JPS6141557B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an intermittent brewing sugar control device that heats and roasts white sugar in a crystal can and intermittently supplies sugar solution and water.

The brewing sugar control device using a crystallizer is generally the first
The structure was as shown in the figure. That is, crystal can 11
A liquid containing a mixture of sugar solution and seed sugar is placed inside the crystal can 11, and steam is supplied to a pipe 12 passing through the crystal can 11 to heat the crystal can 11. crystal can 1
The hardness under white in 1 is a hardness meter, for example, rheometer 1.
3, and the liquid level below white is detected by the liquid level meter 14, and these detection outputs are sent to the control device 15.
is supplied to The control device 15 supplies control signals to the differential water valve 18 and sugar solution valve 19 through manual and automatic switching devices 16 and 17, respectively, based on the supplied signals indicating the hardness of the white undercoat and the liquid level. This controls the supply of water through the pipe 21 and sugar solution through the pipe 22 into the crystal can 11, respectively. Sugar species, or seed crystals, are fed into the crystal canister 11 through the seed valve 23.

It is known that in this sugar brewing device, the time for brewing sugar can be shortened by intermittently supplying water and sugar solution, compared to the case where water and sugar solution are continuously supplied. That is, for example, at time _t1 as shown in FIG.
In other words, when the liquid level in the crystal can 11 reaches _l1 , the supply of sugar liquid is stopped at time _t2 , and the steam valve 25 provided in the steam supply pipe 12 is fully opened. The sugar solution in the crystal can 11 is concentrated by heating. In this case, the sugar solution valve 19 is controlled on and off so that the liquid level in the crystal can ₁₁ is maintained at a constant value l1.

When the sugar solution is thus concentrated and the hardness of the sugar solution obtained by the hardness meter 13 reaches the set value _B1 , the sugar solution valve 19 is fully closed at that time. Until that time _t3 , the liquid level in the crystal can 11 is controlled to a constant value _l1 . When the hardness reaches B ₂ , the seed crystal valve 23 is opened at time t ₄ and the seed crystal is introduced into the crystal can 11 . This is the concentration crystallization process. Next, in the crystal growth preparation step, when the output of the hardness meter 13 reaches _B3 , the differential water valve 18 is opened at time _t5 , and the hardness of the white bottom is reduced for a short time.

After that, the crystal growth process begins, and when the hardness reaches _B4 , the water differential valve 18 is opened at time _t6 to supply a certain amount of water. As a result, the hardness of the white bottom decreases and waits until it reaches the next set value _B5 , and when the hardness reaches this _B5 , the water difference valve 18 is opened again at time _t7 and a certain amount of water is poured. . This process is repeated, and when the hardness of the hardness meter reaches the set value _B7 , at time _t9 , the sugar solution valve 19 is opened and sugar solution is supplied, and the liquid level below the white becomes the set value. When l ₂ is reached, the sugar solution valve 19 is closed. As a result, the hardness of the white bottom decreases, and when the output of the hardness meter ₁₃ reaches the set value B8, which is higher than _B7 , the sugar solution valve 19 is opened again at time _t10 , and the sugar solution level increases to the set value l. Sugar solution is supplied until the temperature reaches ₃ . The same process is repeated below. The process of intermittently adding only sugar solution until the hardness reaches the set value _B7 is the water infusion process, that is, the process of adding sugar solution intermittently. This is the roasting process, that is, the sugar solution roasting process.

When the hardness reaches the set value _B11 and the liquid level reaches the set value _l6 , the supply of sugar solution is stopped and the crystal growth process is completed. After that, there is a roasting process and the total hardness is 13
When the output reaches the set value _B12 , this tightening process is completed and the steam valve 25 is fully closed at this time _t14 .

In the roasting sugar control process, it is necessary to control so that crystals other than seed crystals, so-called pseudocrystals, do not occur, that is, to maintain the number of seed crystals initially supplied and to grow and enlarge the seed crystals. Either concentrate the white matter and bring it to a state close to that in which pseudocrystals occur, or
Alternatively, the total time for brewing sugar can be shortened by performing sugar roasting while eliminating pseudocrystals. In order to finish roasting sugar in a relatively short period of time without generating pseudocrystals, it is important to control these methods such as cold brewing sugar and sugar liquid roasting sugar. This control differs depending on the quality of the sugar; in other words, it may be possible to change the setting value depending on the variety, or to alternately perform a combination of the following: The method of combination is different, whether it is carried out together or at the same time.

