| abstract |
Method for the preparation of white sugar of commercialnquality from raw beet sugar, including the followingnoperations:n a) microfiltration or ultrafiltration of the juice, afternseparating the organic and mineral particles whose sizenis above 50 microns, using membranes whose size isnbetween 5000 MWCO and 0.5 micron; b) juice sweetening; c) juice concentration in multi-effect evaporators; d) cooling crystallisation of the juice thus obtained; e) separation and washing of the crystals. |