Continuous counter-current concentration and cooling crystallization of raw juice

During the 1994 sugar campaign, trials of direct concentration and crystallization of raw juice were continued. In particular, an evaporator of three plate evaporators running counter-currently was set up and tested. The short retention time of juice within the evaporators resulted in the concentration steps unexpectedly gave almost negligible chemical changes in the juice during evaporation. The results obtained are presented and discussed in particular from the analytical point of view.