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FOOD UNIT OPERATIONS 2 FOOD UNIT OPERATIONS 2

PROBLEM SOLVING
Steady-state
No. 3 Mass Convection
Mass Transfer through
Dr. Dang Quoc Tuan
Membrane
Department of Food Technology
International University -VNU HCMC

Dept Food Technology International University Food Unit

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Slide No. 3 Slide No. 4

Mass transfer by convection MASS TRANSFER COEFFICIENT

Common situation: mass transfer from surface of solid or liquid
The convective mass transfer coefficient km - the rate of
into a over-flowing fluid.
mass transfer per unit area per unit concentration difference
Based on empirical arguments, the amount transferred at the
interface:

Rate of mass Interfacial Concentration

= k
transferred area difference
 mB - mass rate (kg/s or mol/s);
 CB - concentration of component B, (kg/m3 or mol/m3);
 A - area (m2).
concentration in the bulk  The units of km - [m3/m2.s] = [m/s].
Flux at the interface
 The coefficient represents the volume (m3) of component B
(include both diffusion concentration at the interface
and convection) transported across a boundary of one square meter per
second.
mass transfer coefficient

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Slide No. 5 Slide No. 6

Correlations
for Mass Transfer Coefficient Dimensionless correlations
The values of the coefficients are usually reported as Assumptions
correlations of dimensionless numbers:
– Sherwood and Stanton numbers involve the mass
• Constant physical properties
transfer coefficient • No chemical reactions in the fluid
– Schmidt, Lewis and Prandtl numbers involve • Small bulk flow at the interface
different kind of diffusion
• No viscous dissipation
– Reynolds, Grashof and Peclet numbers describe flow
• No interchange of radiant energy
• No pressure, thermal, or forced diffusion.

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Slide No. 7 Slide No. 8

DIMENSIONLESS NUMBERS DIMENSIONLESS NUMBERS
• Sherwood Number
– Similar to NUSSELT number in heat transfer •Schmidt Number :
– Geometry impacts form – Ratio of molecular momentum diffusivity to molecular
– Ratio of length scale to boundary layer thickness mass diffusivity
– Similar to Prandtl number for heat transfer

dc – characteristic dimension km – mass transfer coefficient

Flat surface dc = x (distance from edge)
dc = L (entire length of plate) Lewis number:
For Cylinder (pipe) dc = d (dia. of a pipe) diffusivity of energy vs. diffusivity
of mass
For a Sphere dc = d (dia. of a sphere

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Slide No. 9 Slide No. 10

DIMENSIONLESS NUMBERS Laminar flow over a flat surface
-Flow of dry air over leaves of vegetables; fillet of fish
Stanton number (mass -Flow of salty water over a thin layer of meat

transfer rate vs. flow rate):

Grashof number (buoyancy

Sherwood number at fixed
location
forces vs. viscous force):

Reynolds number
NRe < 5 x 105 (10.31)

DIMENSIONLESS NUMBER CORRELATIONS: km,x: convective mass transfer coefficient

Re for a flow over flat
x: distance from leading edge
surface

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Slide No. 11 Slide No. 12

Laminar flow over a flat surface
-Flow of dry air over leaves of vegetables; fillet of fish
Turbulent flow past a flat plate
-Flow of salty water over a thin layer of meat

Sherwood number at fixed location NRe > 5 x 105

(10.33)

Average Sherwood number

Average Sherwood number: flow over entire plate (10.34)

(10.32)

L: total length of the plate

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Slide No. 13 Slide No. 14

Mass transfer for flow over spherical objects
Laminar flow in a pipe
Mass transfer from:
- a falling liquid droplet (in air)
(10.35) - a falling solid in water
- a still solid in stream of liquid

(10.37)
Turbulent flow in a pipe

For freely falling liquid droplet (in air):

(10.36)
(10.38)

No condition for Re specified.

