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Strawberries contain about 15wt% solids and 85wt% water. To make strawberry jam, crushed strawberries and sugar are mixed in a 45:55 mass ratio, and the mixture is heated to evaporate water until the residue contains one-third water by mass. a. Draw and label a flowchart of this process. •Do the degree-of-freedom analysis and show that the system has zero degrees of freedom (i.e.. the number of unknown process variables equals the number of equations relating them). If you have too many unknowns, think about what you might have forgotten to do. • Calculate how' many pounds of strawberries are needed to make a pound of jam. •Making a pound of jam is something you could accomplish in your own kitchen (or maybe even a dorm room). However, a typical manufacturing line for jam might produce 15001bni/h. List technical and economic factors you would have to take into account as you scaled up this process from your kitchen to a commercial operation.

Strawberries contain about 15wt% solids and 85wt% water. To make strawberry jam, crushed strawberries and sugar are mixed in a 45:55 mass ratio, and the mixture is heated to evaporate water until the residue contains one-third water by mass. a. Draw and label a flowchart of this process. •Do the degree-of-freedom analysis and show that the system has zero degrees of freedom (i.e.. the number of unknown process variables equals the number of equations relating them). If you have too many unknowns, think about what you might have forgotten to do. • Calculate how' many pounds of strawberries are needed to make a pound of jam. •Making a pound of jam is something you could accomplish in your own kitchen (or maybe even a dorm room). However, a typical manufacturing line for jam might produce 15001bni/h. List technical and economic factors you would have to take into account as you scaled up this process from your kitchen to a commercial operation.

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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Strawberries contain about 15wt% solids and 85wt% water. To make strawberry jam, crushed strawberries and sugar are mixed in a 45:55 mass ratio, and the mixture is heated to evaporate water until the residue contains one-third water by mass. a. Draw and label a flowchart of this process. •Do the degree-of-freedom analysis and show that the system has zero degrees of freedom (i.e.. the number of unknown process variables equals the number of equations relating them). If you have too many unknowns, think about what you might have forgotten to do. • Calculate how' many pounds of strawberries are needed to make a pound of jam. •Making a pound of jam is something you could accomplish in your own kitchen (or maybe even a dorm room). However, a typical manufacturing line for jam might produce 15001bni/h. List technical and economic factors you would have to take into account as you scaled up this process from your kitchen to a commercial operation.
Transcribed Image Text:Strawberries contain about 15wt% solids and 85wt% water. To make strawberry jam, crushed strawberries and sugar are mixed in a 45:55 mass ratio, and the mixture is heated to evaporate water until the residue contains one-third water by mass. a. Draw and label a flowchart of this process. •Do the degree-of-freedom analysis and show that the system has zero degrees of freedom (i.e.. the number of unknown process variables equals the number of equations relating them). If you have too many unknowns, think about what you might have forgotten to do. • Calculate how' many pounds of strawberries are needed to make a pound of jam. •Making a pound of jam is something you could accomplish in your own kitchen (or maybe even a dorm room). However, a typical manufacturing line for jam might produce 15001bni/h. List technical and economic factors you would have to take into account as you scaled up this process from your kitchen to a commercial operation.
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