Optimization study of the vacuums pans station for the obtaining of massecuite “A”

Abstract

In the work it’s carried out a study of optimization from the crystallization stage to hole supported in the online simulation of a mathematical phenomenological model that characterizes to this process. The optimization of the process is carried out starting from maximizing the exhaustion considered as function objective subject to restrictions related with the quality of the crystallization process, the purity of the feeding molasses to the vacuum pan it was considered as independent variable (result reached through an analysis of sensibility among the feeding variables to the vacuum pan). The study of optimization was carried out on the base of establishing a system in real time of optimization, to achieve it the study it was made for two conditions: firstly for the conditions of operation of the process (nominal value of feed molasses purity) and then for different ranges of feed molasses purity in the moment of cooking of the massecuite. As a result the appropriate range of operation was obtained for discontinuous vacuum pan of first that allows to achieve the best indicators in quality from the crystallization process when being compared with the stable conditions of operation of the process