Food Sample = Food Solids + Food Liquid
Mass of product = Mass of water in food + Mass of dry solids
Mass of dry solid
Mass of water in food
Food Sample
Moisture Content , dry basis
mass of water
% Dry basis =
mass of dry solids
kg water
kg dry solids
Moisture Content
Moisture Content expresses the amount of water present
in a moist sample.
Two bases are widely used to express moisture content
Moisture content dry basis Moisture content wet basis
MC db MC wb
MC db = MC wb
1 - MC wb
MC db MC wb
Moisture content wet basis
Moisture content dry basis
MC wb = MC db
1 + MC db
10 kg of product = 7.5 kg water + 2.5 kg dry solids
at 75 % wet basis
75 % of total water 25 % of total Solids
% Dry basis = (75/25)*100 = 300%
Example 4. Covert a moisture content of 85 % wet basis to moisture
content dry basis
MC wb = 0.85
From equation MC db = MC wb
1 - MC wb
MC db = 0.85
1 - 0.85
MC db = 5.67
= 567 % db
Example 5. A food is initially at moisture content of 90 % dry basis . Calculate the
moisture content in wet basis
MC db = 0.90
MC wb = MC db
1 + MC db
MC wb = 0.90
1 + 0.90
MC wb = 0.4736
= 47.36 % wb
Moisture Content , wet basis
mass of water
% Wet basis =
mass of water +mass of dry solids
= mass of water
mass of product
kg water
kg product
Example 6. The 10 kg of food sample at a moisture contents of 75 % wet basis
mass of water
% Wet basis =
mass of water +mass of dry solids
0.75
=
1.00
10 kg of product = 7.5 kg water + 2.5 kg dry solids
• A simple method to calculate the relative masses of Two materials that are required to form a mixture of known
composition is the Pearson Square.
For example Homogenised milk of 3.5% fat is to be mxwlixed with cream 20% fat to produce a Light cream containing
10% fat.How much quantity of each material is required.
Example: Use Pearson Square to calculate the amounts of Orange juice (10% sugar) and sugar syrup(60% sugar) needed to
produce 50kg of fruit squash containing 15% sugar
Material Balance
The principle of conservation of mass states
that
Mass can be neither created nor destroyed. However, its composition can
be altered from one from to another
Rate of mass
Rate of mass Rate of mass exiting Accumulation
entering through the - through the = through the
boundary of system boundary of system boundary of system
Overall Material Balance
Mass in – Mass out + accumulation
F–P=W
Component Balance
𝐹𝑋𝐹 − 𝑃𝑋𝑃 = 𝑊𝑋𝑊
Wastes
Feed in raw
product Unit Operation Product
Mass in – Mass Out = Accumulation
F – (W+P) = Accumulation
Assumption: the accumulation = 0
F = W+P
Example 10.
Wastes
20 kg/hr
Feed 100 Kg /hr Unit Operation Product
Assumption : the accumulation = 0
F = W+P
100 = 20 + P
P = 100 - 20
P = 80 Kg / hr
Example . 10 kg of food at a moisture content of 80 % wet basis is dried to 30 %
wet basis. Calculate the amount of water removed.
Water removed
F = 10 kg of raw product Product = 2.86 kg
Drying
(80 % w.b.) process (30 % w.b.)
80 % of total water 20 % of total Solids 30 % of total water
0.8 x 10 = 8 kg water 0.2 x 10 = 2 kg solid 0.3 x 2.86 = 0.86 kg water
Water removed
Mass of water of Mass of water of
raw product Drying final product
process
= 8 kg water = 0.86 kg water
8 = P+W
8 = 0.86 +W
W = 7.14 kg water
Example . The 20 kg of food at a moisture content of 80 % wet basis is dried to
50 % wet basis. Calculate the amount of water removed
Water removed
F = 20 kg of raw product Product
Drying
(80 % w.b.) process (50 % w.b.)
80 % w.b.
80 % of total water 20 % of total Solids
Water = 20 kg product x 0.8 = 16 kg water
Solid = 20 kg product x 0.2 = 4 kg dry solid
Water removed
16
F = kg water
20 kg of Drying A kg water
Product
product
4 kg dry(80 % w.b.)
solid process (50 % dry
4 kg w.b.)solid
50 % w.b. = A
A + 4 kg dry solids
A
0.5 =
A + 4 kg dry solids
0.5 A +(4 x 0.5) = A
0.5 A + 2 = A
0.5 A = 2
A = 2 = 4 kg water
0.5
Total mass of product = 4 +4 = 8 kg
Water removed F = P+W
F = 20 kg Drying 20 = 8 +W
P = 8 kg
process
W = 12 kg water
Example . The 10 kg of food at a moisture content of 320 % dry basis is dried to
50 % wet basis. Calculate the amount of water removed
Water removed
F = 10 kg of raw product Product
Drying
(320 % d.b.) process (50 % w.b.)
