Sugar crystallization control system and method
AssigneeRockwell Automation Technologies, Inc.
InventorMichael Edward Tay
Life of this patent
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Abstract
The embodiments described herein include one embodiment that provides a method for controlling sugar crystallization. The method includes, during a crystallization process, determining supersaturation of a sugar slurry of syrup and regulating influx of syrup into the sugar slurry to promote sugar crystallization in a closed-loop manner based upon the determined supersaturation.
Claims25
A method for controlling sugar crystallization, comprising:
- periodically, during a crystallization process, determining supersaturation of a sugar;
- and
- regulating influx of syrup into the sugar slurry to promote sugar crystallization in a closed-loop manner based upon the determined supersaturation.
A method for controlling sugar crystallization in a closed-loop manner, comprising:
- determining a size of sugar crystals in a sugar slurry, wherein the size of the sugar crystals is based at least in part on an initial size of the sugar crystals, a supersaturation degree of the sugar slurry, a change in time, and a first tuning parameter;
- determining a consistency value of the sugar slurry, wherein the consistency value of the sugar slurry is based at least in part on an initial consistency value of the sugar slurry, the size of the sugar crystals, the supersaturation degree of the sugar slurry, a level value of the sugar slurry, and a second tuning parameter;
- determining a purity value of a liquid portion of the sugar slurry, wherein the purity value of the liquid portion of the sugar slurry is based at least in part on the level value of the sugar slurry, a brix value of the sugar slurry, a purity value of the syrup, an amount of the liquid portion of the sugar slurry, and a brix value of the liquid portion of the sugar slurry;
- determining the supersaturation value of the sugar slurry, wherein the supersaturation value of the sugar slurry is based at least in part on a sugar saturation point of the sugar slurry, the brix value of a liquid portion of the sugar slurry, and a purity of the liquid portion of the sugar slurry;
- and
- controlling a syrup feed valve position, a steam valve position, a vacuum pressure, or any combination thereof based on the determined supersaturation.
A method for increasing sugar yield, comprising:
- periodically, during a crystallization process, determining supersaturation of a sugar slurry;
- and
- increasing the sugar yield of the sugar slurry by regulating influx of syrup into the sugar slurry and the temperature of the sugar slurry in a closed-loop manner to maintain the supersaturation of the sugar slurry below a threshold supersaturation.
A method for increasing crystal size uniformity, comprising:
- periodically, during a crystallization process, determining supersaturation of a sugar slurry;
- and
- promoting uniform crystal size by regulating influx of syrup into the sugar slurry and the temperature of the sugar slurry in a closed-loop manner to maintain the supersaturation of the sugar slurry below a critical supersaturation.
A system for controlling sugar crystallization, comprising:
- a sugar processing subsystem configured to hold a sugar slurry, to add heat to the sugar slurry, and to add syrup to the sugar slurry;
- a brix measuring device configured measure a brix value of the sugar slurry;
- a temperature sensor configured to measure a temperature of the sugar slurry;
- and
- a batch crystallization controller comprising a processor programmed to determine a supersaturation of the sugar slurry in a closed-loop manner, wherein the supersaturation is based at least in part on a sugar saturation point of the sugar slurry, a brix value of a liquid portion of the sugar slurry, and a purity of the liquid portion of the sugar slurry, and to regulate influx of syrup added to the sugar slurry;
- wherein the influx of syrup added to the sugar slurry is based on the supersaturation of the sugar slurry.
Dependencies are inferred from the claim text.