Grechka V. Improvement of the solutions preparation to process of crystallization with application of magnetic-impulse processing

The thesis is dedicated to a problem of improvement of the sugar crystallization technology by preliminary magnetic-impulse processing (MIP) of the syrups and solves a problem of increase of sugar yield and improvement of the sugar quality. It has bees is proved, that the magnetic-impulse processing of water sugar solutions invokes a reduction of short- and long-distance hydration of saccharose in solution. It results in reduction of density (up to 0,81 %) and viscosity of sugar solutions (up to 20 %). The maximum effect from magnetic-impulse processing at frequency of filling of magnetic impulses 70 kHz, is reached at intensity of the magnetic field 3,12 T. It was established that the relaxation time of treated solutions at the temperature of 20 ?С is about 3 days, and at temperature rise up to 70 ?С - about 1 day. The new method of sugar crystallization with preliminary MIP of a syrup is offered. It was shown, that "A" massecuite boiling of the sugar syrups after preliminary MIP, allows to improve crystal size distribution in the sugar of the standard quality, increase sugar output by 0,06 % and also reduce the total of massecuite boiling cycle by 10-16 %. Keywords: conformation, solution structure, hydration, relaxation time, crystal size distribution, massecuite boiling cycle, sugar output.