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Make a flow chart of the process, showing all the steps in the process and labeling all of the input and output streams Calculate the yield of french fries from the process (weight of french fries/weight of initial potatoes) Calculate the moisture loss from potato strips during frying Calculate the oil uptake by potato strips during frying

Make a flow chart of the process, showing all the steps in the process and labeling all of the input and output streams Calculate the yield of french fries from the process (weight of french fries/weight of initial potatoes) Calculate the moisture loss from potato strips during frying Calculate the oil uptake by potato strips during frying

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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5) 1000 kg of potatoes are processed to obtain french fries. Raw potatoes are washed, peeled, cut into strips, and fried in oil. No potato or water loss occur during the washing process. Typically 15% of potatoes are lost in the peeling process. Peeled potatoes contain 80% water and 20% solids. In general 90% of the solids is starch and rest is the protein. 5% potato loss occurs during the cutting process. Oil used for frying is six times by weight the amount of potato strips. During the frying process oil uptake by potato strips occurs. French fries have 33% moisture content, 26% oil and the rest are starch and protein. No solids loss from potato strips to oil occurs during frying. a) Make a flow chart of the process, showing all the steps in the process and labeling all of the input and output streams b) Calculate the yield of french fries from the process (weight of french fries/weight of initial potatoes) c) Calculate the moisture loss from potato strips during frying d) Calculate the oil uptake by potato strips during frying
Transcribed Image Text:5) 1000 kg of potatoes are processed to obtain french fries. Raw potatoes are washed, peeled, cut into strips, and fried in oil. No potato or water loss occur during the washing process. Typically 15% of potatoes are lost in the peeling process. Peeled potatoes contain 80% water and 20% solids. In general 90% of the solids is starch and rest is the protein. 5% potato loss occurs during the cutting process. Oil used for frying is six times by weight the amount of potato strips. During the frying process oil uptake by potato strips occurs. French fries have 33% moisture content, 26% oil and the rest are starch and protein. No solids loss from potato strips to oil occurs during frying. a) Make a flow chart of the process, showing all the steps in the process and labeling all of the input and output streams b) Calculate the yield of french fries from the process (weight of french fries/weight of initial potatoes) c) Calculate the moisture loss from potato strips during frying d) Calculate the oil uptake by potato strips during frying
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