The Brix of the Juice

Experiments are discussed in which cane, either after having been prepared in a Waddell shredder, or in the form of chips was subjected to pressure in a press and the expressed juice fractions were tested for brix. The effect of shredding on the brix pattern of the consecutive fractions is discussed as also the interest it may have in connection with practical milling. In another series of tests, chips were first compressed to express about 40 per cent of the juice, the residue then shredded and the shredded mass again subjected to pressure. The juice now expressed showed a brix approximately 10° higher than that of the juice from the chips. Hence, it was possible to divide juice in cane into a high brix fraction (27°), a much lower brix fraction (17°), and a small fraction retained in the residue. Nodes, internodes, pith and rind were separately tested. Attention is drawn to the-from the practical point of view-objectionable properties of the rind of cane. The significance of the outcome of the experiments for the basis of milling control systems and the Java Ratio Cane Payment System is also mentioned.