Food Processing L2

the principle that matter cannot be created or destroyed

mixing, blending, concentration, syrups, drying, dilution, separation, baking

• 1) define the system (draw schematic)
• 2) designate letters/symbols to represent known and unknown variables and their list quantities
• 3) choose basis for calculation (in different processing systems, different things remain unchanged ("tie" substances)
• 4) total mass balance (TMB), an equation used on the total mass of each material entering or leaving the master system represents a total mass balance

• provides simplified solutions for mixing or blending of products
• adaptation of the algebraic method, easier and quicker, especially for syrups
• 1) quantity of A = absolute (% desired in blend - percent in B)
• 2) quantity of B = absolute (% in A - % desired)
• 3) quantity of blend C = quantity of A + quantity of B

• widely popular in many tropical countries
• bottled beverage containing 15% or more fruit pulp
• generally sugar syrup is added to about 40% and sufficient acid and essence is added so it can be diluted 1:3 (or more is supplemented with sugar) before consumption
• hot filled into bottle and preserved using either sodium benzoate or potassium meta bi-sulfite

• similar to mass balance but need additional info on thermal properties
• energy input = energy output + energy accumulated + energy lost

• calculate needs of the food plant and boiler size
• heating needs of a building and cold storage requirements

clean, good quality steam used for direct injection of steam, however it does dilute the substance

• an indirect heat exchanger such as plate and frame (for low viscosity liquids), tubular (medium viscosity liquids) or scraped surface heat exchanger (for high viscosity liquids) or a steam jacketed kettle will have to be used
• indirect heat exchangers will not dilute the juice