Microwave modification of sugar cane to enhance juice extraction during milling
Brodie, Graham, Harris, Gerard, Jacob, Mohan V., Sheehan, Madoc, and Yin, Ling (2011) Microwave modification of sugar cane to enhance juice extraction during milling. Journal of Microwave Power and Electromagnetic Energy, 45 (4). pp. 178-187.
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Sugar extraction from cane requires shredding and crushing, both of which are energy intensive activities. Cane shredders account for almost 30% of the total power requirements for the juice extraction train in a sugar mill with four mills. Shredder hammers also wear quickly during the crushing season and need to be regularly maintained or replaced. Microwave pre-treatment of other plant based materials has resulted in significant reductions in total processing energy. This paper briefly reviews the underlying structure of sugar cane and how microwave pre-treatment may interact with sugar cane. Microwave treatment reduced the strength of sugar cane samples to 20 % of its untreated value. This strength reduction makes it easier to crush the cane and leads to a 320 % increase in juice yield compared with untreated cane when cane samples were crushed in a press. There was also a 68 % increase in Brix %, a 58 % increase in total dissolved solids, a 58 % reduction in diffusion time, a 39 % increase in Pol %, and a 7 % increase in juice purity compared with the control samples after 60 minutes of diffusion in distilled water.
|Item Type:||Article (Refereed Research - C1)|
|Keywords:||sugar, sugar milling, microwave, pretreatment|
|Date Deposited:||13 Mar 2012 05:14|
|FoR Codes:||09 ENGINEERING > 0908 Food Sciences > 090802 Food Engineering @ 34%
09 ENGINEERING > 0915 Interdisciplinary Engineering > 091505 Heat and Mass Transfer Operations @ 33%
09 ENGINEERING > 0915 Interdisciplinary Engineering > 091599 Interdisciplinary Engineering not elsewhere classified @ 33%
|SEO Codes:||85 ENERGY > 8507 Energy Conservation and Efficiency > 850703 Industrial Energy Conservation and Efficiency @ 100%|
|Citation Count from Web of Science||