Methodology for the application of the supervisory control of the process of cooking of massecuites “A”, starting from the phenomenological model

Abstract

In the work the methodology is exposed to carry out the necessary modifications to adapt a mathematical model with phenomenological character that describes the real process of cooking of massecuite “A”, with view to that could be used with the objective of to optimize and to control this process, supported in the online simulation. The methodology is distinguished for three fundamental stages: Determination of sensibility of entrance variables to the process of optimization, the optimization and the control stage. The aspects fundamental analysis object are offered that should be had in bill in each one of the stages of the methodology, to be able to achieve that the created pattern of phenomenological character satisfies the objectives of optimization and control of the discontinuous crystallization process in vacuum pan for the obtaining of massecuite “A”, that which can be extrapolated to any process study object.