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This document contains examples and exercises involving mass balance calculations for various processes involving concentration, mixing, and drying. Example 3.1 involves calculating the amount of dry sugar needed to increase the concentration of an aqueous sugar solution. Example 3.2 involves calculating material flows in a multiple effect evaporator used to concentrate orange juice. Example 3.3 involves material flows in a freeze concentration process for fruit juice concentration. The exercises ask the reader to calculate material flows and properties of outputs based on given input properties and process descriptions.
This document contains examples and exercises involving mass balance calculations for various processes involving concentration, mixing, and drying. Example 3.1 involves calculating the amount of dry sugar needed to increase the concentration of an aqueous sugar solution. Example 3.2 involves calculating material flows in a multiple effect evaporator used to concentrate orange juice. Example 3.3 involves material flows in a freeze concentration process for fruit juice concentration. The exercises ask the reader to calculate material flows and properties of outputs based on given input properties and process descriptions.
This document contains examples and exercises involving mass balance calculations for various processes involving concentration, mixing, and drying. Example 3.1 involves calculating the amount of dry sugar needed to increase the concentration of an aqueous sugar solution. Example 3.2 involves calculating material flows in a multiple effect evaporator used to concentrate orange juice. Example 3.3 involves material flows in a freeze concentration process for fruit juice concentration. The exercises ask the reader to calculate material flows and properties of outputs based on given input properties and process descriptions.
JURUSAN TEKNOLOGI PERTANIAN UNS Solo Example 3.1 How much dry sugar must be added in 100 kg of aqueous sugar solution in order to increase its concentration from 20% to 50%? State your assumptions: dry sugar is composed of 100% sugar. Example 3.2 Fresh orange juice with 12% soluble solids content is concentrated to 60% in a multiple effect evaporator. To improve the quality of the final product the concentrated juice is mixed with an amount of fresh juice (cut back) so that the concentration of the mixture is 42%. Calculate how much water per hour must be evaporated in the evaporator, how much fresh juice per hour must be added back and how much final product will be produced if the inlet feed flow rate is 10000 kg/h fresh juice. Assume steady state. Example 3.3 1000 kg/h of a fruit juice with 10% solids is freeze-concentrated to 40% solids. The dilute juice is fed to a freezer where the ice crystals are formed and then the slush is separated in a centrifugal separator into ice crystals and concentrated juice. An amount of 500 kg/h of liquid is recycled from the separator to the freezer. Calculate the amount of ice that is removed in the separator and the amount of concentrated juice produced. Assume : steady state. Exercise 3.1 How many kg/h of sugar syrup with 10% sugar must be fed to an evaporator to produce 10000 kg/h of sugar syrup with 65% sugar? Exercise 3.2 How much water must be added to 200 kg of concentrated orange juice with 65% solids to produce orange juice with 12% solids Exercise 3.3 Milk with 3.8% fat and 8.1% fat-free solids (FFS) is used for the production of canned concentrated milk. The process includes separation of the cream in a centrifuge and concentration of the partially defatted milk in an evaporator. If the cream that is produced in the centrifuge contains 55% water, 40% fat, and 5% fat-free solids, calculate how much milk is necessary in order to produce a can of concentrated milk that contains 410 g milk with 7.8% fat and 18.1% fat-free solids. How much cream and how much water must be removed in the centrifuge and the evaporator respectively? Assume steady state. Exercise 3.4 According to some indications, crystallization of honey is avoided if the ratio of glucose to water is equal to 1.70. Given the composition of two honeys, find the proportions in which they have to be mixed so that the ratio of glucose to water in the blend is 1.7. What will be the composition of the blend? Honey H1: glucose 35%, fructose 33%, sucrose 6%, water 16%. Honey H2: glucose 27%, fructose 37%, sucrose 7%, water 19%. PENGERINGAN 100 kg Gabah Gabah Kering (C) Kadar Air 19 % Kadar Air 10 % Air (B) 1. Hitung besarnya B dan C! SOAL LATIHAN 2. Dalam pembuatan makanan bayi, 10 kg tepung kedelai yang berkadar protein 30 % dicampur dengan 20 kg tepung beras yang berkadar protein 6 %. Berapakah kadar protein campuran tersebut? PENCAMPURAN 10 kg Tepung Kedelai (A) Campuran (C) Kadar Protein 30 % Kadar Protein Y % 20 kg Tepung Beras (B) Kadar Protein 6 % PENGERINGAN 100 kg Susu Segar Susu Bubuk(C) air = 90 % Lemak = 5 % Protein = 3 % Lainnya = 2 % Kadar Air 10 % Air (B) 3. Berapakah rendemen dan komposisi susu bubuk?