GROUP NO: 15

PROJECT ADVISOR: SIR ZIA-UL-HAQ

PROJECT CO-ADVISOR: Madam MASOOMA

GROUP MEMBERS
1. MUHAMMAD ZUBAIR SHARIF (10-ch-44)
2. MUHAMMAD TALHA SAEED (10-ch-106)
3. SULEMAN ARSHAD (10-ch-46)
4. SHIRAZ MUSHTAQUE (10-ch-72)
5. UMAR ABDUL SATTAR (10-ch-54)
6. ZOHAIB ZULFIQAR (10-ch-99)
The old saying is, 'an apple a day keeps the doctor away". The
NEW saying is "an apple juice a day keeps the doctor away".
Apples are more widely grown than any other fruit; apple trees of one
kind or another are grown all around the world. Apple production can vary
from one year to the next by as much as 20 percent, depending on the climate
of any given year. There are hundreds of apple cultivars, but only about 20
cultivars are commercially important. More than 90 percent of this
production is represented by 14 cultivars and only five of these account for
most of the world's apple production: Delicious, Golden Delicious, McIntosh,
Rome Beauty and Granny Smith.
Newer cultivars are becoming increasingly common in the
marketplace. Some newly popular cultivars are Gala, Fuji, Jonagold, Braeburn
and Lady Williams. Many new commercial cultivars are red strains of the
primary cultivars. There is a wide variety in their characteristics. For instance,
Gala matures in 100 days or less while the Western Australian cultivar Lady
Williams needs more than 200 frost-free days to mature. Some need long cold
winters to break dormancy while others can be grown in very mild climates
such as Israel.

While some cultivars are grown exclusively for use in processing, at
least some of the harvest of all commercial apple cultivars is used in processed
products. Only sound, ripe fruit should be used for further processing because
decay, damage, maturity, firmness, color, soluble solids, acids and tannins of
the fruit impact the quality of the product. Perfectly good fruit from the
commercial fresh market cultivars (an average of 20 percent) are used for
processing. Some fresh market cultivars produce excellent juice and still
others produce superior sauce. Some apples are grown specifically for
processing, but most of the apples that are sold to the processor are salvaged
fruit grown for the fresh market. Premium price is paid for large, bruise-,
disease- and insect-free apples delivered to the processor. This requires apple
producers to pay full attention to their cultural details whether growing for
fresh or the processing markets. Production practices for apples will vary not
only with the apples' destination, but also with the climate and soils in which
they are grown.

One advantage that apples have over other more perishable fruit
crops is that the fruit may be successfully kept in storage for a few weeks to
several months. However, to maintain their high quality for processing over
storage time periods, it is extremely important that they are picked at the
proper stage of maturity and storage conditions are optimized for specific
apple cultivars. The processor must determine when the apples for processing
are to be harvested.

The Royal Horticultural Society's Award of Garden Merit (AGM) helps gardeners
make informed choices about plants. This award indicates that the plant is
recommended by the RHS.
What is the AGM?
With more than 100,000 plants available in the UK alone, how can you tell which
plants are the best for all-round garden value? The RHS Award of Garden Merit
(AGM) exists to help gardeners make that choice.
Criteria:
The AGM is intended to be of practical value to the gardener. It is awarded
therefore only to a plant that meets the following criteria:
It must be of outstanding excellence for ordinary garden decoration or use
It must be available
It must be of good constitution
It must not require highly specialist growing conditions or care
It must not be particularly susceptible to any pest or disease
It must not be subject to an unreasonable degree of reversion in its vegetative or
floral characteristics
Plants of all kinds can be considered for the AGM, including fruit and vegetables.
An AGM plant may be cultivated for use or decoration. It can be hardy throughout
the British Isles, or suitable only for cultivation under heated glass. Though
growing conditions and plant types may vary, the purpose of the award is always
the same: to highlight the best plants available to the gardener.

1. Get whiter, healthier teeth
An apple wont replace your toothbrush, but biting and chewing an apple stimulates the production of
saliva in your mouth, reducing tooth decay by lowering the levels of bacteria.
2. Avoid Alzheimers
A new study performed on mice shows that drinking apple juice could keep Alzheimers away and fight
the effects of aging on the brain. Mice in the study that were fed an apple-enhanced diet showed higher
levels of the neurotransmitter acetylcholine and did better in maze tests than those on a regular diet.
3. Protect against Parkinsons
Research has shown that people who eat fruits and other high-fibre foods gain a certain amount of
protection against Parkinsons, a disease characterized by a breakdown of the brains dopamine-
producing nerve cells. Scientists have linked this to the free radical-fighting power of the antioxidants
contained therein.
4. Curb all sorts of cancers
Scientists from the American Association for Cancer Research, among others, agree that the
consumption of flavonol-rich apples could help reduce your risk of developing pancreatic cancer by up
to 23 per cent. Researchers at Cornell University have identified several compoundstriterpenoidsin
apple peel that have potent anti-growth activities against cancer cells in the liver, colon and breast. Their
earlier research found that extracts from whole apples can reduce the number and size of mammary
tumours in rats. Meanwhile, the National Cancer Institute in the U.S. has recommended a high fibre
intake to reduce the risk of colorectal cancer.
5. Decrease your risk of diabetes
Women who eat at least one apple a day are 28 percent less likely to develop type 2 diabetes than those
who dont eat apples. Apples are loaded with soluble fibre, the key to blunting blood sugar swings.

6. Reduce cholesterol
The soluble fibre found in apples binds with fats in the intestine, which translates into lower cholesterol
levels and a healthier you.
7. Get a healthier heart
An extensive body of research has linked high soluble fibre intake with a slower buildup of cholesterol-
rich plaque in your arteries. The phenolic compound found in apple skins also prevents the cholesterol
that gets into your system from solidifying on your artery walls. When plaque builds inside your arteries,
it reduces blood flow to your heart, leading to coronary artery disease.
8. Prevent gallstones
Gallstones form when theres too much cholesterol in your bile for it to remain as a liquid, so it
solidifies. They are particularly prevalent in the obese. To prevent gallstones, doctors recommend a diet
high in fibre to help you control your weight and cholesterol levels.
9. Beat diarrhea and constipation
Whether you cant go to the bathroom or you just cant stop, fibre found in apples can help. Fibre can
either pull water out of your colon to keep things moving along when youre backed up, or absorb excess
water from your stool to slow your bowels down.
10. Neutralize irritable bowel syndrome
Irritable bowel syndrome is characterized by constipation, diarrhea, and abdominal pain and bloating.
To control these symptoms doctors recommend staying away from dairy and fatty foods while including
a high intake of fibre in your diet.
11. Avert hemorrhoids
Hemorrhoids are a swollen vein in the anal canal and while not life threatening, these veins can be very
painful. They are caused by too much pressure in the pelvic and rectal areas. Part and parcel with
controlling constipation, fibre can prevent you from straining too much when going to the
bathroom and thereby help alleviate hemorrhoids.

12. Control your weight
Many health problems are associated with being overweight, among them heart
disease, stroke, high blood pressure, type 2 diabetes and sleep apnea. To manage
your weight and improve your overall health, doctors recommend a diet rich in
fibre. Foods high in fibre will fill you up without costing you too many calories.
13. Detoxify your liver
Were constantly consuming toxins, whether it is from drinks or food, and your liver
is responsible for clearing these toxins out of your body. Many doctors are skeptical
of fad detox diets, saying they have the potential to do more harm than good.
Luckily, one of the bestand easiestthings you can eat to help detoxify your liver
is fruitslike apples.
14. Boost your immune system
Red apples contain an antioxidant called quercetin. Recent studies have found that
quercetin can help boost and fortify your immune system, especially when you're
stressed out.
15. Prevent cataracts
Though past studies have been divided on the issue, recent long-term studies
suggest that people who have a diet rich in fruits that contain antioxidantslike
applesare 10 to 15 per cent less likely to develop cataracts

