FE 201 MATERIAL AND ENERGY BALANCES -PRACTICE 4-2016

1.The specific heat capacity of toluene is given by following equation

Cp = 20.869 + 5.293 X 10-2 T where Cp is in Btu/(lbmol) (° F) and T is in ° F

Express the equation in cal/(g mol) (K) with T in K.

2. A compound is 75.46% carbon, 4.43% hydrogen, and 20.10% oxygen by mass. It has a molecular weight of 318.31 g/mol. What is the molecular formula for this compound?

3. The psia pressure instrument gives the reading as 34.8 psi. If the atmospheric pressure is 15 psi. Calculate the corresponding guage pressure.

4. The pressure difference between two air tanks A and B is measured by a U – tube manometer, with mercury as the manometer liquid. The measured levels are present in figure below. The barometric pressure is 700 mm Hg.

a. What is the absolute pressure in the tank A?

b. What is the gauge pressure in the tank A?

  1. Fish oil and meal will be obtained in an industrial process. Liquid phase is separated with extrusion of the fish from the screw. Fish meal is obtained with feeding of solid phase in to the dryer. Fish oil completely removed from the liquid phase in the separator. Draw a block diagram of the production of fish oil and meal.
  2. Cow’s milk whey that contains 5 % lactose, 0.8% protein and 0.5% ash will be concentrated by adding milk powder that contains 36% lactose , 26% fat,25%protein and 6%ash and water and concentrated whey is produced. Draw flow diagram for this process and label streams.
  1. Cow’s milk whey that contains 5 % lactose, 0.8% protein and 0.5% ash is the main source for edible lactose production.For this purpose, whey is concentrated to 60% solids in a vauum evaporator. Lactose is crystalized out in a continuously stirred tank at 20 °C and separated from the liquid fraction(mother liquor) by centrifugation.Wetedible grade lactose crystals obtained from the centrifuge are in the form of monohydrate aand contain mother liqud(8% by mass).The crystals are washed and dried to 0.3% free moisture.Edible-grade lactose crystals obtained from drier are 98.6%pure.

a)What are the main operations in this production?

b)Draw flow diagram and label streams

c)Write total material balance equations for overall system.

8. 9. Beef (14% fat, 19% protein, 65% water), animal fat (89% fat, 3% protein, 8% water), soy protein (90% protein, 10% water) and water are used for producing of meat product (20% fat, 15% protein, 65 % water). Soy protein content of final meat product is 3% (wt).

a)Draw flow diagram and label the streams

b)Write total material balance equation and component balance equations.

c)Calculate the quantities of the beef, fat, soy protein isolate and water to obtain 100 kg of meat product.

  1. 10.How many kg/h of sugar syrup with 10% sugar must be fed to an evaporator to produce 10000 kg/h of sugar syrup with 65% sugar?
  2. How much glucose syrup with 20% concentration has to be mixed with 100 kgglucose syrup with 40% concentration so that the mixture will have 36%glucose?
  3. How much water must be added to 200 kg of concentrated orange juice with 65% solids to produce juice with 12% solids?
  4. Find the ratio of milk with 3.8% fat to milk with 0.5% fat that have to be mixed in order to produce a blend with 3.5 fat.

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