Abstract
By combining continuous crystallisation with mechanical vapour compression, the energy requirement can be significantly reduced. In crystallisation, the temperature difference between the heating steam and the vapour has to be kept low, which makes the vertical continuous pan VKT (“Verdampfungskristallisationsturm”) with minimum energy input particularly suitable for this process. Using custom strategies for a VKT with a plant configuration that comprises mechanical vapour compression, the energy requirement in the sugar house can be further reduced. This paper discusses the effect on the overall energy requirement of a beet sugar factory.