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  • Glucose 27% Fructose 37% Sucrose 7% Water 19% Mixing H Glucose 35% Fructose 33% Sucrose 6% Water 16% H H

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    Saul Sandoval
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    The document describes mixing two types of honey, H1 and H2, with different compositions to achieve a glucose to water ratio of 1.7 in the blend. Honey H1 contains 35% glucose, 33% fructose, 6% sucrose, and 16% water. Honey H2 contains 27% glucose, 37% fructose, 7% sucrose, and 19% water. The solution involves drawing a process diagram, selecting a basis of 1000kg for the blend calculation, and writing mass balances for the overall components and glucose.

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    The document describes mixing two types of honey, H1 and H2, with different compositions to achieve a glucose to water ratio of 1.7 in the blend. Honey H1 contains 35% glucose, 33% fructose, 6% sucrose, and 16% water. Honey H2 contains 27% glucose, 37% fructose, 7% sucrose, and 19% water. The solution involves drawing a process diagram, selecting a basis of 1000kg for the blend calculation, and writing mass balances for the overall components and glucose.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    65 views2 pages

    Glucose 27% Fructose 37% Sucrose 7% Water 19% Mixing H Glucose 35% Fructose 33% Sucrose 6% Water 16% H H

    Uploaded by

    Saul Sandoval
    The document describes mixing two types of honey, H1 and H2, with different compositions to achieve a glucose to water ratio of 1.7 in the blend. Honey H1 contains 35% glucose, 33% fructose, 6% sucrose, and 16% water. Honey H2 contains 27% glucose, 37% fructose, 7% sucrose, and 19% water. The solution involves drawing a process diagram, selecting a basis of 1000kg for the blend calculation, and writing mass balances for the overall components and glucose.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    iii) Fat mass balance

    0:038 _ X ¼::::::::::::::::::::::::::::::::: þ ::::::::::::::::::::::::::::::::: (3:11)


    Solve eqns (3.9), (3.10) and (3.11) simultaneously and find X=.................. g,
    C=............................... g and W=............................... g.
    Exercise 3.4
    According to some indications, crystallization of honey is avoided if the ratio of
    glucose to water is equal to 1.70. Given the composition of two honeys, find the
    proportions in which they have to be mixed so that the ratio of glucose to water
    in the blend is 1.7. What will be the composition of the blend?
    Honey H1: glucose 35%, fructose 33%, sucrose 6%, water 16%.
    Honey H2: glucose 27%, fructose 37%, sucrose 7%, water 19%.
    Solution
    Step 1
    Draw the process diagram:
    Glucose 27%
    Fructose 37%
    Sucrose 7%
    Water 19%
    MIXING
    H2
    Glucose 35%
    Fructose 33%
    Sucrose 6%
    Water 16%
    H1 Hb
    Step 2
    Select 1000 kg of blend as a basis for calculation (Hb=1000 kg).
    Step 3
    Write the total and component mass balances in the envelope around the process:
    i) Overall mass balance
    :::::::::::::::::::::::::: þ :::::::::::::::::::::::::::: ¼ ::::::::::::::::::::::::::::::::: (3:12)
    ii) Glucose mass balance
    :::::::::::::::::::::::::::: þ :::::::::::::::::::::::::::: ¼ :::::::::::::::::::::::::::: (3:13)

    iii) Fat mass balance


    0:038 _ X ¼::::::::::::::::::::::::::::::::: þ ::::::::::::::::::::::::::::::::: (3:11)
    Solve eqns (3.9), (3.10) and (3.11) simultaneously and find X=.................. g,
    C=............................... g and W=............................... g.
    Exercise 3.4
    According to some indications, crystallization of honey is avoided if the ratio of
    glucose to water is equal to 1.70. Given the composition of two honeys, find the
    proportions in which they have to be mixed so that the ratio of glucose to water
    in the blend is 1.7. What will be the composition of the blend?
    Honey H1: glucose 35%, fructose 33%, sucrose 6%, water 16%.
    Honey H2: glucose 27%, fructose 37%, sucrose 7%, water 19%.
    Solution
    Step 1
    Draw the process diagram:
    Glucose 27%
    Fructose 37%
    Sucrose 7%
    Water 19%
    MIXING
    H2
    Glucose 35%
    Fructose 33%
    Sucrose 6%
    Water 16%
    H1 Hb
    Step 2
    Select 1000 kg of blend as a basis for calculation (Hb=1000 kg).
    Step 3
    Write the total and component mass balances in the envelope around the process:
    i) Overall mass balance
    :::::::::::::::::::::::::: þ :::::::::::::::::::::::::::: ¼ ::::::::::::::::::::::::::::::::: (3:12)
    ii) Glucose mass balance
    :::::::::::::::::::::::::::: þ :::::::::::::::::::::::::::: ¼ :::::::::::::::::::::::::::: (3:13)

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