1st Meetng of EcosimPro Users, UNED, Madrid, 3-4 May 2001

C7
MODELLING AND SIMULATION OF DISTRIBUTED PROCESSES:
DIFFUSERS IN THE SUGAR INDUSTRY

Merino Gómez, Alejandro

Centro de Tecnología Azucarera. Universidad de Valladolid
C/ Real de Burgos. Edificio Alfonso VIII. Planta baja s/n. 47011. Valladolid — Spain
Teléfono:983 42 35 63. FAX: 983 42 36 16. Email: [email protected]

Abstract after it has been washed and cut into thin strips,
called cossettes.
This paper describes how a diffuser used in the sugar A countercurrent flow of hot water extracts the sugar
industry has been modelled and simulated with from the cossettes.
EcosimPro. Because of its physical and operating
characteristics, the mathematical model of this It is essential that this stage be well designed because
equipment can be described by partial derivatives the maximum amount of sugar must be extracted
which requires the discretization of the system. This using as little water as possible. This is why a method
work shows in a practical way how these types of of countercurrent extraction is used, in which water
problems can be resolved using EcosimPro. with less sugar concentration is put in contact with
cossettes with less sugar concentration so that the
Key words: Simulation, EcosimPro, distributed concentration gradient, which forces the mass
systems, mass and energy transfer. transfer, is maximised at all times.
These operations are carried out in equipment known
as diffusers. Although the process is governed by the
1 INTRODUCTION same physical principles, there are different types of
diffusers with different operating characteristics. In
this case we are going to use the RT diffuser which is
The objective of this work is to show how to model a widely used in Spain.
system whose mathematical model of behaviour is
represented by differential equations in partial
derivatives.
First of all, the physical system is described in order
to offer a better understanding of the process.
Later, an explanation will be given of the
methodology followed to transform the EDP model
into an ODE model.
This will be applied to a particular case: a diffuser in
the sugar industry. The use of simulation for these
types of systems will be justified and the mass and
energy balances needed to model the system will be
established.
Lastly, the results obtained through the simulation
with EcosimPro will be presented.
Figure 1. Elements comprising an RT 2 diffuser [1]
1 and 2 helicoidal plates which form two separate
2 DESCRIPTION OF THE PROCESS
channels for the juice; 3 transversal plate; 4 chutes for
the cossettes; 5 transverse screens.
Diffusion is one of the first stages in the beet sugar
production process. The object of this stage is to
extract the maximum amount of sugar from the beet

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 1st Meetng of EcosimPro Users, UNED, Madrid, 3-4 May 2001

This type of diffuser is comprised of some large dTn (T − Tn )

rotating drums which are separated into cells by a = v z ⋅ n −1 + Transporte + Generación (2)
dt ∆z
propeller attached to the inner surface. As the drum
with the propeller rotates, the juice that is left on the This is equivalent to a series of global models
bottom is transported from the top of the diffuser to connected together [2].
the bottom. In this way it is the cell that moves,
The connection of numerous global parameter models
although it would be more practical to consider that
is made in such a way that the output from one
each cell is located at each rotation of the propeller. If
element coincides with the input of the next element
the screw has 30 threads then the drum will have to
with a determined delay.
rotate 30 times for the juice to travel from one side of
the diffuser to the other, and it is considered that the
diffuser has 30 cells. There are screens fixed to the
cylinder and, as the drum rotates, they move the
cossettes along until they drop into the next cell. In
this way the juice and the cossettes move in opposite
directions.
These diffusers are very big (up to 45 m long and 7 m
in diameter) and very expensive, which means that
the majority of factories therefore have only one.
Figure 2
They are also indispensable in the sugar production
process which makes empirical work with these types We therefore divide the diffuser into elements.
of systems very difficult. Consequently, the use of Determining the number of elements is a matter of
simulation for these kinds of systems is especially having to compromise between the precision of the
attractive. calculation (the larger the number of elements, the
closer the solution to that of distributed parameters)
and the simulation time.
3 DISCRETISATION OF A DISTRIBUTED
The number of elements was determined so that the
PARAMETER SYSTEM
final solution would not vary significantly when
another element was put in or taken out.
Global parameter systems are those in which the The use of this technique turns out to be almost the
properties and the state variables of the system can be same as the use of finite differences in the solution of
considered to be uniform throughout the system. In the model.
reality, all the systems are distributed because there
are always spatial variations in the properties or
variables. However, these variations are often small 4 DESCRIPTION OF THE MODEL
and can be ignored and we can therefore consider the
model as a global parameter model. The diffuser is a difficult element to model because
the phenomena that take place inside a diffuser are of
On the other hand, there is a series of systems in a very complex nature. There are simultaneous
which the spatial distribution of the properties mechanisms which transfer mass by diffusion owing
requires the use of a distributed parameter model. to the concentration gradient, reverse osmosis
They are usually systems in which the phenomena and physical crushing phenomena. In
length-diameter ratio is very high and therefore the addition, the mass and energy transfers are related
dependence of the variables on the length is very because the diffusion constant is affected by the
important. This is the case of a rotating diffuser in a temperature and the temperature is affected by the
sugar factory. speed of diffusion.
The mathematical equations that model the processes With respect to mass transfer, it was decided to opt
represented by a distributed parameter model are as for utmost simplification and to assume that mass
follows: transfer existed due only to the difference in the
concentration of the juice and the concentration of the
∂T ∂ ( v z ⋅ T )
+ = Transporte + Generación (1) solution.
∂t ∂z
Apart from that explained above, it is assumed that
The problem is that EcosimPro does not support the diffuser is divided into 20 equal cells in which the
differential equations in partial derivatives. We transfer of sugar, of non-sugars and of water takes
therefore transform the distributed parameter model place.
by means of discretisation with respect to one of the
variables and obtain an equation as follows: It is also assumed that:

