Dextrose monohydrate generally adopts the cooling crystallization method, that is, the purified and concentrated glucose syrup is cooled to about 50°C by a plate or tube cooler before entering the crystallization tank, and then injected into the crystallization tank for crystal growth and crystallization. The crystallization tank needs seed crystals. When starting a new operation, it needs to put in glucose powder for seed cultivation. You can inject 1/3 of the syrup first, and put in crushed and sieved dextrose powder as crystal seeds. The amount of seed crystals added is 0.5%~1 of the amount of syrup. %, such as 30m³, then 30m³*1.375*0.5%*0.85~30m³*1.375*1%*0.85=180~350kg. Cool down naturally for 8 hours with stirring, then add 1/3 of the syrup. After continuing to cool down naturally for 8 hours, the crystallization tank can be filled with syrup for crystallization. If it is in normal production, crystal growth operation is not required, but the crystallized massecuite is not emptied, and 15-20% is left as the seed crystal for the next batch. For the crystallization of sugar solution purified by double enzymatic hydrolysis, the mother liquor after separation is generally used to reconstitute to DE > 94, and the temperature is lowered according to the cooling curve. ~24℃, crystallization time 48~60 hours. Mother liquor crystallization DE>90, the concentration and supersaturation need to be increased, and the crystallization time is also extended to 72~90 hours. The crystallization yield of cooling crystallization can reach 45~55%. If the mother liquor is back mixed and circulated, the total crystallization yield can reach 88~95%, the discharge of mother liquor is 5~12%. The total crystallization yield can reach 95% if the mother liquor secondary saccharification process is adopted, that is, the secondary saccharification can increase the monosaccharide content and recrystallization, thereby increasing the total crystallization yield.

Dextrose Anhydrous generally adopts boiling sugar crystallization method, also known as evaporative crystallization method, and generally produces a-D-anhydrous glucose, which is carried out in a vacuum tank with stirring and heating devices. It is an intermittent operation, and the concentration of syrup feed is about 85-87 %, supersaturation 1.12-1.2, crystallization temperature 72-84°C, cycle 10-15h, boiling sugar crystallization, the seed crystal amount is 10-15% of the volume of boiled sugar, because anhydrous sugar crystals exist in the presence of water if the temperature is lower than 50°C, it will be converted into monohydrate sugar, so the massecuite conveying equipment released from the sugar boiling tank needs to be kept warm, and the washing water temperature for separation is 65-70°C. The crystallization yield can reach 50%, and the purified syrup re-dissolved with crystalline glucose monohydrate is used as raw material, and the crystallization yield can reach 55%.