Lynne Wong's PhD thesis
Lynne Wong's PhD thesis Lynne Wong's PhD thesis
ABBREVIATIONS Ash Sulfated ash BHR Boiling house recovery cm centimetre CCS Commercial cane sugar d.f. Number of degrees of freedom D Dry leaf EM Extraneous matter E s Standard error of the mean f fines F fibre F pr. F-test probability FTIR Fourier transform infrared g Gram G Green leaf G/F Glucose/fructose ratio HPIC High performance ion chromatography Hz Hertz ICUMSA International Commission for Uniform Methods of Sugar Analysis IUPAC International Union of Pure and Applied Chemistry L Litre m Metre mL Millilitre mm Millimetre MPa Mega Pascal m.s. Mean squares MSIRI Mauritius Sugar Industry Research Institute nm Nanometre NS Not significant P Pith rpm Revolutions per minute R Rind R 2 Coefficient of determination s Second s.s. Sum of squares S Stalk S.D. Standard deviation T Tops TCH Tons cane per hour TP Target purity TPD Target purity difference v.r. Variance ratio µm Micrometre (xliv)
LIST OF MAIN SYMBOLS Symbol Description and unit (none unless specified in brackets) a Adsorbed water (% fibre) in Freundlich isotherm equation a w Water activity = p'/p o A Surface area for adsorption (m 2 g -1 ) A m Area of a water molecule (1.06 x 10 -19 m 2 molecule -1 ) b, c, d, f Constants in sorption models b o , c o Constants BFW Brix-free water (% db) D' df D' dF D' gf D' gF D' rf D' rF D' sF D' sp D' ss EMC Dry mass fraction of dry leaf fines Dry mass fraction of dry leaf fibre Dry mass fraction of green leaf fines Dry mass fraction of green leaf fibre Dry mass fraction of rind fines Dry mass fraction of rind fibre Dry mass fraction of stalk fibre Dry mass fraction of stalk pith Dry mass fraction of stalk skin Equilibrium moisture content (% db for all isotherm models and decimal in the Guggenheim-Anderson-de Boer isotherm model ) GCV Gross calorific value (kJ kg –1 ) H 1 Heat of sorption of the monolayer (kJ mol –1 ) H L Latent heat of vaporisation of pure water (43.53 kJ mol –1 at 35 o C) H m Heat of sorption of the multilayer (kJ mol –1 ) H R m mˆ m df m dF m dl m gf Equilibrium relative humidity (decimal) Measured EMC (% db) Predicted EMC (% db) Measured Brix-free water value of dry leaf fines (% db) Measured Brix-free water value of dry leaf fibre (% db) Estimated Brix-free water value of reconstituted dry leaf (% db) Measured Brix-free water value of green leaf fines (% db) (xlv)
- Page 1 and 2: THE BRIX-FREE WATER CAPACITY AND SO
- Page 3 and 4: dissolved and hydrated waters, and
- Page 5 and 6: ACKNOWLEDGEMENTS I am particularly
- Page 7 and 8: 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
- Page 13 and 14: 4.3.3 Temperature at which Brix-fre
- Page 15 and 16: 4.6.1 Materials 143 4.6.1.1 Samples
- Page 17 and 18: 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
- Page 23 and 24: Figure 3.1. Glucose and fructose an
- Page 25 and 26: Figure 5.11. Residual plots for the
- Page 27 and 28: total adsorbed water (m) and the pr
- Page 29 and 30: Table 2.18. Moisture content in sug
- Page 31 and 32: Page Table 4.4. Results of the dete
- Page 33 and 34: Page Table 4.24. Analysis of varian
- Page 35 and 36: Page Table 5.13. Table 5.14. Equili
- Page 37 and 38: Table 6.3. Heat of sorption of the
- Page 39 and 40: GLOSSARY OF TERMS Absorption is the
- Page 41 and 42: Filterability of a raw sugar is mea
- Page 43: Sorption is the generic term used w
- Page 47 and 48: s c s Slope of Caurie I isotherm pl
- Page 49 and 50: number of 255, and cane land covere
- Page 51 and 52: Nouvelle Mon In Trésor ustrie and
- Page 53 and 54: Figure 1.3. Cane sampling by core s
- Page 55 and 56: In Mauritius, most of the sugar fac
- Page 57 and 58: are: cane tops, dry and green leave
- Page 59 and 60: 1.4 TRENDS IN CANE QUALITY RECEIVED
- Page 61 and 62: campaign was launched to encourage
- Page 63 and 64: The level of extraneous matter in c
- Page 65 and 66: In Australia (Cargill, 1976), cane
- Page 67 and 68: The effect of soil on factory perfo
- Page 69 and 70: leaves increased the level of impur
- Page 71 and 72: • From 1976 to 1980, when the pro
- Page 73 and 74: Clerget purity of molasses 40 Clerg
- Page 75 and 76: CHAPTER 2. IMPACT OF EXTRANEOUS MAT
- Page 77 and 78: Since the extrapolated purity of mo
- Page 79 and 80: Figure 2.1. Jeffco cutter grinder.
- Page 81 and 82: 2.1.4 Results The analytical result
- Page 83 and 84: Table 2.3. Analytical results of re
- Page 85 and 86: Table 2.5. Composition of dry trash
- Page 87 and 88: Table 2.7. Predicted factory perfor
- Page 89 and 90: Boiling house recovery 91.0 89.8 89
- Page 91 and 92: 0 5 10 15 20 % EM in cane y = 0.572
- Page 93 and 94: % EM in cane 0 5 10 15 20 0 -2 -4 -
ABBREVIATIONS<br />
Ash Sulfated ash<br />
BHR Boiling house recovery<br />
cm centimetre<br />
CCS Commercial cane sugar<br />
d.f. Number of degrees of freedom<br />
D Dry leaf<br />
EM Extraneous matter<br />
E s Standard error of the mean<br />
f fines<br />
F fibre<br />
F pr. F-test probability<br />
FTIR Fourier transform infrared<br />
g Gram<br />
G Green leaf<br />
G/F Glucose/fructose ratio<br />
HPIC High performance ion chromatography<br />
Hz Hertz<br />
ICUMSA International Commission for Uniform Methods of Sugar Analysis<br />
IUPAC International Union of Pure and Applied Chemistry<br />
L Litre<br />
m Metre<br />
mL Millilitre<br />
mm Millimetre<br />
MPa Mega Pascal<br />
m.s. Mean squares<br />
MSIRI Mauritius Sugar Industry Research Institute<br />
nm Nanometre<br />
NS Not significant<br />
P Pith<br />
rpm Revolutions per minute<br />
R Rind<br />
R 2 Coefficient of determination<br />
s Second<br />
s.s. Sum of squares<br />
S Stalk<br />
S.D. Standard deviation<br />
T Tops<br />
TCH Tons cane per hour<br />
TP Target purity<br />
TPD Target purity difference<br />
v.r. Variance ratio<br />
µm Micrometre<br />
(xliv)
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