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4.1 MASS BALANCES

The cells are connected in such a way that the
output from one cell coincides exactly with the
input to the next cell, in accordance with the Mass transfer between the cossettes and the juice
direction of flow in each phase. takes place in each of the diffuser cells.
To model the mass transfer, we will use the driving
The total mass transfer from the diffuser is
force linearity hypothesis.
governed only by the expressions indicated
hereinafter. Water transfer is brought about by replacing the sugar
which is removed during the first stages of the
Each cell contains a perfect mix and, therefore, the
process. The water variation inside a cell can
value of the variables at the outlet will be equal to
therefore be calculated with the following equation:
the value of the variables inside each cell.
There is a countercurrent flow between juice and Wagt = k ag ⋅ Wazt (3)
cossettes throughout the whole diffuser. No
The transfer of sugar and non-sugars is calculated in
consideration is given to axial dispersion.
accordance with the design equation:
Each step is delayed with respect to the previous
Wt = k ⋅ (C c − C d ) (4)
step following a delay of the first order. The flow
model therefore comprises 20 tanks that contain a The mass transfer constants are the result of the
perfect mix and are arranged in series, between each product of a mass transfer constant times an exchange
of which there is a delay of the first order. area times the density.
The cossettes suffer an enthalpy variation which is The design of this diffuser also takes into account a
due, on the one hand, to the difference in series of factors which affects the transfer of sugar
temperature (if it exists) between the cossette and and non-sugars. The following are the factors taken
the juice and, on the other hand, to the cossette/juice into consideration:
mass transfer.
- Temperature
- pH
The number of differential elements that exist has
been parametrised by means of the “net” constant so - State of the cossettes
that elements can be added or removed at will. The - Size of the cossettes
first and last elements are connected to the outside by
means of ports so that the input conditions are - Permeability of the cossettes
imposed by the environment and the output - Effect of the draft
conditions are imposed by diffuser operation.

To model the effects of these factors, it has been

The following is a schematic of the diffuser: considered that they have a different effect on the
mass transfer coefficient. A value has therefore been
entrada de cosetas
Difusor2
salida de cosetas
defined for the mass transfer constant multiplied by a
agua fria
series of factors that affects the diffusion. These
agua de prensas factors will have a maximum value of 1 when their
value is optimum and will decrease when the effect of
salida de jugo
the factor is such that mass transfer is impeded.
As an example, we are going to see how the effect of
Figure 3 the temperature would be introduced into the model.

A simple description of how it operates would be that Effect of the temperature

the extraction water enters on the right-hand side of The effect of the temperature is clear — the higher
the diffuser and flows to the left, extracting the the temperature, the better the diffusion. In addition, a
sucrose and other unwanted substances as it flows temperature greater than 50ºC is required to achieve
through the cossettes which are moving from left to denaturalisation, and high temperatures also provide
right. protection against bacteria.
The upper temperature limit is 75°C. At temperatures
The equations for each of the elements are given any higher than this, we run the risk of beet
below: degradation.

