Method for an equipment for making dry products from sugar syrup

Abstract

To convert syrups deriving from sugar production and other foodstuffs into a powder or granulated form subsequent to appropriate preliminary concentration and while preserving the product subject to the most extensive possible maintenance of the original composition, a sugar solution with at least 70% dry matter and up to 15% non-sucrose materials in the dry matter is brought by product-preserving rapid heating to a high temperature. Subsequently the vapors are allowed to escape to a dry-matter content of at least 90% and the thickened syrup is converted into a dry and pourable product just by cooling and sudden extraction of the residual water through crystallization. This preferably occurs in equipment comprising a steam-heated spiral-tube heat exchanger with a spiral tube that tapers out to 150 to 200% of its original free cross-section and has built-in twist generating baffles, a vapor precipitator to atmospheric pressure, and a crystallizer below the precipitator.

Dependencies are inferred from the claim text.