Cooling Crystallizers for Dextrose Monohydrate
The DSSE Horizontal Cooling Crystallizers are designed for the crystallization of dextrose monohydrate with fully refined high DE liquid dextrose as feed material. It can be utilized in either batch or continuous process. The concentrated and pre-cooled liquid dextrose is fed direct to the crystallizer (batch operation), or to a mixing tank before entering the crystallizer (continuous operation). After crystallisation the crystal mass is led to a centrifuge feeder mixer, (and also the mixing tank if continuous operation).
Agitation and carefully controlled cooling ensure correct super-saturation and maximum crystal growth. A big cooling surface relative to the product volume enables operation with a small temperature difference between the product and the cooling water. A small temperature difference reduces formation of dextrose crusts on the cooling surfaces to a minimum.
Especially the DSSE Horizontal Cooling Crystallizer 50 m3 has been designed to prevent settling of crystals and formation of dextrose crusts on cold surfaces. The agitator is designed to be strong and resistant to fatigue.
Depending on the production requirements two or more crystallizers can be arranged and connected for continuous or semi-continuous operation. The capacity depends largely on the quality of the liquid dextrose syrup as feed material as well as other process parameters.
DSSE Horizontal Cooling Crystallizer 25 m3
Advantages 
- Maximum utilization of volume
- Low energy consumption
- Optimal control of cooling
Characteristics
- Low temperature difference between water and product
- Cooling both in rotating coil and in jacket
- Strong and reliable construction
Technical Data
- Volume: 25 m3
- Cooling surface rotating coil: 30 m2
- Cooling surface jacket: 30 m2
- Power rotating cooling coil: 3 kW
- All parts in product contact are made of SS or in accordance with 1935/2004/EC for food contact materials
- Hygienic design
- Prepared for CIP
DSSE Horizontal Cooling Crystallizer 50 m3
Patent pending
Advantages
- Maximum utilization of volume
- High ratio between area of cooling surface and product volume
- Good agitation in all crystallizer prevents settling of crystals
- Optimal control of cooling
- Long time between removing dextrose crusts on cooling surfaces. Experience is 5 months between stops. A stop take 2 hours and the crusts can be removed with hot water in the cooling coils.
Characteristics
- Low temperature difference between water and product
- Cooling surface is fixed inside tank
- Agitator (with no cooling)
- Strong and reliable construction
Technical Data
- Volume: 50 m3
- Cooling surface: 200 m2
- Power agitator: 11 kW
- All parts in product contact are made of SS or in accordance with 1935/2004/EC for food contact materials
- Hygienic design
- Installation for SIP with steam
- Prepared for CIP
DSSE Horizontal Cooling Crystallizer 50 m3
Functionality statement on DSSE horizontal 50 m3 crystallizers
November 10th 2015
DSSE A/S of Birkeroed Denmark has in March 2012 and May 2012 delivered totally 6 of DSSE 50 m3 new developed horizontal crystallizers to Amylum Bulgaria-part of Tate and Lyle, now part of ADM.
The equipment was delivered in due time and according to agreement.
The design criteria’s were:
- to have high ratio on cooling surface to volume, enabling operation of the crystallizers with low risk of formation of crusts on cooling surface, and
- to have low risk of mechanical failure on rotating agitator, and
- to meet all requirements for food safety.
The equipment has been in continuously operation since end 2012, and the above design criteria’s have all been fulfilled.
Only few maintenance stops have been performed.
A typical maintenance stop has been for check of internals and eventually melting of crusts on cooling coils. Such a stop requires typically max 6 hours until full capacity is reached again.
The period between stops exceeds several months.