Energy and cost efficiency in the sugar house: combining proven methods with continuous crystallization and vapor recompression

Energy input in the sugar house is a key factor in the overall energy requirement of the sugar manufacture in a beet sugar factory. The amount of water introduced via the thick juice and the quantity of wash water used in the centrifugals are crucial indicators of the steam requirement in the sugar house. Standard methods for reducing the steam requirement are, however, of limited use in practical applications. Moreover, changes in the political and economic framework call for concepts with an enhanced energy and cost efficiency in the sugar house. By combining continuous crystallization with mechanical vapor recompression, the energy requirement can be significantly reduced. In crystallization, the temperature difference between the heating steam and the vapor has to be kept low, which makes the VKT with minimum energy input particularly suitablefor this process. This paper presents custom strategies for a VKT with this plant configuration, specifically regarding plant and equipment design and operation.