K-Patents SeedMaster 2 - Manual (Page 91)

12 APPENDECES 91
91
12.2 Determining the local syrup parameters
12.2.1 Sample preparation for the saturation test
A) Take 7-10 samples 100 g each from the same low-purity final molasses (green syrup) and determine
concentration, sugar content and purity data in the lab. Calculate non-sugar and water content, too. Put the
samples in vessels which can be well sealed later on in order to prevent evaporation or leakage.
EXAMPLE :
ORIGINAL SAMPLES :
SOL (g) S (g) Q (%) NS (g) W (g) Gsample (g)
1 83,22 51,37 61,73 31,85 16,78 100,00
2 83,22 51,37 61,73 31,85 16,78 100,00
3 83,22 51,37 61,73 31,85 16,78 100,00
4 83,22 51,37 61,73 31,85 16,78 100,00
5 83,22 51,37 61,73 31,85 16,78 100,00
6 83,22 51,37 61,73 31,85 16,78 100,00
7 83,22 51,37 61,73 31,85 16,78 100,00
where :
SOL (%, g) : solids content (concentration)
S (%, g) : sugar content
Q (%) : purity = 100.S/SOL
NS (g) : non-sugar content = SOL - S
W (g) : water content = Gsample - SOL
B) Calculate the non-sugar to water ratio (NS/W) and enter it for sample No.1, which from now on will represent
the original sample with its original NS/W ratio. Select (NS/W)* values which will result in well distributed data in
the complete range from (NS/W)* = 0 to the original one.
Using the selected (NS/W)* and the original water content (W) calculate new water content (W*) and water to add
(Wadd) data for samples No.2-No.7.
NOTE : when (NS/W)* = 0, the saturation coefficient is always equal to 1.0.
SOL.(100 - Q)
NS/W = ----------------------
100.(100 - SOL)
W* = NS/(NS/W)* (g)
Wadd = W* - W (g)
EXAMPLE (continued) :
Selected Calculated
range : water :
(NS/W)* W* (g) Wadd (g)
1 1,90 16,78 0,00
2 1,6 19,91 3,13
3 1,2 26,54 9,76
4 1 31,85 15,07
5 0,7 45,50 28,72
6 0,4 79,63 62,85
7 0,2 159,25 142,47
8 0
Add the listed amount (Wadd) of pure water to each sample. Sample preparation is now complete.