International Sugar Journal

On-line monitoring and control of supersaturation and other massecuite parameters in vacuum pans: A control engineering approach [Full subscriber]

It is generally acknowledged that supersaturation is the most important parameter in sugar crystallization. It has a key role in determining product quality and yield, cost of production, profitability and survival of the manufacturer. Besides supersaturation the other important parameters are: crystal content, mother liquor purity (or purity drop) and massecuite solids content (“brix”). Unfortunately enough, only massecuite solids content can be directly measured by the popular microwave probes. The paper reviews common practice to control crystallization in vacuum pans. Most of them rely on the use of a single probe as the main instrument and on a kind of…

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