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The following graph shows the values of the factor at

different temperatures:
4.1.2 NON-SUGARS BALANCE
In the cossettes
Influence of Temperature dm cnaz
= Wce ⋅ C cnaze − Wcs ⋅ C cnazs − Wnaztransf (10)
1,2
dt
1 Wnaztransf = k naz ⋅ (C cnaz − C dnaz ) (11)
0,8
Fa
cto 0,6 m cnaz = m c ⋅ C cnaz (12)
r
0,4
0,2
0 In the solution
0 20 40 60 80 100 120
dm dnaz
Temperature
= Wde ⋅ C dnaze − Wds ⋅ C dnazs + Wnaztransf (13)
dt
m dnaz = m d ⋅ C dnaz (14)
Figure 4

4.1.3 WATER BALANCE

The introduction of these influence functions into In the cossettes
EcosimPro is easy. A series of functions is created,
dm cag
into which we introduce known experimental data on = Wce ⋅ C cage − Wcs ⋅ C cags − Wagtransf (15)
the effects of different factors on the extraction and dt
use the interpolation function linearInterp1D.
Wagtransf = k ag ⋅ Waztransf (16)
The following is an example of one of the influence
m cag = m c ⋅ C cag (17)
functions introduced into the model.
---------------------------------------------------------------------------------
FUNCTION REAL Inf_temp (IN REAL T)
DECLS
In the solution
REAL Itemp
dm daz
CONST TABLE_1D inf_temp= {{0, 30, 50, 60,\ = Wde ⋅ C dage − Wds ⋅ C dags + Wagtransf (18)
63, 67, 70, 71, 72,73,74, 75, 76, 77, 78,\ dt
85,90,100}, m daz = m d ⋅ C daz (19)
{0.,0.05,0.2,0.7,0.85,0.95,0.99,1.,1.,\
1, 0.99,0.8,0.7,0.6,0.5,0.,0.,0.}}
BODY
Itemp=linearInterp1D(inf_temp,T)
RETURN Itemp
4.2 FLOWS
END FUNCTION The mass flows of cossettes and solution produced at
----------------------------------------------------------------- each stage are evaluated assuming that they are
proportional to the masses that exist in each element,
4.1.1 SUGAR BALANCE multiplied by a constant and by the speed of the rotor
in rpm.
In the cossettes
In the variables that flow through the system we have
dm caz introduced a delay between stages so that the delay in
= Wce ⋅ C caze − Wcs ⋅ C cazs − Waztransf (5)
dt transport that takes place inside the diffuser is taken
into account and the changes in an element take a
Waztransf = k az ⋅ (C caz − C daz ) (6) certain amount of time to affect the subsequent
stages. This delay has been modelled with a function
m caz = m c ⋅ C caz (7) of the first order, as follows:
dX je
τ⋅ = X ( j−1)s − X je (20)
In the solution dt
dm daz Where Xje is the value of the variable X at the inlet of
= Wde ⋅ C daze − Wds ⋅ C dazs + Waztransf (8) stage j , X(j-1)s is the value of the same variable at the
dt
outlet of the previous stage and τ is the time constant,
m daz = m d ⋅ C daz (9) it is a measurement of delay.

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 1st Meetng of EcosimPro Users, UNED, Madrid, 3-4 May 2001

