On the Subject of Beet Sugar Crystallization: #20: High Raw Pan Operation and Control-Part 1 (Batch Pans).

This article, titled "On the Subject of Beet Sugar Crystallization: #20: High Raw Pan Operation and Control-Part 1 (Batch Pans)," discusses the importance of the high raw pan operation in the production of granulated sugar from thick juice. The control of the high raw pan crystallization process is crucial in determining the amount of sugar that goes to molasses instead of granulated sugar production. The article explains the differences in control design between batch high raw pans and white pans, including the higher dry substance concentration required for the mother syrup in high raw pans. The article also discusses the options for controlling the feed syrup rate to the pan, either through microwave or refractometer-based single sensor control. The behavior of crystal content in a batch high raw strike relative to feed liquor flow rate is also explained. The article concludes by mentioning that the next article will focus on the operation and control of high raw crystallization in continuous pans. [Extracted from the article]