The aim of work is process optimization to milling plant in order to minimize sucrose loss with final bagasse as another option.The experiment was carried out with design expert software. By identifying main factors i.e. imbibitions water and hydraulic pressure effect on response variable i.e percentage sucrose in bagasse it was apply the process optimization in order to get the optimum process condition in which %sucrose loss is minimum. This is achieved at maximum imbibitions water (62.6m 3 /hr) and maximum hydraulic pressure (110kg/cm 2 ). At this optimum point, the minimum %sucrose in bagasse is 3.4%unit, this result in percentage sucrose saving of 0.04ton/hr.
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机译：工作的目的是优化制粉厂的工艺，以减少蔗糖的损失，最终蔗渣是另一个选择。实验是使用设计专家软件进行的。通过确定主要因素，即吸水率和水压对响应变量（即蔗渣中蔗糖百分比）的影响，进行了工艺优化，以得到蔗糖损失百分比最小的最佳工艺条件。这是在最大吸水量（62.6m 3 / hr）和最大液压（110kg / cm 2）下实现的。在此最佳点，蔗渣中的最低蔗糖百分比为3.4％单位，这导致节省的蔗糖百分比为0.04吨/小时。
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