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Slide No. 15 Slide No. 16

Example A-1: Water evaporation
Determine the mass transfer coefficient for water evaporating from a Solution A-1: Water evaporation
tray full of water into the air. Air at a velocity 2m/s is flowing over the Reynolds number for a 20 cm long tray:
tray. The temperature of water and air is 25oC. The width of the tray is
45 cm and its length along the direction of air flow is 20 cm. The
diffusivity of water vapor in air is D = 0.26x10-4 m2/s (modified from
Singh & Heldman, p. 605) NRe is < 5x105 , the flow is laminar.
Given:
Temperature (air and water) 25oC
Using Eq.
Tray width 0.45 m; length 0.2 m 10.32:
Diffusivity of water vapor in air D = 0.26x10-4 m2/s

Finding: For Schmidt Number:

Density of air (25oC) = 1.14 kg/m3
Dynamic viscosity of air (25oC) = 18.4x10-6 Pa.s
Kinematic viscosity of air (25oC)= 16.14x10-6 m2/s
Thus,
km = ?
It is a bout the mass transfer in a laminar flow over a flat
km = 1.1587x10-2 m/s
surface

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Example A-1b: Water evaporation Slide No. 17 Slide No. 18

Solution A-1b: Using the definition of RH, the partial

Determine the rate of water evaporation from a tray full of water by using the
partial pressures of water vapor in the air and at the water surface, as showed pressure of 50%RH air:
in the example above. Relative humidity of air is 50%.
It is known that the mass transfer coefficient, km = 1.16 x10-2 m/s. (modified
from Singh & Heldman, p. 605)

Given:
Temperature (air and water) 25oC Since:
Tray width 0.45 m
Tray length 0.2 m
Kinematic viscosity of air (25oC) = 16.14x10-6 m2/s
Relative humidity of air 50% Using Eq. (10.14):

The mass transfer coefficient, km = 1.16 x10-2 m/s

Finding:
Vapor pressure of water at saturation 3.179 kPa (from Table A.4.2 at 25oC)
Molecular weight of water 18 kg/(kg mol) Then:
Gas constant, R = 8.314 m3 kPa/(kg mol K)

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Slide No. 19 Slide No. 20

Example A-2: Glucose Dissolution Solution A-2

Analysis:
A 0.3175 cm sphere of glucose is placed in a water stream flowing at
a rate of 0.15 m/s. The temperature of water is 25 oC. The diffusivity The geometry is: flow over a spherical solid object.
of glucose in water is 0.69x10-5 cm2/s. Determine the mass transfer We should choose the Correlation Equation 10.37;
of coefficient. (S&H, p. 609) Knowing that dc = d
Given:
Diameter of sphere: d = dc = 0.003175 m
Temperature of water: T= 25oC
Velocity of water: 0.15 m/s
Diffusivity: D=0.69 x 10-9 m2/s

Finding:
Viscosity of water (25oC) = 888.64x10-6 Pa.s
Step 1: Calculate Reynolds Number
Density of water (25oC): 997.1 kg/m3
(from Table A.4.1 at 25oC)

It is a bout the mass transfer in a laminar flow over a

spherical subject

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Slide No. 21 Slide No. 22

Solution A-2
Solution A-2
Step 2: Calculate Schmidt Number
Step 4: Solving for the mass transfer coefficient:

The mass transfer coefficient will be 4.92x10-5 m/s,

Step 3: Calculate Sherwood number.
assuming that by dissolving glucose in water we will
not alter the physical properties of water to any
significant magnitude.
Sh = 233

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Slide No. 23 Slide No. 24

Example A-3: Spray Drying
Instant coffee is dried in a spray dryer. Calculate the mass transfer
Solution A-3: Spray Drying
coefficient on the surface of a coffee droplet that falls through the air
in the spray dryer at the initial stages of drying if the diameter of the Finding:
droplet is 0.5 mm, the relative velocity between the air and the
droplet is 50 m/s, and the air temperature is 180 °C. Assume that
Viscosity of air (120 oC) = 2.26x10-5 Pa.s
the droplet surface temperature is at 60 °C. It is provided that the Density of air (120 oC): 0.87 (Table A4.1)
diffusivity of water in hot air at 120 °C (the average temperature
between 180 and 60 °C) is 3.94x10-5 (m2/s). Diffusivity of water in air at 25 oC is 2.6x10-5 (m2/s)
Given:
Diameter of sphere: d = dc = 0.5 mm = 0.0005 m Diffusivity at 120 oC (estimated): 3.94x10-5 (m2/s)
Temperature of air : T= 180oC; water droplet 60°C
Velocity of water droplet: 50 m/s
Diffusivity: D = 3.94 x 10-5m2/s

It is a bout the mass transfer in a turbulent flow over a

spherical object
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Slide No. 25 Slide No. 26

Solution A-3 Solution A-3
Analysis: Step 2: Calculate Schmidt Number
The geometry is: a spherical object (water droplet) falling in
the still air.
We should choose the Correlation Equation 10.38 (freely
falling droplet);
Knowing that dc = d Step 3: Calculate Sherwood number.

