Sugar Juice Purification Sensor System for Real-Time Process Control
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Solution Overview
Problem
The existing sugar production processes require time-consuming laboratory analysis for determining process parameters, leading to high latency in tracking and adjusting these parameters during the juice purification process.
Innovation Solution
Implementing sensor devices to detect measurement data during the liming and carbonation steps in the sugar production process, allowing for real-time monitoring and adjustment of process parameters without the need for laboratory sampling, using optical imaging, near-infrared spectroscopy, and other sensors to determine ingredient content and particle properties in the juice.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If laboratory analysis is used to determine process parameters, then measurement precision is improved, but loss of time increases
Solution Approach 1:
The patent replaces manual laboratory sampling and analysis with automated sensor devices that continuously monitor the juice purification process. Optical sensors, electrical conductivity sensors, and other detection devices directly measure process parameters in the production line, substituting the mechanical laboratory analysis system with an automated sensing system that provides real-time data without removing samples from the process flow.
Solution Approach 2:
The patent creates a virtual copy of the laboratory analysis function through sensor devices that replicate measurement capabilities directly in the production environment. Instead of physically transporting samples to a laboratory, the system uses sensors to copy the analytical function at the point of process occurrence, enabling real-time parameter determination while maintaining measurement accuracy.
2Productivity
If sensor devices are implemented for real-time monitoring, then productivity is improved, but device complexity increases
Solution Approach 1:
The patent implements sensor devices that perform multiple functions: they monitor various process parameters (pH, electrical conductivity, optical properties), trigger control actions, and provide data for process optimization. This multi-functionality reduces the need for separate dedicated sensors for each parameter, thereby managing device complexity while maintaining comprehensive real-time monitoring capabilities across the juice purification process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the real-time tracking and adjustment of process parameters, reducing latency and improving the efficiency of the sugar production process by providing immediate data for optimizing juice purification and subsequent steps.
Implementation Method 1
using optical imaging, near-infrared spectroscopy, and other sensors to determine ingredient content and particle properties in the juice
Implementation Method 2
using optical imaging, near-infrared spectroscopy, and other sensors to determine ingredient content and particle properties in the juice
Implementation Method 3
Lime milk is added to the raw juice and then lime and non-sugar substances are precipitated by adding carbon dioxide
Data Source
AI summary
The present invention relates to a process for producing thin juice (17, 27) for the production of sugar, whereinlime milk—in a first liming step (3)—is first added to a raw juice (14) to obtain a mixture of raw juice and lime milk (15), andthen carbon dioxide—in a first carbonation step (4)—is added to the mixture of raw juice and lime milk (15) to obtain a mixture of raw juice and precipitated non-sugar substances (16), andthe mixture of raw juice and precipitated non-sugar substances (16) is then—in a first filtration step (5)—filtered to obtain a first thin juice (17),lime milk—in a second liming step (3′)—is optionally added to the first thin juice (17) to obtain a mixture of first thin juice and lime milk (25), andcarbon dioxide—in a second carbonation step (4′)—add carbon dioxide to the first thin juice (17) or the mixture of first thin juice and lime milk (25) to obtain a mixture of first thin juice and precipitated non-sugar substances (26), and—in a second filtration step (5′)—filter the mixture of first thin juice and precipitated non-sugar substances (26) to obtain a second thin juice (27),whereinat least one first sensor device (21) is used to detect first measurement data relating to the mixture of raw juice and lime milk (15) and/or the mixture of first thin juice and lime milk (25) during or after the first or second liming step (3, 3′), and/orat least one second sensor device (22) is used to detect second measurement data relating to the mixture of raw juice and precipitated non-sugar substances (16) and/or the mixture of first thin juice and precipitated non-sugar substances (26) during or after the first or second carbonation step (4, 4′), and/orat least one third sensor device (23) is used to detect third measurement data relating to the first and/or second thin juice (17).