ESTIMATION OF pH OF SUGAR CANE JUICES A . T HIGH TEMPERATURE
A Philips digital pH-meter (PW9422) equipped with a Philips high temperature pH-electrode (CH 85D-SD) and platinum 100 thermometer was used in the autocalibrate mode to standardise itself using 2 NBS-buffers (phthalate and borax solutions). The instrument automatically identifies each buffer and uses the current temperature to select the exact buffer value from its look-up table. Temperature compensation for electrode slope changes due to temperature changes was also automatic.
Develop a blueprint for the introduction of new processing technologies for Australian factories: final report 2015/043
............................................................................................................................................... 1 EXECUTIVE SUMMARY ............................................................................................................................ 2 TABLE OF TABLES .................................................................................................................................... 5 1. BACKGROUND ................................................................................................................................. 6 1.1. The issue for Australian factories ........................................................................................... 6 1.2. The situation in overseas cane factories and available process technologies ........................ 6 1.2.1. General comments .......................................................................................................... 6 1.2.2. Process steam consumption in overseas and Australian cane factories ........................ 7 1.2.3. Juice evaporation technologies ...................................................................................... 7 1.2.4. In-line juice heaters and other process technologies for increased steam efficiency .... 8 1.2.5. Pan stage operations....................................................................................................... 8 1.2.6. Vapour recovery systems ................................................................................................ 9 1.2.7. Development of the Blueprint technologies ................................................................... 9 2. PROJECT OBJECTIVES .................................................................................................................... 10 3. OUTPUTS, OUTCOMES AND IMPLICATIONS ................................................................................. 10 3.1. Outputs ................................................................................................................................. 10 3.2. Outcomes and Implications .................................................................................................. 12 4. INDUSTRY COMMUNICATION AND ENGAGEMENT ...................................................................... 13 4.1. Outputs for adoption by sugar factories ............................................................................... 13 4.2. Industry engagement during course of project .................................................................... 19 4.3. Industry communication messages ...................................................................................... 20 4.4. Examples of adoption by industry ........................................................................................ 20 5. METHODOLOGY ............................................................................................................................ 20 5.1. Overview of methodology .................................................................................................... 20 5.2. Determine the magnitude of sucrose losses in evaporator stations .................................... 21 5.3. Investigate the suitability of using Kestner evaporators ...................................................... 22 5.4. Investigate the suitability of using falling film tube evaporators ......................................... 22 5.5. Investigate the potential application of novel process steam efficiency measures into Australian sugar factories ................................................................................................................. 22 5.6. Implementation of novel technologies into Australian sugar factories for rate, recovery and steam efficiency benefits .................................................................................................................. 23 5.7. Investigate the impact of using low pressure vapour on pan stage productivity................. 23 5.8. Whole of factory impacts of applying process steam efficient technologies to Australian Mills 24 6. RESULTS AND DISCUSSION ............................................................................................................ 25 Sugar Research Australia Final Report Project 2015/043 5 6.1. Overview of the results and discussion ................................................................................ 25 6.2. Determine the magnitude of sucrose losses in evaporator stations .................................... 26 6.3. Investigate the suitability of using Kestner evaporators ...................................................... 28 6.4. Investigate the suitability of using falling film tube evaporators ......................................... 30 6.5. Investigate the potential application of novel process steam efficiency measures into Australian sugar factories ................................................................................................................. 33 6.6. Implementation of novel technologies into Australian sugar factories for rate, recovery and steam efficiency benefits .................................................................................................................. 34 6.7. Impact of low pressure vapour on pan stage productivity ................................................... 39 6.8. Whole of factory impacts of applying process steam efficient technologies to Australian Mills 41 7. PUBLICATIONS ............................................................................................................................... 43 8. CONCLUSIONS ............................................................................................................................... 44 9. ACKNOWLEDGEMENTS ................................................................................................................. 45 10. REFERENCES .............................................................................................................................. 45 11. APPENDIX .................................................................................................................................. 48 11.1. Appendix 1 METADATA DISCLOSURE ................................................................................ 48
Instrumentation and Automated Photometric Titration Procedure for Total Acidity Determination in Red Wine Employing a Multicommuted Flow System
An automated procedure for photometric titration of red wine and associated instrumentation is described. The procedure was based on the flow-batch approach implemented employing multicommutation. The photometric detection was carried out using a homemade LED-based photometer. The mixing device, LED, and photodetector were attached to the titration chamber in order to form a compact and small-sized unit. The flow system comprised an automatic injector and three-way solenoid valves, which were controlled by a microcomputer through an electronic interface card. The software, written in Quick BASIC 4.5, was designed with abilities to accomplish all steps of the titration procedure including data acquisition and real-time processing to decide about the course of titration in the following step and so forth, until the titration endpoint was reached. The usefulness of the proposed titration system was demonstrated by analyzing red wine samples. When results were compared with those obtained using the AOAC reference method, no significant difference was observed at the 95% confidence level. A relative standard deviation of ca  2% (n=9 ) was obtained when processing a typical red wine sample containing 7.3 gl -1 total acidity expressed as tartaric acid.