Mathematical description of the isobaric vaporizing crystallization of sucrose

The aim of this work was to assess the qualitative impact of the integral composition of impurities (non-sugars) on the crystallization of sucrose. It is shown that taking into account the individual characteristics of the elements of a multicomponent mixture of impurities present in syrup, boiled products and molasses makes it difficult to unambiguously choose the technological mode of sucrose crystallization. On the basis of a systematic approach to the process, 49 mathematical equations of analytical, stochastic, integral, nonlinear, dynamic type are considered, the combination of which is proposed as a predictive Digital Twin of isobaric evaporative crystallization of sucrose. It is designed to predict the parameters of the crystallization process in order to optimize it and increase the sugar yield. Shown are the distinctive features of modeling of industrial crystallization of sucrose in diagnosing and predicting the process of boiling massecuite A, B, C and also the impact of integral indicators of the quality of raw materials and products on the crystallization of sucrose in the form of an objective function of the qualitative composition of impurities, expressed as: