Counter-intuitive effect of non-crystallizing sugars on the crystallization of gemcitabine HCl in frozen solutions

The process of sugar evaporative crystallization is a nonlinear process with large time lag and strong coupling. It is difficult to establish a reasonable mechanism model. In this paper, we use the data driving modeling method to establish an Adaptive Control model for batch boiling sugar crystallization process. First, by analyzing the main influencing factors of the evaporative crystallization process of intermittent boiling sugar, the most important two parameters, brix and liquid level, are selected as the control object. The self-adaptive differential evolution Extreme Learning Machine (SaDE-ELM) is used to construct the control model. A least squares support vector machine (LSSVM) is established and connected in the control loop to control the opening of the feed valve so that to control the feed flowrate according to the objective values of syrup Brix and liquid level. Experiments are conducted and the obtained data are used to train and verify the learning machines. Experiments indicate that the learning machines are able to realize adaptive control to key parameters of the crystallization process. Comparison of different neural networks indicates that the LSSVM performs better than BP, RBF and ELM and SaDE-ELM with prediction error of below 0.01, and training time of below 0.05 s.

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Counter-intuitive effect of non-crystallizing sugars on the crystallization of gemcitabine HCl in frozen solutions

Cited by 3 publications

References 43 publications

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Effect of cyclophosphamide on the solid form of mannitol during lyophilization

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Research on the Adaptive Control in Sugar Evaporative Crystallization Using LSSVM and SaDE-ELM

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