Crystallization Process in the Sugar Industry: A Discussion On Fundamentals, Industrial Practices, Modeling, Estimation and Control-Reference-Cited by-同舟云学术

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Crystallization Process in the Sugar Industry: A Discussion On Fundamentals, Industrial Practices, Modeling, Estimation and Control

Published:2024-05-14 Issue:3 Volume:16 Page:441-469
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Morales Humberto,di Sciascio Fernando,Aguirre-Zapata Estefania,Amicarelli Adriana

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12393-024-09377-3.pdf

Reference169 articles.

1. Cheesman O et al (2004) Environmental impacts of sugar production: the cultivation and processing of sugarcane and sugar beet. CABI publishing

2. de Prada Moraga C, Baeyens Lázaro E, Rivas Pérez R (2009) Introducción a la sección especial de modelado, control y optimización en la industria azucarera. Revista Iberoamericana de Automática e Informática Industrial 6(3):5–9

3. Zhang J, Meng Y, Wang H et al (2020) Optimization design of cane sugar evaporative crystallizer based on orthogonal test and computational fluid dynamics. J Food Process Eng 43(4):e13355

4. Arapov DV, Kuritsyn VA, Petrov SM et al (2022) Simulation of the rate of dissolution of sucrose crystals. J Food Eng 318(110):887

5. Outlook OFA (2021) Oecd-fao agricultural outlook 2021–2030. Outlook 2030

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