Pakistan is 10
th
largest producer of apples in the world
Land area for apple growth is about 45875 hectares with an annual
production of 589281 tones
Baluchistan shares about 65% production and KPK around 25%
At present 38 units are producing fruit juices, syrups, and squashes. The
big producers are
Nestle Pakistan Limited
Mitchells Fruit
Benz Industries
About 90% of the total fruit juice market is accounted for 250ml tetra
pack
Enzymes are the Biological catalysts synthesized by the
living cells.
They are protein in nature, colloidal and specific in
their action.
The substrate of an enzyme are the reactants
that are activated by the enzyme
Enzymes are specific to their substrates
The specificity is determined by the active site
Another way of classification is following.
Enzymes
Intracellular
They are functional within the cells
where they are synthesized.
Extracellular
They are active outside the cells for example
digestive enzymes like pepsin & Trypsin etc.
A catalyst is a substance which increases the rate of a chemical
reaction without itself undergoing a permanent chemical change. It
only influences the rate of chemical reaction; it does not effect the
reaction equilibrium.
Pathways: enzymes function in sequence of reactions called
pathways. For a cell to grow normally, it is essential that the flow of
chemical substances or the metabolites through these pathways be
under a high degree of regulation or control.
Un catalyzed Reaction
Catalyzed Reaction
UF METHOD CONVENTIONAL METHOD
High quality of the treated juice with
respect to color, clarity and taste.
High juice recovery, approximately 85
95%
Enzyme treatment can be automated
and consumption reduced to 25% of
traditional quantities
Addition of gelatin, bentonite and
kieselguhr can be eliminated
Low operating costs (labor, energy,
chemicals)
Continuous/batch/semi-batch plant
operation
Sanitary design
High quality of the treated juice with
respect to color, clarity and taste.
low juice recovery, approximately 75
80%
Addition of gelatin, bentonite and
kieselguhr for coagulation
High operating costs (labor, energy,
chemicals)
Batch/semi-batch plant operation
An additional heating step prior to
final pasteurization may have a
detrimental effect on flavor,
Rapid cooling is necessary to
minimize flavor changes,
The method efficiency is cultivar
dependent and not applicable to all
apples,

Mass Flow rate of Product = 474kg/hr
Density = 1.0437 gm/ml
Volume = 454153.4924 ml/hr
or
= 10900 liter/day 11000 liter/day
Packs of 250ml: 43600 pack/day
Raw Material = 80 ton/day
Annual Requirement of Raw Material = 26400 ton
Utilities & Enzymes
Raw Material
Juice
Pomace
Aroma
Vapor
Distillation
column
IN
STREAM NAME l1 l2
Stream flow kg/hr 3333.3 350
COMPONENTS ---------
FIBRE 0.0432 ---------
D.Solids 0.1250 ---------
Aroma 0.0001 ---------
Enzymes
-------- --------
Water 0.8317 1
impurities --------- ---------
TOTAL FLOW kg/hr 3683.3
OUT
STREAM NAME l4 l8
Stream flow kg/hr 3333.3 350
COMPONENTS
FIBRE 0.0432 --------
D.Solids 0.1250 --------
Aroma 0.0001 --------
Enzymes
-------- -------
Water 0.8317 0.9962
impurities 0.0038
TOTAL FLOW kg/hr 3683.3
OUT
STREAM NAME l5
Stream flow kg/hr 3339.96
COMPONENTS
FIBRE 0.0431
D.Solids 0.1247
Aroma 0.0001
Enzymes
9.97x10
-5