Sh = 18.2
Step 1: Calculate Reynolds Number

Step 4: Solving for the mass transfer coefficient

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Slide No. 27 SlideNo.

Slide No. 28
28

One-dimensional unsteady-
state diffusion
Fick’s second law:
Transient Mass Transfer
(in a solid object)
 c - the concentration of the component diffusing within the solid
food structure, as a function of time, t.
 D - the mass diffusivity, the same property as described for
steady-state diffusion.

Analytical solutions developed.

Type of the solution depends on: geometry of the food object,
boundary conditions

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Slide No. 29 Slide No. 30

Transient Mass Transfer Similarity b/w Heat and Mass Transfer

Fick’s second law: one-dimensional unsteady-state diffusion
Parameters
C-species concentration, mol/m3, kg/m3 Heat Transfer Mass Transfer
Cs-species conc at the surface of solid
Ci-initial concentration
Te-environment temperature, K, oC
Solving the Equation by developing charts (Heisler): α - heat diffusivity, m2/s
Dij - mass diffusivity, m2/s
 Concentration ratio vs. dimensionless ratios Dt/dc2 for three h- heat transfer coefficient, m/s
standard geometries: km –mass transfer coefficient, m/s
♦infinite plate dc – characteristic dimension, m
♦infinite cylinder x- distance from the center of the object, m
t – time, sec
♦sphere.
Fo – Fourier number
dc: characteristic dimension depends on geometry Bi- Biot number
•Infinite plate: ½ thickness of the infinite plate (L/2) Nu – Nusselt number
Sh – Sherwwod number
•Radius of the cylinder (r) Pr – Prantdl number
•Radius of the sphere (r) Sc – Schmidt number

Note: dc different for steady-state convection

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Slide No. 31 Slide No. 32

GRAPHICAL SOLUTIONS Biot Number

for center points
Finite internal and surface resistance
Heisler Chart to heat transfer
0.1 <NBi < 40
Finite internal and surface resistance
to heat transfer Negligible external resistance
0.1 <NBi < 40 40 < NBi

Negligible external resistance

40 < NBi

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Slide No. 33 Slide No. 34

Graphical Solution Graphical Solution

0.1 < Bi < 40 and 40 < Bi Note: m = 1/Bi 0.1 < Bi < 40 and 40 < Bi Note: m = 1/Bi
When Bi > 40, m ≈0 When Bi > 40, m ≈0

NFo = D.t /dc2

Heisler Chart for a (infinite) Slab NFo = D.t /dc2

Heisler Chart a (infinite) cylinder, center points

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Slide No. 35 Slide No. 36

Graphical Solution
0.1 < Bi < 40 and 40 < Bi Note: m = 1/Bi
GRAPHICAL SOLUTIONS
When Bi > 40, m ≈0 for average concentration
1/NBi

Traybal Chart

Negligible external resistance

40 < NBi
NFo = D.t /dc2
Heisler Chart, for center points of sphere only
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Traybal’s Chart Slide No. 37

Reading Traybal’s Chart

Slide No. 38

Unsteady-state mass transfer charts (Treybal, 1968) = solution of the

Fick’s law equation graphically:

C -C
s m

C -C
s i

Cm - the mean (average) concentration at any time, t

Cs - the concentration of the diffusing component in the medium surrounding the
Unsteady-state mass transfer chart for mass average concentration in three
food object
Ci - the initial concentration of the diffusing component within the food standard geometries

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Slide No. 39 Slide No. 40

Example A-4
Solution A-4, a
Salt is being used to preserve a 4.8 mm slice of salmon
muscle. The concentration of salt at the surface is 0.533 kg/kg
salt free salmon (SFS), and the initial concentration is 0.012 Cs - Cm
kg/kg SFS. If the mass diffusivity, D, of salt in salmon muscle is Cs - Ci
8.78x10-11 m2/s, determine:
(a) the time required for the mass average concentration to
reach 0.4 kg/kg SFS
(b) the time required for the concentration at the slab center to
reach 0.4 kg/kg SFS (modified from S&H, p. 613).

