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Multifractal modeling of the production of concentrated sugar syrup crystal |
| Sheng Bi(闭胜), Jianbo Gao(高剑波) |
| Institute of Complexity Science and Big Data Technology, Guangxi University, Nanning 530005, China |
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Abstract High quality, concentrated sugar syrup crystal is produced in a critical step in cane sugar production: the clarification process. It is characterized by two variables: the color of the produced sugar and its clarity degree. We show that the temporal variations of these variables follow power-law distributions and can be well modeled by multiplicative cascade multifractal processes. These interesting properties suggest that the degradation in color and clarity degree has a system-wide cause. In particular, the cascade multifractal model suggests that the degradation in color and clarity degree can be equivalently accounted for by the initial “impurities” in the sugarcane. Hence, more effective cleaning of the sugarcane before the clarification stage may lead to substantial improvement in the effect of clarification.
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Received: 12 January 2016
Revised: 29 February 2016
Accepted manuscript online:
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PACS:
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05.10.Gg
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(Stochastic analysis methods)
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05.30.Pr
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(Fractional statistics systems)
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05.40.Ca
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(Noise)
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05.45.Df
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(Fractals)
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Corresponding Authors:
Jianbo Gao
E-mail: jbgao.pmb@gmail.com
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Cite this article:
Sheng Bi(闭胜), Jianbo Gao(高剑波) Multifractal modeling of the production of concentrated sugar syrup crystal 2016 Chin. Phys. B 25 070502
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