Sugar production in the food & beverage industry

The typical processes for extracting and refining sugar involve a first stage of cleaning and cutting the beet or cane into small pieces, and extracting the sugar with hot water and presses. Then this sugar solution is purified by filtering and vacuum evaporation, with the sugar becoming a thick sticky juice. The final crystallisation stage involves boiling the juice to evaporate the water, and getting sugar crystals coated with syrup: these are ‘refined’ by washing clean, then re-dissolving in water, and re-boiling and crystallising.

KROHNE offers precisely tailored measuring devices for these tasks. Fast, robust and extremely accurate temperature sensors, as well as differential pressure transmitters are available with a variety of hygienic connections. OPTISWIRL vortex flowmeters and OPTIMASS mass flowmeters monitor and control the relative flows of the steam and juice entering the processing stage. FMCW radar level transmitters enable reliable, continuous, non-contact level measurement. All devices are EHEDG and 3-A certified and meet the requirements of FDA and EC1935 / 2004.

KROHNE Global Industry Division Food & Beverage

Headquartered in Duisburg, Germany, our Global Industry Division is dedicated to serving customers in the Food & Beverage industry. Being an instrumentation supplier in the industry for over 20 years, we have gained industry- and application-specific know-how that we implemented into our devices and measuring solutions. Our offering extends from elementary process instrumentation up to fully engineered systems, and from engineering consultancy during the design phase, through to on-site commissioning and training. With presence in around 100 countries, local support is usually available from just around the corner. This applies whether the application can be covered by standard instrumentation, or is more challenging, where a one-off solution with dedicated process diagnostics is required.