UNIT OPERATIONS IN FOOD PROCESSING
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Contents
About the book
Introduction
Material and energy
balances

Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications

Drying
Evaporation
Contact-equilibrium
separation processes

Mechanical
separations

Size reduction
Mixing
Appendices
Index to Figures
Index to Examples
References
Bibliography
Useful links
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CHAPTER 2

MATERIAL AND ENERGY BALANCES

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Introduction
Basic principles
Material balances
Basis and units
total mass and composition
concentrations
Types of Process situations
continuous processes
blending
Layout

Energy balances
Heat balancesenthalpylatent heatsensible heatfreezing
       dryingcanning
Other forms of energy
mechanical energyelectrical energy
Summary
Problems


Examples in this Chapter:
2.1. Constituent balance of milk;
2.2. Concentration of salt in water;
2.3. Air composition;
2.4. Carbonation of a soft drink;
2.5. Main continuous centrifuging of milk;
2.6. Materials balance of yeast fermentation;
2.7. Blending of minced meat;
2.8. Drying yield of potatoes;
2.9. Extraction of oil fom soya beans;
2.10. Heat demand in freezing bread;
2.11. Dryer heat balance for casein drying;
2.12. Heat balance for cooling pea soup after canning;
2.13. Refrigeration load in bread freezing.

Figures in this Chapter:
2.1. Mass and energy balance;
2.2. Heat balance.
2.3 Casein process.



Material & Energy Balances > INTRODUCTION & BASIC PRINCIPLES


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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology