Technial Conrod 341

Then Pol Cane

350x100 x25 150 x 100 x5
500x 100 350 * 100
= 10.5+ 1.5

2
Ina sugar factory however, a few sticks of cane will not constitute a representatrve
the weight is recorded of the entire cane is and weigt
sample. Therefore that crushed the
isalse recorded of the entire juice that is extracted.
The
The analysis ofoutthefrom
juicetheformill
sugris
contentis done from two hourly samples. bagasse coming
it. A further
contimuously going to the boiker and it is not practically possible
to weight
complication is that we add some water on the milling train and circulate the dilute juice
called Imbibüion. In
inorder to Cxtract the maximum amount of sugar. This prcess is

such a situation, the weight of the bagasse has to be determined indirectly as follows:
Itis evident thatthe weight of cane + the weight of water added for imbibition
purposes wil be cqual to the weight of juice extracted plus the weight of bagasse.
In cther words, cane + water = Juice+ Bagasse

THis 1s known as the Fundamiental Equation. Now, we can weigh the sugarcane
directly. We can weigh the juice directly and we can also weigh the water directly
Knowing these three weights, we can find out the weight of bagasse easily. For example,
ifthe weight of cane is 100 tonnes, the weight of water 20 tonnes and the weight of juice
is 90 tonnes then the weight of bagasse will be,
100+ 20- 90+X where X is the weight of bagasse
Then X 120-90

In a sugar factory y0u will come across the term "Mixed Juice". Mixed Juice
mixture of primary juice and secondary juice. Primary juice is the juice that comes out of

the first milil, hat is

mills
before the juice gets ditted. Secondary juice the juice coming
dilute juice.
is out

cfsubsequent which has been diluted by

Tus in a sugar factory the fundamental cquation will be, Cane+ Added Water=
Mixed Juice+ Bagasse.
The eiicieney of sugar extraction by a milling plant is termed "Mill Extraction"
dencted by the symbol'e'. Mill extraction is the ratio of sugar extracted in mised juice
r c e cae to sugar percett cane or in other words:

Mill extuction Pol in miINed juice per cet kC

100
Pol per ccnt caric

Mined jue % Cane x Pol % Mixed Juice 00

Pol per cent Cane

for Example if
Pol Cane 130

Miaed juice Cane 990

g MixedJuice 15
42 iraining Mfamual for Sugar Afiily
1en Mil Extraction 90 x 136 100
13 400

12.2x
13
100
94.15

Since the proportion of juice and fibre in sugarcane varies from variety to varicty as
alsoin different period of the season, mill extraction will also vary according to the
variation in the fibre content of cane.
Inorder to compare the milling cfficiency that is the Mill Extraction figure of one
factory with that of another having a different fibre content in cane or of the same
factory
during different periods of the seasons, it becomes obligatory to reuce the Mill Extrac
tion to a common fibre basis. Suppose sugarcane contains 85 per cent cane juice and 15
per cent fibre and 30 per cent is the bagasse produced. Since the entire fibre
bagasse, 30 bagasse will contain 15 fibre that is the fibre per cent bagasse will begoes
50.
to

In terms of unit weight, the above figures may be expressed as follows:

a) Weight of Cane 1.0
b) Weight of Juice 0.85
c) Weight of Fibre
0.15
d) Weight of Bagasse 0.3
e) Weight of Fibre per unit bagasse 0.5
Instead of the above figures, let us
suppose that,
Cane
Fibre per unit cane
Fibre per unit
Then in dry
bagasse.
(1- crushing
Weight of juice per unit Cane

Weight of bagasse per unit cane.

1- Weight of juice expressed per unit cane

(A-E)F

Juice eapresed per unit

of juice in cane which
-m)
is Mill Extraction (c)
Juce
reta.ned per unit
bagassc.
-m) u in uit bugae x bagas per unit cane.
Techmd Cenurod 343
o =Juice retained in bagasse per unit cane.
Rl-m) Juice retained in bagasse per unit cane.

Fibre per unit cane.

