooking speed. Under vacuum conditions, the sugar liquid can be boiled and evaporated at a lower temperature, the evaporation speed is fast, and the product quality is good.
Operating procedures: The vacuum boiling process is generally divided into three stages: preheating, evaporation and vacuum concentration. In the preheating stage, the temperature and concentration of the sugar liquid are increased, and the period of vacuum boiling sugar is shortened; in the evaporation stage, the remaining water in the sugar liquid is removed.
The sugar boiling equipment is actually a set of evaporation and concentration equipment. The function of the heater is to heat the sugar liquid to a boiling state with an appropriate heat source and sufficient heat transfer area. The evaporator can quickly remove water from the sugar liquid in the boiling state, and the transfer pump can stably transport the sugar liquid through the whole process to achieve continuous and balanced production.
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