Search results for: C. Damour

Authors: S. Beyou, B. Grondin-Perez, M. Benne, C. Damour, J.-P. Chabriat

Abstract:

The industrial process of the sugar cane crystallization produces a residual that still contains a lot of soluble sucrose and the objective of the factory is to improve its extraction. Therefore, there are substantial losses justifying the search for the optimization of the process. Crystallization process studied on the industrial site is based on the “three massecuites process". The third step of this process constitutes the final stage of exhaustion of the sucrose dissolved in the mother liquor. During the process of the third step of crystallization (Ccrystallization), the phase that is studied and whose control is to be improved, is the growing phase (crystal growth phase). The study of this process on the industrial site is a problem in its own. A control scheme is proposed to improve the standard PID control law used in the factory. An auto-tuning PID controller based on instantaneous linearization of a neural network is then proposed.

Keywords: Auto-tuning, PID, Instantaneous linearization, Neural network, Non linear process, C-crystallisation.

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Authors: Cédric Damour, Michel Benne, Brigitte Grondin-Perez, Jean-Pierre Chabriat

Abstract:

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

Keywords: Soft-sensor, on-line monitoring, cane sugarcrystallization.

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