Analysis method for sugar content of molasses in boiling process in tank

Abstract

The invention belongs to the technical field of white sugar production, and particularly relates to a method for analyzing the sugar content of molasses in a boiling process in a tank, and the method comprises the following steps: S1, collecting a sample, collecting sample data, and sending the sample data to a laboratory for testing to obtain real syrup refraction brix and conductivity data; s2, analyzing the sample data, and establishing a correlation model of the conductivity and the sugar content under different brix degrees; s3, the samples are collected again for model testing, and collected brix and conductivity data are compared with real data given by a laboratory; if the deviation is smaller than a specified error range, the test is passed, and a model is output; otherwise, returning to S2; s4, collecting refraction brix and conductivity data of the syrup in the production process, and correcting the refraction brix according to the model output in S3 to obtain real sugar content data. The method can solve the problem that the influence of impurities cannot be eliminated when sugar is measured by merely relying on a refraction brix meter, and has a relatively good market application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of white sugar production, and in particular relates to a method for analyzing the sugar content of molasses during a cooking process in a tank. Background Art

[0002] Brix, referred to as BX, is an important indicator of white sugar in the production and refining process. It refers to the percentage of the weight of soluble substances contained in the solution to the total weight. For pure sucrose solution, the Brix is ​​the proportion of sucrose, and this parameter directly affects the crystallization process. In order to accurately measure the sugar content in molasses, samples are generally sent to the laboratory, where the samples are first diluted and then the optical rotation of the samples is measured by a special polarimeter, and then the results are obtained by calculation formulas. The measurement process is time-consuming and the results cannot be obtained in real time. At present, there are special brix meters on the market for online measurement of the brix of sugar paste, but in the actual white sugar production process, the sugar paste is not pure and contains some impurities, so the brix measured by the brix meter is the content of sucrose and impurities, not the actual sugar content.

[0003] There are two main types of hammer meters for measuring the Brix of sugar solution, including microwave hammer meter and refractometer. Microwave hammer meter uses the effect of water on radio waves to measure the water content in the solution and obtain the Brix of the solution. Refractometer uses the principle of deflection of light when it penetrates between different media to measure the change in the refraction angle of light when it passes through sugar solution to deduce the concentration of the solution. Whether it is a microwave hammer meter or a refractometer, impurities in the solution will affect the measurement results, causing a certain deviation in the measurement results.

[0004] In the actual production process, a microwave hammer meter is usually used to measure the hammer degree (sugar content) of sugar paste. The result measured by the microwave hammer meter is the sugar content of sugar paste containing crystals, which cannot accurately represent the sugar content in the syrup. At the same time, due to the presence of impurities, the measured result also contains impurity components, not all sugar. Therefore, when controlling the production process, only rough control can be performed using this data indication, and the effect of precise control cannot be achieved. When the hammer degree of sugar paste is used as the control basis, "sanding" often occurs. In order to better measure the sugar content in the syrup and accurately control the cooking process, the present invention proposes a new analytical measurement method for the sugar content in molasses.

[0005] The information disclosed in this background technology section is only intended to enhance the understanding of the overall background of the invention and should not be regarded as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art. Summary of the invention

[0006] The purpose of the present invention is to provide a method for analyzing the sugar content of molasses during the cooking process in a tank, so as to solve the problem that the influence of impurities cannot be eliminated when the sugar content is measured by a refractometer alone, so as to better measure the sugar content in the syrup and accurately control the cooking process.

[0007] In order to achieve the above object, the present invention provides the following technical solutions:

[0008] The method for analyzing the sugar content of molasses during the tank cooking process comprises the following steps:

[0009] S1. Collect samples, collect sample data and send them to the laboratory for testing to obtain and record the real syrup refractive index and conductivity data;

[0010] S2. Analyze sample data and establish a correlation model between conductivity and sugar content at different Brix values;

[0011] S3, re-collect samples for model testing, and compare the collected Brix and conductivity data with the real data provided by the laboratory; if the deviation between the two is less than the specified error range, the test passes and the model is output; if the deviation between the two is large, the test fails and returns to S2;

[0012] S4: Collect the refractive index and conductivity data of the syrup during the production process, correct the refractive index according to the model output by S3, and obtain the real sugar content data.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] (1) The method for analyzing the sugar content of molasses during the cooking process in a tank of the present invention can make the measurement of the sugar content in the molasses more accurate by adding a conductivity meter to detect the change in conductivity in the syrup and then correcting the output result of the refractometer according to the change in conductivity.

