Nanyang Technological University, Singapore
It is my honor to be the editor-in-chief of IJEETC. The journal publishes good papers which focous on the advanced researches in the field of electrical and electronic engineering & telecommunications.
Abstract—Nowadays, neural network technologies are emerging as the technology choice for many
applications, such as patter recognition, prediction, system identification and control. Neutralizing
pH value of sugar cane juice is the important craft in the control process in the clarifying process
of sugar cane juice, which is the important factor to influence output and the quality of white
sugar. On the one hand, it is an important content to control the neutralized pH value within a
required range, which has the vital significance for acquiring high quality purified juice, reducing
energy consumption and raising sucrose recovery. On the other hand, it is a complicated physicalchemistry
process, which has the characteristics of strong non-linearity, time-varying, large
time-delay, and multi-input. Therefore, there has not a very good solution to control the neutralized
pH value. Firstly, in this paper, neural network model for the clarifying process of sugar juice is
established based on gathering 1200 groups of real-time sample data in a sugar factory.
Index Terms—Clarifying process of sugar cane juice, Neural network, Lab view, Neutralized pH
Cite: Rafiya Begum, Girija M Nimbal and S V Halse, "FUZZY NEURAL NETWORK MODELLING AND pH VALUE CONTROL IN THE CLARIFYING PROCESS OF SUGAR CANE JUICE," International Journal of Electrical and Electronic Engineering & Telecommunications, Vol. 2, No. 2, pp. 25-32, April 2013.
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