Material-balanced sugar cooking method, computer equipment and storage medium

Abstract

The invention discloses a material-balanced sugar cooking method, computer equipment and a storage medium, and the method comprises the following steps: obtaining syrup for sugar making, and determining the amount and purity of the syrup; determining the target purity of the sugar crop finished product and the waste molasses; determining the number of sugar boiling sections and the sugar extraction rate of each section of massecuite, and calculating the purity of each section of massecuite and the reboiling amount of molasses according to the sugar extraction rate of the massecuite; calculating the material quantity and purity of the seeds, the material quantity of massecuite, the material quantity and purity of sugar crystals and the material quantity and purity of molasses in each section of sugar boiling process; mixing the syrup with the reboiled molasses to prepare massecuite; according to the determined number of sugar boiling sections and the material amount and purity of the seeds, massecuite, sugar crystals and molasses in the sugar boiling process of each section, sugar material boiling is conducted, and a sugar material finished product is obtained. According to the method, a univariate solution method is used, the sugar extraction rate of massecuite is used as a control condition, a material balance mode with the minimum recooking amount, the simplest and most convenient batching method and the maximum utilization of equipment conditions is rapidly designed, and real-time updating of the sugar cooking method is achieved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of sugar making process, and in particular to a material balance sugar material boiling method, a computer device and a storage medium. BACKGROUND

[0002] Modern sugar making process mainly includes five processes of pressing, evaporation, boiling, separating and packing, and the boiling and separating are the most difficult processes. The reason is that the sugar syrup obtained by evaporation still contains non-sugar material components, and the separation of the non-sugar material components and the reduction of sugar loss need to be completed in the boiling and separating processes.

[0003] In order to reduce the loss of sugar, the balance of various materials needs to be well controlled in the boiling and separating processes. Material balance refers to the regulation and control of the amount and purity of various materials input and output in the process, and the proportion of various materials with different purities is adjusted to achieve the maximum reduction of sugar loss.

[0004] However, in the existing sugar making process, the amount and purity of various intermediate sugar material products in the boiling and separating processes cannot be accurately controlled, and sugar making personnel can only anchor the amount and purity of input sugar syrup and output sugar material products as data, assume the amount and purity of various intermediate sugar material products in the boiling and separating processes, and inversely correct the assumed values of the intermediate products in actual operation to reduce sugar loss. In this way, when the amount and purity of the anchor data change, the previous experience assumption is invalid, and the amount and purity of the intermediate products need to be assumed again and inversely corrected; ultimately, the sugar paste boiling amount increases or the waste molasses sugar content increases, which is not conducive to normal production and economic benefits. SUMMARY

[0005] Therefore, the embodiments of the present application provide a material balance sugar material boiling method, a computer device and a storage medium.

[0006] The first aspect of the present application provides a material balance sugar material boiling method, comprising the following steps:

[0007] Obtaining sugar syrup for sugar making, determining the amount and purity of the sugar syrup;

[0008] Determining the target purity of sugar material products and waste molasses; the sugar material products include at least one of white granulated sugar and brown sugar;

[0009] Determining the number of boiling sections and the sugar extraction rate of each section of sugar paste, calculating the purity of each section of sugar paste and the molasses boiling amount according to the sugar extraction rate of the sugar paste;

[0010] Calculating the amount and purity of seeds, the amount of sugar paste, the amount and purity of sugar crystals, and the amount and purity of molasses in each boiling process;

[0011] mixing the sugar syrup with the back-boiled molasses to prepare sugar paste;

[0012] According to the determined number of sugar boiling stages and the amount and purity of seeds, the amount and purity of sugar paste, the amount and purity of sugar crystals, and the amount and purity of molasses in each sugar boiling stage, sugar material is boiled to obtain sugar material products.

[0013] Further, the calculation of the purity of sugar paste and the amount of molasses back boiling according to the sugar paste extraction rate specifically includes the following steps:

[0014] According to the equipment conditions, the sugar paste extraction rate Crpaste is determined;

[0015] According to the sugar paste extraction rate, the purity of sugar paste is calculated:

[0016] Ppaste=Crpaste×(Psugar-Pmolasses)+Pmolasses;

[0017] Wherein, Ppaste represents the purity of sugar paste, Pmolasses represents the purity of waste molasses prepared from sugar paste in this stage, and Psugar represents the purity of sugar material products prepared from sugar paste;

[0018] The yield of the sugar material products is calculated:

[0019] G sugar=(P syrup-P molasses) / (P sugar-P molasses)×G syrup;

[0020] Wherein, G sugar represents the yield of sugar material products, Psyrup represents the purity of sugar syrup, and G syrup represents the amount of sugar syrup;

[0021] The amount of waste molasses is calculated:

[0022] G molasses=(P sugar-P syrup) / (P sugar-P molasses)×G syrup;

[0023] The amount of sugar paste is calculated:

[0024] G paste=G sugar / Cr paste;

[0025] Wherein, G paste represents the amount of sugar paste;

[0026] The amount of molasses back boiling is calculated:

[0027] G back boiling=G paste-G sugar-G molasses;

[0028] In the formula, G back boiling represents the amount of molasses back boiling.