Water 0.8320
TOTAL FLOW kg/hr 3339.96
IN
STREAM NAME l4 l3
Stream flow kg/hr 3333.3 6.6
COMPONENTS
FIBRE 0.0432 ---------
D.Solids 0.1250 ---------
Aroma 0.0001 ---------
Enzymes
-------- 0.05
Water 0.8317 0.95
TOTAL FLOW kg/hr 3339.96
STEAM IN
STREAM NAME u3
Stream flow kg/hr 431.29
REACTOR
1
OUT
STREAM NAME l6
Stream flow kg/hr 3339.96
COMPONENTS
FIBRE 0.0431
D.Solids 0.1247
Aroma 0.0001
Enzymes
9.97x10
-5

Water 0.8320
TOTAL FLOW kg/hr 3339.96
IN
STREAM NAME l5
Stream flow kg/hr 3339.96
COMPONENTS
FIBRE 0.0431
D.Solids 0.1247
Aroma 0.0001
Enzymes
9.97x10
-5

Water 0.8320
TOTAL FLOW kg/hr 3339.96
IN
STREAM NAME l6
Stream flow kg/hr 3339.96
COMPONENTS
FIBRE 0.0431
D.Solids 0.1247
Aroma 0.0001
Enzymes
9.97x10
-5

Water 0.8320
TOTAL FLOW kg/hr 3339.96
OUT
STREAM NAME l15 p4
Stream flow kg/hr 2838.96 501
COMPONENTS
FIBRE 0.0136 0.2101
D.Solids 0.1336 0.0742
Aroma 0.0001 ---------
Enzymes
9.97x10
-5
--------
Water 0.8526 0.7157
TOTAL FLOW kg/hr 3339.96
IN
STREAM NAME l15
Stream flow kg/hr 2838.96
COMPONENTS
FIBRE 0.0136
D.Solids 0.1336
Aroma 0.0001
Enzymes
9.97x10
-5

Water 0.8526
TOTAL FLOW kg/hr 2838.96
STEAM IN
STREAM NAME u3
Stream flow kg/hr 48.66
Pressure 2 bar
CONDENSATE OUT
STREAM NAME c1
Stream flow kg/hr 48.66
Out
STREAM NAME l17
Stream flow kg/hr 2838.96
COMPONENTS
FIBRE 0.0136
D.Solids 0.1336
Aroma 0.0001
Enzymes
9.97x10
-5

Water 0.8526
TOTAL FLOW kg/hr 2838.96
IN
STREAM NAME l17
Stream flow kg/hr 2838.96
COMPONENTS
FIBRE 0.0136
D.Solids 0.1336
Aroma 0.0001
Enzymes
9.97x10
-5

Water 0.8526
TOTAL FLOW kg/hr 2838.96
OUT
STREAM NAME l19 A1
Stream flow kg/hr 2510.156 328.80
COMPONENTS
FIBRE 0.015381 ---------
D.Solids 0.1511 ---------
Aroma ---------
8.6342x10
-4

Enzymes
1.127x10
-4
--------
Water 0.8330 0.99914
TOTAL FLOW kg/hr 2838.96
STEAM IN
STREAM NAME u4
Stream flow kg/hr 484.904
Pressure 2 bar
STEAM OUT
STREAM NAME c2
Stream flow kg/hr 484.904
IN
STREAM NAME A1
Stream flow kg/hr 328.801
COMPONENTS
FIBRE ---------
D.Solids ---------
Aroma
8.6342x10
-4

