It is a physic-chemical process which breaks the traditional paradigm for depleting mother liquor from crystal-syrup mixture after being discharged from vacuum pans, which has been the following: cooling the crystal-syrup mixture and letting the concentrated molecules of sucrose to be deposited on the crystals, with the inconvenient that viscosity is remarkably increased with cooling. Now, this novel process continues the growth of the sugar crystals previously started in the vacuum pan, based on a quick movement for agitating and mixing the crystal-syrup mixture and bringing into continuous contact the crystals with the syrup saturated sucrose, thus depositing this latter product into the crystals present in the crystal-syrup mixture. During this process the temperature of the crystal-syrup mixture is of from about 60°C and the atmosphere reduced at 26" hg, at sea level, thereby maximizing the evaporation of the water molecules for exhausting the mother liquor in a short period of ti me, which reaches a difference of from about 4 to more than 6 points between the purity of the mother liquor at the beginning of the process and the mother liquor of the end of the process. The absence of a hydrostatic charge avoids the dissolution of crystals due to an increase in the temperature of the crystal-syrup mixture that is close to the heat surface, maintaining the growth of crystals until being delivered to the centrifuges, which significantly increases the crystals yield of the crystal-syrup mixture, remarkably improving the quality of the produced sugar.Es un proceso físico-químico que rompe el paradigma tradicional de la forma de agotar la miel madre de la masacocida después que esta sale del tacho al vacío, que siempre ha sido el siguiente: enfriar la masacocida y dejar que al concentrarse la misma las moléculas de sacarosa presentes se depositen en los cristales, con el inconveniente que la viscosidad se incrementa notablemente con el enfriamiento. Ahora, este nuevo pr
