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A method for optimizing processing times and resources in the production of panela, noncentrifuged sugar, with sugar cane juice as the single ingredient. The methodology consisted of modeling a multiple effect evaporation system using experimental data from a real system of three effects that allowed controling the concentration of sugar and the liquid level in each effect. As results, a model system of multiple effect evaporation through a transfer function of third order and a proportional-derivative control were obtained. Finally, it is shown that controling the sugar concentration and the level of liquid in each effect allow to obtain a system of multiple effect evaporation that is more efficient in terms of processing time and optimization of resources.

Modelado de un Sistema de Evaporación de Múltiple Efecto para la Producción de Panela (Azúcar no Centrifugado)