Simulation of the rate of dissolution of sucrose crystals

The article presents a nonlinear probabilistic mathematical model of the dissolution rate of sucrose crystals in multicomponent solutions. The developed model is based on the experimental data of A. Brighel-Muller, it is additive and consists of four terms. The first component describes the diffusion of sucrose molecules, the next two parts of the model interpret the reactions of sucrose with water and non-sugars with the formation of its hydrated molecules and sugar-non-sugar compounds. The fourth component characterizes the detachment of active sucrose molecules from the surface of the crystals under the influence of a solvent. In the simulation, a genetic algorithm was used with subsequent refinement of the model coefficients by the Hooke-Jeeves configuration method. The error in modeling the rate of dissolution of crystalline sugar relative to the experimental data of A. Brighel-Muller is +/- 7.8% at an iteration step of 1.10- 5. The model can be used to assess the loss of sugar in the crystallization section, to control the melting of sugar crystals in syrup, outflow, rinse, purified juice, water.

Automated summary

This article presents a nonlinear probabilistic mathematical model for the dissolution rate of sucrose crystals in multicomponent solutions, based on experimental data. The model consists of four components that describe sucrose molecule diffusion, reactions with water and non-sugars, and detachment from crystal surfaces. Using a genetic algorithm and Hooke-Jeeves method, the model's error in modeling the dissolution rate relative to experimental data is +/- 7.8%. The model can be used for assessing sugar loss in crystallization, controlling sugar crystal melting, and other processes.