Lynne Wong's PhD thesis

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Table 2.10. Effect of increased addition of EM on press juice and cane quality (Trial II). Level of EM added to stalk (%) Type of EM Moisture % EM Volume extracted (mL) HPIC glucose (%) HPIC fructose (%) P R E S S J U I C E G/F HPIC sucrose (%) Clerget sucrose (%) Brix (%) C A N E Pol (%) Pol (%) Fibre (%) CCS Control (0) - 707 0.035 0.042 0.83 14.44 14.46 15.92 14.38 12.06 10.99 11.27 5 Green 70.6 707 0.055 0.063 0.87 14.10 14.12 15.75 14.08 11.52 11.41 10.91 10 Green 697 0.069 0.081 0.85 13.78 13.75 15.40 13.59 11.01 12.33 10.33 20 Green 687 0.108 0.124 0.87 12.86 12.82 14.72 12.67 9.67 13.30 9.37 5 Dry 29.8 687 0.065 0.072 0.90 14.25 14.29 15.93 14.22 11.45 13.88 10.68 10 Dry 665 0.091 0.101 0.91 14.36 14.32 16.01 14.24 11.25 15.63 10.44 20 Dry 559 0.125 0.138 0.91 14.39 14.35 16.32 14.29 10.11 21.50 9.59 5 Dry (wetted) 59.4 701 0.066 0.072 0.92 14.09 14.15 15.74 14.07 11.44 12.24 10.80 10 Dry (wetted) 685 0.085 0.092 0.92 13.69 13.76 15.45 13.73 10.86 14.01 10.27 20 Dry (wetted) 652 0.120 0.131 0.92 13.33 13.20 14.89 13.07 9.80 16.83 9.36 Note: All data are averages of four results.
Table 2.11. Effect of increased addition of EM on press juice and cane quality (Trial III). Level of EM added to stalk (%) Type of EM Moisture % EM Volume extracted (mL) HPIC glucose (%) HPIC fructose (%) P R E S S J U I C E G/F HPIC sucrose (%) Clerget sucrose (%) Brix (%) C A N E Pol (%) Pol (%) Fibre (%) CCS Control (0) 741 0.083 0.089 0.93 20.25 20.07 21.61 20.18 16.94 11.31 16.07 5 Green 72.2 723 0.106 0.111 0.95 19.65 19.54 21.15 19.61 16.25 11.93 15.44 10 Green 711 0.130 0.128 1.02 18.95 18.81 20.58 18.89 15.53 12.37 14.70 20 Green 685 0.172 0.166 1.04 17.56 17.39 19.39 17.44 13.68 12.92 13.32 5 Dry 15.1 693 0.135 0.137 0.99 20.23 20.08 21.84 20.18 15.90 13.96 15.46 10 Dry 645 0.155 0.157 0.99 20.43 20.25 22.17 20.37 14.90 17.34 14.90 20 Dry 563 0.258 0.260 0.99 20.65 20.49 22.77 20.57 13.60 23.64 13.67 5 Dry (wetted) 65.4 727 0.111 0.116 0.96 19.44 19.33 20.97 19.44 16.01 12.60 15.18 10 Dry (wetted) 716 0.136 0.134 1.01 18.89 18.73 20.41 18.79 15.16 13.25 14.49 20 Dry (wetted) 693 0.174 0.175 0.99 17.43 17.19 19.02 17.27 13.63 14.90 12.94 5 Dry (oven-dried) 7.1 689 0.130 0.132 0.98 20.46 20.29 22.09 20.40 16.16 14.48 15.52 10 Dry (oven-dried) 636 0.157 0.152 1.04 20.74 20.54 22.46 20.64 15.40 17.86 15.00 20 Dry (oven-dried) 547 0.194 0.189 1.03 21.11 20.98 23.25 21.05 14.03 25.17 13.70 Note: All data are averages of four results.
