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Perform a Degree of Freedom Analysis. 2. What is the percent composition and flow of the initial stream of bananas?

Perform a Degree of Freedom Analysis. 2. What is the percent composition and flow of the initial stream of bananas?

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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1. Perform a Degree of Freedom Analysis.

2. What is the percent composition and flow of the initial stream of bananas?

To prepare a delicious banana milk on an industrial scale, there is an experimental process that consists of seven unit operations. A stream of banana (whose components are fruit, peel, and moisture) is fed to a peeler, where 99.9% of the peel is removed. This stream should become pulp, so it is mixed with an additive Q to avoid pulp oxidation. This mixture is then sent to an extruder press wherein a stream of a 50:50 mixture of additives Q and R is added. The resulting flow of 30 kg/h has a composition of 2% additive R and 5% additive Q. This flow is then fed to an agitated mixer. To the same mixer is fed a dairy stream of 250 kg/h that contains 70% milk (the rest is water) and a sweet aqueous stream that contains 30% sugar. For each 25 kg/h of dairy flow, 2 kg/h of the sweet flow is fed. The stream that leaves the agitated mixer has 5% fruit and 0.005% peel and enters a series of two thermal processes in which each operation allows 5% of the water and 2% of the milk to evaporate. The resulting flow of the heat treatment (hot banana milk) finally joins another mixer, where the flavoring G is added. The final banana milk contains 30% water.
Transcribed Image Text:To prepare a delicious banana milk on an industrial scale, there is an experimental process that consists of seven unit operations. A stream of banana (whose components are fruit, peel, and moisture) is fed to a peeler, where 99.9% of the peel is removed. This stream should become pulp, so it is mixed with an additive Q to avoid pulp oxidation. This mixture is then sent to an extruder press wherein a stream of a 50:50 mixture of additives Q and R is added. The resulting flow of 30 kg/h has a composition of 2% additive R and 5% additive Q. This flow is then fed to an agitated mixer. To the same mixer is fed a dairy stream of 250 kg/h that contains 70% milk (the rest is water) and a sweet aqueous stream that contains 30% sugar. For each 25 kg/h of dairy flow, 2 kg/h of the sweet flow is fed. The stream that leaves the agitated mixer has 5% fruit and 0.005% peel and enters a series of two thermal processes in which each operation allows 5% of the water and 2% of the milk to evaporate. The resulting flow of the heat treatment (hot banana milk) finally joins another mixer, where the flavoring G is added. The final banana milk contains 30% water.
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