The following is an example of the use in the diffuser

model of EXPAND_BLOCK.
4.3 ENERGY BALANCES
In the same way as described in the previous section, -----------------------------------------------------------------
we calculate the energy balances for each differential EXPAND_BLOCK(j IN 1,net)
element of the diffuser. Ccaz[j] = zona(mcaz[j],mc[j],0.)
As explained before, the enthalpy variation which the Cdaz[j] = zona(mdaz[j],md[j],0.)
cossette suffers is due, on the one hand, to the mazt[j] = max((k1_real[j] * (Ccaz[j] - Cdaz[j])),0)
difference in temperature (if it exists) between the
mcaz[j]' = Wce[j] * Ccaze[j] - Wcs[j] * Ccazs[j] -
cossette and the juice and, on the other hand, to the mazt[j] --"Balance al azúcar in the cossettes"
cossette/juice mass transfer. We therefore have a
simultaneous phenomenon of energy and mass mdaz[j]' = Wde[j] * Cdaze[j] - Wds[j] * Cdazs[j] +
mazt[j] --"Balance al azúcar in the disolución"
transfer. The energy balance equations are those
shown below: tauWc * Ccazs[j]' = Ccaz[j] - Ccazs[j]
tauWd * Cdazs[j]' = Cdaz[j] - Cdazs[j]
Cossette
END EXPAND_BLOCK
d(m c ⋅ H c ) -----------------------------------------------------------------
= Wce ⋅ H ce − Wcs ⋅ H cs − H tm + H tc (21)
dt
The diffuser communicates with the exterior by
Juice means of five ports
d(m d ⋅ H d ) -----------------------------------------------------------------
= Wde ⋅ H de − Wds ⋅ H ds + H tm − H tc (22) IN solido (Mix=cossette) in_cos
dt
OUT solido (Mix=cossette) out_cos
The following are the equations to calculate the flow IN f_juice (Mix=juice) in_agua_prens
of heat due to mass transfer: IN liquido (Mix=H2O) in_agua_aport
OUT f_juice (Mix=juice) out_dis
H tm = (m azt + m agt + m marct ) ⋅ H c (23)
IN analog_signal u_rot
That is, the product of the mass which is being OUT analog_signal v_c
transferred, and the enthalpy of the cossette at its
temperature. By using this expression, any other type There are two IN ports for the solution which will
of solution enthalpy is disregarded. extract the sucrose, one OUT port for the sucrose-rich
juice, one OUT port for the exhausted pulp, and one
The energy transferred by the difference in analogue IN port and OUT port which are connected
temperatures is calculated by means of the following to a controller that regulates the diffuser rotation
expression: speed.
H tc = k c (Td − Tc ) (24)

Where kc is a constant which encompasses the overall 6 SIMULATION OF THE DIFFUSER

cossette-solution heat transmission coefficient and the
area of exchange.
In the following paragraphs we will see how the
diffuser responds to different disturbances.
5 MODEL DEVELOPMENT IN A number of stages equal to 20 has been used in the
ECOSIMPRO simulation.
In the first place, the parameters of the model have
All these equations have been incorporated into been adjusted so that the responses are realistic.
EcosimPro, along with other necessary related
equations. The process is then simulated and, from the points of
view of mass flows and concentrations, an analysis is
Programming these types of systems is easy because made of the results obtained by means of simulation
the statements EXPAND or EXPAND_BLOCK as compared with the real data that we have.
allow the insertion of numerous equations based on a The following are the values of the extraction juice
parameter which is modified. This has two obtained at the outlet of the diffuser:
advantages: it decreases the amount of code and we
can parameterise the size of the set of equations
which is created. The latter is especially useful in this
case because discretisation can be expanded or
contracted with the use of a single parameter.

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Outlet Juice Figure 5 shows a typical profile in the case of

countercurrent extraction, where the concentration
Substance % weight % weight difference is kept more or less constant throughout
simulation theoretical the complete extraction process, decreasing slightly
Sugar 13.65 13.86 as the cossette loses its sugar content.

Non-sugar solubles 1.77 1.77 The following describes how the sugar concentration
in different parts of the diffuser are affected by a
Total dry substance 15.42 15.64 variation in the flow of refresh water that is being
Water content 84.35 84.56 added. The water flow varies from 24.20 kg/s up to
32.40 kg/s. The graph shows discretisation points 1,
Outlet mass 91.53 91.61 5, 10, 15 and 20. By default in the experiments, the
x axis represents the time in h.
Table 1
While the values for the exhausted pulp that is
C c a z[1]
discharged from the diffuser are: 0.16

0.14
C c a z[5]
0.12
Outlet Juice
0.10
C c a z[10]
Substance % weight % weight
0.08
simulation theoretical
0.06 C c a z[15]
Sugar 3.85 3.55
0.04 C c a z[20]
Non-sugar solubles 0.70 0.69
0.02
Frame 5.60 5.60 0 2 4 6 8 10 12 14 16 18 20 22

Total dry substance 10.15 9.84

Water content 89.84 90.16 Figure 6
Outlet mass 60.68 60.75
It can be seen that as soon as there is any disturbance,
Table 2 the sugar concentration at the first point decreases.
To see how the sugar concentration evolves, the The change at the remaining points takes place with a
following graph shows the sugar concentrations in the certain delay because they are further away from the
juice and in the cossette along the length of the point at which the disturbance takes place.
diffuser:
It can also be seen how the flow model behaves if we
add the derivative of the concentration with respect to
time.
0,18
0,16
0,14 0.001
0,12
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
0,1 0.000
0,08
0,06 -0.001 Ccazs[1]'
0,04 Ccazs[5]'
0,02 -0.002
Ccazs[10]'
0 Ccazs[15]'
0 5 10 15 20 25 -0.003
Ccazs[19]'
-0.004
Figure 5
-0.005
♦ Sugar concentration in the juice in percentage
weight vs. discretised length of diffuser.
< Sugar concentration in the cossette in percentage Figure 7
weight vs. discretised length of diffuser.

