By Theodoros Varzakas; Constantina Tzia

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71 kJ/kg K, respectively. Assume negligible heat losses and boiling point elevation. Frozen green peas are produced at a rate of 1 ton/h in the following stages. 4% total solids are blanched by steam at atmospheric pressure in order to deactivate oxidative 37 38 Food Engineering Handbook enzymes. 2 ton/h of cooling water at 10°C. In the third stage, green peas are frozen in a fluidized-bed freezer at −18°C. Calculate the steam consumption, the cooling load of the freezer in kW, and the final temperature of the cooling water.

The basis of calculations will be 1 kg of the final product, while the reference value of specific enthalpy of water liquid and total solids will be assumed zero at 0°C. We will also assume that there is no freezing point depression of water due to soluble solids concentration. 11 Energy balance in orange juice reconstitution. 75 kg. Note that the mixing mass proportion of juice concentrate to water is 1 per 3 parts. 75 ⋅ hw,in = 1 ⋅ hp,out where hc,in, hw,in, and hp,out are the specific enthalpies of juice concentrate, water, and final product, respectively.

X w . b. 1 − X w . b. b. b. are the moisture contents in dry and wet basis, respectively. b. X w . b. = X d . b. 1 + X d . b. 9 considering that the mass of the food material is consisted of water and dry solids. Another important parameter in applying mass balances is the basis for calculations. , an hour, a day, a month, or a year). However, this might not be easy, since calculations are facilitated when done concurrently with the flow of the process. An alternative would be the consideration of arbitrary quantities of raw materials resulting through mass balance calculations to specific quantities of the final product and then scaling up (or down) to the real situation.

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