【作者】 李剑；

【导师】 何小阳；

【作者基本信息】 广西大学 ， 控制理论与控制工程， 2004， 硕士

【摘要】 蔗糖的生产过程主要由甘蔗压榨、蔗汁清净、蒸发、煮炼等工序组成，其中煮糖工序的作用是使糖分从糖浆中结晶析出，目的其一是获得粒度均一的蔗糖晶体，其二是使糖浆中的糖分尽可能地充分析出。因此，煮糖工序成为蔗糖生产过程中的决定性工序，这一工序工作结果的好坏直接决定着蔗糖的产量和质量，从而也决定着糖厂的经济效益。目前，蔗糖生产过程中除煮糖工序外的其它工序，如甘蔗压榨、蔗汁清净等都已经基本实现了自动化。出现这种情况的原因，一是由于蔗糖结晶机理的复杂性，煮糖过程的关键工艺参数无法直接测量；二是实际生产过程中受干扰因素较多，如糖浆的锤度、糖浆杂质、真空度以及温度的变化都会影响蔗糖结晶过程；三是虽然人们对煮糖过程建模作了很多研究，但是大部分工作都因为自己的工作目的而对模型作了简化，真正面向工业实际生产过程的建模研究不多。 本研究工作以实现煮糖工序的自动化生产为目标，面向实际的工业生产过程建立间歇式煮糖过程模型，使该模型成为应用各种先进控制算法、实现自动化生产的基础。 在本文中，作者系统地总结了蔗糖结晶理论，针对最新提出的蔗糖晶体生长速度分散(GRD)理论，引入晶体粒度与晶体生长速度的联合密度分布的概念，从而对蔗糖晶体的结晶生长过程作更准确的描述并在此基础上，采用模块化方法建立煮糖过程模型。通过仿真表明，该模型基本可以正确地描述实际煮糖过程，具有良好的适用性和灵活 广西大学硕士学位论文性，可以作为各种算法的应用基础。 在研究过程中，作者发现煮糖的初始条件对模型有着明显的影响，由于时间限制和作者能力的原因，没能对此进行更深入的研究。同时，模型对有些可能出现的不正常现象没有给出约束条件，这些都是目前模型存在的问题。这些问题的解决必然会提高模型的适用性和准确l性，也是今后努力的方向。更多还原

【Abstract】 The process of sugar production consists mainly of canesugar crushing, purification, evaporation, crystallization (sugar boiling). The purpose of sugar boiling is to recover as much sugar from the syrup as possible, in the mean time, the size of the crystal should be as unin as possible. Therefore, the result of sugar boiling draw a decisive influence on the quality and quantity of the production. At present, all the process of sugar production except sugar boing have realize the automation. There are three main reasons. Firstly, there is no way to directly measure OS and CC online so far. Secondly, too many disturbances exists in the sugar production process. Thirdly, no good model is available that is suitable for industry production.The aim of this research is to set up a model for batch sugar boiling which is based on practical industry production process.The author make a systemic review on the development of sugar crystallization theory, and introduce the concept of joint distribution of crystal size and crystal gworth rate to discribe the boiling process according to the theory of GRD. The results of simulation show that the model has a wide applicability and flexibility.During the research, the author find that the initial conditios have a remarkable effect on the result of the model. Due to the time and the author ability limit, no further inverstigation about this is done. Furthermore, no boundary conditions are given to some unnormalcircumstances which may happen in the sugar boiling process. It is for sure that the overcome of the above question will upgrade the applicability and flexibility of the model, therefore is the direction of following research.更多还原