Ground roasted coffee contains 10% soluble solids, 30 % water, and the balance inert insoluble solids. In order to obtain an extract with high soluble solids content without having to concentrate it for spray drying, a countercurrent extraction process is to be used to prepare the extract. It is desired that the final extract contains 0.26 kg soluble/kg water and that the soluble of the spent coffee grounds not to exceed 0.013 kg/kg dry inert solids. The coffee grounds carry 1kg water per kg of soluble free inert solids and this quantity is constant with the solute concentration in the extract. Determine the number of extraction stages needed for this process.
Ground roasted coffee contains 10% soluble solids, 30 % water, and the balance inert insoluble solids. In order to obtain an extract with high soluble solids content without having to concentrate it for spray drying, a countercurrent extraction process is to be used to prepare the extract. It is desired that the final extract contains 0.26 kg soluble/kg water and that the soluble of the spent coffee grounds not to exceed 0.013 kg/kg dry inert solids. The coffee grounds carry 1kg water per kg of soluble free inert solids and this quantity is constant with the solute concentration in the extract. Determine the number of extraction stages needed for this process.
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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