This thesis is the culmination of three years experimental work carried out on the milling of bagasse and associated imbibition systems.
The extraction of sugar from bagasse by crushing between rolls has been dealt with at length. The effects of roll speed, fibre rate, filling ratio, and bagasse fineness on the Brix extraction, reabsorption factor, roll leads and torques have been investigated. The use of imbibition in bagasse crushing has required the definition of an imbibition coefficient to measure the degree of mixing of the imbibition with the juice in bagasse. The imbibition coefficient trends with changing mill variables have also been investigated, and a theory has been developed to predict the Brix extraction of a milling train. An amount of experimental work on the feeding of bagasse has also been reported.
The results of incremental Brix extraction experiments performed using the hydraulic press have been discussed. Dynamic press tests to determine the pressure-filling ratio curves for changing compression speed and bagasse fineness are also included.
Extensive experimental data from the two-roll mill and the hydraulic press has been included, together with the full experimental design of each of the seventeen experiments performed.