Generally, various types are manufactured per crystal can. Therefore, it is necessary to prepare a control pattern that corresponds to the type of product. However, conventionally, the above-mentioned brewing sugar control sequence has been performed using a combination of a so-called analog meter contact relay and a timer. Therefore, in order to change the control pattern for one crystal can, it is necessary to change dozens of setting values, and it is virtually impossible to provide these changes in the control panel. Therefore, it was only possible to control one type of crystal for one crystal can.

Even if the target variety is given in advance, the theory of brewing sugar control is not necessarily complete, so it is necessary to actually perform brewing sugar operation and adjust various set values.
Conventionally, this adjustment has been very complicated because there are so many settings to be made.

The purpose of this invention is to make it easy to change to a different control pattern depending on the product type, and to make it possible to adjust the optimal control pattern for a single product product relatively easily and in a short time. An object of the present invention is to provide an intermittent brewing sugar control device.

According to this invention, a sugar solution is supplied to the crystal can,
In an intermittent roasting sugar control device that supplies water intermittently, the same types of parameters are prepared for at least the sugar roasting process and the water roasting process, and these parameters are set to values corresponding to each process to control the sugar boiling. It is stored in the storage device as a roasting module and a water roasting module. Parameters corresponding to each process in the storage device are sequentially read out for each process and control is performed based on the parameters. Therefore, when at least one of the sugar roasting process and the water roasting process is performed multiple times, only the setting values of the same type of parameters for these processes are changed depending on the process.
Therefore, it is easy to set the process and change the set values.

Such control can be performed using a so-called microcomputer, for example, as shown in FIG.
28, read-only memory 29 in which programs are stored, read/write memory 31, operation panel 3
2. Input/output control units 33 are connected to each other, and the CPU 28 sequentially reads out programs in the program memory 29, decodes and executes them, and operates the hardness meter 13 and liquid level meter 14 in FIG. 1 through the input/output control unit 33. Each data is taken in, compared with the set value, and the necessary calculations are carried out.
8, the sugar solution valve 19, the steam valve 25, etc.

For example, in the roasting sugar control process, from start to completion, there are multiple steps, for example, S ₁ , as shown in FIG.
It is divided into 15 processes from S ₂ to S ₁₅ . For each process, what is necessary for its operation is stored as parameters. That is, this is stored in the read/write memory 31 in FIG. 4, and the parameters corresponding to each process are read out and control is performed according to the parameters.

For example, in FIG. 4, the parameters in step _S3 include the content of the operation in that step, that is, the module name assigned to the operation mode.
This can be used, for example, for numbers 1 to 6. Sugar roasting mode is No. 1, water roasting mode is No. 2, sugar and water roasting repeat mode is No. 3, concentration crystallization mode is No. 5,
The crystal growth preparation mode is numbered in advance, such as number 6. The parameters or items are, for example, 10 from P ₁ to P ₁₀ .
The number indicating the operation mode of the process shown above is stored in _P1 . If the operation mode is, for example, a sugar roasting process, number 1 is stored as the module number, that is, the operation mode number. The second item _P2 stores the number of times of sugar roasting, and also stores the initial hardness value and initial value of the sugar roasting process, etc. The given value will be remembered.

In this way, parameters corresponding to each step, that is, each process, are stored as a module 34 in a readable/writable storage device, and the module corresponding to each step is read out and control is performed according to the parameters in that module. The settings of each parameter in these modules can be manually set by an operator through the operation panel 32, and the set values can be changed.

For example, step _S3 in Figure 4 is the sugar roasting mode, and each parameter of the sugar roasting module is as shown in Figure 4.The module name of parameter _P1 is 1, and the parameter _P2 is the number of sugar roasting. , the parameter _P3 is the initial value of hardness, which is the initial white bottom hardness of step _S3 as shown as _P3 in FIG. 5A, and the parameter _P4 is the change width of the hardness. In other words, the range of change from one firmness setting value to the next setting value P ₄
, and the next parameter P ₅ is the level change width under white, that is, the level change width P ₅ due to the supply of sugar solution.
The next parameter P ₆ is the opening degree of the sugar liquid valve 19, the opening degree of the differential water valve 18 is set by the parameter P ₇ , and the sugar liquid valve closing deviation is the value P ₈ shown in FIG. 5B, In other words, the range of change in hardness from opening to closing of the sugar solution valve 19
_P8 is the parameter _P8 , and similarly, the differential water valve closing deviation is the amount of change in hardness from opening to closing the differential water valve 18.
_P9 is the parameter _P9 , and the differential water valve opening deviation, that is, the amount of change in hardness _P10 from opening the sugar solution valve to opening the differential water valve, as shown in Figure 5C, is the parameter.
Given as _P10 .