[0029] Further, when the number of sugar boiling stages is one, the sugar material is boiled according to the determined number of sugar boiling stages and the amount and purity of seeds, the amount and purity of sugar paste, the amount and purity of sugar crystals, and the amount and purity of molasses in each sugar boiling stage, specifically including the following steps:

[0030] Mixing the sugar syrup with the back-boiled molasses with the amount of back-boiled molasses to prepare sugar paste;

[0031] separating the sugar syrup to obtain a sugar crystal and a molasses; wherein the sugar crystal is a sugar product of white granulated sugar or brown sugar obtained by crystallization of the sugar syrup;

[0032] separating the sugar syrup to obtain a sugar crystal and a molasses; wherein the sugar crystal is a sugar product of white granulated sugar or brown sugar obtained by crystallization of the sugar syrup;

[0033] Further, when the number of sugar boiling stages is three and the sugar product is white granulated sugar and brown sugar, the sugar boiling according to the determined number of sugar boiling stages and the amount and purity of seeds, the amount and purity of sugar syrup, the amount and purity of sugar crystal, and the amount and purity of molasses in each stage of sugar boiling specifically includes the following steps:

[0034] mixing the sugar syrup with the back-boiled molasses having the back-boiled amount of molasses to obtain a first syrup having a calculated first syrup purity, and performing first-stage boiling;

[0035] separating the first syrup after boiling and crystallization to obtain a sugar crystal, a first primary molasses, and a first washing molasses; wherein the sugar crystal obtained by separating the first syrup represents a sugar product of white granulated sugar, the first primary molasses represents molasses directly separated in the separation process, and the first washing molasses represents molasses obtained by steam washing or water washing in the separation process;

[0036] preparing a second kind according to the calculated second syrup purity using the first washing molasses and a first part of the first primary molasses as raw materials;

[0037] preparing a third kind according to the calculated third syrup purity using a second part of the first primary molasses as a raw material;

[0038] mixing the prepared second kind and the remaining part of the first primary molasses to obtain a second syrup having a calculated second syrup purity, and performing second-stage boiling;

[0039] separating the second syrup after boiling and crystallization to obtain a second sugar and a second molasses;

[0040] mixing the prepared third kind and the second molasses to obtain a third syrup having a calculated third syrup purity, and performing third-stage boiling;

[0041] separating the third syrup after boiling and crystallization to obtain a third sugar and a third molasses;

[0042] taking the third sugar as a sugar product of brown sugar, preparing the remaining first washing molasses and the second sugar of the second kind as back-boiled molasses for the next cycle, and taking the third molasses as waste molasses for disposal.

[0043] Further, in the step of preparing a second kind according to the calculated second syrup purity using the first washing molasses and a first part of the first primary molasses as raw materials, the amount of the second kind is 20%-40% of the amount of the second syrup; in the step of preparing a third kind according to the calculated third syrup purity using a second part of the first primary molasses as a raw material, the amount of the third kind is 20%-40% of the amount of the third syrup.

[0044] Further, when the sugar boiling section number is three and the sugar material product is white sugar, the sugar material boiling according to the determined sugar boiling section number and the material amount and purity of seeds, the material amount and purity of massecuite, the material amount and purity of sugar crystals, and the material amount and purity of molasses in each sugar boiling process specifically comprises the following steps:

[0045] Mixing the sugar syrup with the back-boiled molasses with the back-boiled molasses amount to obtain massecuite with calculated alpha massecuite purity, and performing first boiling;

[0046] After the alpha massecuite is boiled to crystallize, molasses is separated to obtain sugar crystals, alpha raw molasses, and alpha wash molasses; the sugar crystals obtained by separating the alpha massecuite represent the sugar material product of white sugar, the alpha raw molasses represents the molasses directly separated in the molasses separation process, and the alpha wash molasses represents the molasses obtained by steam washing or water washing in the molasses separation process;

[0047] According to the calculated beta massecuite purity, beta species are prepared from the alpha wash molasses and the first part of the alpha raw molasses as raw materials;

[0048] According to the calculated gamma massecuite purity, gamma species are prepared from the second part of the alpha raw molasses as raw materials;

[0049] Mixing the prepared beta species and the remaining part of the alpha raw molasses to obtain beta massecuite with calculated beta massecuite purity, and performing second boiling;

[0050] After the beta massecuite is boiled to crystallize, molasses is separated to obtain beta sugar and beta molasses;

[0051] Mixing the prepared gamma species and the beta molasses to obtain gamma massecuite with calculated gamma massecuite purity, and performing third boiling;

[0052] After the gamma massecuite is boiled to crystallize, molasses is separated to obtain gamma sugar and gamma molasses;

[0053] The beta sugar and the beta molasses are used as back-boiled molasses in the next cycle, and the gamma molasses is treated as waste molasses.

[0054] Further, in the step of preparing beta species from the alpha wash molasses and the first part of the alpha raw molasses as raw materials according to the calculated beta massecuite purity, the material amount of the beta species is 20%-40% of the material amount of the beta massecuite; in the step of preparing gamma species from the second part of the alpha raw molasses as raw materials according to the calculated gamma massecuite purity, the material amount of the gamma species is 20%-40% of the material amount of the gamma massecuite.

