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1. Milk Cooling
Tm in = 50oC, mm in = 2 kgs-1
Tw out = 27oC
Tm out = 10oC
Tw in = 5oC mw in = ? kgs-1
Milk
Water
Heat Balance
Rate of heat lost by milk
qm
cpm x Gm x Tm
cpm
Gm in
Tm
=
=
=
= 3.9 kJ kg-1 oC 1
= 2 kgs-1
= 40 oC
Gw
=
=
=
= 4.2 kJ kg-1 oC 1
= ?
= 22oC
(cpm x Gm x Tm )/(cpw x Tw )
(3.9 x 2 x 40)/ (4.2x22)
3.4 kgs-1
Tw out = ?oC
Water 16.7kgs-1
Milk 9.2kg s-1
Tm in = 15oC
Tm out = 65oC
qm
=
=
=
=
c pm x Gm x Tm
3.9 x 9.2 x (65 - 15)
3.9 x 9.2 x 50
1.794 x 103 kJs -1
qm
qw
1.794 x 103
Tw
Tw out
Tm
=
=
=
=
=
=
=
=
=
=
=
cpw x Gw x Tw
4.2 x 16.7 x Tw
(1.794 x 103 )/(4.2 x 16.7)
25.6oC
Tw in - Tw out
=
=
(95 25.6)
69.4oC
-Tm out )]
UATm
=
=
=
q/UTm
(1.794 x 103)/ (1.3 x 26.1)
53 m2
Tw in = 95oC
Water 16.7kgs-1
Milk 9.2kg s-1
Tm in = 15oC
Tm out = 65oC
=
=
=
=
=
[(Tw out Tm in ) (Tw in -Tm out )]/ ln [(Tw out Tm in )/ (Tw in - Tm out )]
[(69.4-15) (95 65)]/ ln[(69.4 - 15)/ (95 65)]
[54.4 -30] / ln [54.4/30)]
24.4/0.60
40.7oC
Acountercurent
=
q/UTm
=
(1.79 x 103)/ (1.3 x 40.7)
=
34 m2
T3 = -8 oC
Brine cpb
Water cpw
1.05kgs-1
T1 = 32 oC
cpb
= 4.18 kJ kg-1 oC 1
A = 55 m2
U = 110 J m-2s-1oC 1
For water
T2 = 4 oC
cpw
=
=
=
= 3.38 kJ kg-1 oC 1
cp x G x T
4.18 x 103 x 1.05 x 28
122.9 x 103Js 1
As the heat lost from the water must equal the heat gained by the brine (assuming no losses)
So for brine q
=
122.9 x 103Js 1
And this is greater than in Example 6.2 by 122.9/108.9
= 1.12
Therefore this ratio 1.12:1 will relate the T values to the new circumstances. This problem
cannot be straightforwardly solved as both U and Tm depend on the flow rate so a trial and
error procedure will be used.
Trial 1. Assume brine rate is increased 1.5 times.
Then U1 = 110 x (1.5)0.8 = 110 x 1.4
= 154 J m-2s-1oC1
= 13.4oC
q1
=
=
=
= 18.3oC
UATm1
154 x 55 x 18.3
155 kJs 1
= 140 J m-2s-1oC1
= 14.9oC
q1
= 17.7oC
UATm1
=
=
140 x 55 x 17.7
136.3 kJs 1
= 131.5J m-2s-1oC1
= 16.1oC
= 17.2oC
q3
=
UATm3
=
131.5 x 55 x 17.2
=
124.3 kJs 1
which is close to the required value.
So the brine flow rate should be increased by 25% to 2.25kgs-1
T3 = 72 oC
Hot milk
Cold milk
T1 = 10 oC
A = 23 m2
T2 = ? oC
cp x G x Tcold =
cp x G x Thot
=
T hot
72 - T4
=
82 - T4
=
UATm
With a regenerative heat exchanger the temperature difference across the heat transfer surface
is constant. So use either end difference.
