VISCOSITY REDUCER
In the sugar processing industry, viscosity reducers are chemicals used to reduce the viscosity (thickness or resistance to flow) of sugar syrups, molasses, or other sugar-based liquids. High viscosity in syrup or molasses can cause operational issues such as clogged pipes, inefficient heat transfer, and difficulty in pumping or handling the liquids. By reducing viscosity, these chemicals make the liquid flow more easily, improving the overall efficiency of the sugar extraction, refining, and crystallization processes.
BBenefits of Viscosity Reducers in Sugar Processing:
- Improved Flow & Pumping: Make syrup and molasses easier to pump and handle.
- Enhanced Heat Transfer: Improves flow, boosting energy efficiency in evaporators and crystallizers.
- Reduced Operational Costs: Minimizes need for maintenance by improving fluid movement.
- Increased Throughput: Enables smoother, faster processing for higher productivity.
- Prevents Clogging: Avoids blockages, ensuring continuous flow, especially in molasses handling.
- Optimized Crystallization: Improves crystal growth and sugar recovery for better-quality sugar.
Our Products
This compound is used to lower the viscosity in Massecuites and syrups. It improves the pan boiling efficiency, crystallization, sugar recovery surface tension and curing time.