BALANCE DE ENERGIA DE LA ELABORACION DE MERMELADA DE QUINOA

1000 kg/h =..

Ti: 21 C =10000.915(6021)
Tf: 60 C Q: 35685 Kcal/h
Cp: 0.915
Pm: 30 Psi
Pabs: 44.7 Psia
574.75 Kcal/h
_^44.7=

= /(_^(44.7 ) )

Vs =35685/574.75
Vs: 62.0878643 kg
1000 kg
42% S
58.00% H S: 0.42(1000) = 0.69(Pf) + 0(V)
Ti: 60 V: 0% Pf: 608.695652
V: 391.304348
Pf
69% S _^100=
541.69
31.00% H
Cp: 0.76
Ts: 100 C = (._^100+..)/(_^(44.7 ) )

Vs: 336.600791 kg
Eficiencia: 95%
= /335000.95

Petroleo: 130000 BTU/gal

Qt = 62.09x574.75+336.60x541.69
Qt: 218018.282 kcal
Qt: 865151.914 BTU
BHP: 27.1846634
Galones: 6.65501472
OA

00) = 0.69(Pf) + 0(V)

kg
kg

_^100=
Kcal/h

..)/(_^(44.7 ) )

5000.95
 BALANCE MATERIA PARA LA ELABORACIN DE ME
ENTRADA PROCES

Quinoa (Q)
3000 g

Agua (A)
3 L

Pulpa de Maracuya (PMa)

600 g

Jarabe (J) 70Brix

2545.71 L

Aditivos
(AC) 1 o/oo 4.77406211
(SK) 1 o/oo 4.77406211
(P) 5 g/kg 23.8703106

Envases (En)
250 g
 LEYENDA
Q: Quinoa SK : Sorbato de pot
A: Agua P: Pectina
E: efluentes J: Jarabe
AC: Acido Ctrico Pma: Pulpa de Mara

CALCULOS

SUBSISTEMA 1
3000
N1

600 M (g)
4 Pulpeado

N2: 3600

Preparacion del jarabe (fruta y azucar 1:1)

Azcar (AZ) = N2 Agua (A)

S: 99% S: 0%
H: 1% H: 100%

Jarabe S: 70%
 H: 30%

S: 3600 g (0.99)+ A(0) = J (0.7)

H: 3600 g (0.01) + A (1) = J (0.3)

0.7 0 -1782
0.3 -1 -18

X Y Term. Libre
0.700 0 -1782
0.3 -1 -18

SUBSISTEMA 2 3600 g
Jarabe 2545.71 g N2 S:
S: 70% H:
H: 30.00%
5 MEZCLA

M1 = 6145.71
S:
H:

E =
J + N2

2545.71 (0.7) + 1800(0.42) = 4345.71(X)

2545.71 (0.3) + 1800(0.58) = 4345.71(Y)

S: X: 0.53598326
H: Y: 0.46401674

SUBSISTEMA 3 6145.71 g
M1 53.6% ST
46.4% H

6 CONCENTRACIN

M2: 4774.06 kg
 69.0% ST
31.00% H

E = S
M1 - V =

S: 4774.06(0.584) - V(0) = M2(0.69)

H: 4774.06(0.416) - V(1) = M2(0.31)

0.69 0 -3294.1029
0.31 1 -2851.6114

X Y Term. Libre
0.690 0 -3294.1029
0.31 1 -2851.6114

SUBSISTEMA 4
Ac. Ctrico (AC) M2 :
1 g/kg
Sorbato (SK)
1 g/kg
7 ADICIN DE ADITIVOS
Pectina (P)
5 g/kg
M3 :

Ac. Ctrico (AC) 23.8703106 g

Sorbato (SK) 4.77406211 g
Pectina (P) 4.77406211 g M3 = M2 + Aditivos Total
Aditivos total 33.42 g M3= 3678.11 +25.75
M3:

SUBSISTEMA 5
4807.48 g
M3

Envase
8 Envasado
(En: 250)

Envases: 19.23
PARA LA ELABORACIN DE MERMELADA DE QUINOA
PROCESO SALIDA

Recepcin
1
3000

Lavado Efluente (E)(Litros)

2
3000 3

Corte Residuos (R)

3
3000 0
3000 Q

Mezcla 1
4
3600
S: 42%
H: 58.00%
Mezcla 2
5
6145.71
S: 58.40%
H: 41.60%
Concentracin
6
4774.06
S: 69.0%
H: 31.00%
Adicin de aditivos
7
4807.4805465839

Envasado
8
19.23
Envases

MERMELADA DE NOPAL CON PULPA

DE MARACUYA

Producto final (PF)

Almacen
14.82 Envases
 LEYENDA
SK : Sorbato de potasio R: Residuos
P: Pectina PF: Producto Final
J: Jarabe En: envases
Pma: Pulpa de Maracuya

)
 J(X) A(Y)
2545.71429 745.714286

igual a
6.5484E-11
-2.899E-11

42%
58.00%

Kg
x 58.40%
y 41.60%

S
= M1

0.42) = 4345.71(X)
0.58) = 4345.71(Y)

53.60
46.40

V 1371.65
0% ST
100% H
 M2

M2 V
4774.06211 1371.65322

igual a
-1.3642E-11
0.00104379

4774.06 g

ADICIN DE ADITIVOS

4807.48 g

M3 = M2 + Aditivos Total
M3= 3678.11 +25.75
4807.48 g

unid