[0055] The second aspect of the present application discloses a computer device comprising a processor and a memory;

[0056] The memory is used to store a program;

[0057] The processor executes the program to realize the material balance sugar material boiling method.

[0058] The third aspect of the present application is a computer readable storage medium, which stores a program, and the program is executed by a processor to realize the sugar material boiling method of material balance.

[0059] The embodiment of the present application also discloses a computer program product or a computer program, which comprises computer instructions stored in a computer readable storage medium. A processor of a computer device can read the computer instructions from the computer readable storage medium, and the processor executes the computer instructions to enable the computer device to execute the foregoing method.

[0060] The embodiment of the present application has the following beneficial effects: the sugar material boiling method of material balance, the computer device and the storage medium provided by the present application use the single variable solving method to quickly complete the balancing of various materials in the sugar material boiling and separation process. The present application takes the sugar paste sugar extraction rate as a control condition, and when the purity or the amount of the anchor data changes, the purity and the amount of the sugar paste and other intermediate products can be quickly solved on the computer device, the material balance mode with the least re-boiling amount, the simplest batching method and the maximum utilization of equipment conditions can be quickly designed, and the real-time sugar material boiling method updating is realized.

[0061] Additional aspects and advantages of the present application will be described in the following description section, some of which will become apparent from the following description, or will be understood through practice of the present application. BRIEF DESCRIPTION OF DRAWINGS

[0062] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor on the basis of these drawings.

[0063] Figure 1 is a basic implementation flowchart of the sugar material boiling method of material balance according to the embodiment of the present application;

[0064] Figure 2 is a one-stage sugar material boiling flowchart of the existing sugar material finished product being brown sugar;

[0065] Figure 3 is a one-stage sugar material boiling flowchart of the sugar material finished product being brown sugar based on the sugar material boiling method of material balance according to the embodiment of the present application;

[0066] Figure 4 is a three-stage sugar material boiling flowchart of the existing sugar material finished product being white sugar and brown sugar;

[0067] Figure 5This is a three-stage sugar cooking process flow chart based on the material balance sugar cooking method of the present invention, in which the finished sugar products are white granulated sugar and brown granulated sugar.

[0068] Figure 6 This is a flowchart of the three-stage sugar cooking process for existing sugar products that are finished as white granulated sugar.

[0069] Figure 7 This is a three-stage sugar cooking process flowchart based on the material balance sugar cooking method of the present invention, in which the finished sugar product is white granulated sugar. Detailed Implementation

[0070] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0071] The syrup from the evaporation process typically has a concentration of around 60-70%. In the boiling process, it needs to be further concentrated until it becomes supersaturated and crystals precipitate (or artificially seeded crystals are added). Then, more syrup is added to allow the crystals to grow and reach a certain size; this is the crystallization process. Because the syrup contains non-sugar components, and considering the characteristics of crystallization and product quality requirements, it's impossible to extract all the sugar in one step. To maximize the extraction of sucrose from the syrup, a multi-stage boiling process, or segmented sugar extraction, must be employed. To ensure the success of this multi-stage extraction process, the purity of various sugar materials must be strictly controlled. This requires adjusting the proportions of materials with different sugar concentrations and arranging the boiling process and requirements precisely for successful boiling and separation operations.

[0072] Taking into account factors such as syrup purity, product variety, product quality, equipment condition, and operator skill level, developing a reasonable and feasible material balance method plays a significant role in the rational allocation of sugar materials in the sugar boiling and separation processes, ensuring balanced production, improving product quality, and reducing sugar loss in waste molasses. A reasonable material balance level is also directly related to fully utilizing the capacity of production equipment, improving equipment utilization, and reducing steam consumption.

[0073] Because the purity of syrup varies at different production stages, 2-4 boiling processes are necessary to achieve a certain saccharification rate and waste molasses purity. Under normal circumstances (syrup purity 78-88 AP), a three-stage boiling system is commonly used; however, when the syrup purity is low (<78 AP), a two-stage or two-and-a-half-stage boiling system can be used; and when the syrup purity is high (>88 AP), a three-and-a-half-stage or four-stage boiling system can be used. In the boiling system of a sugar factory, there are numerous materials in various stages, and these materials are closely interrelated. A change in the purity or quantity of any one material will affect the purity and quantity of other materials, leading to an imbalance in material quantities and thus affecting normal production.

[0074] The calculation of material balance in sugar production is extremely complex. Different material balance levels are required for different product plans and different syrup purities. For each material balance level, the calculation involves the purity and quantity of various materials such as syrup, acetic acid paste, white sugar, raw molasses, washed molasses, type B, paste, raw molasses, washed molasses, type C, paste, brown sugar (type C), and waste molasses (type C). This is quite complex, and when the purity or quantity of the syrup or finished sugar product changes, the purity and formulation of all other materials must be adjusted to balance production. However, currently, both textbooks and production plants use the quantity and purity of the input syrup and the output finished sugar product as anchor data. They assume the quantity and purity of various intermediate sugar products during the boiling and separating processes, and then reverse-engineer the assumed values ​​of each intermediate product in actual operation to reduce sugar loss. In actual production, when material imbalance occurs, temporary adjustments can only be made, and the sugar boiling operation cannot be carried out according to the previous material balance method. This results in an increase in the amount of sugar paste to be boiled or an increase in the sugar content of waste honey, which is not conducive to normal production and improving economic efficiency.

