MATHEMATICAL MODELS FOR DETERMINING FINAL VISCOSITY IN HONEY AND MASSES COOKED C

  • Guido Riera González Instituto Superior Politécnico José Antonio Echevarría
  • Ofelia Méndez Bustabad Instituto Superior Politécnico José Antonio Echevarría
DOI: https://doi.org/10.1590/2224-6185.2010.3.%25x
Keywords: viscosity, molasses, masses cutie, mathematical models

Abstract

One of the sucrose losses in the sugar industry is in the final molasses, this they are closely bound to the exhaustion that is achieved in the crystallization stage by cooling of the masscuite "C". Among the factors that affect this operation is the viscosity for what to end up knowing their value to be able to act on her and to influence in the process had great importance. In this work a mathematical model is presented to determine the viscosity of the honeys and another for that of the cooked masses, that of the honeys is in function of the brix and the temperature and that of the masses cooked besides the previous ones the yield in crystals. The models were obtained using the professional Program STATGRAPHICS. These Models were introduced in a leaf EXCEL
with the purpose to offer facilities to the users.
Published
2016-03-29
How to Cite
Riera González, G., & Méndez Bustabad, O. (2016). MATHEMATICAL MODELS FOR DETERMINING FINAL VISCOSITY IN HONEY AND MASSES COOKED C. Chemical Technology, 30(3), 48-52. https://doi.org/10.1590/2224-6185.2010.3.%x
Issue
Vol 30 No 3 (2010)
Section
Artículos

This work is licensed under the Creative Commons Attribution-NonCommercial.