Calorific Value of Jaggery Bagasse as affected by its Composition

Bagasse is normally used as fuel in jaggery making furnaces for sugarcane juice concentration. Proper burning and release of maximum amount of heat for use is important and it largely depends upon the physical condition and calorific value of bagasse. Calorific value is due to bagasse constituents like fibre, sucrose and moisture, which again depends upon the cane parameters like fibre content, brix of sugarcane juice etc. Sugarcane crushing and bagasse drying also affect bagasse composition and thus its calorific value. Certain empirical equations for calculation of net calorific value (NCV) of mill bagasse have been developed but no such relations have been developed for bagasse obtained from jaggery plants. These equations have been used to see the effect of operating parameters like juice extraction and the juice brix on net calorific value. It was found that operating factors also affect calorific value of bagasse and the total amount of heat is more in case of dried bagasse. Therefore, a provision for bagasse drying, using furnace waste heat, may be incorporated in the system.