Abstract. This paper proposes the use of error back proragation (BP) neural network to efficiently control the pH in the clarifying process of sugar cane.

It has the vital significance to control pH value stability in the clarifying process of sugar juice, which affects directly the quality of the purified juice, ...

Then, the HDP (Heuristic Dynamic Programming) method is used to optimize and control the neutralized pH value in the clarifying process of sugar juice.

Then, the HDP (Heuristic Dynamic Programming) method is used to optimize and control the neutralized pH value in the clarifying process of sugar juice.

This study showed reduced sucrose degradation occurs with increasing juice pH at the expense of higher invert sugar degradation and residual Ca 2+.

Oct 27, 2021 · The pH of the raw sugarcane juice is initially low at approximately 4.5–5.5. Addition of milk of lime in the clarification process can initially ...