MASS/ENERGY BALANCE Flashcards
Describe the principle on which mass/energy balance is based:
Matter/Energy cannot be created or destroyed, so inflow = outflow always
What are energy and mass measured in? (SI)
energy: J
mass: kg
Energy input = energy output + ____ + ____
energy accumulated; energy lost
What are the parameters for Pearson’s Square Rule?
2 syrups of KNOWN concentrations
mixed to obtain mixture of SPECIFIED concentration but unknown volume
-> proportion of 2 syrups determined through pearson’s rule
How might Mass balance calculation be useful? (4)
- food formulations
- determine final composition
- evaluate efficiency of separation
- determine yield
Why is energy balance calculation important?
To determine needs of food plant (heating, cooling, processes)
boiler size needed for processing
maximize EFFICIENCY/CONSERVATION (determine losses)
What is squash?
Bottled beverage with 15% fruit pulp, around 40% soluble solids (sugars), and acid/essence/etc
(diluted prior to consumption)
Some applications of mass balance include: (8)
mixing blending concentrating preparing syrup baking diluting separating drying
What applications is Pearson’s Rule often used for?
Sugar syrups or sugary solutions (juice concentrates)
What are the 2 types of heat? What is the difference?
Sensible heat: accompanied by temperature change
Latent heat: no temperature change, PHASE CHANGE
When calculating mass balance, it is best to base it on a component that:
is measurable and unchanged by the process
ex: dry solids during drying
What effect would steam injection (for heating) have on juice in terms of mass balance? What are alternatives that are possible?
Dilution up to 15% (adding water)
Alternatives: indirect heat exchangers (plate and frame, tubular, scraped surface, or steam jacketed kettle)
