International Sugar Journal

Reducing viscosity of molasses and massecuite with pulsed magnetic field (PMF) [Full subscriber]

Abstract Laboratory and industrial tests were conducted on reducing viscosity of cane molasses and massecuite with pulsed magnetic field (PMF). By the PMF treatment, viscosity was reduced by 40-45% in comparison with untreated materials. It is hypothesized that in response to PMF treatment, non-sugar components (molecules) in the molasses and massecuite aggregate leading to changes in the rheological property of the fluids. The 5 minute PMF at 0.15 tesla (T) produced maximum viscosity reduction (45%). After about 3 hours viscosity begins to rise and after 10 to 12 hours after the PMF treatment returns to the original value. These laboratory…

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