The manufacturing of pie filling involves of blending of concentrated product with liquid sugar and heating by steam injection. The product being manufactured will contain 25% product solids and 15% sugar solids and will be heated to 115°C. The process has input streams of concentrated product with 40% product solids at 40°C and 10 kg/s and liquid sugar with 60% sugar solids at 50°C. Heating is accomplished using steam at 198.53 kPa. The concentrated product entering the process and the final product have specific heats of 3.6 kJ/kg°C, whereas the liquid sugar has a specific heat of 3.8 kJ/kg°C. Determine (a) the rate of product manufacturing; (b) the flow rate of liquid sugar into the process; (c) the steam requirements for the process; and (d) the quality of steam required for the process.
The manufacturing of pie filling involves of blending of concentrated product with liquid sugar and heating by steam injection. The product being manufactured will contain 25% product solids and 15% sugar solids and will be heated to 115°C. The process has input streams of concentrated product with 40% product solids at 40°C and 10 kg/s and liquid sugar with 60% sugar solids at 50°C. Heating is accomplished using steam at 198.53 kPa. The concentrated product entering the process and the final product have specific heats of 3.6 kJ/kg°C, whereas the liquid sugar has a specific heat of 3.8 kJ/kg°C. Determine (a) the rate of product manufacturing; (b) the flow rate of liquid sugar into the process; (c) the steam requirements for the process; and (d) the quality of steam required for the process.
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