Enzymes
--------
Water 0.99914
TOTAL FLOW kg/hr 328.801
OUT
STREAM NAME A3 w7
Stream flow kg/hr 0.283893 328.517
COMPONENTS
FIBRE --------- ---------
D.Solids --------- ---------
Aroma 1 ---------
Enzymes
-------- --------
Water --------- 1
TOTAL FLOW kg/hr 328.801
IN
STREAM NAME A3
Stream flow kg/hr 0.283893
COMPONENTS
FIBRE ---------
D.Solids ---------
Aroma 1
Enzymes
--------
Water ---------
TOTAL FLOW kg/hr 0.283893
IN
STREAM NAME A3
Stream flow kg/hr 0.283893
COMPONENTS
FIBRE ---------
D.Solids ---------
Aroma 1
Enzymes
--------
Water ---------
TOTAL FLOW kg/hr 0.283893
COOLING WATER IN
STREAM NAME w1
Stream flow kg/hr 3.432
COOLING WATER OUT
STREAM NAME w2
Stream flow kg/hr 3.432
OUT
STREAM NAME l20
Stream flow kg/hr 2564.804
COMPONENTS
FIBRE 0.01565
D.Solids 0.14788
Aroma ---------
Enzymes
0.021221
Water 0.81525
TOTAL FLOW kg/hr 2564.804
IN
STREAM NAME l19 E1
Stream flow kg/hr 2510.156 54.648
COMPONENTS
FIBRE 0.015381 ---------
D.Solids 0.1511 ---------
Aroma --------- ---------
Enzymes
1.127x10
-4
1
Water 0.8330 ---------
TOTAL FLOW kg/hr 2564.804
IN
STREAM NAME l20
Stream flow kg/hr 2564.804
COMPONENTS
FIBRE 0.01565
D.Solids 0.14788
Aroma ---------
Enzymes
0.021221
Water 0.81525
TOTAL FLOW kg/hr 2564.804
OUT
STREAM NAME l21 w5
Stream flow kg/hr 2223.2217 341.5823
COMPONENTS
FIBRE --------- 0.1175
D.Solids 0.1535 0.61213
Aroma ---------- ---------
Enzymes
--------- 0.15933
Water 0.8465 0.1110
TOTAL FLOW kg/hr 2564.804
IN
STREAM NAME l21
Stream flow kg/hr 2223.2217
COMPONENTS
FIBRE ---------
D.Solids 0.1535
Aroma ----------
Enzymes
---------
Water 0.8465
TOTAL FLOW kg/hr 2223.2217
OUT
STREAM NAME c6 c7 v3 l24
Stream flow kg/hr 594.6122 583.302 571.359 473.9485
COMPONENTS
FIBRE --------- --------- --------- ---------
D.Solids --------- --------- --------- 0.7200
Aroma --------- --------- --------- ---------
Enzymes
-------- -------- -------- --------
Water 1 1 1 0.28
TOTAL FLOW 2223.2217
STEAM IN
STREAM NAME u5
Stream flow kg/hr 769
Pressure 2 bar (g)
CONDENSATE OUT
STREAM NAME c5
Stream flow kg/hr 769
IN
STREAM NAME STREAM FLOW kg/hr
l1 3333.3
l2 350
l3 6.6
u2 (u3+u4) 533.564
E1 54.648
w1 3.432
u5 767
H1 431.29
TOTAL FLOW 5048.544 kg/hr
OUT
STREAM NAME STREAM FLOW kg/hr
l8 350
p4 501
c4 (c1+c2) 533.564
A4 0.283893
w7 328.517
w2 3.432
w5 341.5823
c5 767
c6 594.6122
c7 583.302
v3 571.359
l24 473.9485
H2 431.29
TOTAL FLOW 5048.676 kg/hr
(OUT-IN) 0.13 kg/hr
IN
Stream name: l1 l2
Mass flow Rate kg/hr 3333.33 350
Component Cp
KJ/Kg C
3.7850 4.18
Temperature 25 25
Heat Q KJ/hr 0 0
Total Heat KJ/hr 0
OUT
Stream name l4 l8
Mass flow Rate kg/hr 3333.33 350
CP of stream kJ/kg C 0.15509 4.17
Temp C 25 25
Hear Q KJ/hr 0 0
Total Heat KJ/hr 0
Qin Qout

0KJ/hr 0KJ/hr
Reference Temperature = 25
o
C
IN
Stream name l4 I3 H1
Flow Rate Kg/hr 3333.33 6.66 431.29
Component
CPKJ/kgC
3.785 4.08 4.18
Temp C 25 30 60
Heat Q KJ/hr 0 126.04 73740.
0712
Total Heat KJ/hr 73866.111
Out
Stream name