Therefore for the milk qheating = 2 x 3.9 x 10 3 x (T2 10)
qcooling = 2 x 3.9 x 10 3 x (79 T 4)
=
=
=
UAT
950 x 23 x (T4 10)
2.185 x 10 4 x (T4 10)
=
=
=
cp x G x T
3.9 x10 3x 2 x (10 - T2)
3.9 x10 3x 2 x (72 - T4)
21850(T4 10)
29,650 T4
=
=
=
=
=
=
(218,500 + 561,600)/29,650
26.3oC
82 26.3
55.7o C
T4
T2
So the original cold milk leaves the heat exchanger heated to 55.7o C
5. Olive oil heated in a steam jacketed pan
T1
= 21oC
T2 = 115oC
U
= 550 J m-2 s1 0C-1
cp oil
= 2.0 kJ kg-1oC -1
d
= 0.85m
r = 0.425m
A
= x 4 r2
= 1.13m2
V
= x 4 r3/3
= 0.16 m3
G
= Vx
= 145.6 kg
Oil
Amount of heat required to raise the temperature of oil from 21 to 115oC
q
=
G x cp oil x T
=
145.6 x 2.0 x 115-21
[kg x kJ kg-1 oC -1x oC]
3
=
27x 10 kJ
Steam
Pressure of steam = 200 kPa + 101kPa
= 301kPa abs.
Latent heat of saturated steam at 301 kPa abs.,
= 2164 kJ kg-1 at 133.6oC
From equation (5.6)
- hsAt/cV = ln (T2 - T a)/(T1 Ta)
Therefore
=
=
=
14 min
(1-0.49)
= 0.51
At 650C, this would be obtained from (0.51 x 9.2) min holding = 4.7 min.
So an additional 4.7 min (4min 42s) at 650C would be needed to meet the specifications
And total time at true 65oC = (4.7 + 2) = 6.7min = 6min 42s
7. Canned pumpkin being sterilised
t115
=
t121 x10-(121-115)/10
=
79.13 x 10-6/10
=
315.5s
=
5 min 15 s at 1150C
Temperature
Time
(121-T)/10
0
C
s
20
1000
101
30
200
91
40
250
81
50
250
71
60
300
61
70
300
51
80
350
41
90
300
31
95
400
26
100
500
21
105
400
16
110
350
11
112.5
200
8.5
10 -(121-T)/10
7.9 x 10-11
7.9 x 10-10
7.9 x 10-9
7.9 x 10-8
7.9 x 10-7
7.9 x 10-6
7.9 x 10-5
7.9 x 10-4
2.5 x 10-3
7.9 x 10-3
2.5 x 10-2
7.9 x 10-2
0.14
Total
t121 x10-(121-T)/10
s
7.9 x 10-8
1.58 x 10-7
1.98 x 10-6
1.98 x 10-5
2.37 x 10-4
2.77 x 10-3
2.77 x 10-2
0.237
1.000
3.95
10.00
27.65
28.00
70.87s
8. Cold store:
Concrete Block
Polystyrene
0.2m thick
0.15m thick
c= 0.87 J m-1oC 1
p = 0.036 J m-1oC 1
h0 = 10 J m-2s-1oC 1
Store = 40m x20m x 7m high
1/U
U
q
q/A
Awalls
qwalls
Aceil&flrs
qceil&flrs
=
=
=
=
=
=
=
=
=
=
=
=
=
=
hi = 6 J m-2 s-1oC 1
= 2.8
Power of motor
= 8.3 horse power
Mechanical and electrical efficiency of the drive
= 74%
COP = (heat taken in at the evaporator) / (energy put in by the compressor)
= (Hb - Ha) /(Hc Hb)
= 2.8
1 Ton refrigeration =
3.52kW
1 horsepower
=
745.7W
(a)Motor produces 8.3 x 745.7
Energy put in by compressor
Heat taken in at the evaporator
=
6,189.31 W =
6.19kW
=
6.19 x 74/100 =
4.58kW (kJs-1)
=