Given:
Characteristic dimension, dc = 2.4 mm = 2.4x10-3 m.
Salt concentration at the surface, Cs = 0.533 kg/kg SFS).
Initial concentration, Ci = 0.012 kg/kg SFS.
Mass diffusivity, D = 8.78x10-11 m2/s.
Mass average concentration, Cm = 0.4 kg/kg SFS.
Center concentration C = 0.4 kg/kg

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Slide No. 41 Slide No. 42

Reading Traybal’s Chart Solution A-4, b

The reduced concentration:

Cs - Cm
From Heisler Chart, reading reduced time:
Cs - Ci

Then, the time required:

Unsteady-state mass transfer chart for mass average concentration in three standard
geometries.

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Slide No. 43 Slide No. 44

Heisler Chart at m=0 line for the THE DIFFERENCE:

Center Points Sh vs.Nu?
Sh vs. Bi?
• Sherwood Number

• Nusselt Number

• Biot Number

NFo = D.t /dc2 Note: m = 1/Bi

When B > 40, m ≈0
Heisler Chart for a Slab
dc or x1 = characteristic dimension

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Slide No. 45 Slide No. 46

Principle of Superposition
Solution for Finite objects (Newman)

Unsteady-state diffusion in two and three- * Rectangular box = finite brick shape
dimensional systems * Short cylinder
* Sphere
FINITE BOX =
Infinite Slab (x)* Infinite Slab (y)* Infinite Slab (z)

FINITE CYLINDER =
Infinite Slab (x)* Infinite Cylinder (y)

TYPICAL PROBLEM:
Read: H&S, chap 4, p348-350
Given Time ---- Concentration (Center) =?

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Slide No. 47 Slide No. 48

Solution for Rectangular box Solution for Short Cylinder
• Typical Problem: Knowing time  calculate Fo numbers • Knowing time  calculate Fo numbers for dimension x and y
for each dimension (x, y, z)
• Reading Reduced Concentration (RC) of each dimension
• Reading Reduced Concentration (RC) of each dimension separately
separately
For the cylinder, x
2y1 x1 direction
2z1
x
For the plate, y
direction
2y1
2x1 •Reduced Concentration of 3D geometry is Reduced Concentration at the Center of Cylinder
given by:

•Calculate Cx,y,z
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Slide No. 49 Slide No. 50

Example A-7 Solution A-7

It is a finite cylinder: = mass transfer in infinite slab & infinite
To remove the excess salt from salt-stock cucumbers in a
cylinder.
pickle factory, the cucumbers are immersed in several changes
of fresh water. Calculate the NaCl concentration at center in x1 X-direction = infinite cylinder
the cucumber after 24 h of immersion in fresh water if the Y-direction = infinite slab
x
cucumber has 2 cm diameter and 6 cm length, the initial NaCl dc,x = r = 0.01 (m)
content is 100 kg NaCl/m3 , and the diffusivity of NaCl in the dc,y = L/2 = 0.03 (m)
cucumber is 1x10-9 m2/s. Assume that the change of water is
2y1
continuous so that the salt concentration in the water is zero
Calculate the reduced time (Fourier Number), x-direction:
Given:
Characteristic dimension, dc = r = 1 cm = 1x10-2 m.
L = 6 cm = 0.06 m
Salt concentration at the surface, Cs = 0 kg/m3.
Initial concentration, Ci = 100 kg/m3.
Mass diffusivity, D = 1x10-9 m2/s. Calculate the reduced time (Fourier Number), y-direction:
t = 24 h = 86,400 s
Concentration at enter, Cx,y = ?

