Design and Evaluation of a Full Control Program for Sucrose Crystallization Based on Soft Sensor Approach
Osama Z. El-Abdien1, Yassien M. Temerk2, Ibrahim D. Abdullah3, Sherif T. Amin4
1Osama Z. El-Abdein, Chemistry Department, Assuit University, United Sugar Company of Egypt, Suez, Egypt.
2Yassin M. Tmerk, Chemistry Department, Assuit University, United Sugar Company of Egypt, Suez, Egypt.
3Ibrahim D. Abdullah, Chemistry Department, Assuit University, United Sugar Company of Egypt, Suez, Egypt.
4Sherif T. Amin, Chemistry Department, Assuit University, United Sugar Company of Egypt, Suez, Egypt.
Manuscript received on January 25, 2014. | Revised Manuscript received on February 13, 2014. | Manuscript published on February 28, 2014. | PP: 226-235 | Volume-3, Issue-3, February 2014. | Retrieval Number: C2668023314/2013©BEIESP
Open Access | Ethics and Policies | Cite
© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The well-controlled sugar crystallization process is a success key for all sugar production industries to achieve maximum production rate and minimum cost so this work aims to crystallization control improvement. Solubility and supersaturation coefficient curves of pure sucrose and technical sugar solution achieved using sugar solubility values of both Vavrinecz and Bubnik through this the feed control parameters (e.g. seed brix, end boiling brix) concluded by mathematical formulas. Setting up an integrated controlling program with using other formulas that control liquor feed and crystallization rates based on the required sugar quality and batch time. Another mathematical model for online calculation of crystal content, supersaturation, crystal size, mother liquor purity, and evaporation rate incorporated. The main advantages are the auto scientific selection of all crystallization parameters needed for controlling feed rate based on safe limits of supersaturation and achievement the required batch time and sugar quality. Further it monitors all strike’s parameters e.g. sugar and massecuite quantity, level, brix and purity, syrup brix and purity, supersaturation, crystal content, crystal size, evaporated water quantity etc. followed by correction any deviation in the superstauration or crystallization rat. Overview of crystallization theoretically done by the program for both refined and recovery sugars at the United Sugar’s refinery and the findings from simulation were presented and next stage is the practical implementation.
Keywords: Crystallization control, Crystallization parameters, Online monitoring of Crystallization parameters, soft sensor approach, Supersaturation control.