Abstract: Operation of pan involves evaporation and crystallization, which in effect means concentration of material of different purities and growth of sugar crystals to the desired size. The process at the initial stage of the pan is similar to the process of evaporator section. If the required temperature at a particular height is obtained, then the desired concentration can also be achieved. So the dependence of temperature of the syrup on the level is of considerable importance. Hence the level and temperature at the initial stage of pan is controlled here. Comparison between conventional controller and advance controller is done to control the level of the pan at the initial stage and the results are verified.
Keywords: PID controller, MPC controller, modelling, juice.