Sensors - Dry Substance - MicrowavesBy Bento, Luis San Miguel
Posted on 2010-01-20 Last edited on 2010-08-20
Microwave (MW) technology has been applied to measure the water content
of sugar products (liquors, juices, syrup) or massecuites and magmas. By difference, products dry substance (DS) can be calculated.
These sensors, in sugar industry, are mainly used to evaluate DS in sugar solutions and to control sugar crystallization.
When MW sensor is installed in pipes, the equipment must be placed after the pump, that is, in the compression side. The measurement is not influenced by liquid velocity (Theisen, Diringer, 2000).
For batch sugar crystallization, MW sensor is placed in the vacuum pan cone under the calandria. During boiling MW sensor determine the syrup DS during the concentration step before nucleation. After nucleation, in the presence of sugar crystal, it is not possible to measure the syrup DS if the quantity of crystals are not known. To have this information it is necessary to measure the DS of the syrup in the massecuite with another sensor, as a refractometer.
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