SciELO - Scientific Electronic Library Online

 
vol.27 issue2A predictive model of natural gas mixture combustion in internal combustion engines author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Ingeniería e Investigación

Print version ISSN 0120-5609

Abstract

ARZOLA DE LA PENA, Nelson. Experimental determination of bagasse stiffness coefficient. Ing. Investig. [online]. 2007, vol.27, n.2, pp.5-10. ISSN 0120-5609.

The experimentally determined stiffness coefficient of bagasse is described in this paper. This property defines the behaviour of the reaction forces exerted upon the bagasse layer when being compressed during juice-extraction in a sugar-cane mill. This information is important for correctly analysing sugar-cane mill operation and design. An experimental device was used for obtaining the stiffness coefficient; it consisted of a piston, a piston-skirt, a hydraulic press and instrumentation for measuring the pressures so produced and piston position at different times. Compression rate, humidity level and degree of bagasse fragmentation were the experimental factors taken into account in the experimental design. The investigation was carried out with 40%-80% humidity level and up to 0.06 compression rates. All experimental factors proved statistically significant in the bagasse stiffness coefficient experimental model so obtained. Bagasse was seen to behave as a very rigid elastic material under normal sugar-mill pressure operating conditions, having 50 MPa to 20,000 MPa stiffness coefficient values.

Keywords : stiffness coefficient; bagasse; compression rate.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License