I5 H2
Flow Rate Kg/hr 3339.96 431.29
Component CP
KJ/kgC
3.7859 4.18
Temperature C 30 30
Heat Q KJ/hr 63223.77
28
10516.253
Total Heat KJ/hr 73740.0258
Qin = Qout
0+126.04+73740.0712 63223.7728+10516.253
73866.111 73740.0258
Heat Duty = 126.0852 KJ/hr
IN
Stream name l5
Flow Rate Kg/hr 3339.96
Component CP KJ/kgC 3.7859
Temperature C 30
Heat Q KJ/hr 63223.7728
Total Heat KJ/hr 63223.7728
Out
Stream name l6
Flow Rate Kg/hr 3339.96
Component CP KJ/kgC 3.7859
Temperature C 30
Heat Q KJ/hr 63223.7728
Total Heat KJ/hr 63223.7728
Qin = Qout
63223.7728 KJ/hr 63223.7728 KJ/hr
Out
Stream name p4 l15
Flow Rate Kg/hr 501 2838.96
Component CP KJ/kgC 3.8608 3.7729
Temperature C 30 30
Heat Q KJ/hr 9668.212 53555.56
Total Heat KJ/hr 9668.212 53555.56
In
Stream name l6
Flow Rate Kg/hr 3339.96
Component CP KJ/kgC 3.7859
Temperature C 30
Heat Q KJ/hr 63223.7728
Total Heat KJ/hr 63223.7728
Qin = Qout
63223.7728 KJ/hr 63223.7728 KJ/hr
In
Stream name U3 L15
Flow Rate Kg/hr 48.66 2838.96
Temperature C 120 30
Component Cp KJ/kgC ---------- 3.7729
Heat Latent KJ/kg 2201 ---------
Heat Q KJ/hr 126731.04 53555.56
Total Heat KJ/hr 180286.6
Out
Stream name l17 C1
Flow Rae Kg/hr 2838.96 48.66
Component CP KJ/kgC 3.7729 4.18
Temperature C 40 120
Heat Q KJ/hr 160666.68 19542.34
Total Heat KJ/hr 180209.2
Qin = Qout
180286.6KJ/hr 180209.2KJ/hr
Heat Duty = 77.4 KJ/kg
In
Stream name L17 U4
Flow Rae Kg/hr 2838.96 484.904
Component CP KJ/kg
o
C 3.7729 ----------
Enthalpy KJ/kg ---------- 2352.31
Temperature C 40 62.2
Heat Q KJ/hr 160543.188 1216045.161
Total Heat KJ/hr 1376588.349
Out
Stream name L19 A2 C2
Flow Rate Kg/hr 2510.150 328.80 484.904
Component CP KJ/kgC 3.7180 4.18 4.18
Temperature C 50 62.2 62.2
Enthalpy KJ/kg --------- 3093.11
Heat Q KJ/hr 232816.412 1068141.653 75400.63
Total Heat KJ/hr 1376588.349
Qin = Q out
1376588.349 KJ/hr 1376588.349 KJ/hr
IN
Stream name A1
Flow Rae Kg/hr 328.80
Component CP KJ/kgC 4.18
Temperature C 62.2
Heat Q KJ/hr 1068141.
653
Total Heat KJ/hr 1068141.
653
Out
Stream name A3 W7
Flow Rate Kg/hr 0.283893 328.517
Component CP KJ/kgC 3.0006 4.18
Temp C 80 75
Heat Q KJ/hr 287.00 903075.79
Total Heat KJ/hr 849010.439
Qin = Q out
1068141.653 KJ/hr 1068141.653 KJ/hr
Heat Duty = 219131.214 KJ/hr
In
Stream name A3 W1
Flow Rate Kg/hr 0.283893 3.432
Component CP
KJ/kgC
3.0006 4.18
Temp C 80 36.8
Heat Q KJ/hr 287.00 169.88
Total Heat
KJ/hr
456.88
Out
Stream name W2 A4
Flow Rate Kg/hr 3.432 0.283893
Component CP KJ/kgC 4.18 3.0006
Latent Heat KJ/kg 240.17 846
Temp C 50 27
Heat Q KJ/hr 455.18 1.7
Total Heat KJ/hr 456.88
Qin = Q out
456.88 KJ/hr 456.88 KJ/hr
In
Stream name l19 E1
Flow Rate Kg/hr 2510.156 54.146
Component CP KJ/kgC 3,7180 2.26
Temp C 50 50
Heat Q KJ/hr 233319 3059.249
Total Heat KJ/hr 236378.249
Out
Stream name l20
Flow Rate Kg/hr 2564.804
Component CP KJ/kgC 3.6865
Temperature C 50
Heat Q KJ/hr 236378.24
Total Heat KJ/hr 236378.24
Qin = Q out
236378.249 KJ/hr 236378.249 KJ/hr
In
Stream name l20
Flow Rate Kg/hr 2564.804
Component CP kJ/kgC 3.6865
Temperature C 50
Heat Q KJ 236378.249
Total Heat KJ 236378.249
Out
Stream name l21 w5
Flow Rate Kg/hr 2223.2217 341.5823
Component CP KJ/kgC 3.7199 1.984
Temp C 50 68.7
Heat Q KJ 206754.06 29624.189
Total Heat KJ 236378.249
Qin = Q out
236378.249 KJ/hr 236378.249 KJ/hr
In
Stream name l21 u5
Flow Rate Kg/hr 2223.2217 767.1
Component CP KJ/kgC 3.7 4.18
Latent Heat KJ/kg --------- 2163
Temp C 50 134
Heat Q KJ 205648.007 2009960.37
Total Heat KJ 2215608.397
Out
Stream name c5 c6 c7 l24 V3
Flow Rate
Kg/hr
767.1 594.6122 583.3