J u i c e retained in bagasse per unit fibre in bagasse.
m

also divide the above expression by the expression

Now
have
multiply and (1-
then we

f(l-m)
m(1- (1-

or ( m )
m-m(1-9 (-9
-(tm)
m(1- (-9
or m-D-m+f
m(-9 (1-

But the expression

m-1
m (-

or I-e+
(-

or--9
This is the "Juice Lost per unit fibreIt is denoted by the symbol V.

ov - 9 -
It is cvident that the Mill Extraction will depend on the juice lost in bagasse or for that
ater in fitre and the quantity of juice lost in fibre will depend on the fibre content. Thus
a relatonsthip can be establishicd between the Mill Extraction and the "Juice Lost per cent
Fbre for difierent vaBues of fibre content.
In the system of chesnical contzol adopted in India it has been agreed that fibre of 125
per cert in curie shouid te thie starudard or commnon fibre to which values of Mill Extta
iom sorresponiding to ditterent litre cotitents shoukd be reduced fur conparison purpeses
Mill Eatraction soduccd to a fibre conlet of i125 carvc is called "Reduced Mall bxis

his s Gerived as folows

 Training fanual for Sugar M l

corresponding to ibre t a n d ' e is the Reduced

Suppose 'e' denotes Mill Extraction
Miil Extraction for litre

let - ) - 9
-e) 1-)

t h e ne ' - 1 - ( e 1 -

f-P)
Iff 0.125, then

(-e) (1-)
ore'=1- U125f1-0.125)
=I-0.125 (-) (1-
(0.875 x)
-1-c)1-0 V
7f

Ezangle
Suppose Rccorded Mill Extraction
(c) 0.94 2and
(0.15

Then V-0S3)0.15
((-0.15)0.06 x 085 34
0.15
And Reduced Mill Extruction
('e)
e-034

09514
or 75 i4
pKI cen
We sec that in tie above
unit capressions we have
canc. it therelorc important
1s used the symbol T
the fibre content ofdenoting fibre pe*t
to
determined (a) directly ) ndirectly. Thedetermine cane. lt can te
to
afine statc of drect method consists
sub-divisio, taking a
known shredding the bagass
of
wasbing it n
ruig walt, ynL! weight of the fine stutf
into a
sguoczing wteE out, dry ing athd
the
wasihungs are clear and free tromlinen bag and
The dry weight per cetit tie weighing it sugar, the
As
bagesc per oent caC is
otngitial weight gives the
a 0 , litire value of tibre
pt ceni cane per cent bagass
can be cakuluted.
 45

As this method represenitative it is not used and we use the indirect method in
is not
chemical control purposes. This method is at follows
sgar factories tor
We know that
Fibre
+
solnds in
retained juice
+
water or moisture in bagasse
Ragasse=
is 100 and fibre % bagasse =
F
f tagasse
then F W bagasse Juice solids o bagasse.
moisture Yo
a known weight of bagasse
Now moisture per cent bagasse 1s delermined by drying
solids per cent bagasse (by analysis) and determining
inan oven to constant weight. JuCe assumed that the purity of the residual juice is the
juice. t
the purity of the residuallast
is
last mill)
sarmeas the purity of the expressed juice (L.E.J.). Last expressed juice (from
and Pol and
for Brix is found out Purity
s sampled and analysed

Then solids or Brix in Bagasse

PolPurity
% bagasse
LEJ 100

Example:
Bagassee Cane 30.0

Pol % bagasse 3.0

Moisture % bagasse 48.0
Last Expressed Juice 74.0
Purity
Then Brix % bagasse Sx100
74.0
4.54
100-48-4.54 47.46

Bagasse % Cane x fibre % bagasse

Fibre % Cane 100

30 x 47.46
100
14.24
reduced Mill Extraction the figures
Extraction, Juice lost % Fibre and
Apart from Mill are:
control purposes
which are required for day-to-day

a) Pol per cent bagasse

b) Mossture per
cent bagasse
Ditferernce in the purities of Primary Juice and Mixed juice
c)
bagasse will
should be detemmined and recorded daily. Pol per cent
These figures Il at any time this igure
shows an
niuch 1s being lost in bagasse.
ndicate tow sugar endeavour
content of bagasse the
which depends upon the moisture
ahsormal value of Pol
is to reduce 1hie valuc
of thhotsture content of bagasse.
always Juice
of ore non-sugar Secondary Juce, the purity of Mined
in the
Duc to cxtraction conditions
under geod
Juicc tor a particular mill,
iower than that of the Frimary
would be nore o r less of the
s always sarme

