JPS5912279B2 - Program setting method for automatic crystallizing sugar - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for setting a program in an apparatus that performs automatic roasting by programmatically controlling the flow rate of white water in a crystallizer.

For example, as shown in FIG. 1, the sugar solution 3 to be roasted is poured into an upright crystallizer 1 having a calandria-type heating section 2 from the bottom via a regulating valve 4. Supplied.

The heating steam 5 is supplied to the heating section 2 in the crystal can 1 via the control valve 6.
given to.

The sugar solution is concentrated by heating and evaporated, and at the same time, the sugar solution is replenished, and when a crystallization concentration that allows crystallization is reached, seed sugar is added to the sugar solution from the feeder 20 through the valve 21. to generate crystal nuclei suitable for each variety.

After that, in order to prevent these crystal nuclei from combining with each other and from generating new crystal nuclei (components) of undesired species, water or sugar solution is supplied while monitoring the inside of the can. Continue to concentrate and advance.

The crystals grow to such an extent that the volume of crystals per unit volume in Shiroshita (mixed liquid of sugar solution and crystals) exceeds the value.
When the crystals come close to each other, it becomes relatively difficult for parts to form, and the crystals become more concentrated, making it easier for the crystals to grow and supplying sugar solution, increasing the volume in the can to a certain value. However, when the grain size of the crystals grows to a required size, the white undercoat 7 inside the can is discharged from the discharge valve 8.

The discharged white flour is separated into crystals and sugar solution using a centrifuge, and the sugar solution is repeatedly used to make decoction sugar.

In order to obtain a suitable concentration of white matter in the roasted sugar, a differential water 10 can be fed into the can 1 through a valve 11, and the condition inside the can 1 can be monitored through a viewing window 13.

The steam in the can 1 is drawn by a vacuum pump 16 through a valve 15 to a condenser 14, which is cooled by water 18 through a valve 17.

After the white undercoat 7 is discharged, steam is supplied into the can through the steam valve 19 for cleaning.

When parts are generated in such a sugar brewing device, the particle size is not uniform, making it difficult to separate the crystals from the sugar solution, resulting in impurities entering the sugar, making it impossible to use it in soft drinks, for example, and when concentrating too quickly. Parts are likely to be generated, and if the process is slow, the efficiency of use of the device will be poor, and crystals will be dull.

In the past, humans manually controlled the supply of sugar solution and diluted water, but obtaining high-quality sugar required many years of experience and skill, and since it was done by humans, reproducibility was poor and quality had to be strictly maintained. It was difficult.

From this point of view, it was proposed to automatically decoct sugar, and the concentration of sugar solution in the crystallization can was controlled by a program. Since it is indirectly calculated based on the temperature at a single point, it contains a considerable amount of error, and good control cannot be performed.

It has also been proposed to programmatically control the fluidity of white sugar for automatic brewing.

In this case, the program setting device used was a broken line type, a method of reading a program curve, or a setting using a cam.

This control method is considerably easier to control than concentration control.

However, due to various conditions such as fluctuations in the amount of heated steam supplied and changes in the purity of the sugar solution, the characteristic curve of the theoretical limit value of the flow rate at which parts are not generated changes, and it is extremely difficult to set this one by one. From this point on, the flow rate program was set well below the above limit characteristic curve and on the safe side of stirring, which resulted in longer brewing times, poor equipment usage efficiency, and increased crystallization. The shape of the sugar was distorted and the sugar lacked luster, making it impossible to obtain high-quality sugar.

Furthermore, if the time for roasting sugar is shortened, the grain shape will not be uniform and the separation of crystals and sugar solution will be poor, which also makes it impossible to obtain high-quality sugar, and also results in unnecessary addition of water.

The purpose of this invention is to easily change the program such as changing the gradient depending on the type of sugar solution and the roasting sugar conditions, and as a result, to shorten the roasting time and to set an automatic roasting sugar program that can produce high-quality sugar. The purpose is to provide a method.

According to the present invention, in an automatic brewing sugar crystallizer in which the flow rate of white bottom is controlled by a program, the set value of the program is controlled stepwise.

When the type of sugar or the roasting sugar conditions change, the gradient of the program can be changed relatively easily as desired by appropriately changing the step interval of the set value at an appropriate time.

