K-Patents SeedMaster 2 - Manual (Page 95)

12 APPENDECES 95
95
SAMPLE SATURATION COEFFICIENTS AND VALUES OF THE SATURATION FUNCTION
0,9
0,95
1
1,05
1,1
1,15
0 0,2 0,4 0,6 0,8 1 1,2 1,4 1,6 1,8 2
NONSUGAR TO WATER RATIO
SAT.COEFF.
SATFUN.
Fig. A.5
NOTES:
1. The Wiklund-Vavrinecz saturation function is the result of extensive research on sugar solubility in
beat sugar molasses. Unfortunately, there are very few similar data on cane sugar molasses.
However, there seems to be no reason why the basic equation could not be used with cane sugar
molasses. Some of the scarce data available indicates that the “m”, “b” and “c” parameters can differ
significantly from those valid for beat sugar. The result of these differences is more pronounced with
low purity syrups. Based on data collected by Thieme on cane syrups the parameters have been
determined (L.Rózsa: Sucrose solubility in impure cane sugar solutions, INTERNATIONAL SUGAR
JOURNAL, 2000, VOL. 102, 230-235):
m = - 0, 06265 b = 0,982 c = - 2,1
2. It is important to do the saturation test starting with low purity (C product) sample (“original
sample”), in order to get fairly accurate linear equation on the linear part of the function. Accuracy can
be improved by using more samples, too.
3. The first (exponential) part of the saturation function can quite often be well represented by a
constant “c” usually equal to -2.1, or -1.8.
4. How often should the syrup quality parameters be determined depends on several factors, like type
of the sugar beat or cane processed, fertilizer being used by the farmers, storage temperature etc.
and has to be determined based on local experience.