AUTOMATED METHOD OF CONTROLLING AND MANAGING PROCESS FOR PREPARING SUGAR SYRUP MIXTURE FOR CRYSTALLISATION BY COOLING Russian patent published in 2008 - IPC C13F1/02 G05D27/02 

FIELD: chemistry, sugar production.

SUBSTANCE: proposed automated method of controlling and managing the process of preparing sugar syrup mixture for crystallisation by cooling makes provisions for regulating the volumetric discharge of water entering the mixer and the level of sugar syrup in it. Regulating the level of the sugar syrup in the vertical mould is achieved by acting on the adjustable-frequency electric drive of the sugar syrup pump. Periodically using the lab the density of the ready sugar syrup is controlled at the exit from the mixer. The active electrical power which is used in the electric motor of the sugar syrup pump, the temperature and pressure differential of the sugar syrup mixture, coming from the mixer and water at the entrance of the mixer are all measured. The water-mass density is calculated by its temperature and the density of the sugar syrup mixture by its pressure differential. Afterwards the volume flow rate is worked out by the measured volume flow rate of water, by the estimated value of the density of water and sugar syrup mixture and by the density of ready sugar syrup measured in the laboratory. The dependency ratio of the active electric power from the volume rate of flow of the sugar syrup mixture and the differential in its pressure N=α₁Q³ _УΔP_y+α₂Q_yΔP_y , where N - active electric power; Q_Y - volume rate of flow of sugar syrup mixture entering the mixer; ΔP_Y - pressure differential of the sugar syrup mixture; α₁, α₂ - coefficients. The obtained plot is used for future calculations of volume rate of flow of sugar syrup mixture only with measured values of active electric power and pressure differential of the sugar syrup mixture. The current task of the regulator of the volumetric water discharge is determined on the basis of measured values of this output, estimated values of the density of sugar syrup mixture, water and volume rate of flow of the sugar syrup mixture, the determined value of density of ready sugar syrup mixture and the task of the regulator calculated in the previous control step. The solid content of the original sugar syrup mixture is controlled - by its temperature and density in the ready sugar syrup mixture. This invention makes it possible to reduce the loss of sugar from molasses due to a more qualitative stabilisation of the density of molasses on its exit from the mixer.

EFFECT: reduction in the loss of sugar from molasses due to a more qualitative stabilisation of the density of molasses on its exit from the mixer.

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