Вдосконалення автоматизованої системи охолодження утфеля у виробництві цукру

Abstract

The dependence of vapor elasticity of sucrose solutions on concentration and temperature is described with high accuracy. The improved formulas for determining the physical and chemical properties of pure and production sugar solutions have errors close to or less than the errors of experimental data, cover the range of temperature, concentration and purity of solutions typical for sugar beet production and provide the possibility of calculating these characteristics on computers. Nonlinear, probabilistic mathematical models of the rate of dissolution and growth of sugar crystals have been improved. Their application for optimization of the process of yellow sugar production is shown. A mathematical model of the process of obtaining yellow sugar by functional change of utfel temperature is developed.