Resumo

HERNANDEZ-PEDRERA, Carlos; FERNANDEZ-PEREZ, Rafael  e  VIERA-BERTRAN, René. MODELS FOR THE CALCULATION OF THE CONSTANT OF CRYSTALLIZATION OF COMMERCIAL SUGAR IN TACHOS. (PART I). RTQ [online]. 2011, vol.31, n.1, pp. 8-22. ISSN 2224-6185.

In the last harvests, the glasses of commercial sugar don't always reach their commercial size that is 65% or more envelope mesh Tyler 20, for this the shipments to ports are rejected in order to be process again or they were marketed to a smaller price, all this with the rising economic loss. In order to give a solution to this problem we proceeded to develop mathematical models, leaving of the phenomenological models of balances of mass and energy that allowed, using the variables of the process, to determine the parameters of the same ones and to predict the value of the crystallization constant like a function of the operation variables.

Palavras-chave : sugar; glasses of sugar; growth of glasses; cooked masses.

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