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
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
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
ChapterMA: Math Assessment
Section: Chapter Questions
Problem 1.1MA
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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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