For automatic brewing sugar by controlling the flow rate of the white bottom, for example, as shown in FIG.
4, and this controller 24 has a program setting device 2.
Setting values from 3 are also supplied.

The output of the controller 24 controls the differential water control valve 11 or the sugar solution valve 4 via the sequence circuit 25, and the flow rate meter 22
The measurement is performed so that the measured value approaches the set value of the program setting device 23.

Next, an example of a program setting method according to the present invention for the program setting unit 23 will be explained.

FIG. 2 shows an example of program settings for intermittent differential water roasting. Initially, the set value M1 is set, and when the flow rate measured by the flow meter 22 reaches the set value M1 as shown by the curve 30, at that point t1. The differential water valve 11 is opened, and a certain amount of differential water is applied as shown in FIG. 2B, and at the same time, the set value is increased by Δm1 to a value M1+Δm1.

After the measured flow rate decreases due to this water difference, the new set value M
1+Δm1, the measured flow rate at time t2 becomes M1+Δm1.
When m1 is reached, water is added again and the set value is further increased by Δ.
Increase it by m1 to M1+2Δm1.

Such a process is repeated, and therefore the set value increases stepwise by Δm1, and the rising slope at this time is selected depending on the type of sugar at that time, the surrounding conditions of the roasted sugar, etc.

Figure 3 shows an example of program settings for sugar liquid decoction.
The initial setting value is M2, and when the measured flow rate of the rheometer reaches M2 as shown in the curve 33, the sugar liquid valve 4 is opened at the time t1, and a certain amount is increased as shown in FIG. 3C. of sugar solution is supplied.

At the same time, the set value is Δm2 larger value M2 + △m2
is set to

After the measured flow rate decreases due to the supply of this sugar solution, it approaches the new set value M2 + Δm2, and the measured flow rate becomes M2 + Δm2.
Then, at time t2, the sugar solution is supplied and the set value is further increased by Δm2 to M2+2Δm2.

This process is repeated below.

In the case of alternating between water-fried sugar and sugar liquid-fried sugar, the initial set value is M3, and the measured flow rate is M3, as shown in Figure 4.
Then, at the time L1, as shown in FIG.
As shown in Figure C, the sugar solution is supplied and the set value is changed to ΔM4.
is increased by M3+Δm3+Δm4.

Below, each time the set value is reached, water and decoction are alternately performed, and when water is supplied, the set value is increased by △m3, and when sugar solution is supplied, the set value is increased by Δm4. .

Apply one of the diluted water and sugar solution once or multiple times, and apply the other once or twice.
It may be performed one or more times.

Also, when the measured flow rate reaches the set value, differential water or sugar solution is supplied at that point, but the set value is not changed at the same time, but the set value is changed until it reaches the previous set value. It's okay.

According to the program setting method according to the present invention described above,
The gradient of a program can be determined by a function with Δm as a variable, and a program with a different gradient can be easily changed by simply changing Δm.

For example, the gradient of the program is determined by Δm1 in Fig. 2 and the time T1 for the measured flowing dust to change from one set value to the next set value, that is, m1/T1, so the in-can pressure and steam 5 When the feed rate of can changes, T1 changes, i.e. the program slope changes automatically due to changes in the ambient conditions of can 1.

As a result, crystal growth occurs in a natural manner, and the roasting time is automatically extended or shortened, resulting in a product with uniform crystals.

Even in sugar solution decoction, T
1 changes and the slope of the program changes automatically.

This is a program setting suitable for fast or slow crystallization, automatically extending or shortening the brewing time, and even from this point on, a product with uniform crystals can be obtained.

[Brief explanation of the drawing]

Fig. 1 is a route diagram showing an example of a crystallized canned sugar brewing device, Fig. 2 is a curve diagram showing an example of a program setting method according to the present invention, and Figs. 3 and 4 respectively show other examples according to the present invention. It is a curve diagram.

Claims (1)

[Claims] 1. In a crystal can automatic brewing sugar in which the flow rate of the white bottom is controlled by a program, when the flow rate of the white bottom reaches a set value, a certain amount of differential water or sugar solution is supplied to lower the flow rate of the white bottom, and A program setting method for white underflow, characterized in that the operation of increasing the set value is performed at least once or more.