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首页> 外文会议>Sugar Industry Technologists, Inc. Annual Meeting; 20040516-19; Vancouver(CA) >Improvements in White Sugar Crystallization Control at C H Sugar Co., Inc
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Improvements in White Sugar Crystallization Control at C H Sugar Co., Inc

机译：C＆H Sugar Co.，Inc.改进白糖结晶控制

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For a couple of decades, the crystallization of white sugar has evolved from a quasi-manual control to the current state of a fully automated system. In the mid eighties, the manually operated coil vacuum pans used for white sugar boiling were replaced by stainless steel calandria pans. At the same time, a new control system was installed and was based on the assumption that supersaturation for pure sucrose is a function of absolute pressure and temperature. An emperical equation was used to continually calculate the super-saturation of the liquor being concentrated prior to seeding. At the chosen supersaturation value, and assuming that the absolute pressure had been stable for a period of time, the pan was manually seeded. Following pan seeding, the crystallization was slowed down by increasing the absolute pressure to 9" Hg and decreasing the steam flow. The newly seeded liquor was held under these conditions for a period of time to allow for a gradual increase in crystal surface area without the formation of new crystals. Thereafter, the absolute pressure was progressively decreased while the steam flow was increased to reach a maximum- level at a final operating pressure of 4" Hg. absolute. The boiling of the strike then proceeded based on circulator load control. The system had many drawbacks, the most important ones being reduced capacity since the operation was significantly slowed down following pan seeding, poor response from the circulator load control and a control unit that was not user-friendly and did not allow for ready access to easily change the operating variables. For these reasons, a new control system based on measurement of solid concentration by microwave coupled with a PC-based controller that is user-friendly and permit easy access to changes in the boiling conditions was installed.
机译：几十年来，白糖的结晶已从准手动控制演变为全自动系统的当前状态。八十年代中期，用于白糖煮沸的手动盘管真空锅被不锈钢排烟锅取代。同时，安装了一个新的控制系统，该系统基于以下假设：纯蔗糖的过饱和度是绝对压力和温度的函数。使用经验方程式来连续计算播种前浓缩液的过饱和度。在选定的过饱和值下，并假设绝对压力已稳定一段时间，则手动播种锅。平底锅播种后，通过将绝对压力增加到9“ Hg并减少蒸汽流量来减缓结晶。新加入的液体在这些条件下保持一段时间，以使晶体表面积逐渐增加而不会增加此后，在最终工作压力为4“ Hg的情况下，绝对压力逐渐降低，而蒸汽流量增加至最大水平。绝对。然后，基于循环器负载控制进行行程的沸腾。该系统有很多缺点，最主要的缺点是容量降低，因为播种后操作会明显减慢，循环器负载控制的响应较差，并且控制单元操作不方便，无法轻松访问更改操作变量。由于这些原因，安装了一种新的控制系统，该系统基于通过微波测量固体浓度的方法，并结合了基于PC的控制器，该控制器易于使用且易于获得沸腾条件的变化。

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