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THE BRIX-FREE WATER CAPACITY AND SO
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dissolved and hydrated waters, and
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ACKNOWLEDGEMENTS I am particularly
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Page 1.5 THE DELETERIOUS EFFECTS OF
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Page 2.2 THE PHENOMENON OF BRIX-FRE
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Page 3.4.3.3 Cane tops 83 3.4.4 Cha
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4.3.3 Temperature at which Brix-fre
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4.6.1 Materials 143 4.6.1.1 Samples
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CHAPTER 6. PROPERTIES OF THE SORBED
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APPENDIX 3. CALCULATIONS LEADING TO
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LIST OF FIGURES Page Figure 1.1. Fi
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Figure 3.1. Glucose and fructose an
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Figure 5.11. Residual plots for the
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total adsorbed water (m) and the pr
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Table 2.18. Moisture content in sug
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Page Table 4.4. Results of the dete
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Page Table 4.24. Analysis of varian
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Page Table 5.13. Table 5.14. Equili
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Table 6.3. Heat of sorption of the
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GLOSSARY OF TERMS Absorption is the
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Filterability of a raw sugar is mea
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Sorption is the generic term used w
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LIST OF MAIN SYMBOLS Symbol Descrip
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s c s Slope of Caurie I isotherm pl
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number of 255, and cane land covere
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Nouvelle Mon In Trésor ustrie and
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Figure 1.3. Cane sampling by core s
Page 55 and 56: In Mauritius, most of the sugar fac
Page 57 and 58: are: cane tops, dry and green leave
Page 59 and 60: 1.4 TRENDS IN CANE QUALITY RECEIVED
Page 61 and 62: campaign was launched to encourage
Page 63 and 64: The level of extraneous matter in c
Page 65 and 66: In Australia (Cargill, 1976), cane
Page 67 and 68: The effect of soil on factory perfo
Page 69 and 70: leaves increased the level of impur
Page 71 and 72: • From 1976 to 1980, when the pro
Page 73 and 74: Clerget purity of molasses 40 Clerg
Page 75 and 76: CHAPTER 2. IMPACT OF EXTRANEOUS MAT
Page 77 and 78: Since the extrapolated purity of mo
Page 79 and 80: Figure 2.1. Jeffco cutter grinder.
Page 81 and 82: 2.1.4 Results The analytical result
Page 83 and 84: Table 2.3. Analytical results of re
Page 85 and 86: Table 2.5. Composition of dry trash
Page 87 and 88: Table 2.7. Predicted factory perfor
Page 89 and 90: Boiling house recovery 91.0 89.8 89
Page 91 and 92: 0 5 10 15 20 % EM in cane y = 0.572
Page 93 and 94: % EM in cane 0 5 10 15 20 0 -2 -4 -
Page 95 and 96: 1 y = 0.020 (% D) R 2 = 1.00 = 0.03
Page 97 and 98: % EM in cane 0 5 10 15 20 0 -2 y =
Page 99 and 100: esulting in 0.015 unit sucrose loss
Page 101 and 102: 2.2.1 Experimental procedure Cane m
Page 103 and 104: filter paper, rejecting the first f
Page 105: Table 2.9. Effect of increased addi
Page 109 and 110: Table 2.13. Effect of increased add
Page 111 and 112: various components such as stalk fi
Page 113 and 114: in the presence of dry leaves, if c
Page 115 and 116: Table 2.17. Moisture content in sug
Page 117 and 118: CHAPTER 3. SEPARATION OF THE SUGAR
Page 119 and 120: Table 3.1. It can be seen that the
Page 121 and 122: Table 3.2. Fibrous physical composi
Page 123 and 124: R 579 R 570 M 1557/70 M 1400/86 74
Page 125 and 126: loosen the fibre. The woody core is
Page 127 and 128: agitate the mixture in the pot, and
Page 129 and 130: Figure 3.7. Custom-built fibre-pith
Page 131 and 132: The extraction of fibres starting f
Page 133 and 134: pre-treatment in a Jeffco cutter-gr
Page 135 and 136: Figure 3.19. Stalk cake washed free
Page 137 and 138: not have many dry leaves attached t
Page 139 and 140: Table 3.5. Masses of cane samples a
Page 141 and 142: Table 3.7. Masses of cane samples a
Page 143 and 144: Table 3.9. Masses of cane component
Page 145 and 146: 3 57.6 126.3 23.7 97.2 31.1 53.8 11
Page 147 and 148: Table 3.12. Material loss (%) from
Page 149 and 150: 3.5.3 Fibre/pith ratios in cane com
Page 151 and 152: Table 3.15. Effect of extraneous ma
Page 153 and 154: Snow (1974) investigated the season
Page 155 and 156: from Figure 2.9 that the change in
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Table 3.18. Fibre % cane results by
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110
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(a). Dry leaf (b). Green leaf (c).
