A) CHILLING PROCESS

After raw yogurt being concentrated which means the solid content will increased,
during this stage, concentrate yogurt was cool to 15 22 C and maintained. After that
natural banana puree was added to created banana flavour Greek yogurt. We choose to
use banana puree from Madam Sun Sdn Bhd. The banana from Madam Sun is
prepared from the flavorful, sweet and ripened fresh banana. However,
before being added into the yogurt, we chilled the banana puree first so that
we can preserve the quality of the banana puree in our final yogurt product.

Assumption

During chilling, assume no mass loss and reaction.

After interpolation , the density of banana puree is 1.06 kgL 1 from table 2 and 3.
Specific heat of milk is 0.800 kcal kg1 C1 from table 1.
Banana puree comes from our supplier with the temperature of 20 0C.
The banana puree to be chilled until 7 0C.
There is no work takes place, W= 0.
The mass flowrate of the banana puree is 2500 L/hr.

ENERGY BALANCES

H = Q W
W=0
H = Q
H = Q = (2500)(0.800)(1.06)(7-20)
= - 27560 kcal hr1
Chilled Banana
BLOCK DIAGRAM:
Puree

Chiller T out=7 C
Banana
Puree

T in=20 C

Table 1 : specific heat capacity of food stuf

 Table 2 :
Characteristics of the banana puree

B)
C)
D)
E)
F)
G)
 Table 3 : experimental value for density at diferent concentration
and temperature

B) MIXING PROCESS

In this mixer unit operation, our Greek yogurt will be mixed with the chilled
banana puree. This process is to improve the taste of the yogurt so that the banana
puree are well blend with the yogurt.

Assumption:

Assume no change in fat composition

The process is take place at temperature of 15 0C

BLOCK DIAGRAM:

Greek yogurt
Flow rate:
8392 L/hr

Mixed yogurt
Banana puree
Flow rate:
Flow rate:
H ? L/hr
2500 L/hr
MIXER

MASS BALANCES
 Let H = flowrate of mixed yogurt

Overall mass balance

Mass in = mass out

Fbanana puree + Fgreek = Fmixed yogurt

2500 L/hr + 8392 L/hr = H

D= 10 892 L/hr

C) FILLING PROCESS

The yogurt is now ready for packing. At this moment, the temperature of yogurt is
maintained at 15-22C. Various types of filling machines are used to pack yoghurt. The sizes
of the packages vary from one market to another. In this case, we prefer container package due
to even shape and easy to filling and storage purpose

Assumption:

Assume no change in composition

The process is take place at temperature of 15-22C
No change in mass flow rate

Mixed yogurt
Flow rate: Packed yogurt
10 892 L/hr FILLING MACHINE Flow rate:
10 892 L/hr

Reference:
1) http://www.engineeringtoolbox.com/specific-heat-capacity-food-
d_295.html
2) http://www.sciencedirect.com/science/article/pii/S026087740200105X