Abstract
The effect of dynamic regulation of vacuum pressure was analyzed in an adiabatic batch crystallizer using data and image acquisition, virtual instruments, and supervisor control to obtain a controlled vacuum pressure, confirming that the process follows programmed routes in the central computer to obtain both programmed vacuum pressure and cooling dynamic profiles inside the crystallizer (direct design approach). The dynamical regulation profile of vacuum pressure called “adiabatic natural cooling” was able to originate an abrupt cooling effect by adiabatic evaporation inside of the crystallizer (e.g., natural cooling in batch crystallizers operated to atmospheric pressure), benefiting the seeded crystal growth from cane sugar until it reached a size of 732.7 μm (% volume). In turn, the increase in crystal growth, formed mass, and the available supersaturation depletion in the system, contribute to final molasses reduction. From a process dynamics viewpoint, the use of dynamic regulation profiles of vacuu...
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