The manufacturing of pie fi lling involves blending of concentrated product with liquid sugar and heating by steam injection. The product being manufactured will contain 25% product solids and 15% sugar solids and will be heated to 115°C. The process has input streams of concentrated product with 40% product solids at 40 C and 10kg/s and liquid sugar with 60% sugar solids at 50 C. Heating is accomplished using steam at 198.53kPa. The concentrated product entering the process and the fi nal product have specifi c heats of 3.6kJ/(kg C), whereas the liquid sugar has a specifi c heat of 3.8kJ/(kg C). Determine (a) the rate of product manufacturing; (b) the fl ow rate of liquid sugar into the process; (c) the steam requirements for the process; and (d) the quality of steam required for the process

Question-Answer › Category: Food Engineering › The manufacturing of pie fi lling involves blending of concentrated product with liquid sugar and heating by steam injection. The product being manufactured will contain 25% product solids and 15% sugar solids and will be heated to 115°C. The process has input streams of concentrated product with 40% product solids at 40 C and 10kg/s and liquid sugar with 60% sugar solids at 50 C. Heating is accomplished using steam at 198.53kPa. The concentrated product entering the process and the fi nal product have specifi c heats of 3.6kJ/(kg C), whereas the liquid sugar has a specifi c heat of 3.8kJ/(kg C). Determine (a) the rate of product manufacturing; (b) the fl ow rate of liquid sugar into the process; (c) the steam requirements for the process; and (d) the quality of steam required for the process

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arya asked 1 year ago

The manufacturing of pie fi lling involves blending of concentrated product with liquid sugar and heating by steam
injection. The product being manufactured will contain 25%
product solids and 15% sugar solids and will be heated to
115°C. The process has input streams of concentrated product
with 40% product solids at 40 C and 10kg/s and liquid sugar
with 60% sugar solids at 50 C. Heating is accomplished
using steam at 198.53kPa. The concentrated product entering
the process and the fi nal product have specifi c heats of
3.6kJ/(kg C), whereas the liquid sugar has a specifi c heat of
3.8kJ/(kg C). Determine (a) the rate of product manufacturing; (b) the fl ow rate of liquid sugar into the process; (c) the steam
requirements for the process; and (d) the quality of steam
required for the process