{"id":920,"date":"2019-11-29T15:51:38","date_gmt":"2019-11-29T15:51:38","guid":{"rendered":"http:\/\/www.ipss.nl\/?p=920"},"modified":"2019-12-06T10:30:59","modified_gmt":"2019-12-06T10:30:59","slug":"prokris-project-wageningen-university","status":"publish","type":"post","link":"https:\/\/www.ipss.nl\/en\/prokris-project-wageningen-university\/","title":{"rendered":"ProKriS project Wageningen University"},"content":{"rendered":"

\"\"<\/p>\n

Wageningen UR Food & Biobased Research (WUR) has developed a process in 2011\/ 2012 that, by adding an anti-solvent, sugars can be crystallized in a small-scale, sustainable and energy efficient way.<\/p>\n

Since 2013, IPSS is involved in this project and has completed the design and construction of the ProKris installation. Meanwhile we started several tests to demonstrate the effectiveness of this principle.<\/p>\n

www.prokris.nl<\/p>\n","protected":false},"excerpt":{"rendered":"

Wageningen UR Food & Biobased Research (WUR) has developed a process in 2011\/ 2012 that, by adding an anti-solvent, sugars can be crystallized in … Lees meer ><\/a><\/p>\n","protected":false},"author":5,"featured_media":921,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-referenties","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"yoast_head":"\nProkris suikerkristallisatie Wageningen Universiteit<\/title>\n<meta name=\"description\" content=\"With the Prokris project a new manner of sugarkristallisation is developed, based on a patent of Wageningen university by using an anti-solvent.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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