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It can be seen that the further the peaks are from the We can carry out a three-dimensional analysis of
disturbance, the lower and more symmetrical they what happens. Figure 10 shows the variation in the
become. This corresponds with the results obtained if sugar concentration with time and with distance as
we connect n tanks in series. the quantity of water added to the diffuser is
increased.
Let us see what happens if, due to heater failure, the
cossettes enter at 15°C instead of 69°C.
Salto en la cantidad de
Figure 8 shows how the temperature of the juice
agua a la entrada.
decreases along the length of the diffuser as it makes Desde 71.3 hasta 100 kg/s
contact with the cold cossettes.

80

Td[20]
70

Td[15]

60
Td[10]

50 Td[5]

Td[1]
40
15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Figure 10

Figure 8

7 PORTS AND PHYSICAL PROPERTIES

It can be seen how the sugar concentration in the
cossette increases as the temperature goes down, To develop this component we have created a series
especially during the first stages where the of auxiliary libraries for physical properties and for
temperature is at its lowest. The sharp peaks show ports.
where there has been a sudden change in the
temperature. In reality, however, these peaks would As an example of ports, the following is the juice port
not occur in this fashion and the response would be which was created to connect the juice inlet and
smoother. outlet of the diffuser with other components.

0.20 PORT f_juice (SET_OF(Chemical)Mix)

C c a z[1]
0.15 SUM REAL W "Flujo másico (Kg/s)"
C c a z[5]
C c a z[10] SUM IN REAL Wi[Mix] "Flujo másico de cada
0.10 componente (Kg/s)"
C c a z[15]
EQUAL OUT REAL C[Mix] "Concentraciones (%1 en
0.05 C c a z[20] peso)"
EQUAL REAL P "Presión (bar)"
0.00 REAL T "Temperatura (ºC)"
0 2 4 6 8 10 12 14 16 18 20 22 24 26 28
EQUAL OUT REAL H "Entalpía específica KJ/Kg"

Figure 9 SUM IN REAL f_energ "Flujo de entalpía (KJ/s)"

REAL Pol "Polaridad en %1 en peso"
REAL Pureza "Pureza en %1 en peso"
REAL Brix “Grados Brix en %100 en
peso"
REAL Rho "Densidad (Kg/m^3)"
REAL F
EQUAL OUT REAL pH

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CONTINUOUS
Nomenclature
1 = SUM (j IN Mix; C[j])
EXPAND(j IN Mix EXCEPT setofElem(Mix,1)) Wi[j] = C[j] * W Cc concentration in the cossette expressed as a
W=SUM(j IN Mix;Wi[j])
ratio per unit weight.
Pureza = zona(Pol,max((Brix/100),0.01),0) Ccag water concentration in the cossettes inside
the differential element, expressed as a ratio
Pol = C[azucar]
per unit weight.
Brix = 100 * (C[azucar]+C[no_azucar])
Ccage water concentration in the cossettes at the
H = H_juice(T,Brix,Pureza) inlet expressed as a ratio per unit weight.
f_energ = W * H
Ccags water concentration in the cossettes at the
Rho = Den_juice(T,Brix,Pureza) outlet expressed as a ratio per unit weight.
W=F*Rho Ccaz sugar concentration in the cossettes inside
the differential element expressed as a ratio
END PORT per unit weight.
--------------------------------------------------------------------------------- Ccaze sugar concentration in the cossettes at the
inlet of the element expressed as a ratio per
The following physical properties were included: unit weight.
- Juice (conductivity, density, viscosity, steam Ccazs sugar concentration in the cossettes at the
pressure, enthalpy) outlet of the element expressed as a ratio per
unit weight.
- Cossettes (enthalpy) Ccnaz concentration of non-sugars in the cossettes
- Water (viscosity, density, enthalpy) inside the differential element expressed as a
ratio per unit weight.
Ccnaze concentration of non-sugars in the cossettes
8 PROBLEM EXTENSION at the inlet expressed as a ratio per unit
weight.
The diffuser is the central part of the diffusion Ccnazs concentration of non-sugars in the cossettes
section. Although this section has not been described at the outlet expressed as a ratio per unit
in this paper, it has been modelled in its entirety. weight.
The following figure shows an image of the diffusion
section obtained through the graphic connection of Cd concentration in the solution expressed as a
different components created with EcosimPro. ratio per unit weight.
Graphic connection was made using the SmartSketch Cdag water concentration in the solution inside the
program which allows different components created differential element expressed as a ratio per
with EcosimPro to be quickly connected. It also unit weight.
generates the simulation code of the complete Cdage water concentration in the solution at the
assembly. inlet of the element expressed as a ratio per
Figure 11 shows the result of the connection of all the unit weight.
components. Cdags water concentration in the solution at the
outlet of the element expressed as a ratio per
unit weight.
Cdaz water concentration in the solution inside the
differential element expressed as a ratio per
unit weight.
Cdaze sugar concentration in the solution at the
inlet of the element expressed as a ratio per
unit weight.
Cdazs sugar concentration in the solution at the
outlet expressed as a ratio per unit weight.
Cdnaz concentration of non-sugars in the solution
inside the differential element expressed as a
ratio per unit weight.
Cdnazs concentration of non-sugars in the solution at
Figure 11 the inlet of the element expressed as a ratio
per unit weight.

