SUCROSE LOSS IN STORAGE OF GREEN BILLET CANE

M. SASKA, S.L. GOUDEAU and I. DINU
Audubon Sugar Institute, Louisiana State University Agriculture Centre,
St. Gabriel, Louisiana, USA
msaska@agcenter.lsu.edu

 http://www.atamexico.com.mx/PDF/Abstract.pdf

KEYWORDS: Sugarcane, Loss,
Deterioration, Temperature, Storage.

Abstract

SUCROSE lost during storage of green billet cane was measured for different storage times
and temperatures; in cane that was hand-cleaned before storage (2007) and in (normal) cane
used just as delivered by combines (2008).
The storage conditions were characterised by the time (hours) of storage within four
temperature ranges: <17 17="17" 22="22" and="and">27°C, representing cold, cool, moderate
and warm storage conditions.
Within the four ranges, the sucrose loss in normal cane was 0.08, 0.13, 0.27 and
0.32% of the initial sucrose per hour; or an increase in the rate of sucrose loss of about 0.03%
initial sucrose per hour per each °C temperature rise.
Probably because of the higher enzymatic activity in tops and leaves, the losses in
hand-cleaned cane were lower.
Based on the developed equations, total sucrose loss in cane storage at a 10 000 t/day
factory was estimated to be 1200 t in one eighty-day season.
The temperature within cane stored in a factory cane yard and cane trailers was
measured. Cane stored in trailers was found to cool overnight (6 pm to 6 am) on average by
0.3°C /h but the temperature of cane stored in piles increased by about 0.1°C/h.
This was interpreted as evidence of substantial heat generation during cane storage.
However, based on the measured overnight temperature profiles, it was concluded that the
difference in sucrose loss between storage in trailers and cane piles alone is not large enough
to justify conversion to trailers-only storage.
 
Proc. Int. Soc. Sugar Cane Technol., Vol. 27, 2010