Grooving and its effect on bagasse moisture content

Kauppila, D.J., Britton, P.F., Kent, G., and Loughran, J.G. (2003) Grooving and its effect on bagasse moisture content. In: Proceedings of the 25th Conference of the Australian Society of Sugar Cane Technologists, pp. 1-8. From: 25th Annual Conference Australian Society of Sugar Cane Technologists, 6-9 May 2003, Townsville, QLD, Australia.

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Abstract

As factories have increased their crushing rates in recent years, there has been a gradual increase in final bagasse moisture and a consequent reduction in extraction performance. This increase in bagasse moisture has significant consequences in terms of steam raising and power generation capacity. For the past three years, researchers from James Cook University and the Sugar Research Institute have been investigating and identifying the mechanisms that govern the dewatering process in sugar milling units with a focus on the groove profiles of mill rolls. The broad aim of the SRDC funded research is to make recommendations to industry on ways to reduce bagasse moisture in factory milling units. This paper summarises the salient results and conclusions from over 170 uniaxial compression tests conducted over the past three years. The key mechanisms that govern the dewatering behaviour of prepared cane are documented, and some recommendations to industry on possible methods to reduce bagasse moisture are presented.

Item ID: 14726
Item Type: Conference Item (Refereed Research Paper - E1)
Keywords: bagasse; grooving; moisture; prepared cane; reabsorption factor
ISSN: 0726-0822
Date Deposited: 12 Sep 2017 03:36
FoR Codes: 09 ENGINEERING > 0913 Mechanical Engineering > 091399 Mechanical Engineering not elsewhere classified @ 100%
SEO Codes: 86 MANUFACTURING > 8601 Processed Food Products and Beverages (excl. Dairy Products) > 860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified @ 100%
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