{'fraction_non_alphanumeric': 0.006864988558352402, 'fraction_numerical': 0.0, 'mean_word_length': 5.578947368421052, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Recent Progress at Crystallization of Sugar

This work is focused on the research and verification of new processes of sucrose crystallization in the sugar technology. A major part of the work deals with testing of different conditions at crystallization of sucrose either from sugar raw juice treated by micro‐ and ultrafiltration or from technical sugar solution extracted from continuous chromatographic separation. The equilibrium data were obtained by means of a crystallization test and the width of metastable zone was determined by the ultrasonic sensor. Juice thickening to demanded dry matter content was carried out on a climbing film evaporator under reduced pressure. Results approved possibility of sucrose crystallization from sugar juice without any previous exacting chemical procedure and thus reduce energy and environmental heftiness of sugar production.