[0075] To address this problem, embodiments of the present invention provide a material-balanced sugar cooking method, such as... Figure 1 As shown, it includes the following steps:

[0076] Obtain the syrup used for sugar production, and determine the amount and purity of the syrup;

[0077] Determine the target purity of finished sugar products and waste molasses; finished sugar products include at least one of white sugar and brown sugar.

[0078] Determine the number of sugar boiling stages and the sugar extraction rate of each stage, and calculate the purity of each stage of sugar paste and the amount of molasses to be reboiled based on the sugar extraction rate.

[0079] Calculate the amount and purity of seeds, sugar paste, sugar crystals, and molasses during each stage of sugar boiling.

[0080] Mix the syrup with reheated molasses to prepare a sugar paste;

[0081] The sugar is boiled according to the determined number of boiling stages and the amount and purity of seeds, sugar paste, sugar crystals, and molasses during each boiling stage to obtain the finished sugar product.

[0082] Material balance calculations in the sugar boiling process are based on the premise that the amount of material entering the production process is equal to the amount of material discharged; that is, the total amount of sugar input should equal the total amount of sugar discharged. Sugar materials include syrup, sugar paste, finished sugar products, or other semi-finished sugar products, and can be expressed using volume, weight, or sugar content.

[0083] Material balance calculations are performed using common algebraic methods: Let G represent the quantity of sugar material, and P represent the purity of sugar material. Ghigh and Phigh represent the quantity and purity of high-purity material, Gmedium and Pmedium represent the quantity and purity of medium-purity material, and Glow and Plow represent the quantity and purity of low-purity material. For example, in the simplest sugar-making process, the high-purity material is the finished sugar product, the medium-purity material is syrup, and the low-purity material is waste molasses.

[0084] Based on the material balance equation, we have the following formula:

[0085] G high + G low = G medium;

[0086] G high P high + G low P low = G medium P medium;

[0087] The combined results are:

[0088] Ghigh = (Pmedium - Plow) / (Phigh - Plow) × Gmedium;

[0089] G_low = (P_high - P_medium) / (P_high - P_low) × G_medium;

[0090] In the sugar balance process, the quantity and purity of all intermediate products are calculated according to the above equations. However, in the existing material balance calculation process, there are too many unknowns in the intermediate products, making it impossible to accurately calculate the quantity and purity of the intermediate products. The quantity and purity of the intermediate products can only be obtained by assumption or patchwork, resulting in serious sugar loss.

[0091] To address this problem, this invention uses the sugar extraction rate of the sugar paste as a control condition, and rapidly calculates the quantity and purity of various intermediate products on a computer. Based on the sugar boiling ingredient calculation formula and material balance principle, and under the premise of the sugar factory's equipment and operational technology, a sugar boiling method with the minimum reheating amount and the simplest ingredient preparation method is designed through reasonable assumptions. Specifically, this invention calculates the purity of each segment of sugar paste and the reheating amount of molasses based on the sugar extraction rate, including the following steps:

[0092] Determine the sugar extraction rate (Cr paste) based on equipment conditions;

[0093] Calculate the purity of the sugar paste based on its sugar extraction rate:

[0094] Ppaste = Crpaste × (Psugar - Pmol) + Pmol;

[0095] Wherein, P_paste represents the purity of the sugar paste, P_molasses represents the purity of the waste molasses prepared from the sugar paste in this section, and P_sugar represents the purity of the finished sugar product prepared from the sugar paste.

[0096] Calculate the yield of the finished sugar product:

[0097] G sugar = (P syrup - P molasses) / (P sugar - P molasses) × G syrup;

[0098] Wherein, G sugar represents the yield of finished sugar product, P syrup represents the purity of syrup, and G syrup represents the amount of syrup.

[0099] Calculate the amount of waste molasses:

[0100] G_molasses = (P_sugar - P_syrup) / (P_sugar - P_molasses) × G_syrup;

[0101] Calculate the amount of syrup:

[0102] G paste = G sugar / Cr paste;

[0103] Among them, G paste indicates the amount of sugar paste;

[0104] Calculate the amount of molasses to be reheated:

[0105] G-reheating = G paste - G sugar - G molasses;

[0106] In the formula, Greheating represents the amount of molasses reheated.

[0107] In practice, the sugar extraction rate of sugar paste is constrained by crystallization theory, sugar factory equipment and operation management, and the appropriate sugar extraction rate needs to be determined according to the actual situation.

[0108] The following section compares and explains the sugar-making effects of traditional methods and embodiments of the present invention in various sugar-making processes.

[0109] like Figure 2 The diagram shows a segment of the sugar boiling process for a finished product of brown sugar. Assuming the amount and purity of the syrup are known as shown in the diagram, and the purity of the brown sugar is also known as shown in the diagram, if the final molasses purity is required to be 36 AP (i.e., 36% purity), the following formula for calculating the sugar boiling ingredients is used: The high-purity material is brown sugar, the medium-purity material is syrup, and the low-purity material is final molasses. Theoretically, the yield of brown sugar and the amount of final molasses can be calculated using formulas, as shown in the figure. However, the amount of reheated molasses, the amount of sugar paste, and the purity cannot be obtained from this. In the past, these were obtained through assumptions or patchwork. When the purity of the syrup changes, the material will lose its balance and needs to be recalculated. Moreover, the results obtained through assumptions or patchwork are not optimal, leading to an increase in the amount of reheated molasses.

