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.