Features International Sugar Journal
The Blackboard

Bagasse analysis: Early work [Full subscriber]

In 1948 Spencer & Meade noted that the analysis of bagasse “presents many difficulties not found with juice, sugar or molasses. Bagasse has much insoluble matter,  no homogeneity and evaporation can take place. Sampling and subsampling are poor.”  The authors added that many methods were being tried and studied to measure moisture (M), pol  (P) and fibre (F) percent bagasse. Equipment to carry out the analyses was designed, constructed and assessed.  The juice present in the bagasse (Residual juice: RJ) and the last expressed juice (LEJ: Juice extracted by the last pair of rolls of the tandem) were also studied;…

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