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A mill design concept for reducing bagasse moisture

By Geoffrey Alan Kent

Abstract

This paper describes the development and testing of a novel mill design to reduce the moisture content of bagasse. It takes advantage of gravity to separate juice from bagasse by pushing bagasse upwards while juice drains downwards under gravity. The potential of the design to reduce bagasse moisture content has not been adequately established. The prototype mill had limited power available that prevented typical delivery nip compactions from being achieved. Tests conducted did show a reduction in bagasse moisture but that moisture reduction is less than expected under ideal conditions. Work on the mill design has ceased, at least for the foreseeable future. The design does have potential to reduce bagasse moisture content but presents some engineering challenges to establish a reliable, low maintenance design alternative

Topics: 090805 Food Processing, Mill, Dewatering, Moisture, Control
Publisher: Australian Society of Sugar Cane Technologists
Year: 2012
OAI identifier: oai:eprints.qut.edu.au:50569
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