Lynne Wong's PhD thesis

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REFERENCES Aguerre R.J., C. Suarez and P.E. Viollaz (1986). Enthalpy-entropy compensation in sorption phenomena: Application to the prediction of the effect of temperature on food isotherms. Journal of Food Science. 51:1547-1549. Aguerre R.J., C. Suarez and P.E. Viollaz (1989). New BET type multilayer sorption isotherms. Part II: Modelling water sorption in foods. Lebensmittel-Wissenchaft und Technologie. 22:192-195. Al-Muhtaseb A.H., W.A.M. McMinn and T.R.A. Magee (2002). Moisture sorption isotherm characteristics of food products: a review. Transactions of Institution of Chemical Engineers, vol 80, part C:118-128. Al-Muhtaseb A.H., W.A.M. McMinn and T.R.A. Magee (2004a). Water sorption isotherms of starch powders. Part I: Mathematical description of experimental data. Journal of Food Engineering. 61:297-307. Al-Muhtaseb A.H., W.A.M. McMinn and T.R.A. Magee (2004b). Thermodynamic characteristics. Journal of Food Engineering. 62:135-142. Anderson B.B. (1946). Modification of the BET equation. Journal of American Chemical Society. 68:686-691. Anon. (1858). Rapport à la chamber d’Agriculture de l’Ile Maurice, p 116. Anon. (1970). Laboratory manual for Queensland Sugar Mills, 5 th edition. Bureau of Sugar Experiment Stations, Division of Mill Technology, Brisbane, Queensland, pp 250. Anon. (1977). Report of the Mechanization Committee (Factory) of the Mauritius Chamber of Agriculture. Revue Agricole et Sucrière de l’Ile Maurice. 56(3):146-166. Anon. (1984). The standard laboratory manual for Australian sugar mills. BSES. Vol. 1, p 2-3. Anon. (1985a). Proceedings of South African Sugar Technologists’ Association. 59:27.
Anon. (1985b). Laboratory manual for South African Sugar Factories. South African Sugar Technologists Association: 372 p. Anon. (1991). Laboratory manual for Mauritian sugar factories (official methods). Société de Technologie Agricole et Sucrière de Maurice. p1, p 24-27, p 30-35, p 113-114, p 115-121. Anon. (1997). Sugar in Mauritius. The Public Relations Office of the Sugar Industry. 131 p. Anon. (1999). Annual Report 1998, Mauritius Sugar Industry Research Institute, 101-104. Anon. (2001a). The sugar sector strategic plan for the period 2001-2005 published by the Ministry of Agriculture, Food Technology and Natural Resources on 28 June 2001. Anon. (2001b). Annual Report 2000, Mauritius Sugar Industry Research Institute, 23 and 92. Anon. (2002a). Annual Report 2001, Mauritius Sugar Industry Research Institute, 25. Anon. (2002b). Proceedings of South African Sugar Technologists’ Association. 76:35. Anon. (2003). Annual Report 2002, Mauritius Sugar Industry Research Institute, 29. Anon. (2004). Annual Report 2003, Mauritius Sugar Industry Research Institute, 30. Anon. (2005a). Annual Report 2004, Mauritius Sugar Industry Research Institute, 29 and 92. Anon. (2005b). Proceedings of South African Sugar Technologists’ Association. 79:23. Anon. (2006). Annual Report 2005, Mauritius Sugar Industry Research Institute, 28. Anon. (2007). Annual Report 2006, Mauritius Sugar Industry Research Institute, 2, 87-90. Arceneaux G. and L.G. Davidson (1944). Some effects of trash in cane on milling results. The Sugar Bulletin. 22(18):151-158. Arslan N. and H. Toğrul (2005). Modelling of water sorption isotherms of macaroni stored in a chamber under controlled humidity and thermodynamic approach. Journal of Food Engineering. 69:133-145. 30
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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
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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/
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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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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
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 293 and 294: Stalk fibre Stalk pith Rind fibre 8
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 307 and 308: A similar procedure was followed to
Page 309 and 310: 10 0 Stalk fibre Stalk pith Rind fi
Page 311 and 312: Moreover, if T β > T hm the proces
Page 313 and 314: Table 6.5. Characteristic parameter
Page 315 and 316: Binding energy/kJ (kg mol) -1 2 0 0
Page 317 and 318: 6.8 CALCULATION OF BOUND WATER AND
Page 319 and 320: The values of K 1 , K 2 and W were
Page 321 and 322: Table 6.7. Separation of the total
Page 323 and 324: Table 6.7. (Contd.) Sample 30 o C 4
Page 325 and 326: 3 0 S talk fibre 4 0 Stalk pith 3 0
Page 327 and 328: 3 0 Reconstituted cane at 30 o C 3
Page 329 and 330: when water is added to dry wood, wh
Page 331 and 332: It is evident that in some cases ma
Page 333 and 334: The number of adsorbed monolayers,
Page 335 and 336: Data in Tables 2.9 and 2.11 show th
Page 337: particular fibre is systematically
Page 341 and 342: Blanchi R.H. and A.G. Keller (1952)
Page 343 and 344: 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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