%0 Journal Article
	%A Cédric Damour and  Michel Benne and  Brigitte Grondin-Perez and  Jean-Pierre Chabriat
	%D 2009
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 30, 2009
	%T Model based Soft-Sensor for Industrial Crystallization: On-line Mass of Crystals and Solubility Measurement
	%U https://publications.waset.org/pdf/12854
	%V 30
	%X Monitoring and control of cane sugar crystallization
processes depend on the stability of the supersaturation (σ ) state.
The most widely used information to represent σ is the electrical
conductivity κ of the solutions. Nevertheless, previous studies point
out the shortcomings of this approach: κ may be regarded as
inappropriate to guarantee an accurate estimation of σ in impure
solutions. To improve the process control efficiency, additional
information is necessary. The mass of crystals in the solution ( c m )
and the solubility (mass ratio of sugar to water / s w m m ) are relevant
to complete information. Indeed, c m inherently contains information
about the mass balance and / s w m m contains information about the
supersaturation state of the solution. The main problem is that c m
and / s w m m are not available on-line. In this paper, a model based
soft-sensor is presented for a final crystallization stage (C sugar).
Simulation results obtained on industrial data show the reliability of
this approach, c m and the crystal content ( cc ) being estimated with
a sufficient accuracy for achieving on-line monitoring in industry
	%P 275 - 279