6. 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.
6. 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.
Advanced Engineering Mathematics
10th Edition
ISBN:9780470458365
Author:Erwin Kreyszig
Publisher:Erwin Kreyszig
Chapter2: Second-order Linear Odes
Section: Chapter Questions
Problem 1RQ
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![6. 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.](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fc97f2329-de93-4f6b-a899-902fa6800aa2%2Fd1456f1b-8084-4f0b-bdce-edea8cf7d919%2Fpjy73or_processed.jpeg&w=3840&q=75)
Transcribed Image Text:6. 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.
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