MODELS FOR CALCULATING THE CONSTANT SPEED SUGAR CRYSTALLIZATION COMMERCIAL TACHOS. (PART I)

  • MSc. Rafael Fernández-Pérez Universidad de Oriente, Santiago de Cuba
  • Dr. Carlos Hernández-Pedrera Universidad de Oriente, Santiago de Cuba
  • Lic. René Viera-Bertrán Universidad de Oriente, Santiago de Cuba
DOI: https://doi.org/10.1590/2224-6185.2011.1.%25x
Keywords: sugar, glasses of sugar, growth of glasses, cooked masses

Abstract

In the last harvests, the glasses of commercial sugar don't always reach their commercial size that is 65% or more envelope mesh Tyler 20, for this the shipments to ports are rejected in order to be
process again or they were marketed to a smaller price, all this with the rising economic loss. In order to give a solution to this problem we proceeded to develop mathematical models, leaving of
the phenomenological models of balances of mass and energy that allowed, using the variables of the process, to determine the parameters of the same ones and to predict the value of the crystallization constant like a function of the operation variables.
Published
2016-02-25
How to Cite
Fernández-Pérez, M. R., Hernández-Pedrera, D. C., & Viera-Bertrán, L. R. (2016). MODELS FOR CALCULATING THE CONSTANT SPEED SUGAR CRYSTALLIZATION COMMERCIAL TACHOS. (PART I). Chemical Technology, 31(1), 10-20. https://doi.org/10.1590/2224-6185.2011.1.%x
Issue
Vol 31 No 1 (2011)
Section
Artículos

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