An example of the module 34 in the water roasting mode is shown in FIG. In this case, the module name P ₁ is assumed to be number 2, and P ₂
is the number of times of boiling, _P3 is the initial value of hardness as shown in Figure 7, _P4 is the hardness change width _P4 , _P5 is the cumulative limit of hardness change width _P5 , _P6 is the difference The water valve opening times P ₆ and P ₇ are set as the differential water valve opening degree P ₇ , P ₈ is the water brewing time P ₈ , and P ₉ is the differential water valve closing deviation P ₉ .

Various parameters are determined for other operation modules according to their operations.

An example of one roasting sugar control pattern is shown in FIG.
In this example, the concentration crystallization step is step _S1 , the crystal growth preparation step is step _S2 , and the crystal growth step is step _S4 , step _S7 , step _S9 , and step S2.
This is the case where only step S ₁₂ and step S ₁₅ are used.
An example of the parameters of each module in steps _S1 to _S15 is shown in FIG. Step S ₃ ,
S ₅ , S ₆ , S ₈ , S ₁₀ , S ₁₁ , S ₁₃ , and S ₁₄ are passed, steps S ₄ , S ₉ , and S ₁₅ are in water roasting mode, and steps S ₇ and S ₁₂ are in sugar roasting mode. mode.

The same parameters are used in steps S ₄ , S ₉ , and S ₁₅ of the water-roasting mode, but the setting value is, for example, the parameter P ₂ , that is, the number of water differences is 5 in steps S ₄ , S ₉ , and S _15, respectively. , 1, 1,
The initial value of the hardness of parameter P ₃ is also B ₃ ,
B ₁₀ and B ₁₆ are set. In other words, the parameters used in the water roasting mode are the same, but the set values are set depending on the state in each process.

As described above, according to the present invention, when setting a control pattern according to a product type, it is possible to determine the combination of operation modules to be used for each process and in what order, and to determine the parameters of each module. It is possible to create various control patterns by setting each of these, which means that it is possible to brew various types of sugar using a single crystallizer. In this case, since the types of parameters are the same for the same operation module, there are fewer types of parameters as a whole, and settings can be made using an operation panel with fewer operators, making it easier to perform setting operations. Generally, after installing the device, program it according to the crystal can,
In other words, it is necessary to adjust the control pattern, but since the water or sugar solution supply operation is divided into one or several times, the amount of setting data is small, and only the data for a given process within one control pattern is required. It can be modified, that is, it can be modified for each operating module, reducing the amount of time it takes to find the optimal value. Note that the number of steps and the number of parameters described above are not limited to the previous example.

[Brief explanation of the drawing]

FIG. 1 is a schematic diagram showing an example of a crystallized canned sugar control device, FIG. 2 is a diagram showing an example of its control pattern, FIG. 3 is a diagram showing an example of the control device 15 in FIG. Figure 4 is a diagram showing the relationship between each step in the control pattern and the operation module corresponding to that step, Figure 5 is a diagram for explaining the parameters of the sugar roasting module, and Figure 6 is an example of the water roasting module. FIG. 7 is a diagram for explaining the same.
FIG. 8 is a diagram showing an example of a control pattern, and FIG. 9 is a diagram showing its steps and parameters of each operation module. 11: Crystal can, 12: Steam supply pipe, 1
3: Hardness meter, 14: Liquid level gauge, 15: Control device, 1
8: Differential water valve, 19: Sugar liquid valve, 25: Steam valve, 3
4: Operation module.

Claims (1)

[Claims] 1. In a crystal can roasting sugar control device that heats and roasts the white bottom in a crystal can and intermittently supplies sugar solution and water, parameters corresponding to each step of the above-mentioned roasting sugar control are stored, This includes a storage device that is sequentially read out for each process, and a means for performing control according to the parameters read out from the storage device, and at least the same type of parameters are used for the sugar roasting operation and the water roasting operation. An intermittent brewing sugar control device, characterized in that the intermittent brewing sugar control device is stored as a sugar roasting module and a water roasting module in which parameter values are set corresponding to each process.