[0015] (2) The method for analyzing the sugar content of molasses during the cooking process in a tank of the present invention corrects the output result of the refractometer according to the change in conductivity, and uses the result to control the sugar cooking process, so as to more accurately calculate the supersaturation of the syrup, effectively increase the speed of sugar cooking crystallization, and reduce the probability of "waste sand" occurrence. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a flow chart of the method of analysis of the present invention. DETAILED DESCRIPTION

[0017] The following is a clear and complete description of the technical solution of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by technicians in this field without creative work are within the scope of protection of the present invention.

[0018] Pure sucrose solution is non-conductive. The main reason for the conductivity of molasses is the impurities in molasses, mainly some conductive particles. The impurity content is proportional to the conductivity, that is, the more impurities in the sugar solution, the higher the conductivity, and vice versa, the less impurities, the lower the conductivity. The refractometer uses the change in the refractive index of light in different media to measure the concentration. It is not affected by the white sugar crystals in the sugar paste, and its measurement results represent the sugar content in the syrup. Due to the influence of impurities, the results of the refractometer measurement will also have some deviations, which can be corrected by conductivity.

[0019] Refer to the attached Figure 1 The present invention provides a method for analyzing the sugar content of molasses during the cooking process in a tank, using a refractometer and a conductivity meter to measure the sugar content in the syrup. The analysis method is divided into two processes: model building and real-time analysis.

[0020] The model building process includes the following steps:

[0021] Step 1: Collect syrup samples of different brix and purity, send them to the laboratory for testing, and obtain the real brix and purity data;

[0022] Step 2: Record the Brix and conductivity data of the sample;

[0023] Step 3: Use the least square method to fit the data curve to obtain the relationship between sugar content and conductivity changes at different Brix values;

[0024] Step 4: Re-collect samples, collect the data of brix and conductivity as well as the real data provided by the laboratory. If the deviation between the two is less than the specified error range, output the model; if the deviation between the two is large, continue to collect samples and re-fit.

[0025] The real-time analysis process includes the following steps:

[0026] Step 1: Collect the refractive index and conductivity data of the syrup during the production process;

[0027] Step 2: Correct the refractive index according to the Brix-conductivity relationship model to obtain the real sugar content data;

[0028] Step 3: Output the results.

[0029] The method for analyzing the sugar content of molasses during the cooking process in the pot of the present invention detects the change of conductivity in the syrup by adding a conductivity meter. Table 1 below shows the test data of multiple batches using the method of the present invention.

[0030] Table 1 Comparison table of sample brix, conductivity and assay sugar content

[0031] batch Sample Brix Sample conductivity Sugar content test 1 67.96 92.26 58.91 2 68.48 90.07 60.06 3 65.12 89.91 57.18 4 65.64 91.01 57.26 5 71.60 88.53 63.3 6 68.2 90.78 59.47 7 69.64 90.22 61.04 8 66.16 89.36 58.1 9 63.08 90.34 55.28 10 65.64 91.23 57.17

[0032] From the data in Table 1, it can be seen that by adding a conductivity meter to detect the change in conductivity in the syrup and correcting the output result of the refractometer according to the change in conductivity, the measurement of the sugar content in the syrup can be made more accurate.

[0033] The method for analyzing the sugar content of molasses during the cooking process in a tank of the present invention can analyze the sugar content in the syrup in real time by adding a conductivity meter and establishing a correlation model between conductivity and sugar content under different hammer degrees, thereby solving the problem that the influence of impurities cannot be eliminated when the sugar content is measured by a refractometer alone, improving the measurement accuracy, so as to accurately control the cooking process, being very practical, and having good market application prospects.

[0034] The foregoing description of specific exemplary embodiments of the present invention is for the purpose of illustration and demonstration. These descriptions are not intended to limit the present invention to the precise form disclosed, and it is clear that many changes and variations can be made based on the above teachings. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical application, so that those skilled in the art can realize and utilize various different exemplary embodiments of the present invention and various different selections and changes. The scope of the present invention is intended to be limited by the claims and their equivalents.

Claims

1. A method for analyzing the sugar content of molasses during cooking in a tank, characterized in that: The following steps are involved: S1. Collect samples, collect sample data and send them to the laboratory for testing to obtain and record the real syrup refractive index and conductivity data; S2. Analyze sample data and establish a correlation model between conductivity and sugar content at different Brix values; S3, re-collect samples for model testing, and compare the collected Brix and conductivity data with the real data provided by the laboratory; if the deviation between the two is less than the specified error range, the test passes and the model is output; if the deviation between the two is large, the test fails and returns to S2; S4: Collect the refractive index and conductivity data of the syrup during the production process, correct the refractive index according to the model output by S3, and obtain the real sugar content data.

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