基于蔗糖结晶过程的数学建模与仿真

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英文篇名：Mathematical modeling and simulation based on sucrose crystallization process 作者：潘泽锴 英文作者：PAN Ze-kai;Technology Training Center of Sugar Process Control, Guangxi Vocational & Technical College; 关键词：蔗糖结晶 ; 数学模型 ; 最优控制 ; 信息化 英文关键词：sucrose crystallization;;mathematical model;;optimum control;;informatization 中文刊名：QQHE 英文刊名：Journal of Qiqihar University(Natural Science Edition) 机构：广西职业技术学院制糖过程控制技术实训中心; 出版日期：2018-07-15 出版单位：齐齐哈尔大学学报(自然科学版) 年：2018 期：v.34 基金：广西高校科学技术研究项目(YB2014488);; 广西职业技术学院自然科学类重点课题(171102) 语种：中文; 页：QQHE201804017 页数：5 CN：04 ISSN：23-1419/N 分类号：68-72

摘要

蔗糖结晶过程伴随着复杂的化学和物理变化,在蔗糖结晶过程中人为因素对出糖数量和质量都有很大的影响。针对起晶工艺过程中的成核问题,分析蔗糖结晶在煮糖生产工艺中的表现形式,建立煮糖蒸发与结晶的数学模型,推导影响结晶过程的主要因素和降低汽耗最优控制关系,得出蔗糖结晶速度过程控制方程;最后,采用实际煮糖生产数据与理论模型结合的方式进行分析,实现对影响结晶生长成糖与浓度、温度、纯度间的关系进行仿真,找出它们对成糖数量和质量影响的变化规律,为甘蔗糖生产的自动化和信息化提供理论基础,提高蔗糖产品质量和产品档次。
        Complex chemical and physical changes occur during sucrose crystallization. In the process of sucrose crystallization, human factors have a great influence on the quantity and quality of sugar. According to the nucleation of the process of graining, control equation of sucrose crystallization rate is found by analyzing forms of sucrose crystallization in boiling production process, building a mathematical model of evaporation and crystallization and discovering optimal control relationship between main factors affecting crystallization and steam consumption reduction; finally, the method of combining the actual production data with the theoretical model is analyzed. The relationship between factors on crystallization rate of sucrose and concentration, temperature and purity is stimulated to find out change rules of their effects on the quantity and quality of crystallization, which will provide a theoretical basis for automation and informatization of sugar cane production, which is able to boil sugar automatize and improve the quality and grade of sugar products.

引文

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