5. A liquid food containing 12% solids is heated to 120C under pressure by the direct injection of steam. The food enters at 50C at a rate of 120kgmin1. If the heat capacity of the food is 3.40kJkg1K1 and that of the steam-heated product is 4.10kJkg1K1, determine the necessary steam pressure to ensure that the product contains 10.5% solids. 5. A liquid food containing 12% solids is heated to 120C under pressure by the direct injection of steam. The food enters at 50C at a rate of 120kgmin1. If the heat capacity of the food is 3.40kJkg1K1 and that of the steam-heated product is 4.10kJkg1K1, determine the necessary steam pressure to ensure that the product contains 10.5% solids