3.2. Determination of Storage Losses
The behavior of the losses in terms of the storage
time for each one of the three cases (“IN”, “DH” and
“PR”) is graphically shown in Fig. 4.
The experimental values were fitted with the aid of
a program that determines the best
regression line which passes through the origin of
coordinates to correspond with the physical fact
that in “time zero” the losses do not exist.
Analyzing the results and taking into account that
determinations were only carried out on the basis of
both dry initial and final weights (P0), it can be
noted that
1. The higher losses were observed in the cases of
both wet baled bagasse, “IN” and “DH”, during the
first 6-7 weeks of storage. After 40 days, some
stabilization was observed in a 20-25% range of
losses.
2. In the case of wet baled depithed bagasse, “DH”,
losses were slightly lower if compared with wet
baled raw bagasse, “IN”, thus indicating better
conservation degree.
3. In the case of pre-dried baled bagasse, “PR”,
the increase of losses was slower during the
storage time reaching a top value of 6.5% after four
months of storing.