Lynne Wong's PhD thesis

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m/m of 96% activity, a w (g/100g dry fibre) activity, a w (g/100g dry fibre) activity, a w (g/100g dry fibre) activity, a w (g/100g dry fibre) H 2SO 4 soln 52 weeks 36 weeks 52 weeks 36 weeks 52 weeks 36 weeks 52 weeks 36 weeks 5% 0.9808 27.77 27.00 0.9812 27.69 30.04 0.9816 30.30 27.63 0.9818 39.92 58.83 27.86 26.94 29.52 29.62 31.98 29.05 28.15 57.83 mean 27.82 26.97 28.61 29.83 31.14 28.34 34.04 58.33 10% 0.9746 22.65 24.31 0.9751 30.79 29.03 0.9760 33.52 31.54 0.9764 26.06 27.84 23.70 21.73 26.86 29.97 28.90 23.49 28.02 32.58 mean 23.18 23.02 28.83 29.50 31.21 27.52 27.04 30.21 20% 0.8814 16.65 17.16 0.8839 18.56 17.53 0.8868 18.66 17.69 0.8882 18.27 16.85 16.61 17.14 17.09 17.11 16.84 17.03 19.51 15.56 mean 16.63 17.15 17.83 17.32 17.75 17.36 18.89 16.21 30% 0.7549 14.57 12.20 0.7629 12.35 11.90 0.7684 12.77 12.49 0.7711 12.09 12.01 14.89 12.48 11.55 12.12 9.92 11.59 9.35 11.37 mean 14.73 12.34 11.95 12.01 11.35 12.04 10.72 11.69 40% 0.5711 10.72 8.73 0.5866 10.25 8.26 0.5948 6.92 6.54 0.5989 8.39 9.16 8.35 8.34 9.21 8.42 8.30 8.39 7.45 7.14 mean 9.54 8.54 9.73 8.34 7.61 7.47 7.92 8.15 50% 0.3574 5.80 6.05 0.3765 5.54 6.94 0.3879 5.83 5.43 0.3936 5.45 5.66 6.00 5.92 5.78 4.99 5.32 6.52 5.17 5.29 mean 5.90 5.99 5.66 5.97 5.58 5.98 5.31 5.48 60% 0.1677 3.96 4.68 0.1834 3.84 3.64 0.1937 3.39 2.74 0.1988 3.52 3.64 3.95 4.55 3.66 3.46 3.25 3.73 4.48 3.11 mean 3.96 4.62 3.75 3.55 3.32 3.24 4.00 3.38 Table 5.16. Equilibrium moisture content (on a dry basis) of green leaf fines from R 570 aged 52 weeks and 36 weeks at various temperatures and water activities. 30 o C 45 o C 55 o C 60 o C Water water adsorbed Water water adsorbed Water water adsorbed Water water adsorbed 201
m/m of 96% activity, a w (g/100g dry fibre) activity, a w (g/100g dry fibre) activity, a w (g/100g dry fibre) activity, a w (g/100g dry fibre) H 2SO 4 soln 52 weeks 36 weeks 52 weeks 36 weeks 52 weeks 36 weeks 52 weeks 36 weeks 5% 0.9808 27.39 28.14 0.9812 30.49 29.52 0.9816 37.52 37.46 0.9818 31.34 41.77 28.51 27.73 38.55 33.33 48.10 36.58 39.07 51.82 mean 27.95 27.94 34.52 31.43 42.81 37.02 35.21 46.80 10% 0.9746 26.48 21.92 0.9751 28.51 25.80 0.9760 30.49 23.71 0.9764 30.69 24.79 24.77 23.70 27.57 26.06 25.76 25.33 25.82 25.80 mean 25.63 22.81 28.04 25.93 28.13 24.52 28.26 25.30 20% 0.8814 18.10 17.25 0.8839 18.03 17.01 0.8868 18.39 17.00 0.8882 16.39 16.33 16.46 16.51 16.70 16.57 16.70 16.12 17.59 17.01 mean 17.28 16.88 17.37 16.79 17.55 16.56 16.99 16.67 30% 0.7549 17.40 12.26 0.7629 13.24 11.65 0.7684 12.05 12.02 0.7711 11.67 12.87 12.90 11.75 11.24 11.74 13.16 11.90 11.92 11.47 mean 15.15 12.01 12.24 11.70 12.61 11.96 11.80 12.17 40% 0.5711 9.11 8.94 0.5866 8.66 8.14 0.5948 8.31 7.24 0.5989 8.60 7.26 8.42 8.51 9.68 8.37 8.06 8.12 7.72 9.04 mean 8.77 8.73 9.17 8.26 8.19 7.68 8.16 8.15 50% 0.3574 5.99 6.52 0.3765 5.67 8.86 0.3879 5.86 5.37 0.3936 5.49 4.98 6.22 5.97 5.86 6.21 5.37 6.07 4.96 5.93 mean 6.11 6.25 5.77 7.54 5.62 5.72 5.23 5.46 60% 0.1677 4.31 4.86 0.1834 3.97 2.66 0.1937 3.87 4.06 0.1988 3.54 3.26 4.90 4.80 3.96 3.64 3.18 3.87 3.73 3.42 mean 4.61 4.83 3.97 3.15 3.53 3.97 3.64 3.34 202
Page 1 and 2:
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
Page 9 and 10:
Page 2.2 THE PHENOMENON OF BRIX-FRE
Page 11 and 12:
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
Page 19 and 20:
APPENDIX 3. CALCULATIONS LEADING TO
Page 21 and 22:
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
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In Mauritius, most of the sugar fac
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are: cane tops, dry and green leave
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1.4 TRENDS IN CANE QUALITY RECEIVED
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campaign was launched to encourage
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The level of extraneous matter in c
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In Australia (Cargill, 1976), cane
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The effect of soil on factory perfo
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leaves increased the level of impur
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• From 1976 to 1980, when the pro
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Clerget purity of molasses 40 Clerg
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CHAPTER 2. IMPACT OF EXTRANEOUS MAT
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Since the extrapolated purity of mo
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Figure 2.1. Jeffco cutter grinder.
