SU1124035A1 - Method for controlling crystallization of sugar-containing solutions - Google Patents

Abstract

A METHOD FOR REGULATING THE CRYSTALLIZATION PROCESS OF SUGAR-CONTAINING SOLUTIONS, which involves maintaining a predetermined Pereswtsen value, determined by the amount of electric resistance of a boiling glass (mass by changing the supply of the initial C1Fop, characterized in that, in order to reduce the time of the crystallization process and energy costs, to reduce the cost of the crystallization and energy costs. change the concentration of the solid phase and the benign% of the interfacial solution, a specified value of electrical resistance The event determined the sweat by the ratio of the modified values, taking into account the good quality of the original sugar solution.

Description

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The invention relates to a method for controlling the crystallization process of sugar-containing thickenings, 1 used to obtain f, L and EI products, and can be used in the sugar industry.

There is a method of controlling the crystallisation process of sugar-containing solutions, which involves measuring the distance between crystals and regulating the pumped solution. The lack of this method is that the distance between the crystals is measured indirectly using computational equations, which leads to errors in measurement and reduces the quality of regulation of the process of boiling sugar fill fluffs.

There is also known a method for regulating the crystallization process of sugar-containing solutions, which includes the determination of the supersaturation coefficient by the ratio of the viscosity of the boiled massecuite and the C2 level}.

The disadvantage of this method is the impossibility of providing a high quality control of the crystallization process of sugar-containing solutions, since the viscosity of the massecuite depends on the good quality, temperature, number of crystals that affect the measured value.

The closest in technical essence and the achieved result to the invention is a method of regulating the crystallization process of sakaro-containing solutions, which consists in maintaining a given value of the supersaturation coefficient by changing the flow rate of the original syrup Z.

However, the known method does not provide a high quality of regulation, since it does not affect the influence

.

The purity of the original sugar solution and the change in the benign intergranular solution during crystallization.

The purpose of the invention is to reduce the time of the crystallization process and energy costs by improving the quality of regulation of the process of crystallization.

This goal is achieved by the fact that according to the method of regulating the crystallization process of sugar-containing solutions, which consists in T maintaining a given value of the supersaturation coefficient determined by the electrical resistance of the boiling down mass by changing the flow rate of the initial syrup, the given electrical resistance value is determined by the ratio of the solid phase and the good quality of the intercrystalline solution taking into account the purity of the original sugar solution.

The method of regulating the crystallization process of sugar-containing solutions can be implemented using an automatic control system

The drawing shows a structural diagram of an automatic system for regulating the crystallization process of sugar-containing solutions.

The sugar syrup solution is fed to boiling in a vacuum apparatus 1. During the process, the amount of crystals in the mass to be boiled is determined using sensor 2 of the concentration of the solid phase. Computing device

3 Crosses the specified value of the electric resistance of the massecuite

taking into account the signal from the manual setting device

4 quality raw syrup. With the aid of the resistivity sensor 5, the resistance of the mass to be boiled is determined. The actual and calculated / electric resistance values of the mass to be boiled are fed to the regulator 6. When the actual resistance deviates from the calculated regulator 6 by means of the actuator 7, it changes the flow rate of syrup received for boiling in such a way as to reduce its mismatch.

The method is carried out as follows.

The process of crystallization of sugar-containing solutions is carried out in a vacuum apparatus. A sugar syrup solution enters the vacuum apparatus, where the sugar syrup is boiled to a certain transfer coefficient, for example, 12, and the growth of crystals. Using the sensor of concentration of the solid phase, the number of crystals of pulverized mass of massecuite is determined. The signal from the sensor of concentration of the solid phase enters the computing device, which, calculates the electrical resistance of the scalable mass according to the algorithm

, (K / D5p) of2 (K / D5p) ", D5p,

where ft is the electrical resistance

overwhelming;

K is the number of α-crystals in the mass to be welded; Djp - purity of the intercrystalline solution; the purity of the original sugar syrup;

ufif, ifl (f are the coefficients of the equation.

The coefficients of the equation are different for I, y, and y products, but remain constant with a change in benignity in the range of values related to a given product.

The purity of the intercrystalline solution is (Dbr) from the ratio Dbr (100 K - Dbr) / (K-1).

For the first product at, 12 and a temperature of 7 o with aj, -172Q,,,.

For the second product under the same conditions ,, ,,,.

1 For the third product,,, 001,.

These coefficients are substituted into the equation for calculating electrical resistance. The computing device generates a signal proportional to the calculated value of the electrical resistance of the mass to be boiled. At the same time, the actual resistance of the massecuite is measured by the electrical resistance sensor. If there is a mismatch between the actual and calculated values of the electrical resistance of the massecuite, the regulator processes the signal to the actuator, the latter changes the syrup consumption so as to reduce this mismatch and thereby maintain the specified value of the supersaturation coefficient. Thus, the crystallization of sugar-containing solutions is controlled.

 Using the proposed method of regulating the crystallization process maintains a given value of the supersaturation coefficient during the entire crystallization process, which makes it possible to reduce the process time by 10-15%, reduce energy costs, reduce sugar losses during its thermal decomposition of 0.02% by weight of beets, stabilize the crystal structure of the product, which will make it possible to save 45 thousand rubles in the national economy. per year at the plant with a capacity of 3000 tons per day.

Claims (1)

METHOD FOR REGULATING THE CRYSTALLIZATION PROCESS OF SUGAR-CONTAINING SOLUTIONS, which provides for maintaining a given value of the supersaturation coefficient, determined by the electric resistance of the mass to be cooked by changing the feed of the original syrup, characterized in that, in order to reduce the crystallization process time and energy costs, they improve the quality of regulation. the concentration of the solid phase and the purity of the intergranular solution, and the set value of the electric resistance laziness is determined by the ratio of the changed values with I taking into account the benignness of the initial j sugar solution. ! 1 1124035