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Cdazs concentration of non-sugars in the solution at Wce mass flow of cossettes which enters the
the outlet of the element expressed as a ratio element, kg/s.
per unit weight. Wcs mass flow of cossettes which is discharged
Hc specific enthalpy of the cossette inside each from the element, kg/s.
cell, in kJ/kg. Wde mass flow of solution which enters the
Hce specific enthalpy of the cossette at the inlet element, kg/s.
of each cell, in kJ/kg. Wds mass flow of solution which is discharged
Hcs specific enthalpy of the cossette at the outlet from the element, kg/s.
of each cell, in kJ/kg. Wnaztransf mass flow of non-sugars which is transferred
Hj specific enthalpy of the juice inside each inside the element, kg/s.
stage, in kJ/kg.
Hje specific enthalpy of the juice at the inlet of Acknowledgements
each stage, in kJ/kg.
This work has been carried out within the framework
Hjs specific enthalpy of the juice at the outlet of
of the project “Simulation of sugar factories to
each stage, in kJ/kg.
optimise the process and personnel training” (FEDER
Htc enthalpy transferred from the juice to the TAP 1FD97-1450) carried out at the “Centro de
cossette due to the effect of the temperature Tecnología Azucarera” (Sugar Technology Centre) of
difference, in kJ/kg. the University of Valladolid. The author thanks all
Htm enthalpy transferred from the cossette to the the persons involved in the project.
juice due to the effect of mass transfer, in
kJ/kg. References
kag proportionality constant, which is
adimensional. [1] Sugar Technology. Beet and Cane Sugar
Manufacture
kaz mass transfer coefficient for the sugar, in P.W. van der Poel, H. Schiweck, T. Schwartz
kg/s.
Bartens 1998
knaz mass transfer coefficient for non-sugars, in
kg/s. [2] Analysis and Simulation of Processes
magt mass flow of water which is transferred from David M. Himmelblau, Kenneth B. Bischoff
the cossettes to the juice, in kg/s. Reverté S.A. 1986
mazt mass flow of sugar mass which is transferred
from the cossettes to the juice, in kg/s. [3] Heat and Mass Transfer
Eckert, E. R. G. y Dake, R.M.
mc cossette mass inside the differential element, McGraw Hill, 2nd edition 1959
kg.
mcag water mass in the cossettes inside the [3] Manual de energía para fábricas de azúcar
differential element, kg. Tone Baloh, Enrique Wittwer
mcaz sugar mass in the cossettes inside the Ed Bartens, 2ª Edición
differential element, kg.
mcnaz non-sugar mass in the cossettes inside the [4] Beet-Sugar Technology
differential element, kg. R. A. Mc Ginnis
Beet Sugar Development Foundation
md solution mass inside the differential element, 3rd edition
kg.
mdag water mass in the solution inside the
differential element, kg.
mdaz sugar mass in the solution inside the
differential element, kg.
mdnaz non-sugar mass in the solution inside the
differential element, kg.
mt mass of sugar or non-sugars which is
transferred, in kg.
Wagtransf mass flow of water which is transferred
inside the element, kg/s.
Waztransf mass flow of sugar which is transferred
inside the element, kg/s.

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1st Meetng of EcosimPro Users, UNED, Madrid, 3-4 May 2001

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