BIO3810: Sweetened Concentrated Orange Juice - Puffed Grain Manufacturing Site - Biology Assignment Help

Assignment Task:

Where applicable, each question must be answered by drawing a fully labelled process flow diagram accompanied with associated calculations. For each question, the breakdown of marks will be: 
• 30% Process Flow Diagram where applicable 
• 60% Calculation Process 
• 10% Answer Level of Correctness 

Remember to adhere to significant figure rules. 

1. The following are examples of combined derived units that are not described using the SI system. Please convert to SI units. 

a. Latent heat of fusion value of 370 Btu/LBM to kJ/kg. 
b. A pressure of 28 psi to kPa gauge
c. A viscosity of 15 lb ft-1 s-1 to Pa.s 

2. It is desired to prepare a sweetened concentrated orange juice. The initially pressed juice contains 3 % total solids and it is desired to increase this to 12% total solids by evaporation and then to add sugar to give 2.5% added sugar in the concentrated juice. Calculate the quantity of water which must be removed, and the amount of sugar which must be added with respect to each 1000 kg of pressed juice. Remember to draw a process diagram. 

3. In a puffed grain manufacturing site, buckwheat is to be adjusted to a moisture content of 16.5% on a dry basis before puffing which could be done by conditioning in a humid environment. After conditioning, the grain is placed in the puffing equipment and reduces to 2% moisture. Remember to draw a process diagram. If the whole grain received at the site is found to contain 11% of water initially, 

a. How much water must be added per 100 kg of input grain as received, to produce the desired moisture content? 
b. How much moisture is removed during the puffing process per 100 kg? 
c. Assuming the latent heat of vaporisation is altered due to the grain being placed under pressure puffing is done at 200 0C following an applied gauge pressure of 

4. Do either a) or b) depending on the information that you have access to: 

a) Based on one of the factory visits during Residential School (microbrewery, chocolate, grain puffing, bakery) draw a process flow diagram of the process and label the unit operations, include auxiliary operations such as packaging cleaning etc. 
b) Research an industrial food process. Draw a process flow diagram of the process and identify and label key unit operations within the process. As above include any auxiliary operations. 

5. The process for producing dried mashed potato flakes involves mixing wet mashed potatoes with dried flakes in a 95:5 weight ratio, and the mixture is passed through a granulator before drying on a drum dryer. The cooked potatoes after mashing contained 82% water and the dried flakes contained 3% water. Remember to draw a process diagram. Calculate: 

a. The amount of water that must be removed by the dryer for every 100 kg of dried flakes produced. 
b. The moisture content of the granulated paste fed to the dryer. 
c. The number of raw potatoes needed to produce 100 kg of dried flakes; 8.5% of the raw potato weight is lost on peeling. 
d. Potatoes should be purchased on a dry matter basis. If the base moisture content is 82% and potatoes at this moisture content cost $200/ton, what would be the purchase price for potatoes containing 85% moisture? 

6. An autoclave contains 1000 cans of peaches in the juice which have a water content of 93% and negligible fat. It is heated to an overall temperature of 120°C. If the cans are to be cooled to 40°C before leaving the autoclave, how much cooling water is required if it enters at 15°C and leaves at 35°C? The specific heat of the peaches must be calculated, but the specific heat of the can metal is 0.50 kJ/kg.K. The weight of each can is 60 g and it contains 0.45 kg of peaches. Assume that the heat content of the autoclave walls above 40°C is 1.6 x 104 kJ and that there is no heat loss through the walls.
 
Let w = the weight of cooling water required; and the datum (reference) temperature is 40°C, the temperature of the cans leaving the autoclave. Remember to draw a process diagram. 

7. In drying casein, the dryer is found to consume 4.5 m3/h of natural gas with a calorific value of 890 kJ/mole. If the throughput of the dryer is 60 kg of wet casein per hour, drying it from 60% moisture to 10% moisture, estimate the overall thermal efficiency of the dryer taking into account the latent heat of evaporation only. Remember to draw a process diagram. 

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