[0110] The sugar cooking process using the material balance method of this invention, where the finished sugar is brown sugar, is as follows: Figure 3 As shown, the sugar production process includes the following steps:

[0111] The syrup is mixed with reheated molasses (which has a reheating capacity) and cooked to obtain a syrup.

[0112] The sugar paste is separated into sugar crystals and molasses; among which, the sugar crystals are the finished sugar product of white granulated sugar or brown sugar obtained by crystallizing the sugar paste.

[0113] Separate the reheated molasses from the molasses, and use the remaining molasses as the finished sugar product.

[0114] This invention employs a single-variable solution method, using the sugar extraction rate of the sugar paste as the control condition, to achieve the best crystallization effect. The sugar boiling process calculated in this way can reduce sugar loss.

[0115] Table 1 shows the constraints on sugar extraction rate, sugar purity, and molasses reheating amount obtained from computer fitting for sugar paste:

[0116] Cr Molasses purity AP Molasses backset t 0.50 61 68.00 0.51 62 64.71 0.52 62 61.54 0.53 63 58.49 0.54 63 55.50 0.55 64 52.73 0.56 64 50.00 0.57 65 47.37 0.58 65 44.83 0.59 66 42.37 0.60 66 40.00

[0117] As can be seen from the table, the higher the sugar extraction rate, the less molasses needs to be reheated. When the sugar extraction rate is 56%, the reheating amount is 50t. Furthermore, this invention can quickly provide the sugar paste purity and molasses reheating amount at other sugar extraction rates, enabling rapid recalculation of intermediate product quantity and purity.

[0118] like Figure 4 The diagram shows the three-stage sugar boiling process for producing white granulated sugar and brown sugar, which is also the most common three-system sugar boiling process. The process typically involves boiling high-purity acetic acid (Semen A) to produce white granulated sugar. The molasses remaining after extracting the white granulated sugar from acetic acid is then blended to form acetic acid (Semen B). Estrate B is then boiled to produce sugar B. The molasses remaining after extracting the sugar B is blended to form acetic acid (Semen C). Estrate C is then boiled to produce sugar C. The molasses remaining after extracting the sugar C is waste molasses, which is unsuitable for recrystallization. In this sugar production process, 72.07 tons of white granulated sugar, 11.75 tons of brown sugar, and 15.82 tons of waste molasses are produced.

[0119] Figure 5 This is a three-stage sugar cooking process based on the material balance method of this invention, producing white granulated sugar and brown granulated sugar as the finished sugar products. The material balance calculation process of this invention embodiment is described using this process as an example.

[0120] First, the quantity and purity of each sugar ingredient in the process are represented by the following parameters:

[0121]

[0122]

[0123] The material flow of this invention embodiment has the following known conditions:

[0124] (1) Type C is made directly from honey A, i.e., P F =P D ;

[0125] (2) In order to minimize the amount of reheating, the purity of the honey A must be higher than that of the honey B. The amount of honey A should be just enough to prepare the honey B according to the following calculation.

[0126] (3) To ensure the sugar boiling process proceeds normally, the amount of type B is set to 20%-40% of the amount of type B paste, and the amount of type C is set to 20%-40% of the amount of type C paste. At this time, P G =x1P H -x2P E P F =x1P K -x2P I (x1 and x2 are determined by the specific values ​​that the amount of seed is 20-40% of the amount of sugar paste);

[0127] (4) Based on process requirements and empirical assumptions: P E =P D +a;P G =P D +b; where both a and b are greater than 0, and a is slightly greater than b;

[0128] (5) Based on the purity of the syrup and the equipment and operation level of each sugar factory, a can be set to about 0.1 and b to about 0.09;

[0129] (6) In accordance with the target management requirements for waste molasses, given P M .

[0130] Starting from the known conditions, the following results are obtained through step-by-step calculation:

[0131] (1) From the formula for making sugar, we get:

[0132] (2) Same as above:

[0133] (3) Due to G K =G I +G F G K ×P K =G I ×P I +G F ×P F It can be deduced that:

[0134]

[0135] (4) Due to G H =G I +G J G H ×P H =G I ×P I +G J ×P J It can be deduced that:

[0136]

[0137] Honey A was divided into 3 portions, one portion of which was mixed with type B (let's call it G). D1 A portion of the mixture is prepared with ointment ethyl acetate (let's call it G). D2 Part of the boiled product C (let's call it G) D3 ), that is, G D =G D1 +G D2 +G D3 Because of G H =G D1 +G G G H ×P H =G D1 ×P D +G F ×P G It can be deduced that:

[0138]

[0139] Due to G G =G D2 +G E G G ×P G =G D2 ×P D +G E ×P E It can be deduced that:

[0140]

[0141] Because of P F =P D It can be deduced that: G D3 =G F .

