We know in the sugar industry that every kind of juice has its own viscosity, depending on the value of Brix degree or expressed in degrees of Beaume they are on. The viscous the juice meaning the higher the value of Brix degree or the Beaume degree is. The juice extracted by the mill station has the lowest viscosity among juices in the whole sugar factory. It is clear from the point of view that for a certain juice juice the density value is depending depending on its viscosity. The method normally applied in sugar factory to determine the density of a certain juice is by the analysis. By the analysis we’ll know the Brix degree of a certain juice and with the help of a table, the density could be determined exactly based on the ambient temperature when the analysis done (atmospheric condition). In our case the analysis is done periodically for every juice extracted by the respective mill in the tandem, and with the help of a table we’ll know the density respectively. 1)
But according to E. Hugot , the density of juice contained in cane or bagasse under pressure when milled is a little higher than the density of the same juice under atmospheric condition. It was mentioned that the density value of juice when milled (under pressure between two rollers) is 1% higher, or 1.01 t imes the value calculated from the table (atmospheric condition). Based upon the above phenomenon described by E. Hugot, all the value of juice densities in the calculation of this complete mill material balance are to be multiplied by 1.01.
1)
E. Hugot, Handbook of Cane Sugar Engineering, Third Edition - 1986, page 135.
