Introduction to Food Engineering

Home Syllabus
Material Balances Energy Balances
Fluids Laminar and Turbulent Flow Volumetric Flow and Friction Bernoulli's Equation and Pump Power Flow Measurement
Thermodynamic Properties
Modes of heat transfer Conduction in walls Conduction in multilayered walls Convection heat transfer Forced Convection Free Convection Overall Heat Transfer Coefficient Heat Exchangers Unsteady State Heat Transfer Heisler Charts
Decimal Reduction Time F value General Method Improved General Method
Properties of Air and Water Vapor Psychrometric Chart
Moisture Content and Drying Rates Drying Time
Single Effect Evaporator Multiple Effect and Industrial Evaporators
Refrigerants Vapor Compression Refrigeration System Ideal and Non-Ideal Cycle
Ice Crystallization Freezing Time Freezer Selection
Instructions List of Experiments

Mass Balances

Learning Outcomes

At the end of this module, you will be able to:

  1. draw system diagram identified with its boundary
  2. use the law of conservation to conduct a mass balance
  3. conduct a mass balance on a given operation or a processing line

In this module, we will first discuss the need for material and mass balances in food processing operations and use the law of conservation of mass to develop expressions and steps useful for conducting a mass balance. In the following video, you will learn how to perform a material balance. The importance of system boundaries will be evident in this analysis.

Recap

In this module, you learned expressions for mass and material balances and a stepwise procedure on how to conduct a balance for a given operation.