{"title":"关于2018年果汁运动期间垂直连续蒸发结晶器(VKT)工作条件和结果的测试报告","authors":"Kornel Hulak, J. Iciek, Radosaw Gruska","doi":"10.36961/si20566","DOIUrl":null,"url":null,"abstract":"The operating parameters of a vertical evaporating crystallization tower (VKT) of BMA are studied to obtain a predetermined sucrose crystal size distribution. The influence of the amount and properties of the seed massecuite and the feed syrup in relation to the residence time of B massecuite in the individual VKT chambers was analyzed. Using the Autodesk Plan Design Suite software a 3D model of the VKT was developed. The theoretically determined crystal size distribution of the final product was compared with the one achieved in the factory.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"124 1","pages":""},"PeriodicalIF":0.2000,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Report from tests on the conditions and results of work of vertical continuous evaporating crystallizer (VKT) during the juice campaign 2018\",\"authors\":\"Kornel Hulak, J. Iciek, Radosaw Gruska\",\"doi\":\"10.36961/si20566\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The operating parameters of a vertical evaporating crystallization tower (VKT) of BMA are studied to obtain a predetermined sucrose crystal size distribution. The influence of the amount and properties of the seed massecuite and the feed syrup in relation to the residence time of B massecuite in the individual VKT chambers was analyzed. Using the Autodesk Plan Design Suite software a 3D model of the VKT was developed. The theoretically determined crystal size distribution of the final product was compared with the one achieved in the factory.\",\"PeriodicalId\":54362,\"journal\":{\"name\":\"Sugar Industry-Zuckerindustrie\",\"volume\":\"124 1\",\"pages\":\"\"},\"PeriodicalIF\":0.2000,\"publicationDate\":\"2019-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sugar Industry-Zuckerindustrie\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.36961/si20566\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sugar Industry-Zuckerindustrie","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.36961/si20566","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 2
摘要
对BMA垂直蒸发结晶塔(VKT)的操作参数进行了研究，得到了预定的蔗糖结晶粒度分布。分析了种子麻膏和饲料糖浆的用量和性质对麻膏在各个VKT室中停留时间的影响。使用Autodesk Plan Design Suite软件开发了VKT的3D模型。将理论确定的最终产品晶粒尺寸分布与工厂实际得到的结果进行了比较。
Report from tests on the conditions and results of work of vertical continuous evaporating crystallizer (VKT) during the juice campaign 2018
The operating parameters of a vertical evaporating crystallization tower (VKT) of BMA are studied to obtain a predetermined sucrose crystal size distribution. The influence of the amount and properties of the seed massecuite and the feed syrup in relation to the residence time of B massecuite in the individual VKT chambers was analyzed. Using the Autodesk Plan Design Suite software a 3D model of the VKT was developed. The theoretically determined crystal size distribution of the final product was compared with the one achieved in the factory.
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