Lynne Wong's PhD thesis

value extracted from Tables 4.17 – 4.21 and corrected for residual moisture content. The
H 1 values were extracted from Table 6.3. The results are shown in Table 6.6.
Table 6.6. Comparison of the calculated bound water (primary, secondary and tertiary)
with the Brix-free water values of the nine cane components of R 570 of two ages.
Sample 52 weeks 36 weeks
Bound water at moisture content/% Brix-free water/% Bound water at moisture content/% Brix-free water/%
Primary Secondary Tertiary Primary Secondary Tertiary
Stalk fibre 8 10 22 12.37 6 9 20 14.37
Stalk pith 10 11 20 25.05 - 14 22 22.48
Rind fibre 9 10 21 12.02 7 10 21 13.65
Rind fines 8 10 22 11.47 7 13 30 15.58
Top fibre 10 13 23 16.76 12 14 25 15.82
Dry leaf fibre 10 13 20 16.13 13 14 25 15.70
Dry leaf fines 14 15 26 18.17 8 10 25 17.64
Green leaf fibre - 15 21 13.77 8 10 25 13.63
Green leaf fines 9 10 25 14.79 7 9 20 16.20
It can be seen from Table 6.6 that the Brix-free water values of sugar cane component parts
correspond most closely to the secondary bound water, except those of stalk pith with
inherent high surface area, which indicate the similarity to the tertiary bound water, or the
free water point, reported by some research workers (Kaleemullah and Kailappan, 2007;
Arslan and Toğrul, 2005). Kaleemullah and Kailappan (2007) found the primary,
secondary and tertiary bound waters of red chillies end at moisture contents of 1.5, 14 and
53.6% db respectively.
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