Resumo

FERNANDEZ-PEREZ, Rafael; HERNANDEZ-PEDRERA, Carlos  e  VIERA-BERTRAN, René. MODELS FOR CALCULATING THE SIZE OF CRYSTALS OF COMMERCIAL SUGAR IN TACHOS (PART 2). RTQ [online]. 2011, vol.31, n.2, pp. 166-179. ISSN 2224-6185.

This work gives continuity to one previously presented by the same authors that it takes for title: Models for the calculation of the constant of speed of crystallization of the commercial sugar in tachos. It is indispensable to be able to give culmination to the initiate work. As we has thought about, the glasses of commercial sugar don't always reach their commercial size that is 65% or more envelope mesh Tyler 20, the shipments to ports or are rejected and they should be process again or they are marketed to a smaller price, all this with the rising economic loss. To give solution to this problem we proceeded to develop mathematical models, leaving of the phenomenological model 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 size percent has more than enough mesh Tyler 20 of the completed product.

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

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