Monitoring of a pan vacuum crystalliser

It is easy for engineers to use fuzzy logics to monitor processes using machines to save machinery and run less costs in processing firms. Shortly before the grain setting and continuing during the beginning of the crystallization phase, the available crystalline surface to deposit the molecule of sucrose is much smaller than the mass of dissolved sucrose. During this period the evaporation rate is high, the crystal area/mass of crystallised sucrose rate is very low, therefore the process is driven by the mass transfer. The supersaturation tends to increase and if not controlled, it often achieves the undesirable zone of secondary crystal nucleation. Later on, when the total crystal area and thecrystallization capacity increases, the crystal area/mass of crystallised sucrose rate gets high and the process is driven by the heat transfer.Key words: Monitoring, pan

Keywords:

Monitoring , pan , vacuum , crystalliser