A liquid food with 12% total solids is being heated by steam injection using

steam at a pressure of 232.1 kPa ( Fig. E3.3 ). The product enters the heating

system at 50°C at a rate of 100 kg/min and is being heated to 120°C. The

product specifi c heat is a function of composition as follows:

c c c p pw mass fraction H O mass fraction solid) 2 ps ( ) (

and the specifi c heat of product at 12% total solids is 3.936 kJ/(

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