[0142] therefore

[0143] G B =G A +G J +G L ,

[0144] In the above calculation process, there exists P D P E P F P G P H P I P K There are a total of 7 unknown variables, only P. F =P D P G =3P H -2P E P F =3P K -2P I P E =P D +a, P G =P D Five equality relationships, including +b, cannot completely determine seven variables. This invention uses... and The two governing equations can be solved using Newton's iteration or single-variable methods solved by computers, provided that the Cr is designed reasonably. 甲 and Cr 乙 It can quickly obtain all unknown variables.

[0145] After completing the above material balance calculations, proceed with the sugar cooking and separation process:

[0146] The syrup is mixed with reheated molasses with a molasses reheating amount to obtain nail paste with a calculated purity, and then it is cooked for a period of time;

[0147] After the nail paste is boiled and crystallized, it is separated into molasses to obtain sugar crystals, raw molasses, and washed molasses. Among them, the sugar crystals obtained from the separation of nail paste represent the finished sugar product of white granulated sugar, the raw molasses represents the molasses directly separated in the separation process, and the washed molasses represents the molasses obtained by steam washing or water washing in the separation process.

[0148] Based on the calculated purity of the B ointment, type B was prepared using washed honey from component A and raw honey from component A as raw materials;

[0149] Based on the calculated purity of the acetic acid, the second part of the raw material, acetic acid, was used to prepare the acetic acid preparation.

[0150] Mix the prepared type B with the remaining portion of raw honey to obtain type B paste with the ability to calculate the purity of type B paste, and then perform a two-stage cooking process.

[0151] After boiling and crystallizing ethyl ester, molasses was separated to obtain ethyl saccharide and ethyl molasses.

[0152] The prepared C-type agent is mixed with ethyl molasses to obtain C-type paste with the ability to calculate the purity of C-type paste, and then it is boiled in three stages.

[0153] After the acetone paste is boiled and crystallized, it is separated to obtain acetone and acetone molasses.

[0154] C-sugar is used as the finished product of brown sugar; the remaining A-washed molasses and B-sugar are used to prepare molasses for the next cycle, and C-sugar is treated as waste molasses.

[0155] The yield and purity of white granulated sugar, tri-sugar, and tri-molasses produced by the sugar boiling process of this invention are basically the same as those of existing commonly used processes. However, the process of this invention involves 10 tons of re-boiling of the acetic acid wash, resulting in a total acetic acid paste of 132.30 tons, which is significantly less than the amount of sugar paste re-boiling in existing commonly used processes. If the process is properly controlled, the amount of acetic acid wash re-boiling can even be reduced to zero.

[0156] like Figure 6 The diagram shows a three-stage sugar-making process for producing white granulated sugar from existing sugar syrup. The double-sifted sugar is made from saccharides B and C; a portion is used to prepare type B syrup, and the other portion is used for re-boiling. The remaining double-sifted molasses from the double-sifted sugar production is added to type C syrup. In this sugar-making process, 100 tons of syrup yields 72.02 tons of white granulated sugar, and 27.93 tons of waste molasses.

[0157] like Figure 7 The diagram shows a three-stage sugar cooking process for producing white granulated sugar based on the material balance method of this invention. Specifically, it includes the following steps:

[0158] The syrup is mixed with reheated molasses with a molasses reheating amount to obtain nail paste with a calculated purity, and then it is cooked for a period of time;

[0159] After the nail paste is boiled and crystallized, it is separated into molasses to obtain sugar crystals, raw molasses, and washed molasses. Among them, the sugar crystals obtained from the separation of nail paste represent the finished sugar product of white granulated sugar, the raw molasses represents the molasses directly separated in the separation process, and the washed molasses represents the molasses obtained by steam washing or water washing in the separation process.

[0160] Based on the calculated purity of the B ointment, type B was prepared using washed honey from component A and raw honey from component A as raw materials;

[0161] Based on the calculated purity of the acetic acid, the second part of the raw material, acetic acid, was used to prepare the acetic acid preparation.

[0162] Mix the prepared type B with the remaining portion of raw honey to obtain type B paste with the ability to calculate the purity of type B paste, and then perform a two-stage cooking process.

[0163] After boiling and crystallizing ethyl ester, molasses was separated to obtain ethyl saccharide and ethyl molasses.

[0164] The prepared C-type agent is mixed with ethyl molasses to obtain C-type paste with the ability to calculate the purity of C-type paste, and then it is boiled in three stages.

[0165] After the acetone paste is boiled and crystallized, it is separated to obtain acetone and acetone molasses.

[0166] Ethyl molasses and ethyl molasses are used as molasses for the next cycle of reheating, while methyl molasses is treated as waste molasses.

[0167] In this sugar-making process, the amount of material B is 20%-40% of the amount of material B paste; in the step of preparing material C using raw molasses A from the second part as raw material based on the calculated purity of molasses C paste, the amount of material C is 20%-40% of the amount of material C paste. This invention, through computer fitting, obtained sugar extraction rates of 57%, 45%, and 28.5% for molasses A, B, and C pastes, respectively, producing 72.07 tons of white sugar and 27.93 tons of waste molasses. This achieves the production of more white sugar from the same amount of syrup, reducing the amount of molasses reheating compared to... Figure 6 The process effectively controls the loss of sugar.

[0168] This invention also discloses a computer program product or computer program, which includes computer instructions stored in a computer-readable storage medium. A processor of a computer device can read the computer instructions from the computer-readable storage medium, and the processor executes the computer instructions, causing the computer device to perform... Figure 1 The method shown.

