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Mass and Energy Balances

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Engineering Principles for Food Process and Product Realization

Part of the book series: Food Engineering Series ((FSES))

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Abstract

This chapter deals with how concentrations and compositions are expressed in food systems, including the composition of gaseous mixtures, especially air-water vapor mixtures and the solubility of gases such as carbon dioxide in food and biological systems. It also introduces the principles of mass and thermal energy conservation in food processing and illustrates the application of these principles to individual processing equipment as well as to overall flowsheets with and without recycle streams. The chapter covers stoichiometry of chemical reactions as well as biochemical reactions involving whole cells and cell growth. It also introduces heat or enthalpy of reactions and the nature of exothermic and endothermic reactions.

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References

  • Niranjan K (1994) Chemical engineering principles and food processing. Trends Food Sci Technol 5:20–23

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Bibliography for Further Reading

  • Yanniotis S (2007) Solving problems in food engineering. Springer, pp 11–32

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  • Doran PM (2012) Bioprocess engineering principles, 2nd edn. Elsevier, pp 87–176

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Author information

Authors and Affiliations

  1. Department of Food and Nutritional Sciences, University of Reading, Reading, Berkshire, UK

    Keshavan Niranjan

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  1. Keshavan Niranjan
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Corresponding author

Correspondence to Keshavan Niranjan .

Appendix 1.1: Properties of Saturated Steam (Data Taken From https://www.ohio.edu/mechanical/thermo/property_tables/H2O/H2O_TempSat1.html; and www.efunda.com); Subscripts f -Liquid Phase, g – Vapour Phase and fg – Phase Change

Appendix 1.1: Properties of Saturated Steam (Data Taken From https://www.ohio.edu/mechanical/thermo/property_tables/H2O/H2O_TempSat1.html; and www.efunda.com); Subscripts f -Liquid Phase, g – Vapour Phase and fg – Phase Change

Temp

(°C)

Pressure

(MPa)

Specific Volume

(m3 kg−1)

Enthalpy

(kJ kg−1)

Entropy

(kJ kg−1.K−1)

Tsat

Psat

vf

vg

hf

hfg

hg

Sf

sfg

sg

0.01

0.00061

0.00100

205.99

0.001

2500.9

2500.9

0

9.1555

9.1555

5

0.00087

0.00100

147.01

21.0

2489.1

2510.1

0.0763

8.9485

9.0248

10

0.00123

0.00100

106.30

42.0

2477.2

2519.2

0.1511

8.7487

8.8998

15

0.00171

0.00100

77.875

63.0

2465.3

2528.3

0.2245

8.5558

8.7803

20

0.00234

0.00100

57.757

83.9

2453.5

2537.4

0.2965

8.3695

8.6660

25

0.00317

0.00100

43.337

104.8

2441.7

2546.5

0.3672

8.1894

8.5566

30

0.00425

0.00100

32.878

125.7

2429.8

2555.5

0.4368

8.0152

8.4520

35

0.00563

0.00101

25.205

146.6

2417.9

2564.5

0.5051

7.8466

8.3517

40

0.00739

0.00101

19.515

167.5

2406.0

2573.5

0.5724

7.6831

8.2555

45

0.00960

0.00101

15.252

188.4

2394.0

2582.4

0.6386

7.5247

8.1633

50

0.01235

0.00101

12.027

209.3

2382.0

2591.3

0.7038

7.3710

8.0748

55

0.01576

0.00102

9.5643

230.3

2369.8

2600.1

0.7680

7.2218

7.9898

60

0.01995

0.00102

7.6672

251.2

2357.6

2608.8

0.8313

7.0768

7.9081

65

0.02504

0.00102

6.1935

272.1

2345.4

2617.5

0.8937

6.9359

7.8296

70

0.03120

0.00102

5.0395

293.2

2333.0

2626.1

0.9551

6.7989

7.7540

75

0.03860

0.00103

4.1289

314.0

2320.6

2634.6

1.0158

6.6654

7.6812

80

0.04741

0.00103

3.4052

335.0

2308.0

2643.0

1.0756

6.5355

7.6111

85

0.05787

0.00103

2.8258

356.0

2295.3

2651.3

1.1346

6.4088

7.5434

90

0.07018

0.00104

2.3591

377.0

2282.5

2659.5

1.1929

6.2852

7.4781

95

0.08461

0.00104

1.9806

398.1

2269.5

2667.6

1.2504

6.1647

7.4151

100

0.10142

0.00104

1.6718

419.2

2256.4

2675.6

1.3072

6.0469

7.3541

110

0.14338

0.00105

1.2093

461.4

2229.7

2691.1

1.4188

5.8193

7.2381

120

0.19867

0.00106

0.8912

503.8

2202.1

2705.9

1.5279

5.6012

7.1291

130

0.27028

0.00107

0.66800

546.4

2173.7

2720.1

1.6346

5.3918

7.0264

140

0.36154

0.00108

0.50845

589.2

2144.2

2733.4

1.7392

5.1901

6.9293

150

0.47616

0.00109

0.39245

632.2

2113.7

2745.9

1.8418

4.9953

6.8371

160

0.61823

0.00110

0.30678

675.47

2082.0

2757.4

1.9426

4.8026

6.7491

170

0.79219

0.00111

0.24259

719.08

2048.8

2767.9

2.0417

4.6233

6.6650

180

1.0028

0.00112

0.19384

763.05

2014.2

2777.2

2.1392

4.4448

6.5840

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Niranjan, K. (2022). Mass and Energy Balances. In: Engineering Principles for Food Process and Product Realization. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-031-07570-4_1

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