A new process for the analysis of sugar cane

Abstract

Due to some difficulties in obtaining, by routine methods for sugar cane analysis, exact data and rapid determinations, the authors used the classical method for sucrose extraction (the so-called Spencer Method) consisting of sucrose extraction by heat treatment, through seven washings, automatically controlled. To expedite this procedure they designed and assempled special equipment capable of rapid operation. Results were checked in hundred decimals. Such equipment consists essentially of: a) a cutting machine to cut the sugar cane into pieces not thicker than 1 cm; b) a sucrose extractor with a hot water container for the feeding of the system, copper piping with twig taps, Erlenmeyer flasks for collecting the sample fitted with three-hole rubber stoppers for the intake of hot water, the extract of the water-sugar cane syrup, and the steam exit; c) electric heaters; d) flasks for the collection of the extracted liquid. After five successive washings, the syrup collected in previously tared flasks is weighed, and is ready for the Brix determinations and polarimetry. The amount of sucrose is calculated and reducing sugars are determined in the same liquid by titration with Fehling’s reagente. The fibers that remain after digestion are collected in cotton sacs (approximate volume 500 ml) previously tared, and me washed in water at temperature 70-80 C. Afterwards the sacs are squeezed by hand to remove the excess water and put in tared aluminum dishes, weighed and dried to a constant weight. The fibers are then calculated on a dry matter basis.