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2.1.4 Results The analytical result
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Table 2.3. Analytical results of re
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Table 2.5. Composition of dry trash
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Table 2.7. Predicted factory perfor
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Boiling house recovery 91.0 89.8 89
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0 5 10 15 20 % EM in cane y = 0.572
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% EM in cane 0 5 10 15 20 0 -2 -4 -
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1 y = 0.020 (% D) R 2 = 1.00 = 0.03
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% EM in cane 0 5 10 15 20 0 -2 y =
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esulting in 0.015 unit sucrose loss
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2.2.1 Experimental procedure Cane m
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filter paper, rejecting the first f
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Table 2.9. Effect of increased addi
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Table 2.11. Effect of increased add
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Table 2.13. Effect of increased add
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various components such as stalk fi
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in the presence of dry leaves, if c
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Table 2.17. Moisture content in sug
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CHAPTER 3. SEPARATION OF THE SUGAR
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Table 3.1. It can be seen that the
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Table 3.2. Fibrous physical composi
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R 579 R 570 M 1557/70 M 1400/86 74
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loosen the fibre. The woody core is
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agitate the mixture in the pot, and
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Figure 3.7. Custom-built fibre-pith
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The extraction of fibres starting f
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pre-treatment in a Jeffco cutter-gr
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Figure 3.19. Stalk cake washed free
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not have many dry leaves attached t
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Table 3.5. Masses of cane samples a
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Table 3.7. Masses of cane samples a
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Table 3.9. Masses of cane component
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3 57.6 126.3 23.7 97.2 31.1 53.8 11
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Table 3.12. Material loss (%) from
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3.5.3 Fibre/pith ratios in cane com
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Table 3.15. Effect of extraneous ma
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Snow (1974) investigated the season
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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/
Page 203 and 204: Table 4.20. Brix-free water values/
Page 205 and 206: 4.7.3 Statistical analysis It is es
Page 207 and 208: Table 4.23. Analysis of variance (B
Page 209 and 210: pointing out that at 52 weeks old,
Page 211 and 212: The crop of R 570 sampled in 2001 w
Page 213 and 214: 4.7.4. Estimated Brix-free water co
Page 215 and 216: The main difference in the two sets
Page 217 and 218: Table 4.27. Predicted Brix-free wat
Page 219 and 220: 4.8 SUMMARY AND CONCLUSIONS An anal
Page 221 and 222: component parts, and verify the Bri
Page 223 and 224: 3) Thermodynamic, water in equilibr
Page 225 and 226: Langmuir (1916, 1917, 1918) propose
Page 227 and 228: to determine the moisture sorption
Page 229 and 230: Table 5.1. Some commonly used isoth
Page 231 and 232: Lomauro et al. (1985) found that wi
Page 233 and 234: and on agricultural products such a
Page 235 and 236: Bruijn (1963) studied the mass incr
Page 237 and 238: After measuring the EMC of dry corn
Page 239 and 240: approached, that is, either by adso
Page 241 and 242: Table 5.4. Water activity (a w ) of
Page 243 and 244: 5.6.3 Procedure to determine equili
Page 245 and 246: 5.6.4 Results and discussion An exa
Page 247 and 248: Table 5.8. Equilibrium moisture con
Page 249 and 250: Table 5.10. Equilibrium moisture co
Page 251 and 252: Table 5.12. Equilibrium moisture co
Page 253: 30 o C 45 o C 55 o C 60 o C Water w
Page 257 and 258: vaporisation generally decreases fr
Page 259 and 260: 30 o C isotherm 45 o C isotherm 55
Page 261 and 262: 4 0 Stalk fibre 5 0 Stalk pith 5 0
Page 263 and 264: 5.6.4.4 Fitting of sorption models
Page 265 and 266: Table 5.19. Parameters of the sorpt
Page 275 and 276: Modified GAB Kuhn Iglesias - Chirif
Page 277 and 278: Table 5.28. Classification of resid
Page 279 and 280: Stalk fibre Stalk pith Rind fibre 4
Page 281 and 282: 5.6.4.5 Calculated EMC values of re
Page 283 and 284: Table 5.30. Calculated equilibrium
Page 285 and 286: m/m of 96% Table 5.32. Calculated e
Page 287 and 288: Table 5.33. Parameters of the Hailw
Page 289 and 290: CHAPTER 6. PROPERTIES OF THE SORBED
Page 291 and 292: where m is the equilibrium moisture
Page 297 and 298: 6.2 THE NUMBER OF ADSORBED MONOLAYE
Page 299 and 300: 6.3 TOTAL SOLID SURFACE AREA AVAILA
Page 301 and 302: Thus, for each cane component of ea
Page 303 and 304: abscissa. For each moisture level (
Page 305 and 306:
Stalk fibre Stalk pith Rind fibre 1
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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
Page 341 and 342:
Blanchi R.H. and A.G. Keller (1952)
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Day D.L. and G.L. Nelson (1965). De
Page 345 and 346:
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
Page 351 and 352:
Prinsen Geerligs, H.C. (1897). Stud
Page 353 and 354:
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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