After centrifugation, white sugar contains about 1.5% of moisture and is mixed with lumps and, eventually, conglomerates. In order to obtain a sugar with characteristics to allow its commercialization, this white sugar must be dryed, cooled, screened, conditioned and classified to the desired grain size and moisture content according to quality specifications, and free of conlomerates and lumps. These operations are executed in special dryers with or without cooling, special conditioning silos and appropriate screen classifiers.
Simplfied scheme of White Sugar end (classification after Conditioning Silo is not presented)
Meadows D., 2000, Refined Sugar Drying, Conditioing and Storage, in
Handbook of Sugar Refining, Ed. Chung Chi Chou, Pub. John Wiley & Sons,
Inc., Chap. 15, 245-292