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A BATCH OF 5 kg OF FOOD PRODUCT HAS A MOISTURE CONTENT OF lD0 % DRY BASIS. BE REMOVED FROM THS peoouCT CALULATE HOw MUCH WATER tO ITS MOSTURE CONTENT 20%% weT ASIS. TO Mass o f food product s kg MC db 100 % = 1.50 MC wb = 20 % 0.20

A BATCH OF 5 kg OF FOOD PRODUCT HAS A MOISTURE CONTENT OF lD0 % DRY BASIS. BE REMOVED FROM THS peoouCT CALULATE HOw MUCH WATER tO ITS MOSTURE CONTENT 20%% weT ASIS. TO Mass o f food product s kg MC db 100 % = 1.50 MC wb = 20 % 0.20

Introduction to Chemical Engineering Thermodynamics
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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about 25 kg of food product has a moisture content of 150% dry basis calculate how much water be removed from this product to reduce its moisture content to 20% wet basis

 

SOD M+ RCL ENG DELL L 3 8. 6. DEL AC 4 - 1 Ctri ntet v10* Ans A B4TCH OF 5 kg OF FOOD PRODUCT AAS A MOISTURE CONTENT OF ID0% DRY BASIS. CALUULATE HOW MU CH WATER BE REMOVED FROM THIS pRoouCT REQICE ITS MOSTURE CONTENT TO 20% to wET DaASISs. GNEN: Mass of food product kg MC db 100% = 1.50 %3D %3D MC wb = 20% 0.20 %3D souTON
Transcribed Image Text:SOD M+ RCL ENG DELL L 3 8. 6. DEL AC 4 - 1 Ctri ntet v10* Ans A B4TCH OF 5 kg OF FOOD PRODUCT AAS A MOISTURE CONTENT OF ID0% DRY BASIS. CALUULATE HOW MU CH WATER BE REMOVED FROM THIS pRoouCT REQICE ITS MOSTURE CONTENT TO 20% to wET DaASISs. GNEN: Mass of food product kg MC db 100% = 1.50 %3D %3D MC wb = 20% 0.20 %3D souTON
8:14 ק"י+ ג lה . lו. Introduction to F... have high surface area per unit volume, thus resulting in a more rapid heating of the slowest heating point when compared with cylindrical cans. Among various geometric shapes, a sphere has the largest sur- face-area-to-volume ratio. PROBLEMS 1.1 The following unit conversions are illustrations of the SI sys- tem of units. Convert: a. a thermal conductivity value of 0.3 Btu/(h ft °F) to W/ (m °C) b. a surface heat transfer coefficient valu to W/(m2 "C) c. a latent heat of fusion value of 121 Btu, 84 / 864 An empty metal can is heated to 90°C and sealed. It is then placed in a room to cool to 20°C. What is the pressure inside the can upon cooling? Assume that can contains air under ideal conditions. 1.2 Problems 61 1.3 A food is initially at a moisture content of 90% dry basis. Calculate the moisture content in wet basis. 1.4 10 kg of food at a moisture content of 320% dry basis is dried to 50% wet basis. Calculate the amount of water removed. A batch of 5 kg of food product has a moisture content of 150% dry basis. Calculate how much water must be removed from this product to reduce its moisture content to 20% wet basis. *1.5 1.6 A liquid product with 10% product solids is blended with sugar before being concentrated (removal of water) to obtain a final product with 15% product solids and 15% sugar solids. Determine the quantity of final product obtained from 200 kg of liquid product. How much sugar is required? Compute mass of water removed during concentration. 1.7 A food product is being frozen in a system capable of removing 6000 kJ of thermal energy. The product has a specific heat of 4 kl/(kg °C) above the freezing temperature of -2°C, the latent heat of fusion equals 275 kJ/kg, and the frozen product has a specific heat of 2.5 kJ/(kg°C) below – 2°C. If 10 kg of product enters the system at 10°C, determine the exit temperature of the product. 1.8 A liquid food product is being cooled from 80°C to 30°C in an indirect heat exchanger using cold water as a cooling medium. If the product mass flow rate is 1800 kg/h, determine the water flow rate required to accomplish product cooling if the water is allowed to increase from 10°C to 20°C in the heat exchanger. The specific heat of the product is 3.8 kJ/(kg K) and the value for water is 4.1 kJ/(kg K). Milk is flowing through a heat exchanger at a rate of 2000 kg/h. The heat exchanger supplies 111,600 kJ/h. The outlet temperature of the product is 95°C. Determine the inlet temperature of the milk. The product specific heat is 3.9 kJ/(kg °C). 