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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
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 120 kg min1. If the heat capacity of the food is 3.40 kJ kg1 K1 and that of the steam-heated product is 4.10 kJ kg1 K1, determine the necessary steam pressure to ensure that the product contains 10.5% solids
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Heat And Mass Transfer Fundamentals And Applications
Authors: Yunus Cengel, Afshin Ghajar
5th Edition
0073398187, 978-0073398181
