Neraca Massa D3

8/10/2019 Neraca Massa D3

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NERACA MASSA

R. Baskara Katri Anandito, S.TP, MP.

JURUSAN TEKNOLOGI PERTANIAN

UNS Solo


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Example 3.1

How much dry sugar must be added in 100 kg of aqueous sugar

solution in order to increase its concentration from 20% to 50%?


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State your assumptions:

dry sugar is composed of 100% sugar.


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Example 3.2

Fresh orange juice with 12% soluble solids content is concentrated

to 60% in a multiple effect evaporator. To improve the quality of

the final product the concentrated juice is mixed with an amount

of fresh juice (cut back) so that the concentration of the mixture is

42%. Calculate how much water per hour must be evaporated in

the evaporator, how much fresh juice per hour must be added

back and how much final product will be produced if the inlet feedflow rate is 10000 kg/h fresh juice. Assume steady state.


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Example 3.3

1000 kg/h of a fruit juice with 10% solids is freeze-concentrated to

40% solids. The dilute juice is fed to a freezer where the ice

crystals are formed and then the slush is separated in acentrifugal separator into ice crystals and concentrated juice. An

amount of 500 kg/h of liquid is recycled from the separator to the

freezer. Calculate the amount of ice that is removed in the

separator and the amount of concentrated juice produced.Assume : steady state.


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Exercise 3.2

How much water must be added to 200 kg of concentrated orange

juice with 65% solids to produce orange juice with 12% solids


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Exercise 3.3

Milk with 3.8% fat and 8.1% fat-free solids (FFS) is used for the

production of canned concentrated milk. The process includesseparation of the cream in a centrifuge and concentration of the

partially defatted milk in an evaporator. If the cream that is

produced in the centrifuge contains 55% water, 40% fat, and 5%

fat-free solids, calculate how much milk is necessary in order to

produce a can of concentrated milk that contains 410 g milk with

7.8% fat and 18.1% fat-free solids. How much cream and how

much water must be removed in the centrifuge and the

evaporator respectively? Assume steady state.


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Exercise 3.4

According to some indications, crystallization of honey is avoided

if the ratio of glucose to water is equal to 1.70. Given the

composition of two honeys, find the proportions in which they

have to be mixed so that the ratio of glucose to water in the

blend is 1.7. What will be the composition of the blend?

Honey H1: glucose 35%, fructose 33%, sucrose 6%, water 16%.

Honey H2: glucose 27%, fructose 37%, sucrose 7%, water 19%.


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PENGERINGAN

100 kg Gabah Gabah Kering (C)

Kadar Air 19 % Kadar Air 10 %

Air (B)

1. Hitung besarnya B dan C!

SOAL LATIHAN


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2. Dalam pembuatan makanan bayi, 10 kg tepung kedelai

yang berkadar protein 30 % dicampur dengan 20 kg tepung

beras yang berkadar protein 6 %. Berapakah kadar proteincampuran tersebut?

PENCAMPURAN

10 kg Tepung Kedelai (A)

Campuran (C)Kadar Protein 30 %

Kadar Protein Y %20 kg Tepung Beras (B)

Kadar Protein 6 %


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PENGERINGAN

100 kg Susu SegarSusu Bubuk(C)

air = 90 %

Lemak = 5 %

Protein = 3 %

Lainnya = 2 %

Kadar Air 10 %

Air (B)

3. Berapakah rendemen dan komposisi susu bubuk?

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Neraca Massa D3