Published By: Blue Eyes Intelligence Engineering

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