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The massecuite rheological properties and its study of the application

Author: ChenChaoJun
Tutor: LiBin
School: Kunming University of Science and Technology
Course: Chemical Process Equipment
Keywords: Massecuite Viscosity Rheological properties Sensor
CLC: TS241
Type: Master's thesis
Year: 2009
Downloads: 58
Quote: 1
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Abstract


The sugar industry is an important traditional industry, ranked fourth in the world in 2006, China's sugar production. Yunnan as a sugar-producing provinces, the sugar companies, employing more than sugar industry plays an important role in the development of the local economy. The boiled sugar crystallization sugar production process, but the of Yunnan majority of sugar mills boiling sugar crystallization process is still in this situation with the operating condition of the human experience, Ke Jin, Yuanjiang County, Yunnan Province Sugar Co., Ltd., seriously affect the quality and efficiency of the sugar. Therefore, to achieve the boiled sugar crystallization process automation is very necessary. In this paper, by analyzing the status quo of boiling sugar at home and abroad that: First, sugar paste viscosity and boiled sugar process the supersaturation coefficient and grain content of these two important parameters have a significant relationship, and usually use a refractometer and Conductivity Meter a single parameter, and so can only reflect the massecuite viscosity control parameters to display a unique superiority as a cook sugar crystals. Second, very few domestic reports about the rheological properties of the massecuite, and rather weak domestic viscosity of online testing technology, these two aspects are massecuite viscosity control dependent basis. In this paper a preliminary study to address the problem. A massecuite study Ke Jin, Yuanjiang County, Yunnan Province, the Group Sugar Co., Ltd. cooking, cook the sugar crystallization process, sampling, Experimental study of the rheological properties of the measuring instrument with digital viscosity of massecuite samples and analysis temperature, Brix and shear rate on the rheological properties of the massecuite. Study showed that: within the scope of the test conditions that the sugar paste is pseudoplastic non-Newtonian fluids having thixotropic properties. Viscosity first with increasing shear rate and a faster decrease more slowly decreased when the shear rate of 10s-1. The viscosity decreased with increasing temperature significantly first, when the temperature reached 55 ° C after the reduction in viscosity is very slow. When the temperature is constant, viscosity increases with increasing brix, non-Newtonian the more significant. When the brix is ??constant, the higher the temperature, the more non-Newtonian behavior was not significant. Brix range of test temperature and massecuite samples obtained by regression of experimental data processing: consistency coefficient K and rheological index n variation with temperature is lower than the 77.30 ° BX for exponential model massecuite brix, higher brix sugar cream for polynomial model. Rheology exponent n with the brix variation suitable polynomial model of consistency coefficient k with the brix variation suitable geometric model. The viscosity measurements are prerequisites for viscosity control, for the rheological properties of the sugar paste, and in accordance with the principles of the shear stress, in theory, design of a single-cylinder rotary viscosity line detection sensor. The novel sensor structure, including 5 parts: stepping motor of the constant speed driving portion, torque parts of the sleeve and Izod elastic member, the measured moment part of the two incremental rotary encoder, the sensing portion of the rotor and The support portion of the base and the bracket, it is suitable for installation on the crystallization tank online viscometer detector. The sugar mills A massecuite intermittent cooking process have to boil water, whole grain, raising grain, A wash and concentrated in five stages, all key operating experience master the process of boiling sugar massecuite sampling, plotted by test the curve of the process of boiling sugar massecuite viscosity with time-varying boiling sugar, by each cook sugar at different stages of the slope of the curve segment, and the apparent viscosity variation in the process of boiling sugar massecuite viscosity as a boiled sugar process The control parameters are feasible. Thus, the boiled sugar control viscosity and time parameter control scheme.

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