International Sugar Journal

A further step in the modelling of the mechanical behaviour of bagasse † [Full subscriber]

A better understanding of the behaviour of prepared cane and bagasse during the crushing process is believed to be a prerequisite for further improvements to the crushing process. Improvements could be made, for example, in power use, sugar extraction or bagasse moisture. The ability to model the mechanical behaviour of bagasse as it is squeezed in a milling unit to extract juice would help identify how to improve the current process to reduce final bagasse moisture. However an adequate mechanical model for bagasse is currently not available. Previous investigations have shown with confidence that juice flow through bagasse obeys Darcy’s…

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