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• The essential concept is therefore to divide physical food processes into basic
unit operations, each of which stands alone and depends on coherent physical
principles
• Because of the dependence of the unit operation on a physical principle, or a
small group of associated principles, quantitative relationships in the form of
mathematical equations can be built to describe them. The equations can be
used to follow what is happening in the process, and to control and modify the
process if required.
• Two very important laws which all unit operations obey are the laws of
conservation of mass and energy.
Mass and Energy Balances 2
BASIC PRINSIPLES
. n .
m outlet = ∑ m o m accumulation =
. n . dm system
m inlet = ∑ m i
i =1 i =1
dt
dm system
m inlet − m outlet =
dt
Mass and Energy Balances 4
CONSERVATION of MASS for an Open System
Consider a section of pipe used in transporting a fluid.
dm = ρ v o dA m = ∫ ρ v o dA = ∫ ρ dV
A v
d
∫ ρ v o dA - ∫ ρ v o dA = ∫ ρ dV
Ainlet Aoutlet
dt V
Mass and Energy Balances 5
For a uniform flow :
d
∑
inlet
ρ v o dA - ∑ ρ v o dA = ∫ ρ dV
outlet dt V
For a steady state flow flow does not change with time
∑ ρ v dA = ∑ ρ v dA
inlet
o
outlet
o
∑v
inlet
o dA = ∑v
outlet
o dA
dm system
=0
dt
msystem = constant
Laws of Thermodynamics
1st Law
Energy can be neither created nor detroyed but can
be transformed from one form to another
1 2
EKE = mv
2
Internal Energy is due to the microscopic nature of the system . They move in
random direction, collide each other, vibrate and rotate.
Ei = mc p ∆T
Total Energy of a system can be written in the form of an equation as :
Eˆ in = Eˆ out
Mass and Energy Balances 11
Energy Balance for an Open System
A : cross-sectional area
P : pressure of the fluid
The work done on the fluid element is : W mass flow = F.L = P.A.L = PV
mv 2
ET = EPE + EKE + Ei + PV ET = mgz + + Ei + PV
2
Mass and Energy Balances 12
The overall energy balance equation for a system with one inlet (point 1)
and one outlet (point 2) is:
The overall energy balance equation for a system at steady state with more
than two streams can be written as:
In most of the cases, the overall energy balance ends up as an enthalpy balance
because the terms of kinetic and potential energy are negligible compared to the
enthalpy term, the system is assumed adiabatic (Q = 0), and there is no shaft work
(W s = 0). Then:
1. Collect all known data on mass and composition of all inlet and exit streams
from the statement of the problem.
2. Draw a block diagram, indicating the process, with inlet and exit streams
properly identified. Draw the system boundary.
3. Write all available data on the block diagram
4. Select a suitable basis (such as mass or time) for calculations. The selection
of basis depends on the convenience of the computations.
5. Using equation of mass balance, write material balance in term of the
selected basis for calculating unknowns. For each unknown, an independent
material balance is required.
6. Solve material balances to determine the unkowns.
Inlet air
0.08 kg H2O/kg dry air Exit air
100 kg/h dry air 0.18 kg H2O/kg dry air
dryer
Feed Product
50 kg wet potato flakes/h moisture content ?
MC 75 % wet basis
Given :
Weight of potato flakes entetring the dryer F = 50 kg with 75 % of MC wb
Moisture content of air entering the dryer is 0.08 kg H2O/kg dry air and the flow
rate is 100 kg dry air/h
Mass and Energy Balances 19
Solution :
1. Basis = 1 hour
2. Mass of air entering the dryer = mass of dry air + mass of water
I = 100 + 0.08 x 100 = 108 kg
3. Mass of air leaving the dryer = mass of dry air + mass of water
E = 100 + 0.18 x 100 = 118 kg
4. Total balance on the dryer
I + F = E + P 108 + 50 = 118 + P (a) P = 40 kg/h
5. Solid balance on the dryer
Mass of dry solids entering the dryer = mass of dry solid leaving the dryer
(1 – 0.75) F = y P
0.25 x50
y= = 0.3125 kg
40
6. Therefore, moisture content (wet basis) of the product : 1 – 0.3125 =0.6875 kg
7. The dry basis MC of the Product
mass of water 0.6875
MCdry _ basis = = = 2.2 kg H 2 O/kg dry solids
mass of dry solids 0.3125
Mass and Energy Balances 20
21
Example 3.
A tubular water blancher is being used to process lima beans. The product
mass flow is 860 kg/h. it is found that the theoretical energy consumed
for blanching process amounts to 1.19 GJ/h. the energy lost due to lack
of insulation around the blancher is estimate to be 0.24 GJ/h. if the total
energy input to blancher is 2.71 GJ/h,
a. Calculate the energy required to reheat water
b. Determine the percent energy associated with each stream
Given
Product mass flow rate = 860 kg/h
Theoritical energy consumed for blanching process = 1.19 GJ/h
Energy loss due to lack of insulation = 0.24 GJ/h
Energy input to blancher = 2.71 GJ/h
Mass and Energy Balances 22
Solution
Select 1 hour as a basis
Write energy balance
E input to blancher = E out with product + E out with water + E losses from
surfaces
2.71 = 1.19 + Eo_water + 0.24 Eo_water = 1.28 GJ/h
a. E required to reheat water = E input – E o_water = 2.71 – 1.19 = 1.43 GJ/h
b. Percent energy associate with :
- Product (out) = 1.19/2.71 x 100 % = 43.91 %
- Water (out) = 1.28/2.71 x 100 % = 47.23 %
- Losses = 0.24/2.71 x 100 % = 8.86 %
Hs = 2750 kJ/kg
S= 4 kg
F = 100 kg P=?
Tf = 17 oC Tp = 35 oC
Potato peeler
W=?
Tw = 60 oC
F+S=W+P
W = 35.14 kg