Preparation of slurry for graining

The slurry is a seed used in C pans. The slurry is prepared by grinding high purity sugar to tiny
crystals in the lab. The grain of the ground sugar slurry should be as uniform as possible, the aim
being a size of 10-25 microns. The recommended grinding time is 8 hours followed by a rotation
that further reduces the sizes to between 5 and 8 microns. Since the icing sugar used for
preparing the grain has a great tendency to settle as a compact mass, it is suspended in
methylated spirit.
Methylated spirit is used because it does not dissolve sucrose. The recommended quantity of
sugar is 160g of sugar per 100m3 of final C massecuite.
The sugar for preparing the seed should be very dry. If moist, it forms small lumps. It is
necessary to keep it in demijohns, in airtight tins or in stoppered bottles.
Building up the grain using slurry
After introducing the seed slurry into the pan, supersaturation continues to increase for 3 – 5 min.
As soon as this time has elapsed it is necessary to commence the use of movement water, in
order to maintain an evaporation rate sufficient to give good circulation. Use of movement water
will be continued - 20 min until the crystals become visible to the naked eye; this practice avoids
an increase of supersaturation which would involve formation of secondary grain.
To avoid having an irregular grain, it is necessary to take particular care not to form a further
crop of grain, otherwise crystals of two different sizes will be formed, which will be very
detrimental to the separation. To ensure no false grain is obtained, it is necessary to maintain the
greatest possible uniformity of operation, and to maintain constant both the vacuum and the
steam pressure. Any sudden increase in vacuum or any sudden in steam pressure causes a risk of
forming secondary grain, due to the reduction in boiling temperature in the pan.