[0169] In some alternative embodiments, the functions / operations mentioned in the block diagrams may not occur in the order shown in the operation diagrams. For example, depending on the functions / operations involved, two consecutively shown blocks may actually be executed substantially simultaneously, or the blocks may sometimes be executed in reverse order. Furthermore, the embodiments presented and described in the flowcharts of this invention are provided by way of example to provide a more comprehensive understanding of the technology. The disclosed methods are not limited to the operations and logic flows presented herein. Alternative embodiments are contemplated in which the order of various operations is altered and sub-operations described as part of a larger operation are executed independently.

[0170] Furthermore, although the invention has been described in the context of functional modules, it should be understood that, unless otherwise stated, one or more of the described functions and / or features may be integrated into a single physical device and / or software module, or one or more functions and / or features may be implemented in a separate physical device or software module. It is also understood that a detailed discussion of the actual implementation of each module is unnecessary for understanding the invention. Rather, given the properties, functions, and internal relationships of the various functional modules in the apparatus disclosed herein, the actual implementation of the module will be understood within the scope of conventional skill of an engineer. Therefore, those skilled in the art can implement the invention as set forth in the claims using ordinary techniques without excessive experimentation. It is also understood that the specific concepts disclosed are merely illustrative and not intended to limit the scope of the invention, which is determined by the full scope of the appended claims and their equivalents.

[0171] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0172] The logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as a sequenced list of executable instructions for implementing logical functions, and can be embodied in any computer-readable medium for use by, or in conjunction with, an instruction execution system, apparatus, or device (such as a computer-based system, a processor-included system, or other system that can fetch and execute instructions from, an instruction execution system, apparatus, or device). For the purposes of this specification, "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transmit programs for use by, or in conjunction with, an instruction execution system, apparatus, or device.

[0173] More specific examples of computer-readable media (a non-exhaustive list) include: electrical connections (electronic devices) having one or more wires, portable computer disk drives (magnetic devices), random access memory (RAM), read-only memory (ROM), erasable and editable read-only memory (EPROM or flash memory), fiber optic devices, and portable optical disc read-only memory (CDROM). Furthermore, computer-readable media can even be paper or other suitable media on which the program can be printed, since the program can be obtained electronically, for example, by optically scanning the paper or other medium, followed by editing, interpreting, or otherwise processing as necessary, and then stored in computer memory.

[0174] It should be understood that various parts of the present invention can be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, multiple steps or methods can be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, it can be implemented using any one or a combination of the following techniques known in the art: discrete logic circuits having logic gates for implementing logical functions on data signals, application-specific integrated circuits (ASICs) having suitable combinational logic gates, programmable gate arrays (PGAs), field-programmable gate arrays (FPGAs), etc.

[0175] In the description of this specification, references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0176] Although embodiments of the invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.

[0177] The above is a detailed description of the preferred embodiments of the present invention, but the present invention is not limited to the embodiments described. Those skilled in the art can make various equivalent modifications or substitutions without departing from the spirit of the present invention, and these equivalent modifications or substitutions are all included within the scope defined by the claims of this application.

Claims

1. A material balanced sugar boiling process, characterized by, The method comprises the following steps: obtaining sugar syrup for sugar production, determining the amount and purity of the sugar syrup; determining the target purity of sugar product and molasses; the sugar product comprises at least one of white sugar and brown sugar; determining the number of sugar boiling stages and the sugar paste extraction rate of each stage, and calculating the purity of sugar paste and the amount of molasses return boiling according to the sugar paste extraction rate; calculating the amount and purity of seeds, the amount of sugar paste, the amount and purity of sugar crystals, and the amount and purity of molasses in each sugar boiling stage; mixing the sugar syrup with return molasses to prepare sugar paste; boiling the sugar according to the determined number of sugar boiling stages and the amount and purity of seeds, the amount and purity of sugar paste, the amount and purity of sugar crystals, and the amount and purity of molasses in each sugar boiling stage to obtain sugar product.

2. A material balanced sugar boiling process as claimed in claim 1, wherein, The method for calculating the purity of sugar paste and the amount of molasses return boiling according to the sugar paste extraction rate comprises the following steps: determining the sugar paste extraction rate Crpaste according to the equipment conditions; calculating the purity of sugar paste according to the sugar paste extraction rate: Ppaste=Crpaste×(Psyrup-Pmolasses)+Pmolasses; wherein, Ppaste represents the purity of sugar paste, Pmolasses represents the purity of molasses prepared from sugar paste in the stage, Psyrup represents the purity of sugar product prepared from sugar paste; calculating the yield of sugar product: Gsugar=(Psyrup-Pmolasses) / (Psugar-Pmolasses)×Gsyrup; wherein, Gsugar represents the yield of sugar product, Psyrup represents the purity of sugar syrup, Gsyrup represents the amount of sugar syrup; calculating the amount of molasses: Gmolasses=(Psugar-Psyrup) / (Psugar-Pmolasses)×Gsyrup; calculating the amount of sugar paste: Gpaste=Gsugar / Crpaste; wherein, Gpaste represents the amount of sugar paste; calculating the amount of molasses return boiling: Greturn boiling=Gpaste-Gsugar-Gmolasses; wherein, Greturn boiling represents the amount of molasses return boiling.