474 571.359
Component
CP KJ/kgC
4.18 4.18 4.18

2.02 4.18
Temp C 134 121 112.53 72 112.53
Latent Heat
KJ/Kg
--------- ---------- ----------- ----------- 2236.24
Heat Q KJ 349460.54 238605.98 213415.1208 45001.56 1363758.1
Total Heat KJ 2210242.16
Qin = Q out
2215608.397 KJ/hr 2210242.16 KJ/hr
Heat Duty = 5366.237 KJ/kg
In
Stream Name l24
Flow Rate (kg/hr) 474
Component Cp
(KJ/kg
o
C)
2.02
Temperature (
o
C) 72
Total Heat (KJ/hr) 45001.56
Out
Stream Name l25
Flow Rate (kg/hr) 474
Component Cp
(KJ/kg
o
C)
2.02
Temperature (
o
C) 5
Total Heat (KJ/hr) 19149.6
Balance
In Out
45001.56 KJ/hr 19149.6 KJ/hr
Cooler Duty = -25851.96 KJ/hr
IN
STREAM NAME STREAM Heat KJ/hr
l1 o
l2 0
l3 73740.0712
u2 (u3+u4) 1342776.201
E1 3059.249
w1 169.88
u5 2009960.37
l24 45001.56
TOTAL Heat 3474707.331
OUT
STREAM NAME STREAM heat KJ/hr
l4 10516.253
p4 9668.212
c4 (c1+c2) 100344.56
A4 1.7
w7 1068141.653
w4 455.18
w5 29624.189
c5 349460.54
c6 238605.98
c7 213415.1208
v3 1363758.1
l24 45001.56
l25 45001.56
TOTAL Heat 3474707.331
Surplus Energy
126.085 KJ/hr
77.4 KJ/hr
219131.214 KJ/hr
5366.237 KJ/hr
Total = 224700.936 KJ/hr