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Chemical Engineering for the Food Industry by D. Leo Pyle, Peter J. Fryer, Chris D. Reilly

By D. Leo Pyle, Peter J. Fryer, Chris D. Reilly

This booklet covers many topics within the box of foodstuff know-how, together with method layout, risk and danger research, warmth and mass move and nutrition rheology. each one part conscientiously explains the techniques mentioned and covers intimately a lot of their very important purposes within the meals undefined. Accompanying the e-book is a pc-compatible machine diskette, containing brief programmes of use in making plans approaches. "Chemical Engineering for the foodstuff undefined" might be an invaluable textual content for all these operating in nutrition processing and for these educating and learning this crucial topic.

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33) out which are the general equations for a steady open system. 5 Stored and internal energy, enthalpy As we have noted before, the stored energy within a process stream includes contributions from a variety of sources, such as kinetic and potential energies, electrical and magnetic potential, surface energy, the temperature, composition, physical conditions and state of the stream. In any particular situation some or most of these terms will be negligible: thus, in situations involving only a single phase, surface forces can be forgotten.

5 Stored and internal energy, enthalpy As we have noted before, the stored energy within a process stream includes contributions from a variety of sources, such as kinetic and potential energies, electrical and magnetic potential, surface energy, the temperature, composition, physical conditions and state of the stream. In any particular situation some or most of these terms will be negligible: thus, in situations involving only a single phase, surface forces can be forgotten. It is important to remember that all the contributions must be measured with respect to a defined but usually arbitrary datum.

The feed solution contains 45wt% milk solids and enters at 15°C. 005kg water/kg dry air is heated to 150°C before entering the drier. The air stream leaves the drier at 95°C, and the solids product leaves at 70°C. Neglecting any heat losses, calculate the inlet liquid flow, the air flow and the exit humidity of the air stream. Set up an overall summary mass and energy balance. 2kJkg- 1 K-1 evaporation of water at O°C = 2500 kJ kg-1 43 ENERGY BALANCES Solution Basis: 100 kg spray dried product Datum: O°C; liquid water.

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