After the automation of crystallization in sugar factories In the sugar industry the erystalization process is cariad out by evaporation. Removing water ‘fom the solution ensures the stably and grown of sugar crystals For this, the concentvaton of sucrose in the solution must be maintained ata point where the transformation of liquid sugar toa sok state (crystals) 's feasible. ‘This concantralion point is called the supersaturation index. n such a way that fhe indox is very low (less than 7.0) the cxystals dissolve and if tis very high (greater than 1,3) he formation of spontaneous erystals occurs, which damage the qual ofthe final sugar. Tradtionally, the sugar crysalization process has operated with manual operation, which means thal each tacho operator uses ther own entra fo crysalize. Therefore, the fal Fesuls vary Irom one operator to another in terms of processing time, exhaustion, crys size, coefficient of variation (of size) and steam energy consumption. ‘The implementation of automatic control stratogies forthe rystalization process isnot easy because a tacno has multiple variables to manipulate, such as pressure, temperature, level and Brix Imouttes afoct crystallization and, currently, there is no direct measurement of supersaturation, the growth rate ar crystal shape is nt known ontine. Recognizing al these factors, Cenicafia works on some automatic contol proposals that ‘uarantee supersaturation to beneft sugar production and favor its aualty (color, size ana Coofficient of variation), with less processing tm. By reducing the Ume, energy benefits are obtained, since the cans are one ofthe main ‘consumers of steam in the sugar factory with approximately 40% ofthe total consumption.What has been done? ‘The research project Exploration of advanced contral techniques forthe improvement and stabilly ofthe evapo-crysalzation process’ reviewed modeling proposals, monitoring of Variables and conto strategies that contibute to improving the stabity of variables in the ‘ace of operational disturoances and changes. inthis sonso, the feasibility of automating the erytalization of sugar was evaluated using a ‘mathematical simulation model n all temples (A,B and C) for batc-type cans. The results of ‘Comparison of real values and simulation in all cases gave erors of toss than 4%, A traditional versus modem conto strategy was also designed, validated and compared in ‘Simulation, Traditional statogies sock to salisy spectc Bx values depending on tho process and cooked dough, while a modem contol strategy needs a mathematical modelto €aleulale supersaturation In the simulation, was found that a traditional “Bex level control strategy was notable to maintain a stable value of supersaturation that guaranteed a higher crystaization rate and ‘sugar quali. For its part, the modem strategy for supersaturaton - level obtained a lower honey purity by 13, which is equivalent to higher sugar production. With the proposed strategy it's possibo to obtain tho expectod cually, production and onergy benef. ‘The results ofthis research wil begin tobe implemented in a plot plantin order to validate the simulation resuts, ‘Some concepts acho: equipment where sugar crystalization occurs. t operates under vacuum to evaporate the water from the cooked mass at 65 - 68 degrees of tomperaiure, Cooked dough: solution of eystals, molasses (or honey) and water, which is manipulated in the containers forthe production of sugar. tis called by letirs (A, B,C), the fst ones with the highest sucrose content. (versaturation: sucrose concentration index in cooked dough, showing when sugar cxystalzation is possible. Bri: weigh! percentage of solids dissolved in a sugar solution Purity: percentage rato ofthe sucrase content with respect tothe total content of dissolved solids ("Brix in a sugar solution, KEEP IN MIND‘The reduction of the apparent purity inthe diluted juice is one of the factors that most Jmpacts the crystallization process. The incroase in impurities modifies the Supersaturation response, reduces the crystallization speed and makes the process. ‘conditions more adverse. To consult Memories of Factory Committee, May 18, 2016: Presentation: Comprehonsve analysis ofthe mass B evaporation process, Memories of Factory Committee, November 18, 2015: Presentation: Steady and dynamic simulation ofa batch B mass container. Author: