The effect of mill orientation angle on bagasse moisture content
Kent, Geoffrey Alan, Kauppila, David J., & McKenzie, Neil J. (2012) The effect of mill orientation angle on bagasse moisture content. In Bruce, Robin C. (Ed.) Proceedings of the 34th Conference of the Australian Society of Sugar Cane Technologists, Australian Society of Sugar Cane Technologists, Novotel Palm Cove Resort, Cairns, QLD.
THIS PAPER DESCRIBES an experimental investigation to explore a concept designed to reduce the moisture content of bagasse. It takes advantage of gravity to separate juice from bagasse by feeding bagasse upwards into the nip of the mill while juice drains downwards under gravity. The investigation found that orienting the feed to a mill upwards does reduce bagasse moisture content and that the benefit is expected to be greater than two units of moisture. While an advantage was found in orienting the feed up to 50° above the horizontal, no extra benefit was found in increasing the angle higher (up to 60° was explored) and so a 50° orientation was identified as the preferred angle for this design concept.
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|Item Type:||Conference Paper|
|Keywords:||Mill, Dewatering, Moisture|
|Subjects:||Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > MECHANICAL ENGINEERING (091300) > Mechanical Engineering not elsewhere classified (091399)|
|Divisions:||Current > Research Centres > Centre for Tropical Crops and Biocommodities|
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2012 Australian Society of Sugar Cane Technologists|
|Copyright Statement:||All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording or any information storage and retrieval system, without permission of the publisher. Published in 2012 in Mackay, Queensland, by the Australian Society of Sugar Cane Technologists.|
|Deposited On:||19 Jun 2012 09:09|
|Last Modified:||29 Jan 2013 22:35|
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