Experimental determination of bagasse stiffness coefficient
The experimentally determined stiffness coefficient of bagasse is described in this paper. This property defines the behaviour of the reaction forces exerted upon the bagasse layer when being compressed during juice-extraction in a sugar-cane mill. This information is important for correctly analysi...
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia
2007-05-01
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| Series: | Ingeniería e Investigación |
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| Online Access: | https://revistas.unal.edu.co/index.php/ingeinv/article/view/14823 |
| Summary: | The experimentally determined stiffness coefficient of bagasse is described in this paper. This property defines the behaviour of the reaction forces exerted upon the bagasse layer when being compressed during juice-extraction in a sugar-cane mill. This information is important for correctly analysing sugar-cane mill operation and design. An experimental device was used for obtaining the stiffness coefficient; it consisted of a piston, a piston-skirt, a hydraulic press and instrumentation for measuring the pressures so produced and piston position at different times. Compression rate, humidity level and degree of bagasse fragmentation were the experimental factors taken into account in the experimental design. The investigation was carried out with 40%-80% humidity level and up to 0.06 compression rates. All experimental factors proved statistically significant in the bagasse stiffness coefficient experimental model so obtained. Bagasse was seen to behave as a very rigid elastic material under normal sugar-mill pressure operating conditions, having 50 MPa to 20,000 MPa stiffness coefficient values. |
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| ISSN: | 0120-5609 2248-8723 |