The Use of Free Software for Solving Problems of Multi-Objective Optimization in Chemical Engineering

Kholodnov, Vladislav A.; Lebedeva, Marina Yu.

doi:10.15217/issn1998984-9.2018.43.91

Cited by 2 publications

(2 citation statements)

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“…Натуральные значения каждого технологического индикатора по вариантам опыта переводили в безразмерную шкалу желательности на основе математической аппроксимации [15]. Обобщенный коэффициент желательности получен в соответствии с формулой средней геометрической с учетом всех оцениваемых индикаторов по каждому варианту опыта [16,17].…”

Section: объекты и методы исследованияunclassified

Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet

Belyaeva

Ostapenko

Gurova

2021

Food Processing: Techniques and Technology

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Introduction. Technological aids play a special role in sugar production technology, but their complex effectiveness requires a comprehensive and in-depth study. The research objective was to establish the patterns of change in the technological indicators of semi-finished products obtained from bacterially infected sugar beets with the combined use of an enzyme preparation, antimicrobial agent, and defoamer. Study objects and methods. The study involved such semi-finished products as juice (diffusion, pre-defecated, first and second saturation) and syrup, the quality of which was determined according to standard methods. The laboratory experiment was carried out on the basis of the second-order D-optimal Box-Behnken plan for three factors at three levels. Results and discussion. The research revealed positive dynamics of the following technological indicators: sucrose content, deposition rate, turbidity, chromaticity, and general purification effect. The sugar beet had the second degree of infection with mucous bacteriosis. Purified juice underwent lime-carbon dioxide purification and thickening under the combination of enzyme preparation Dextrasept 2, antimicrobial agent Betasept, and antifoam agent Voltes FSS 93. The greatest increase in sucrose at the level of 1.1% by DM weight was confirmed by a higher overall effect of purification of diffusion juice (2.2 %). The values of turbidity of the purified juice and syrup were below the threshold values. The low values resulted from the increase in the sedimentation rate of the pre-defective juice and the juice of the first saturation by an average of 4.1 and 3.2 times, respectively, due to the effective removal of high molecular weight compounds. The share of the enzyme preparation was 40–71%, antimicrobial agent – 19–49%, defoamer – 1.6–6.5%. The values of the multicriteria optimization parameter corresponded with technological indicators. The optimal combination (per 1000 tons of beets) included 6–8 kg of Dextrasept 2, 1.5–2.0 kg of Betasept, and 15–20 kg of Voltes FSS 93. As a result, the yield of white sugar increased by 0.25%. Conclusion. The regression dependencies can be recommended for predicting the main technological indicators of semi-finished products. The resulting data makes it possible to determine the effectiveness of the combined use of an enzyme preparation, antimicrobial agent, and defoamer in sugar production. Further research will identify the patterns of multifactorial interaction of these preparations.

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Section: объекты и методы исследованияunclassified

Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet

Belyaeva

Ostapenko

Gurova

2021

Food Processing: Techniques and Technology

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“…The mathematical modeling of the engineering process aims to detect the principal aspects of physicochemical mechanism in the process. This task is extra complex, because, on the one hand, the engineering process is multifactorial and the impact of separate factors has not been studied enough [1,2,3,4]. On the other hand, engineering processes are being developed in real time and they have their historical period, in other words beginning, development and ending.…”

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To the Issue of Mathematical Modeling of the Red Mud Thickening Process

Salamatov

Salamatov²,

Zabolotnyaya

2021

DDF

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The article focuses on the main mathematical modeling principles for engineering processes. The physical model of the red mud thickening process has been formed. The choice of mathematical model type has been described where the mathematical model represents the physicochemical character of the thickening process and allows estimating pulp water-yielding features at the stage of compression. Mathematical modeling of the engineering process, based on the studies of physicochemical patterns in its course and consideration of these patterns in the mathematical model, does not have certain disadvantages. Experimental data, used at the mathematical model formation where the mathematical model represents the physicochemical mechanism of the process, serve for their further analysis, physicochemical and mathematical interpretation. The mathematical model should be used as a method for detecting internal patterns in the process and for identification and quantitative assessment of its features.

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The Use of Free Software for Solving Problems of Multi-Objective Optimization in Chemical Engineering

Cited by 2 publications

References 0 publications

Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet

Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet

To the Issue of Mathematical Modeling of the Red Mud Thickening Process

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