Scribd Logo
Upload

Welcome to Scribd!

  • 41 views

    Extra Problem Solving For Midterm Review

    Uploaded by

    maingcdu
    The document contains 9 problems related to heat transfer, psychrometric processes, colligative properties, and heat and mass balance in food unit operations. The problems cover topics like drying rate, moisture content, heat exchanger calculations, osmotic pressure, and freezing point depression when salt is added to foods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Extra Problem Solving For Midterm Review

    Uploaded by

    maingcdu
    41 views2 pages
    The document contains 9 problems related to heat transfer, psychrometric processes, colligative properties, and heat and mass balance in food unit operations. The problems cover topics like drying rate, moisture content, heat exchanger calculations, osmotic pressure, and freezing point depression when salt is added to foods.

    Original Title

    Extra problem solving for midterm review

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document contains 9 problems related to heat transfer, psychrometric processes, colligative properties, and heat and mass balance in food unit operations. The problems cover topics like drying rate, moisture content, heat exchanger calculations, osmotic pressure, and freezing point depression when salt is added to foods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    41 views2 pages

    Extra Problem Solving For Midterm Review

    Uploaded by

    maingcdu
    The document contains 9 problems related to heat transfer, psychrometric processes, colligative properties, and heat and mass balance in food unit operations. The problems cover topics like drying rate, moisture content, heat exchanger calculations, osmotic pressure, and freezing point depression when salt is added to foods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Midterm review Food unit operation 1

    Content
    1. Heat transfer
    2. Psychrometric processes
    3. Colligative properties (osmotic pressure, freezing point depression)
    4. Heat and mass balance
    5. Drying rate and drying time

    Problem 1. Heated air at 50 oC and 10% relative humidity is used to dry rice in a bin dryer. The
    air exits the bin under saturated conditions. Determine the amount of water removed per kg of
    dry air.

    Problem 2. Air at 60°C and 8% RH is blown through a continuous dryer from which it emerges
    at a temperature of 35°C. Estimate the quantity of water removed per kg of air passing, and the
    volume of drying air required to remove 20 kg water per hour.

    Problem 3. A flow of 1800 m3 h-1 of air initially at a temperature of 20°C and 50% RH is to be
    used in an air dryer. It is heated to 120°C and passed over a set of trays in a shelf dryer, which it
    leaves at 60 % RH. It is then reheated to 120°C and passed over another set of trays which it
    leaves at 60 % RH again. Estimate the energy necessary to heat the air and the quantity of water
    removed per hour.

    Problem 4. Calculate the time necessary to dry a product from 90% to 25% moisture (wet basis)
    in an industrial dryer where 2 kg dry solid/m 2 surface area exposed to the air is loaded. It is given
    that the critical moisture content is 5 kg water/ kg dry solid, the equilibrium moisture content is
    0.033 kg water/ kg dry solid, and the drying rate at the critical moisture content is 3 kg water/m 2h
    under the specified drying conditions.

    Problem 5. A conveyor dryer is required to 150 kg herb from an initial moisture content of 85%
    to 12% moisture (wet weight basis). Air at 80 oC with a relative humidity of 10% is used for
    drying. The overall heat transfer hsA = 4200 W/K. Calculate the total drying time. Additional
    data: the equilibrium moisture content of the herb is 10%, the critical moisture content 300%
    (dry weight basis), the latent heat of water evaporation is 2300 kJ/kg.

    Problem 6. 1000 kg/h of milk is heated in a heat exchanger from 45 oC to 72oC. Water is used as
    the heating medium. It enters the heat exchanger at 90 oC and leaves at 75oC. Calculate the mass
    flow rate of the heating medium, if the heat losses to the environment are equal to 1 kW. The
    heat capacity of water is given equal to 4.2 kJ/kgoC and that of milk 3.9 kJ/kgoC.

    Problem 7. Slices of beets are dried in a dryer as part of a process to produce dehydrated powder
    for use as a coloring agent in a dressing. The air enters the dryer at a flow rate of 12000 m 3/h, 50
    o
    C temperature, and 10% relative humidity, and exits at 34 oC temperature. If the initial moisture
    content of the beet is 90% and the beet feed rate is 100 kg/h, calculate the final moisture content
    of the product.
    Problem 8. A solution contains 20% sucrose and 10% salt. Calculate the osmotic pressure of the
    solution at 25oC if density of the solution is 1.25 g/mL.

    Problem 9. A beef with 75% water has the freezing point of -1.5 oC. It is marinated with salt
    (NaCl) solution for a certain period. The marinated beef has the weight increase of 18% with the
    salt amount of 0.8%. Calculate the freeze point of the marinated beef.

    You might also like