Density

The density of food sample is defined as its mass per unit

volume and is expressed as kg /m 3

Mass ( kg)
Density =
Volume ( m 3 )

Mass = Density x Volume

The density is influenced by temperature

 Temperature
The Kelvin and Celsius scales are related by following function

T (o K ) = T (o C ) + 273.15

The Fahrenheit and Celsius scales are related by following

function
5 o
T (o C ) = [ T ( F ) – 32 ]
9
Example2. How much 350 Kelvin degrees
would be in Fahrenheit degrees

Solution = 170.3 F

Example 3. How much 60 Fahrenheit degrees

would be in Kelvin degrees

Solution = 288.7 K
 Moisture Content
Moisture Content expresses the amount of
water present
in a moist
Twosample.
bases are widely used to express moisture content

Moisture content dry basis Moisture content wet basis

MC db MC wb
 MC db = MC wb
1 - MC wb

MC db MC wb
Moisture content wet basis
Moisture content dry basis

MC wb = MC db
1 + MC db
 Example 4. Covert a moisture content of 85 %
wet basis to moisture content dry basis
MC wb = 0.85
From equation
MC db = MC wb
1 - MC wb

MC db = 0.85
1 - 0.85
MC db = 5.67

= 567 % db
Example 5. A food is initially at moisture content of 90 %
dry basis . Calculate the moisture content in wet basis
MC db = 0.90

MC wb = MC db
1 + MC db

MC wb = 0.90
1 + 0.90
MC wb = 0.4736

= 47.36 % wb
 Food Sample = Food Solids + Food
Liquid

Mass of product = Mass of water in food + Mass of dry solids

Mass of dry solid

Mass of water in
food

Food Sample
Moisture Content , dry basis

mass of water
% Dry basis =
mass of dry solids

kg water
kg dry solids
 Moisture Content , wet basis

mass of water
% Wet basis =
mass of water +mass of dry solids

= mass of water
mass of product

kg water
kg product
Example 6. The 10 kg of food sample at a moisture contents of
75 % wet basis

mass of water
% Wet basis =
mass of water +mass of dry solids

0.75
=
1.00

10 kg of product = 7.5 kg water + 2.5 kg dry solids

10 kg of product
= 7.5 kg water + 2.5 kg dry solids
at 75 % wet basis

75 % of total water 25 % of total Solids

% Dry basis = (75/25)*100 = 300%

Material Balance
The principle of conservation of mass states
that
Mass can be neither created nor destroyed. However, its composition
can altered from one from to another

Rate of mass
Rate of mass Rate of mass exiting Accumulation
entering through the - through the = through the
boundary of system boundary of system boundary of system

Antoine Laurent
Lavoisier (1743-1794)
 Wastes

Feed in raw
product Unit Operation Product

Mass in – Mass Out = Accumulation

F – (W+P) = Accumulation

Assumption: the accumulation = 0

F = W+P
 Example 10.
Wastes
20 kg/
hr

Feed 100 Kg /hr Unit Operation Product

Assumption : the accumulation = 0

F = W+P

100 = 20 + P

P = 100 - 20
P = 80 Kg / hr
 Example 7. 10 kg of food at a moisture content of 80 % wet
basis is dried to 30 % wet basis. The final product weight is 2.86
kg. Calculate the amount of water removed.

Water removed

F = 10 kg of raw product Product = 2.86 kg

Drying
(80 % w.b.) (30 % w.b.)
process

80 % of total water 20 % of total Solids 30 % of total water

0.8 x 10 = 8 kg water 0.2 x 10 = 2 kg solid 0.3 x 2.86 = 0.86 kg water

 Water removed

Mass of water of Mass of water of

raw product Drying final product
= 8 kg water process = 0.86 kg water

8 = P+W

8 = 0.86 +W

W = 7.14 kg water
 Example 8. The 20 kg of food at a moisture content of 80 %
wet basis is dried to 50 % wet basis. Calculate the amount of
water removed

Water removed

F = 20 kg of raw product Product

Drying
(80 % w.b.) process (50 % w.b.)
 80 % w.b.

80 % of total water 20 % of total Solids

Water = 20 kg product x 0.8 = 16 kg water

Solid = 20 kg product x 0.2 = 4 kg dry solid

 Water removed

16
F = kg
20 water
kg of Drying A kg water
Product
product
4 kg dry(80 % w.b.)
solid process (50 % dry
4 kg w.b.)solid

50 % w.b. = A
A + 4 kg dry solids
A
0.5
= A + 4 kg dry solids

0.5 A +(4 x 0.5) = A

0.5 A + 2 = A
 0.5 A = 2

A = 2 = 4 kg water
0.5
Total mass of product = 4 +4 = 8 kg

Water removed F = P+W

F = 20 kg Drying P = 8 kg 20 = 8 +W
process

W = 12 kg water
 Example 9. The 10 kg of food at a moisture content of 320 %
dry basis is dried to 50 % wet basis. Calculate the amount of
water removed

Water removed

F = 10 kg of raw product Product

Drying
(320 % d.b.) process (50 % w.b.)

% d.b. change to % w.b.

MC wb = MC db 3.20
= = 0.7619
1 + MC db 1 + 3.20
= 76.19 % w.b.
 Water removed

F = 10 kg of raw product
Drying Product
(76.2 % w.b.)
process (50 % w.b.)

76.2 % of total water = 7.62 kg Mass

of total = A kg water + 2.38 kg
23.8 % of total Solids = 2.38 kg product

0.5 = A
A + 2.38
F = P +W
7.62 = 2.38 + W A = 2.38 kg water

W = 7.62 -2.38 = 5.24 kg water

P = 4.76 kg
Latent Heat: is the heat required to
change, at constant temperature,
the physical state of materials from
solid to liquid, liquid to gas, solid to
gas.
 Sensible Heat
o
Q = mCP T = mCP T
Close System Open System

C = Specific Heat at Constant pressure kJ/ kg K

P

Latent
Heat Q = mL

L = latent heat
 Relationship between Sensible Heat and Latent Heat
Q5 = sensible heat

vapor at vapor at
100 C 150 C

Q3 = sensible heat Q 4 = Latent heat

water at Of vaporization
water at 0 C
100 C

Q2 = Latent heat
Of Fusion
ICE at -50 C ICE at 0 C

Q1 = sensible heat
Relationship between sensible Heat and latent Heat