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The Circulation of the Massecute in Vacuum Pans plays a vital role in Steam requirement for Sugar boiling. Basically, the crystallization of sucrose involves complex processes that require the correct design of vacuum pans and precise operation. A particularly important factor is the circulation, which is strongly interrelated with the convective-boiling heat transfer in the calendria and determines, to a large extent, the velocity of crystallization and the uniformity of the conditions inside the vessel.
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