Main reasons are abnormal complexity and strong coupling in the boiling sugar crystallization process.
作者认为其主要原因是煮糖结晶过程异常复杂，耦合性又比较强。
This paper demonstrates the efficient method of process control based on the batch raw sugar crystallization mechanism model to improve the crystal rate , shorten the crystal time and the wastage.
本文的主要工作就是基于间歇式入料蔗糖结晶机理模型的基础上研究蔗糖结晶过程控制的有效方法，以提高蔗糖结晶的速度、缩短煮糖时间、降低能耗。
The granular aggregates containing sugar microcrystals and crystallizable syrup are produced by spray-crystallization process.
采用喷雾结晶技术，得到含有糖微晶体以及可结晶糖溶液的颗粒团。
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