2 determining the local syrup parameters, 1 sample preparation for the saturation test, Etermining the local syrup parameters – K-Patents SeedMaster 2 User Manual
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12 APPENDECES
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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.