CHAPTER 2

MATERIAL AND ENERGY BALANCES

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Introduction
Basic principles
Material balances
Basis and units
total mass and composition
concentrations
Types of Process situations
continuous processes
blending
Layout
Energy balances
Heat balancesenthalpylatent heatsensible heatfreezing
       dryingcanning
Other forms of energymechanical energyelectrical energy
Summary
Problems

Examples in this Chapter:
2.1. Constituent balance of milk;
2.2. Concentration of salt in water;
2.3. Air composition;
2.4. Carbonation of a soft drink;
2.5. Main continuous centrifuging of milk;
2.6. Materials balance of yeast fermentation;
2.7. Blending of minced meat;
2.8. Drying yield of potatoes;
2.9. Extraction of oil fom soya beans;
2.10. Heat demand in freezing bread;
2.11. Dryer heat balance for casein drying;
2.12. Heat balance for cooling pea soup after canning;
2.13. Refrigeration load in bread freezing.

Figures in this Chapter:
2.1. Mass and energy balance;
2.2. Heat balance.
2.3 Casein process.