CONTROLE DO PROCESSO DE COZIMENTO NA PRODUÇÃO DE AÇÚCAR

Milene Pereira de  OLIVEIRA; Leonardo Lucas  MADALENO

doi:10.52138/citec.v15i1.272

Authors

Milene Pereira de OLIVEIRA Fatec Jb https://orcid.org/0009-0003-1998-9293
Leonardo Lucas MADALENO Fatec-JB https://orcid.org/0000-0002-6654-1235

DOI:

https://doi.org/10.52138/citec.v15i1.272

Keywords:

Inovação. Sacarose. Tecnologia. Massa Cozida.

Abstract

The boil crystallization is the limiting step in sugar production. At this stage, the sucrose crystals are formed, and the driving errors could reduce this production and decrease the molasses depletion. This review aims to verify the current boiling controls in the batch and continuous boil way. Boiling could be made by two or three massecuite production, and the rules are used to set the correct seeding and guarantee the crystals' growth at the metastable zone of supersaturation. At the boiling stage end, the crystals must have the right size, minor variation, and low color. For control, various methods are found as principal components, more sensitive sensors, neural networks, image analysis (fractals), SeedMaster instrument, build of the most miniature square model, EMSO, and by date from internet. The search for control of this operation continues to become increasingly automated and, with minor error occurrences, increasing sugar production.

Downloads

Download data is not yet available.

References

AGUIAR, Claudio Lima de et al. Factors Affecting Color Formation During Storage of White Crystal Sugar. Focusing on Modern Food Industry, [s. l.], v. 4, n. 0, p. 1, 2015.

AGUIAR, Claudio Lima de et al. Influence of phenolic compounds on color formation at different stages of the VHP sugar manufacturing process. Renewable and Sustainable Energy Reviews, [s. l.], v. 9, n. 1, p. 1–10, 2021. Disponível em: https://doi.org/10.1016/j.foodchem.2021.129058.

ALBUQUERQUE, F. M. Processo de Fabricação do açúcar. Thirded. Recife: Editora Universitária da Universidade Federal de Pernambuco, 2011.

ALPINA ORION. Cozedores alpina orion. Em: http://www.alpinaorion.com.br/cozedor. Acesso em 22/11/2022.

BETTANI, S.R. et al. Avaliação físico-química e sensorial de açúcares orgânicos e convencionais. Revista Brasileira de Produtos Agroindustriais, [s. l.], v. 16, n. 2, p. 155–162, 2014.

CABRAL, Mirelle Márcio Santos et al. Influence of phenolic compounds on color formation at different stages of the VHP sugar manufacturing process. Scientific Reports, [s. l.], v. 12, n. 1, p. 1–10, 2022. Disponível em: https://doi.org/10.1038/s41598-022-24455-4.

CASTRO, B. J. C de. et al. Sucrose crystallization: Modeling and evaluation of production responses to typical process fluctuations. Brazilian Journal of Chemical Engineering, [s. l.], v. 36, n. 3, p. 1237–1253, 2019.

DELGADO, Afrânio A.; CESAR, Marco A. A.; DA SILVA, Fábio C. Elementos de Tecnologia e Engenharia da Produção do Açúcar, Etanol e Energia. Firsted. Piracicaba: Fundação dos Estudos Agrários Luiz de Queiroz - FEALQ, 2019.

EGGLESTON, Gillian; CÔTÉ, Gregory; SANTEE, Christopher. New insights on the hard-to-boil massecuite phenomenon in raw sugar manufacture. Food Chemistry, [s. l.], v. 126, n. 1, p. 21–30, 2011. Disponível em: http://dx.doi.org/10.1016/j.foodchem.2010.10.038.

FRANCO PETRÔNIO, Luana Carolina de et al. The organic sugar business in Brazil: main producing regions and international market insertion. Iheringia - Serie Botanica, [s. l.], v. 77, n. Ix, 2022.

FERNANDES, A. C. Cálculos na Agroindústria da Cana-de-açúcar. Thirded. Piracicaba: Sociedade dos Técnicos Açúcareiros e Alcooleiros do Brasil - STAB, 2011.

FERREIRA, MARCELA BENEVENUTO; HORTA, Patrícia Maia do Vale; MAIA, Haline Aparecida de Oliveira. Açúcar Em Quatro Atos. CES Revista, [s. l.], v. 32, n. 2, p. 1–19, 2018.

FRENZEL, Stefan. Crystallization Schemes in the Sugar Industry. ChemBioEng Reviews, [s. l.], v. 7, n. 5, p. 159–166, 2020.

GRATÃO, A. C. A.; BERTO, M. I.; SILVEIRA JÚNIOR, V. EOLOGIA DO AÇÚCAR LÍQUIDO INVERTIDO: INFLUÊNCIA DA TEMPERATURA NA VISCOSIDADE. [s. l.], v. 24, n. 4, p. 652–656, 2004.

KOTYZA, Pavel et al. Sugar prices vs. Financial market uncertainty in the time of crisis: Does covid-19 induce structural changes in the relationship?. Agriculture (Switzerland), [s. l.], v. 11, n. 2, p. 1–16, 2021.

