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Material Balances

  • Romeo T. Toledo
  • Rakesh K. Singh
  • Fanbin Kong
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

Material balance calculations are employed in tracing the inflow and outflow of material in a process and thus establish quantities of components or the whole process stream. The procedures are useful in formulating products to specified compositions from available raw materials, evaluating final compositions after blending, evaluating processing yields, and evaluating separation efficiencies in mechanical separation systems.

Suggested Reading

  1. Charm, S. E. (1971). Fundamentals of food engineering (2nd ed.). Westport: AVI Publishing Co..Google Scholar
  2. Felder, R. M., & Rousseau, R. W. (1999). Elementary principles of chemical processes (2nd ed.). New York: Wiley.Google Scholar
  3. Himmelblau, D. M. (1967). Basic principles and calculations in chemical engineering (2nd ed.). Englewood Cliffs: Prentice-Hall.Google Scholar
  4. Hougen, O. A., & Watson, K. M. (1946). Chemical process principles. Part I. Material and energy balances. New York: Wiley.Google Scholar
  5. Sinnott, R. K. (1996). Chemical engineering (Vol. 6, 2nd ed.). Oxford: Butterworth-Heinemann.Google Scholar
  6. Toledo, R. T. (2007). Fundamentals of food process engineering (3rd ed.). Springer, New York: NY.Google Scholar

Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  • Rakesh K. Singh
    • 1
  • Fanbin Kong
    • 1
  1. 1.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA

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