Chemical Control Formula’s
1) Cane + Added Water = Gross Mixed Juice + Bagasse
2) Bagasse = Cane + Added Water – Gross Mixed Juice
Tones Bagasse
3) Bagasse % Cane = ×100
Cane
TonesGross Mixed Juice
4) Gross Mixed Juice % Cane = × 100
Cane
5) Dirt Tonnes = Dirt % x Gross Mixed Juice
6) Tonnes Net Mixed Juice = Tonnes Gross Mixed Juice – Tones Dirt
Tones Net Mixed Juice
7) Net Mixed % Cane = ×100
Cane
Pol % Mixed Juice ×Tones Net Mixed Juice
8) Tones Pol in Mixed Juice =
100
Tones Pol Mixed Juice
9) Pol in Mixed Juice % Cane = ×100
Cane
Pol % Bagasse × Tones Bagasse
10) Tones Pol in Bagasse =
100
Tones Pol ∈Bagasse
11) Pol in Bagasse % Cane = ×100
Cane
Filter Cake % ×Cane
12) Tones Filter Cake = Filter Cake % x Cane /100=
100
Pol % Filter Cake x Tones Filter Cake
13) Tones Pol in Filter Cake =
100
Tones Pol ∈Filter Cake
14) Pol in Filter Cake Cane = ×100
Cane
15) Tones Pol in Clear Juice = Tones Pol in Mixed Juice – Tones Pol in Filter Cake
Tones Pol ∈Clear Juice
16) Pol in Clear Juice % Cane = × 100
Cane
17) Tones Pol in Cane = Tones Pol in Mixed Juice % Cane + Tones Pol in Bagasse % Cane
18) Pol in Cane = Pol in Mixed Juice % Cane + Pol in Bagasse % Cane
S ( J −M )
19) Recovery % Cane = Pol in Clear Juice % Cane × −Un Known Losses % Cane
J ( S−M )
Where S = Purity of Sugar (=100)
J = Purity of Clear Juice
M = Purity of Final Molasses
Pol∈Clear Juice
20) Brix in Clear Juice % Cane = ×100
Purity of Clear Juice
21) Non Sugar in Clear Juice % Cane = Brix in Clear Juice % Cane – Pol in Clear Juice % Cane
22) Non Sugar in Molasses = Brix % Molasses – Pol % Molasses
Non Sugar∈Clear Juice % Cane
23) Molasses % Cane = × 100
Non Sugar ∈Molasses
24) Brix % Bagasse = Pol % Bagasse / Purity of LMJ x 100
25) Fibre % Bagasse = 100 – ( Moisture % Bagasse + Brix % Bagasse )
26) Tones Fibre in Bagasse = Fibre % Bagasse x Tones Bagasse / 100
27) Fibre % Cane = Tones Fibre Bagasse / Cane x 100
28) Added Water % Cane = Tones Added Water / Cane x 100
( Brix %Bagasse )
29) Undiluted Juice Lost % Fibre = ×10000
Brix % PJ × Fibre %Bagasse
30) Added Water Extracted in Mixed Juice % Added Water =
( Brix % PJ −Brix % MJ ) × MJ % Cane
× 100
Brix % PJ × A .W % Cane
31) Mill Extraction = ( Pol in Mixed Juice % Cane / Pol in Cane ) x 100
32) RME – Noel Deerr = { ( 7 – V ) / 7 } x 100
Where V = { ( 1 – e ) x ( 1 – f ) } / f
‘e = Mill Extraction
‘f = Fibre % Cane
33) RME – Mittal = 100 – [ { ( Pol in Bagasse % Cane x 12.5 ) / ( Pol in Cane x Fibre % Cane ) } x 100
34) Milling Loss = { ( 100 – Mill Extraction ) x Pol in Cane } / Fibre % Cane
35) Whole Reduced Extraction = 100 – Milling Loss
100 ( J −M )
36) BHR = { ( Sugar in Sugar / Sugar in Mixed Juice ) x 100 } ×
J ( 100−M )
Where J = Commercial Sugar Purity
M = Final Molasses Purity
Or we Can directly Multiply 0.9989 instead of using Sugar & Molasses Factor
37) RBHR – Noel Deerr = { ( 0.85 – Mv) / 0.85 ( 1 – Mv ) } x 100
Where Mv = ( j – RJ ) / ( 1 – RJ )
J = Mixed Juice Purity
R = BHR
38) RBHR – S.N. Gundu Rao = R + { K x (M)/(1-M) } x { 17 – 20J / 17J}
Where K = Non Sugar in Clear Juice % Cane / Non Sugar in Molasses
39) Over All Extraction = { BHR / ME } x 100
40) Reduced Over All Extraction = ( RME x RBHR ) / 100
41) ERQV – PJ to MJ = { 1.4 ( Pty of MJ – 40 ) / 1.4 ( Pty of PJ – 40 ) } x 100
42) ERQV – PJ to LMJ = { 1.4 ( Pty of LMJ – 40 ) / 1.4 ( Pty of PJ – 40 ) } x 100
43) Java Ratio = { Pol in Cane / Pol in PJ } x 100
44) Capacity Utilization = Installed Capacity x 172 days
45) CCS % = ( Pol x 1.05 ) – ( Brix x 0.3 ) Commercial Cane Sugar.
46) Sugar Pol = [Link] x ( 1 + 0.0003 ( t – 20 ))
Where t = Temperature
47) Recovery % (SMT) = (Pol % .75) – ( Brix % - Pol% x 0.61 )
(SMT extraction consider as 61%)
48) Pol % = Jave Ratio x Average Recovery
49) Norms for time Lost % Available
1. Want of Cane 3.00 %
2. Engineering 2.50 %
3. Process 0.25 %
4. Others 0.25 %
5. General Cleaning 2.00 %
Total 8.00 %