3. A material balanced sugar boiling process as claimed in claim 1, wherein, When the number of sugar boiling stages is one stage, the method for boiling sugar according to the determined number of sugar boiling stages and the amount and purity of seeds, the amount and purity of sugar paste, the amount and purity of sugar crystals, and the amount and purity of molasses in each sugar boiling stage comprises the following steps: mixing the sugar syrup with return molasses having the amount of molasses return boiling to obtain sugar paste; separating molasses from the sugar paste to obtain sugar crystals and molasses; wherein the sugar crystals are white sugar or brown sugar obtained by crystallization of the sugar paste; separating the amount of molasses return boiling from the molasses, and the remaining molasses is the sugar product of waste molasses.

4. A material balanced sugar boiling process as claimed in claim 1, wherein, When the number of sugar boiling stages is three stages and the sugar product is white sugar and brown sugar, the method for boiling sugar according to the determined number of sugar boiling stages and the amount and purity of seeds, the amount and purity of sugar paste, the amount and purity of sugar crystals, and the amount and purity of molasses in each sugar boiling stage comprises the following steps: mixing the sugar syrup with return molasses having the amount of molasses return boiling to obtain alpha paste having the calculated alpha paste purity, and performing one-stage boiling; separating molasses from the alpha paste after boiling and crystallization to obtain sugar crystals, alpha primary molasses and alpha washing molasses; wherein the sugar crystals obtained by separating molasses from the alpha paste represent the sugar product of white sugar, the alpha primary molasses represents the molasses directly separated in the molasses separation process, and the alpha washing molasses represents the molasses obtained by steam washing or water washing in the molasses separation process; preparing beta molasses according to the calculated beta paste purity and using the alpha washing molasses and the first part of the alpha primary molasses as raw materials; According to the calculated purity of the third syrup, the second part of the raw syrup is used as a raw material to prepare the third syrup; The prepared second syrup and the remaining part of the raw syrup are mixed to obtain a second syrup with a calculated purity, and two-stage boiling is performed; After the second syrup is boiled and crystallized, the syrup is separated to obtain a second sugar and a second molasses; The prepared third syrup and the second molasses are mixed to obtain a third syrup with a calculated purity, and three-stage boiling is performed; After the third syrup is boiled and crystallized, the syrup is separated to obtain a third sugar and a third molasses; The third sugar is used as a sugar product of brown sugar, the remaining raw syrup and the second sugar are used as a molasses for the next cycle of boiling, and the third molasses is treated as waste molasses.

5. A material balanced sugar boiling process as claimed in claim 4, wherein, In the step of preparing the second syrup according to the calculated purity of the second syrup, the amount of the second syrup is 20%-40% of the amount of the first syrup; in the step of preparing the third syrup according to the calculated purity of the third syrup, the amount of the third syrup is 20%-40% of the amount of the second syrup.

6. A material balanced sugar boiling process as claimed in claim 1, wherein, When the number of boiling stages is three and the sugar product is white sugar, the sugar boiling is performed according to the determined number of boiling stages, the amount and purity of the seed in each boiling stage, the amount and purity of the syrup, the amount and purity of the sugar crystal, and the amount and purity of the molasses, and specifically includes the following steps: The syrup is mixed with the molasses with the calculated amount of molasses to obtain a first syrup with a calculated purity, and one-stage boiling is performed; After the first syrup is boiled and crystallized, the syrup is separated to obtain a sugar crystal, a raw syrup, and a first washing molasses; the sugar crystal obtained by separating the first syrup represents a sugar product of white sugar, the raw syrup represents a molasses directly separated in the separation process, and the first washing molasses represents a molasses obtained by steam washing or water washing in the separation process; The first washing molasses and the first part of the raw syrup are used as raw materials to prepare the second syrup according to the calculated purity of the second syrup; The second part of the raw syrup is used as a raw material to prepare the third syrup according to the calculated purity of the third syrup; The prepared second syrup and the remaining part of the raw syrup are mixed to obtain a second syrup with a calculated purity, and two-stage boiling is performed; After the second syrup is boiled and crystallized, the syrup is separated to obtain a second sugar and a second molasses; The prepared third syrup and the second molasses are mixed to obtain a third syrup with a calculated purity, and three-stage boiling is performed; After the third syrup is boiled and crystallized, the syrup is separated to obtain a third sugar and a third molasses; The second sugar and the second molasses are used as a molasses for the next cycle of boiling, and the third molasses is treated as waste molasses.

7. A material balanced sugar boiling process as claimed in claim 6, wherein, In the step of preparing the second syrup according to the calculated purity of the second syrup, the amount of the second syrup is 20%-40% of the amount of the first syrup; in the step of preparing the third syrup according to the calculated purity of the third syrup, the amount of the third syrup is 20%-40% of the amount of the second syrup.

8. A computer device, comprising: The processor and the memory are included; The memory is used to store a program; The processor executes the program to realize the sugar boiling method according to any one of claims 1-7.

9. A computer-readable storage medium, characterized in that, The storage medium stores a program, and the program is executed by the processor to realize the sugar boiling method according to any one of claims 1-7.

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