he dstterence betwegn i e wo purilies

of worinE a lass of
15 lound to be large. then
if at t i e the differece
onder t r o s day to day any

y uternal aution u s t te suspeoicd

DE
 Training Marual for Sugur Mills
346

S2 Bosling House Control

is the etficiency indicator, in
of Milling control Mill Extraction (e)
As in the case
Extraction is the criteria for judging Boiling
House Control Boiling House
Boting recovered per cent the sugar present in the
House Efficiency.It is nothing but the sugar
House.
Juice delivered to the Boiling
House we anything in the sense of extracting juice
do not extract
Since in the Boiling trom that present in the
the sugar in crystal form
in a mill but we only recover
from cane termed Boiling House Re-
House Extraction is more appropriately
mixed juice. Boiling
cevery (BHR)
(Pol) recovered in sugar from the sucrose or Pol
To be accurate it is the sucrose know
Boiling House Recovery we must
present in Juice. For the purpose itsdetermining
of
Pol. We must also know the weight of mixed juice
the weight of sugar produced and
(MJ) and Pol per cent mixed juice.

Then:

Boiling House Recovery Sugar% cane x Pol % sugar 199

Mixed juice % cane x Pol % MJ

Suppose Weight of cane 100 Tonnes

Recovery of white sugar or

Commercial sugar 6 cane 9.9

Pol per cent sugar 99.8
Weight of Mixed Juice % or Mixed =88.0
Juce cane 88.0 tonnes.
Pol per cent mixed
juice 3.0
Then Pol in
sugar cane 99X 9.8 9.88
100
Pol in Mixed Juice % cane
88 1144
Boling Hoe Recovery (BHR) 9 88
1144 100

864
It ray te
pointed out hal the tsoiling House Recovery denotes
acty the etticiency ot sugar
t may te that i c
te ty certainof a
lactory (A) is 10
ef anothet taciory
B) ay t ly p r cent oa cane ulper ceat whcreas the recoe
ing koar scxovcy s t tiecevsary that ts although the
iotlng House Recovery tactory
(B)
owe thas t of
tactosy 1Ap s
wil be cear fitom the
tolow
must
also be
ing calcukation
achnica Cowarnd 47

2 Pol sugar 99 80 99 S0

3. Mixed Juice cune 90.50 8480

4 Mixed Juice- Brix 16.00 I5.00
-Pol 13.12 1245
Purity 82.00 83.00
5. Pol in Mixed Juice Can 11.83 10.56
6. Pol in Sugar Cane 9.98 8.98
7. Boiling House Recovery 9.98 00 8.98x 100

188 t0 56
84

Theimportance of Boiling House Recovery as an efficiency indicator will therefore

be obvious
During periodical shut down of the factory, while the total cane crushed in the period

iscorrectly known, the total weight of sugar produced from that cane is not known. The
weight of sugar actually bagged during the period is known but there is some sugar stilt

leftin the material that is in process. At the time of the shut down there may be some

massecuite in the process. At the time of the shut down there may be some massecuite in
the crystallisers which is yet to be processed. In such circumstances the recovery per cen

canc has to be estimated by calculating out sugar that can be recovered from the
material in process.
the available sugar ftom the mate-
for calculating
Arelationship has been established
rial in process on the basis of the purity of the original material to be processed, on the
molasses that This
purity of the sugar produced and on the purity of the tinal is
discarded.
relationship is derived as foilows:
Let the material to be processed contain j sugar per unit weight the dry substance of
in the material, let there be removed from it'e sugar and d' non-sugar Let (ord) contai
dry substancc. The residue
of (molasses) wll be (l-d) and let
'ssgar per unit weight
itcontainmsugar per unit weight of dry substance.

= icd)s(-cd) m

cs+ds m-ca- dn
Jl fs-m)+ dis-m)
(s-m)(c+d)

(cd