Jacques Cuel

Title: Innovations of Jacques Cuel in Sugar Crystallization

Introduction

Jacques Cuel is a notable inventor based in Paris, France. He has made significant contributions to the field of sugar crystallization, holding a total of three patents. His work focuses on improving processes that enhance the efficiency and quality of sugar production.

Latest Patents

One of Jacques Cuel's latest patents is titled "Process and device for continuous crystallization of a massecuite." This invention describes a method for crystallizing sugar syrup by cooking it to create a massecuite. The massecuite undergoes continuous mixing under vacuum to promote crystallization. The crystallized massecuite is then separated to isolate the sugar crystals from the mother liquor. The mother liquor is divided into two discharges: one that is poor in water syrup and another that is rich in water syrup. Most of the first discharge is recycled back to the continuous mixing stage, ensuring a homogenous treatment of the massecuite and crystals.

Another significant patent by Jacques Cuel is related to the "Dehydration process for moist vegetables." This invention aims to improve the preservation and processing of vegetables, although specific details about this patent are not provided.

Career Highlights

Jacques Cuel is associated with Beghin-Say, a company known for its expertise in sugar production. His work at Beghin-Say has allowed him to focus on innovative processes that enhance the efficiency of sugar crystallization.

Collaborations

Jacques collaborates with Claude Longue-Epee, a coworker who shares his passion for innovation in the field of sugar processing.

Conclusion

Jacques Cuel's contributions to sugar crystallization through his patents demonstrate his commitment to innovation in the food industry. His work continues to influence the efficiency and quality of sugar production processes.