Lynne Wong's PhD thesis
Lynne Wong's PhD thesis Lynne Wong's PhD thesis
TABLE OF CONTENTS Page LIST OF FIGURES LIST OF TABLES GLOSSARY OF TERMS ABBREVIATIONS LIST OF MAIN SYMBOLS (xv) (xxi) (xxviii) (xxxiii) (xxxiv) CHAPTER 1. EXTRANEOUS MATTER IN CANE 1 1.1 BACKGROUND TO THE MAURITIAN SUGAR INDUSTRY 1 1.2 RAW SUGAR MANUFACTURING PROCESS IN MAURITIUS 4 1.2.1 Cane harvest 4 1.2.2 Cane reception 5 1.2.3 Juice extraction 6 1.2.4 Clarification and filtration 6 1.2.5 Evaporation 8 1.2.6 Crystallization 8 1.2.7 Centrifugation 9 1.3 MEASURE OF CANE QUALITY 9 1.3.1 Direct measure of extraneous matter in cane 10 1.3.2 Other cane quality yardsticks 11 1.4 TRENDS IN CANE QUALITY RECEIVED AT SUGAR MILLS 12 1.4.1 Trends in Mauritian cane quality 12 1.4.1.1 Fibre % cane 13 1.4.1.2 Sucrose % cane 14 1.4.1.3 Sucrose/fibre ratio in cane 14 1.4.1.4 Mixed juice purity 14 1.4.2 Cane quality trends in other sugar-producing countries 15
Page 1.5 THE DELETERIOUS EFFECTS OF EXTRANEOUS MATTER 18 ON CANE PROCESSING 1.5.1 Effects of soil on cane processing 18 1.5.2 Effects of tops and trash on cane processing 20 1.5.3 Effects of cane quality on cane processing in Mauritius 22 1.5.3.1 Mill extraction 23 1.5.3.2 Sucrose lost in filter cake % sucrose in cane 25 1.5.3.3 Clerget purity of molasses and mass of molasses 25 at 85° Brix % cane 1.5.3.4 Sugar quality 27 1.6 OBJECTIVE OF THIS STUDY 27 CHAPTER 2. IMPACT OF EXTRANEOUS MATTER ON CANE 28 JUICE QUALITY AND MILLING PERFORMANCE, AND THE PHENOMENON OF BRIX-FREE WATER IN DRY LEAF 2.1 EFFECT OF EXTRANEOUS MATTER ON CANE JUICE QUALITY 28 AND MILLING PERFORMANCE 2.1.1 Materials 30 2.1.1.1 Mercuric iodide juice preservative 30 2.1.2 Equipment 31 2.1.3 Methodology 33 2.1.4 Results 34 2.1.5 Validity of the assumption made in the experimentation 40 2.1.6 Impact of extraneous matter on milling performance 42 2.1.6.1 Cane quality 42 2.1.6.2 Bagasse quality 43 2.1.6.3 Mixed juice quality 44 2.1.6.4 Molasses quality 46 (vii)
- Page 1 and 2: THE BRIX-FREE WATER CAPACITY AND SO
- Page 3 and 4: dissolved and hydrated waters, and
- Page 5: ACKNOWLEDGEMENTS I am particularly
- 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 and 44: Sorption is the generic term used w
- Page 45 and 46: LIST OF MAIN SYMBOLS Symbol Descrip
- 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<br />
1.5 THE DELETERIOUS EFFECTS OF EXTRANEOUS MATTER<br />
18<br />
ON CANE PROCESSING<br />
1.5.1 Effects of soil on cane processing 18<br />
1.5.2 Effects of tops and trash on cane processing 20<br />
1.5.3 Effects of cane quality on cane processing in Mauritius 22<br />
1.5.3.1 Mill extraction 23<br />
1.5.3.2 Sucrose lost in filter cake % sucrose in cane 25<br />
1.5.3.3 Clerget purity of molasses and mass of molasses<br />
25<br />
at 85° Brix % cane<br />
1.5.3.4 Sugar quality 27<br />
1.6 OBJECTIVE OF THIS STUDY 27<br />
CHAPTER 2. IMPACT OF EXTRANEOUS MATTER ON CANE 28<br />
JUICE QUALITY AND MILLING PERFORMANCE, AND THE<br />
PHENOMENON OF BRIX-FREE WATER IN DRY LEAF<br />
2.1 EFFECT OF EXTRANEOUS MATTER ON CANE JUICE QUALITY<br />
28<br />
AND MILLING PERFORMANCE<br />
2.1.1 Materials 30<br />
2.1.1.1 Mercuric iodide juice preservative 30<br />
2.1.2 Equipment 31<br />
2.1.3 Methodology 33<br />
2.1.4 Results 34<br />
2.1.5 Validity of the assumption made in the experimentation 40<br />
2.1.6 Impact of extraneous matter on milling performance 42<br />
2.1.6.1 Cane quality 42<br />
2.1.6.2 Bagasse quality 43<br />
2.1.6.3 Mixed juice quality 44<br />
2.1.6.4 Molasses quality 46<br />
(vii)
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