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dry fibre, or a factor, is used in
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Steuerwald (1912) applied sucrose s
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solution/fibre ratio was lowered fr
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leave some residual moisture on the
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instead of 150 g of 10° Brix sucro
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Table 4.2. Determination of Brix-fr
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Table 4.3. Comparison of Brix-free
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Table 4.4. Results of the determina
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In order to test for homogeneity of
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Table 4.7. Results of the repeat de
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The experiment was repeated with th
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e any residual moisture in the samp
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By means of the same technique, Won
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was still hot. Since the filter was
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value determined could be corrected
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Qin and White’s finding was confi
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A sample size of 3.5 g with 75 g co
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Figure 4.4. Fibre samples drying in
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- One large fibre sample (rind) of
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Table 4.18. Brix-free water values/
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Table 4.20. Brix-free water values/
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4.7.3 Statistical analysis It is es
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Table 4.23. Analysis of variance (B
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pointing out that at 52 weeks old,
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The crop of R 570 sampled in 2001 w
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4.7.4. Estimated Brix-free water co
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The main difference in the two sets
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Table 4.27. Predicted Brix-free wat
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4.8 SUMMARY AND CONCLUSIONS An anal
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component parts, and verify the Bri
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3) Thermodynamic, water in equilibr
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Langmuir (1916, 1917, 1918) propose
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to determine the moisture sorption
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Table 5.1. Some commonly used isoth
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Lomauro et al. (1985) found that wi
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and on agricultural products such a
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Bruijn (1963) studied the mass incr
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After measuring the EMC of dry corn
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approached, that is, either by adso
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Table 5.4. Water activity (a w ) of
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5.6.3 Procedure to determine equili
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5.6.4 Results and discussion An exa
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Table 5.8. Equilibrium moisture con
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Table 5.10. Equilibrium moisture co
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Table 5.12. Equilibrium moisture co
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30 o C 45 o C 55 o C 60 o C Water w
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m/m of 96% activity, a w (g/100g dr
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vaporisation generally decreases fr
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30 o C isotherm 45 o C isotherm 55
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4 0 Stalk fibre 5 0 Stalk pith 5 0
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5.6.4.4 Fitting of sorption models
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Table 5.19. Parameters of the sorpt
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Page 271 and 272:
Page 273 and 274:
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Modified GAB Kuhn Iglesias - Chirif
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Table 5.28. Classification of resid
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Stalk fibre Stalk pith Rind fibre 4
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5.6.4.5 Calculated EMC values of re
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Table 5.30. Calculated equilibrium
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m/m of 96% Table 5.32. Calculated e
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Table 5.33. Parameters of the Hailw
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CHAPTER 6. PROPERTIES OF THE SORBED
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where m is the equilibrium moisture
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6.2 THE NUMBER OF ADSORBED MONOLAYE
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6.3 TOTAL SOLID SURFACE AREA AVAILA
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Thus, for each cane component of ea
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abscissa. For each moisture level (
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A similar procedure was followed to
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10 0 Stalk fibre Stalk pith Rind fi
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Moreover, if T β > T hm the proces
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Table 6.5. Characteristic parameter
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Binding energy/kJ (kg mol) -1 2 0 0
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6.8 CALCULATION OF BOUND WATER AND
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The values of K 1 , K 2 and W were
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Table 6.7. Separation of the total
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Table 6.7. (Contd.) Sample 30 o C 4
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3 0 S talk fibre 4 0 Stalk pith 3 0
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3 0 Reconstituted cane at 30 o C 3
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when water is added to dry wood, wh
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It is evident that in some cases ma
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The number of adsorbed monolayers,
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Data in Tables 2.9 and 2.11 show th
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particular fibre is systematically
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Anon. (1985b). Laboratory manual fo
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Blanchi R.H. and A.G. Keller (1952)
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Day D.L. and G.L. Nelson (1965). De
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Heyrovsky J. (1970). Determination
Page 347 and 348:
Kuhn I.J. (1964). A new theoretical
Page 349 and 350:
Madamba P.S., R.H. Driscoll and K.A
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Prinsen Geerligs, H.C. (1897). Stud
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Sing K.S.W., D.H. Everett, R.A.W. H
Page 355 and 356:
Van der Pol C., C.M. Young and K. D
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Lynne Wong's PhD thesis

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