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 value

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.