8589356382

V. Tuzhilkin. K. Urazbayeva. R. A Ubeków SEMICONTINUOS SUGAR CR YSTALLIZA TION

provide in the same direction, helping to reduce the duration of the process of boiling.

For proving the above assumptions »ere carried out mathcmatical modeling of ix iling massecuite by the proposed method.

The modeling results of massecuite I boiling crystallization according to the - zical regime and the proposed method are ioown in Figurę 1.

Analysis of the typical regime cnetics of massecuite boiling with the zumber of crystallization centers formed Ner = 1 • 10¹² units. shows that mass rzassecuite (mass of massecuite M_m, t) = M₌ 75.5 t can be obtained for t = 247 min. I*btained in this case l_cr crystal size, the r^rity of the crystalline solution (Purity of :z-assecuite syrup Pms,%), weight crystalline sugar M_cr are respectively l_cr= 5 • 10 ⁴ m , Pms = 75,5%, M_cr = 41,6t. The distance between crystals at this point of time is equal to L = 5 • 10⁵ m

As for the method of boiling massecuite with twice the number of crystals N_cr = 2 • 10¹² pcs., the crystallization of sugar is faster . This is due to a higher ratę of mass growth of crystals G_mcr, especially the first 2 hours, due to the inereased surface area of crystallization, which through x = 120 min was F_cr = 423 333 m², and to an exemplary embodiment of boiling F_cr = 270 862 m\ ie exceed 1.56 times . Then the speed of crystal growth is damped mass, although the exemplary method, it continues to grow, but it does not reach the maximum values G_mcr compared with the suggested method.

Fig. 1. Kinetics of boiling massecuite 1 on the crystal basis

Analysis of the kinetics of the typical and the proposed regimes of boiling massecuite shows advantages of the proposed method:

1.    Reduction in the duration of massecuite boiling by 20-25%.

2.    Improved fractional composition of granulated sugar.

Journal oflndustrial Technology and Engineering, 2012, 2(3): 11 -18