Shaping losses Ingredients Mixer Shaper Fryer Steam oven Freezer → Falafel The figure shows parts of a production line for making frozen falafel. 85. kg/h of ingredients are mixed and shaped into cylindrical pieces in the shaper (these cylinders will have turned almost spherical before completely cooked). Of the total mass flow entering the shaper, 5.0 % of the mass goes into ‘shaping losses’ when forming the cylinders. This is recirculated back to the mixer. The falafel is then cooked in a two-step process, with a continuous immersion fryer followed by a steam oven. Finally, the product is frozen in an air-blast freezer. After the shaper, the product has a water content (wet basis) of 68 %, and when entering the freezer, it has a wet-basis content of 60 %. The product will also pick up 0.052 kg of the cooking oil per kg of product entering the fryer. How much product enters the freezer per hour?
Shaping losses Ingredients Mixer Shaper Fryer Steam oven Freezer → Falafel The figure shows parts of a production line for making frozen falafel. 85. kg/h of ingredients are mixed and shaped into cylindrical pieces in the shaper (these cylinders will have turned almost spherical before completely cooked). Of the total mass flow entering the shaper, 5.0 % of the mass goes into ‘shaping losses’ when forming the cylinders. This is recirculated back to the mixer. The falafel is then cooked in a two-step process, with a continuous immersion fryer followed by a steam oven. Finally, the product is frozen in an air-blast freezer. After the shaper, the product has a water content (wet basis) of 68 %, and when entering the freezer, it has a wet-basis content of 60 %. The product will also pick up 0.052 kg of the cooking oil per kg of product entering the fryer. How much product enters the freezer per hour?
Chapter2: Loads On Structures
Section: Chapter Questions
Problem 1P
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Transcribed Image Text:Shaping losses
Ingredients
Mixer
Shaper
Fryer
Steam oven
Freezer
The figure shows parts of a production line for making frozen falafel. 85. kg/h of ingredients
are mixed and shaped into cylindrical pieces in the shaper (these cylinders will have turned
almost spherical before completely cooked). Of the total mass flow entering the shaper, 5.0 %
of the mass goes into 'shaping losses' when forming the cylinders. This is recirculated back
to the mixer. The falafel is then cooked in a two-step process, with a continuous immersion
fryer followed by a steam oven. Finally, the product is frozen in an air-blast freezer. After the
shaper, the product has a water content (wet basis) of 68 %, and when entering the freezer, it
has a wet-basis content of 60 %. The product will also pick up 0.052 kg of the cooking oil per
kg of product entering the fryer. How much product enters the freezer per hour?
Falafel
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