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DETERMINATION OF MOISTURE CONTENT OF BAGASSE OF JAGGERY UNIT USING MICROWAVE OVEN

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Author(s): S.I. ANWAR

Journal: Journal of Engineering Science and Technology
ISSN 1823-4690

Volume: 5;
Issue: 4;
Start page: 472;
Date: 2010;
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Keywords: Sugarcane bagasse | Calorific value | Moisture content

ABSTRACT
In jaggery making furnaces, sugarcane bagasse is used as fuel. Moisture content of bagasse affects its calorific value. So burning of bagasse at suitable level of moisture is essential from the viewpoint of furnace performance. Moisture content can also be used for indirect calculation of fibre content in sugarcane. Normally gravimetric method is used for moisture content determination, which is time consuming. Therefore, an attempt has been made to use microwave oven for drying of bagasse. It took about 20 to 25 minutes for the determination as compared to 8-10 hours in conventional hot air drying method and the results were comparable to the values obtained from hot air drying method.
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