Abstracts of 2004 Meeting

Abstracts of 2004 Meeting: "#860 IMPROVEMENTS IN WHITE SUGAR CRYSTALLIZATION CONTROL AT C&H SUGAR CO.
Jean Paul Merle and Vijay Hemraj, C&H Sugar Co., Crockett, CA, USA
The previous control system for white sugar crystallization used an absolute pressure – temperature relationship to determine the seed point. Grain establishment was carried out by increasing the absolute pressure and reducing the steam flow rate. Boiling consistency control was carried out by pan circulator motor load. The new system is microwave-based. The sugar liquor is based on density as indicated by the microwave sensor. Grain establishment is controlled in two steps: a grain-formation period controlled by a timer and a dilution period, also controlled by a timer, that admits increasing amount of fresh feed liquor, water or a mixture of liquor and water. During the boiling period, the concentration set point is changed continuously as the massecuite level increases. Final concentration is carried out by pan circulator motor load. The whole boiling operation is monitored and controlled by DSSE system (Danish Sugar & Sweetener Engineering)."