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    EJ2 - Mass Balance

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    santosmichael.rrfc
    This document provides information on the mass balance of fishmeal production. It details parameters like operation hours, batch sizes and durations, dimensions, capacities, efficiencies, and mass flow rates for each step of the process from receiving raw fish through final cold storage of the processed fishmeal. The goal is to track the mass of material moving through each stage of production.

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    EJ2 - Mass Balance

    Uploaded by

    santosmichael.rrfc
    4 views7 pages
    This document provides information on the mass balance of fishmeal production. It details parameters like operation hours, batch sizes and durations, dimensions, capacities, efficiencies, and mass flow rates for each step of the process from receiving raw fish through final cold storage of the processed fishmeal. The goal is to track the mass of material moving through each stage of production.

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    This document provides information on the mass balance of fishmeal production. It details parameters like operation hours, batch sizes and durations, dimensions, capacities, efficiencies, and mass flow rates for each step of the process from receiving raw fish through final cold storage of the processed fishmeal. The goal is to track the mass of material moving through each stage of production.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    4 views7 pages

    EJ2 - Mass Balance

    Uploaded by

    santosmichael.rrfc
    This document provides information on the mass balance of fishmeal production. It details parameters like operation hours, batch sizes and durations, dimensions, capacities, efficiencies, and mass flow rates for each step of the process from receiving raw fish through final cold storage of the processed fishmeal. The goal is to track the mass of material moving through each stage of production.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
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    of 7

    RRSSI - MASS BALANCE OF FISHMEAL

    Average Density of Cooked Fish: 900.00 kg/m³

    RAW MATERIALS PREPARATION


    Parameters Thawing/Air
    Receiving Degutting
    Bubbling
    Operation (in hours) 24 24 24
    Batch Preparation Time (in hours) 0.5 0.5 0.5
    Batch Duration (in hours) 2.5 2.5 2.5
    Batches per day 8 8 8
    Dimension (Length)
    Dimension (Width)
    Dimension (Height)
    Dimension (Volume) MTD
    Capacity per Batch (MTD) 5 1 5
    Capacity (MTD) 40.00 8.00 40.00
    Units 1 6 1
    Efficiency (Yield)
    Volume FlowRate
    Efficiency
    Mass Flow Rate 40.00 48.00 40.00
    Efficiency (Yield) 1.00 1.00 0.90
    Mass Flow Rate (Net MTD) 40.00 48.00 36.00

    Thawing Restrictions
    COOKING and MISTING PROCESSING & PACKAGING
    Pre-cooking
    Pre-cooking Misting Skinning Loining
    Improvement Plan
    24 24 24 24 24
    1.5 1 1.5 1.5 1.5
    2.5 2.5 0.75 0.75 0.75
    6 6.86 10.67 10.67 10.67

    1.8 1.8 1.8 1.8 1.8


    10.80 12.34 19.20 19.20 19.20
    2 4 2 2 2

    21.60 49.37 38.40 38.40 38.40


    1.00 1.00 1.00 0.90 0.55
    21.60 49.37 38.40 34.56 21.12

    Cooking Restrictions Area and Manpower Restrictions


    OCESSING & PACKAGING KILL STEP and STORAGE
    Cooling at Chiller / Blast Freezing
    Packing Blast Freezing Cold Storage
    Hot Shrink Wrap Improvement Plan
    24 24 24 24 24
    1.5 d c5xa 1 1.5 1.5
    0.75 0.75 12 12 0.75
    10.67 #VALUE! 1.85 1.78 10.67

    1.8 1.8 8 8 1.8


    19.20 #VALUE! 14.77 14.22 19.20
    2 2 1 2 2

    38.40 #VALUE! 14.77 28.44 38.40


    0.48 1.00 1.00 1.00 1.00
    18.43 #VALUE! 14.77 28.44 38.40

    and Manpower Restrictions Area and Blast Freezing Restrictions


    nd STORAGE
    Cold Storage Cold Storage
    24 24
    1.5 1.5
    0.75 0.75
    10.67 10.67

    1.8 1.8
    19.20 19.20
    2 2

    38.40 38.40
    1.00 1.00
    38.40 38.40

    eezing Restrictions
    PKPI - MASS BALANCE OF FISHMEAL

    Average Density of Cooked Fish: 900.00 kg/m³

    Thawing/Air
    Parameters Receiving Degutting
    Bubbling
    Operation (in hours)
    Duration (in hours)
    Dimension (Length)
    Dimension (Width)
    Dimension (Height)
    Dimension (Volume) MTD
    Capacity (MTD) - Raw Fish
    Units
    Efficiency (Yield)
    Volume FlowRate
    Efficiency (Yield)
    Mass Flow Rate
    Efficiency (Yield)
    Mass Flow Rate (Net MTD)
    Pre-cooking Misting Skinning Loining Packing
    24

    10.8
    2

    21.6
    48%
    10.368
    Blast Freezing Cold Storage Cold Storage Cold Storage

    16

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