1.9 1.10 A steel bucket contains 4 liters of water at 12°C. An electric immersion heater rated at 1400 Watts is placed in the bucket. Determine how long it will take for water to heat to 70°C. Assume that the empty bucket weighs 1.1 kg. The specific heat of steel is 0.46 kJ/(kg°C). Use an average specific heat of water of 4.18 kJ/(kg°C). Disregard any heat loss to the surroundings. *Indicates an advanced level in solving. 62 CHAPTER 1 Introduction *1.11 Use MATLAB® to plot the enthalpy versus temperature for water over the range of temperature from -40°C to 40°C
Transcribed Image Text:8:14 ק"י+ ג lה . lו. Introduction to F... have high surface area per unit volume, thus resulting in a more rapid heating of the slowest heating point when compared with cylindrical cans. Among various geometric shapes, a sphere has the largest sur- face-area-to-volume ratio. PROBLEMS 1.1 The following unit conversions are illustrations of the SI sys- tem of units. Convert: a. a thermal conductivity value of 0.3 Btu/(h ft °F) to W/ (m °C) b. a surface heat transfer coefficient valu to W/(m2 "C) c. a latent heat of fusion value of 121 Btu, 84 / 864 An empty metal can is heated to 90°C and sealed. It is then placed in a room to cool to 20°C. What is the pressure inside the can upon cooling? Assume that can contains air under ideal conditions. 1.2 Problems 61 1.3 A food is initially at a moisture content of 90% dry basis. Calculate the moisture content in wet basis. 1.4 10 kg of food at a moisture content of 320% dry basis is dried to 50% wet basis. Calculate the amount of water removed. A batch of 5 kg of food product has a moisture content of 150% dry basis. Calculate how much water must be removed from this product to reduce its moisture content to 20% wet basis. *1.5 1.6 A liquid product with 10% product solids is blended with sugar before being concentrated (removal of water) to obtain a final product with 15% product solids and 15% sugar solids. Determine the quantity of final product obtained from 200 kg of liquid product. How much sugar is required? Compute mass of water removed during concentration. 1.7 A food product is being frozen in a system capable of removing 6000 kJ of thermal energy. The product has a specific heat of 4 kl/(kg °C) above the freezing temperature of -2°C, the latent heat of fusion equals 275 kJ/kg, and the frozen product has a specific heat of 2.5 kJ/(kg°C) below – 2°C. If 10 kg of product enters the system at 10°C, determine the exit temperature of the product. 1.8 A liquid food product is being cooled from 80°C to 30°C in an indirect heat exchanger using cold water as a cooling medium. If the product mass flow rate is 1800 kg/h, determine the water flow rate required to accomplish product cooling if the water is allowed to increase from 10°C to 20°C in the heat exchanger. The specific heat of the product is 3.8 kJ/(kg K) and the value for water is 4.1 kJ/(kg K). Milk is flowing through a heat exchanger at a rate of 2000 kg/h. The heat exchanger supplies 111,600 kJ/h. The outlet temperature of the product is 95°C. Determine the inlet temperature of the milk. The product specific heat is 3.9 kJ/(kg °C). 1.9 1.10 A steel bucket contains 4 liters of water at 12°C. An electric immersion heater rated at 1400 Watts is placed in the bucket. Determine how long it will take for water to heat to 70°C. Assume that the empty bucket weighs 1.1 kg. The specific heat of steel is 0.46 kJ/(kg°C). Use an average specific heat of water of 4.18 kJ/(kg°C). Disregard any heat loss to the surroundings. *Indicates an advanced level in solving. 62 CHAPTER 1 Introduction *1.11 Use MATLAB® to plot the enthalpy versus temperature for water over the range of temperature from -40°C to 40°C
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