Controlling the concentration of sugar syrups in sugar production

Controlling the concentration of sugar syrups in sugar production is critical to ensure product quality and process efficiency. The high concentration of sugar in syrups makes it possible to increase productivity and economic efficiency of production, as this reduces the volume of processed raw materials and reduces energy costs for processing.

In addition, controlling the concentration of sugar syrups helps prevent possible deviations from quality standards and improves the controllability of the sugar production process. Insufficient concentration of sugar syrups can lead to a decrease in the sugar content in the final product, which negatively affects its taste and consumer properties.

Thus, controlling the concentration of sugar syrups is an important stage in sugar production, which helps ensure high product quality, increase production efficiency and reduce production costs.

The consistency sensor A445 we produce allows you to measure the concentration of sugar syrups in a wide temperature range, regardless of the flow rate and transparency of the solution and requires minimal maintenance after installation.

The sensor A445 can be used at all stages of sugar production:

- juice extraction

- cleaning

- evaporation

- crystallization