LOPES, Cláudio Hartkopf. Tecnologia de Produção de Açúcar de Cana. 1. ed. São Carlos: UAB-UFSCar, Coleção, 2013.

MACHADO. S.S. Tecnologia da Fabricação do Açúcar. Inhumas IFG, Asnta Maria: Universidade Federal de Santa Maria, p. 56, 2012.

MENEZES, J. F. S. Balanços de massa na indústria sucroalcooleira. 58 f. Trabalho de conclusão de curso de Tecnologia de Produção Sucroalcooleira, Universidade Federal da Paraíba, 58p., 2016.

MENG, Yanmei et al. Data-driven modeling for crystal size distribution parameters in cane sugar crystallization process. Journal of Food Process Engineering, [s. l.], v. 44, n. 4, p. 1–15, 2021.

MENG, Yanmei et al. Data-driven soft sensor modeling based on twin support vector regression for cane sugar crystallization. Journal of Food Engineering, [s. l.], v. 241, p. 159–165, 2019.

NATALINO, Ricardo et al. Caracterização de açúcar mascavo baseado nos teores de sacarose, Cu, Ca, Na, Fe e Mg. The Journal of Engineering and Exact Sciences, [s. l.], v. 7, n. 3, p. 1–9, 2021.

OLIVEIRA, Danilo Tostes; ESQUIAVETO, Maria Madalena Mangue; SILVA, José Felix. Sugar specification parameters and their impact on the food industry. Ciencia e Tecnologia de Alimentos, [s. l.], v. 27, n. SUPPL.1, p. 99–102, 2007.

OLIVEIRA, Danilo Tostes; ESQUIAVETO, Maria Madalena Mangue; SILVA JÚNIOR, José Felix. Impacto dos itens da especificação do açúcar na indústria alimentícia. Ciência e Tecnologia de Alimentos, [s. l.], v. 27, p. 99–102, 2007.

OLIVEIRA, T. M de.; CASTRO, M. A. S. de Certificação orgânica em usinas de açúcar. Revista de Gestão Estratégica, [s. l.], v. 1, n. 4, p. 99–106, 2022.

PODADERA, Priscilla. Estud o das propriedades do açúcar líquido invertido processado com radiação gama e feixe de elétrons. 2007. 105 f. [s. l.], 2007.

PONGSWATD, S. et al. DESIGN AND IMPLEMENTATION OF INTERNET-BASED REMOTE MONITORING FOR CONTINUOUS VACUUM PANS IN SUGAR FACTORY. ICIC Express Letters Part B: Applications, [s. l.], v. 9, n. 5, p. 429–436, 2018.

REBELATO, M.G.; MADALENO, L.L.; RODRIGUES, A.M. Analysis of the environmental performance of the sugar energy plants located in the hydrographic Basin of the river Mogi Guaçu. Engenharia Sanitaria e Ambiental, [s. l.], v. 21, n. 3, 2016.

REBELATO, Marcelo Giroto; MADALENO, Leonardo Lucas; RODRIGUES, Andréia Marize. Um Estudo Sobre a Aplicabilidade Do Sistema Puxado De Produção Na Fabricação De Açucar. Revista Gestão Industrial, [s. l.], v. 7, n. 1, p. 228–246, 2011.

REIN, Peter. Cane sugar engineering. Seconded. [S. l.]: Verlag Dr. Albert Bartens KG, 2017.

ROMERO-BUSTAMANTE, Jorge A. et al. Monitoring of cane sugar crystallization process by multiscale time-series analysis. Chaos, Solitons & Fractals, [s. l.], v. 156, p. 111848, 2022.

RÓZSA, Lajos et al. Selection of the Operating Parameters in Sugar Crystallization Control. Sugar Industry Technologists, [s. l.], n. May, p. 1–18, 2018.

SANTOS E SILVA, Daniella Fartes de; BOMTEMPO, José Vitor; ALVES, Flávia Chaves. Innovation opportunities in the Brazilian sugar-energy sector. Journal of Cleaner Production, [s. l.], v. 218, p. 871–879, 2019.

SOLOMON, S.; RAO, Govind Pratap; SWAPNA, M. Impact of COVID-19 on Indian Sugar Industry. Sugar Tech, [s. l.], v. 22, n. 4, p. 547–551, 2020. Disponível em: https://doi.org/10.1007/s12355-020-00846-7.

SOUZA DIAS, Marina Oliveira de et al. Sugarcane processing for ethanol and sugar in Brazil. Environmental Development, [s. l.], v. 15, p. 35–51, 2015. Disponível em: http://dx.doi.org/10.1016/j.envdev.2015.03.004.

VANDENBERGHE, L. P.S. et al. Beyond sugar and ethanol: The future of sugarcane biorefineries in Brazil. Renewable and Sustainable Energy Reviews, [s. l.], v. 167, n. June, p. 112721, 2022. Disponível em: https://doi.org/10.1016/j.rser.2022.112721.

UNICA, Brasil: O maior produtor mundial de açúcar. Em: https://unica.com.br/setor-sucroenergetico/acucar/. Acesso em 01 fev. 2023.