% d.b. change to % w.b.
MC wb = MC db 3.20
= = 0.7619
1 + MC db 1 + 3.20
= 76.19 % w.b.
Water removed
F = 10 kg of raw product
Drying Product
(76.2 % w.b.) process (50 % w.b.)
76.2 % of total water = 7.62 kg Mass
of total = A kg water + 2.38 kg
23.8 % of total Solids = 2.38 kg product
0.5 = A
A + 2.38
F = P +W
A = 2.38 kg water
7.62 = 2.38 + W
W = 7.62 -2.38 = 5.24 kg water
P = 4.76 kg
Wastes
Example 0.5 % Total solid
Feed 100 kg /hr Product
Unit Operation
10 % Total solid 30 % Total solid
Assumption: the accumulation = 0
Step 2 Total Solid Balances
Step 1 Total mass Balances
F = W+P F (0.1) = W(0.005) + P (0.3)
100 = W+P
100 kg /hr (0.1) = W(0.005) + P (0.3)
P = 100 - W
10 kg/hr = 0.005W + 0.3 P
Equation 1
P = 10 – 0.005 W
0.3 Equation 2
Step 3 Determine Product rate
Equation 1 = Equation 2
100 - W = 10 – 0.005 W
0.3
(0.3)(100) – 0.3 W = 10 – 0.005 W
30 - 10 = 0.3 W – 0.005W
20 = 0.295 W
W = 20 / 0.295 = 67.8 kg /hr
Step 4 Determine W
P = 100 - W
P = 100 – 67.8
P = 32.2 kg / hr
Example . A membrane separation system is used to concentrate the liquid food from 10 % to 30 % total
solid (TS). The product is accomplished in two stages, in the first stage, a low total solid liquid stream is
obtained. In the second stage, there are two streams, the first one is final product stream with 30% TS and
the second is recycled to the first stage. Determine the magnitude of the recycle stream when the recycle
contains 2 % TS , the waste stream from first stage contains 0.5 % TS and the stream between stages 1 and
2 contains 25 % TS . The final product is 100 kg/min with 30 % TS.
W , 0.5 % TS
Feed B 100 kg/ min of
first stage Second stage
10 % TS 25 % TS product
30 % TS
R
2 % TS
Total product balance
W , 0.5 % TS
Feed 100 kg/ min of
first stage Second stage
10 % TS product
30 % TS
F = P+W
0.1 F = 100 (0.3) + 0.005 W
0.1 ( 100+ W ) = 30 + 0.005 W
10 + 0.1 W = 30 + 0.005 W
W = 210 .5 kg / min and F = 310.5 kg/min
W , 0.5 % TS
Feed B
10 % TS 25 % TS
R
2 % TS
F +R = W +B
310.5 + R = 210.5 + B
B = 100 +R
0.1 F + 0.02 R = 0.005 W + 0.25 B
0.1 (310.5) + 0.02 R = 0.005 (210.5) + 0.25 B
31.05 + 0.02 R = 1.0525 + 0.25 (100+R)
R = 21.73 kg / min
• A processing plant is producing minced meat, which must contain 15% fat. If this is to be made up from boneless cow beef
with 23% of fat and from boneless bull beef with 53% of fat, what are the proportions in which these should be mixed?
• Potato flakes (moisture 75% wet basis) are being dried in a concurrent flow drier. The moisture of the air entering the drier is
0.08 kg of water per kg dry air. The moisture content of air leaving the drier is 018 kg water per kg of dry air. The air flow
rate in the drier is 100 kg dry air per hour. 50 kg of wet potato flakes enter the drier per hour. At steady state, calculate the
following:
• a.) What is the mass flow rate of Dried potatoes?
• b.) what is the moisture content, dry basis of Dried potatoes exiting the drier?
P1. Skim milk is prepared by the removal of some of the fat from whole milk. This skim milk is found
to contain 90.5% water, 3.5% protein, 5.1% carbohydrate, 0.1% fat and 0.8% ash. If the original milk
contained 4.5% fat, calculate its composition assuming that fat only was removed to make the skim milk
and that there are no losses in processing.
• Basis: 100 kg of skim milk.
This contains, therefore, 0.1 kg of fat. Let the fat which was removed from it to make skim milk be x kg.
P2. 1000 kg of soya beans, of composition 18% oil, 35% protein, 27.1% carbohydrate. 9.4%, fibre and
ash, 10.5% moisture, are:
(a) crushed and pressed, which reduces oil content in beans to 6%;
(b) then extracted with hexane to produce a meal containing 0.5% oil;
(c) finally dried to 8% moisture.
Assuming that there is no loss of protein and water with the oil, set out a mass balance for the soya-bean
constituents.
Basis 1000 kg
