蔗糖溶液结晶过程过饱和度的控制

本文论述糖液的浓度、纯度、粘度和温度对过饱和度的影响。评述当前国内测量糖液过饱和度主要采用的方法,如电导率法,流变度法和沸点升高法及其优缺点。提出间歇煮糖最适控制模型和在煮糖生产实际中正确控制过饱和度的具体措施,综述对过饱和度测量方法的改进。最后,指出确保在最适过饱和度条件下进行煮糖监控是有益的。

The Control of Supersaturation in Crystallization of sucrose Solution

The effects of concentration, purity, viscosity and temperature of sugar solution on supersaturation are discussed. The methods used in China for supersaturation measurement of sugar solution, such as of electrical conduction, fluidness and boiling point elevation are commented with their advantages and disadvantages. A model and its optimal control for batch crystallization was introduced. Some measures for the better control of supersaturation in crystallization of sucrose are recomended and improvemen of measurements are summarized, Finally, it is pointed out that supervision of crystallization is useful for making the crystallization be sure to run under the optimal conditions.