2.8 x energy put in by compressor
=
2.8 x 4.58
=
12.82kW
Refrigeration capacity available at evaporator
=
12.82kW
(b)Tons of refrigeration
=
12.82/3.52
Tons of refrigeration extracted per kW of electricity =
=
=
3.64
3.64/6.19
0.59 tonskW-1
(c)
2.8
(Hc Hb)
(Hb - Ha)
Hb
Hc (12.82 +Ha)
(Hc Ha)
=
=
=
=
=
=
=
=
=
25 tons of refrigeration
=
25 x 3.52kW
=
88kW
=
88kJs-1
Rate of circulation of ammonia
= 88 kJ s-1 / 1.045 x 103 kJkg-1
= 0.0842 kg s-1
(b) Theoretical power required for compression
= (Hc Hb) x flow rate of ammonia
= (2.095 1.720) x 0.0842
= 0.375 x 0.0842MW
= 31.6 kW
(c) Rate of heat rejection to cooling water
= (Hc He) x flow rate of ammonia
= (2.095 0.675) x 0.0842
= 1.42 x 0.0842
= 0.12 MJ s-1
(d) COP
(e) At 30oC, saturated ammonia gas has specific volume of 0.95 m3 kg-1
Therefore volumetric flow rate of ammonia entering the compressor
= 0.95 m3 kg-1 x 0.0842 kg s-1
= 0.08 m3s-1
11.Chilling of apples
Mean film temperature
Properties of water:
at 4oC
cp
= 4.23 kJ kg-1oC -1
k
= 0.57 J m-1 s-1oC -1
= 1000 kgm-3
= (25 +1)/2
= 13oC
cp
k
at 16oC
= 4.19 kJ kg-1oC -1
= 0.59 J m-1 s-1oC -1
= 1.16 x 10-3 Nsm-2
= 1000 kgm-3
1,860 J m-2s-1oC 1
= 930 kgm-3
-1 o
1
cp
= 3.6 kJ kg C
Bi
= hr/k
= (1860 x 0.035)/ 0.5
= 130.2
1/BI
= 7.7 x 10-3 0
(T T0)/ (T1 T0)
= (5 -1)) /(25-1)
= 0.16
From Figure 5.3
kt/cr2
= 0.23
so
t
= [ 0.23 x 930 x 3600 x(0.035)2 ] /0.5
= 1887 s
= 31.4 minutes
= 31 mins. 27s
12. Freezing meat sausage
Physical properties of air at 18oC:
v
= 3ms-1
cp
= 1.00 kJ kg-1oC -1
k
= 0.0230 J m-1 s-1oC -1
= 1.38 kgm-3
Properties of sausage
T0
= 15oC
Tf
= -2oC
D
= 2cm = 0.02m
L
= 15cm = 0.15m
k
= 1.6 J m-1 s-1oC -1
= 1090 kgm-3
cp
= 3550 J kg-1oC 1 above freezing
Re
=
Dv/
=
(0.02 x 3 x 1.38)/ 1.65 x 10-5
=
5018
0.6
Re
=
166
Pr
=
cp /k
=
1000 x 1.65 x 10-5 /0.0230
=
0.717
0.3
Pr
=
0.905
Nu
=
hc D/k = 0.26 Re0.6 Pr0.3
hc
=
k/D x 0.26 x Re0.6 Pr0.3
=
(0.0230/0.02) x 0.26 x 166 x 0.905
=
44.9 J m-2s-1oC 1
1/hs =
1/hr + xc/k + 1/hc
no packaging so x/k = 0, assume hr is neglible.
1/hs
hs
=
=
=
1/hc
hc
44.9 J m-2s-1 oC 1
Because of the large length/diameter ratio, assume the sausage approximates an infinitely
long cylinder.
Therefore P = 1/4 and
R = 1/16
Freezing time from equation (6.7)
tf
=
=
=
=
=
=
0.5mm
Maximum thickness of cardboard is 0.5mm
14. Thin plastic bag with fresh fish fillets
tf
= 16h = 57,600s
D
= 30cm
Ta
= -30oC
Tf
= -2oC
cp
= 3.18 kJ kg-1oC 1 above freezing
=
=
=
=
=