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Solution A-7 Slide No. 51

Solution A-7 Slide No. 52

Using Heisler Chart for a cylinder, reading reduced concentration for x-direction Using Heisler Chart for a slab, reading reduced concentration for y-direction (m
(m =0): =0):

Heisler Chart for a Slab

Heisler Chart a (infinite) cylinder, center points
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Slide No. 53 Slide No. 54

Solution A-7
x1 For the cylinder, x direction

2y1
For the slab, y direction MEMBRANE PROCESS
Overall concentration ratio: cylinder -Concentration Polarization
-Mass Transfer

Then, the center concentration:

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Slide No. 55 Slide No. 56

DARCY’S LAW
VOLUME FLUX
In ultrafiltration, the species transported is the solvent and the
chief force is the trans-membrane pressure (DP). Taking the osmotic pressure into consideration,
Solvent velocity  force on solvent

Darcy's law: 
where p = the osmotic pressure
where q = thickness the membrane s = a reflection coefficient
m = viscosity of the permeate
Nv = the volume of solvent per area per time *s=1
(or the solvent velocity)  The membrane rejects all solutes.
k = a permeability constant depending on the bed properties
Rm = membrane resistance *s=0
Rp = resistance of the polarized boundary layer  The membrane freely passes both solvent and
Lp = the permeability solute.

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Slide No. 57 CONCENTRATION PROFILE Slide No. 58

Concentration Polarization AT THE BOUDARY LAYER
• Accumulation of solute near the membrane surface.
Convective transport of solute towards membrane Cw>Cb
• Occurs both in RO and UF. Since Cw > Cb: back diffusion of the solute
• In RO: retention of low-MW-molecules  increase in
Osmotic pressure. Material balance for solute in the
• In UF: larger molecules, high-MW  gel formation  boundary layer:
hampers the permeate flux; adds to the severity of
membrane fouling cw

(Flux of solute in due to convection)

 Air sparging (injecting air cb
= (flux of solute out due to diffusion)
into the feed stream) has
been the most popular B.C. 1: x = 0, c = cw (at the membrane surface)
B.C. 2: x = ℓ , c = cb (in the bulk fluid)
technique proposed for the Nv – volume flux rate , m3/m2.s
reduction of concentration D – diffusion coefficient
polarization.

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CONCENTRATION PROFILE Slide No. 59

CONCENTRATION MODULUS Slide No. 60

AT THE BOUDARY LAYER

cw
B.C. 1: x = 0, c = cw (at the membrane surface) Concentration modulus- depends on:
B.C. 2: x = ℓ , c = cb (in the bulk fluid)  the transmembrane flux
 the thickness of the boundary layer
cb
 the solute diffusivity
ℓ
By integration: The influence becomes severe:
 for membrane with high permeability (in UF)
 high MW solutes

  Polarization
The thickness (ℓ) depends on flow conditions
modulus
As for UF, the solute precipitation may form a gel layer

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Slide No. 61 Slide No. 62

CONCENTRATION POLARIZATION IN UF MASS TRANSFER ACROSS MEMBRANE

WITH PARTIAL REJECTION OF SOLUTES
km – mass transfer
coefficient (L/m2.sec)

Correlation for flow inside pipes (for turbulent flow):

B.C.1: c = cw at x = 0 or
cw B.C.2: c = cb at x = ℓ
NSh (Sherwood number)=
NRe =
The solution is:
cb
NSc (Schmidt number) =

Equivalent diameter (dc) of the flow

channel:
* Concentration polarization becomes severe when
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RATE OF FILTRATION
Slide No. 63
Example B-2: Time for batch concentration Slide No. 64

TIME FOR BATCH CONCENTRATION We want to ultrafilter 840 L of a solution containing 0.061 wt%
of a protein used as a vaccine for herpes. This protein has a
diffusion coefficient of 1.1  10-6 cm2/s and a molecular weight of
n1- moles of 16,900. We would like to get the concentration up to about 2%
solutes by weight. The ultrafilter, which we hope to use, has eight hollow
fiber cartridges, each of which has a surface area of 1.20 m2. It is
cooled to 4C during the operation. The membrane in these
I. C.: t = 0, V = V0 cartridges gives an initial flux of 5.7  10-5 cm/s under a pressure
drop of 31 atm. Assuming negligible concentration polarization,
estimate the time to complete this filtration.

Given: ∆P = 31 atm; D=1.1x10-6 cm2/s

A=1.2m 2 x 8; Vo=840 L
T= 4oC; Co=0.061; C=2.0
Lp = the permeability
R=0.082 L.atm/(mol.K); MW=16,900

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Solution B-2: Time for batch concentration Slide No. 65

Solution B-2 (cont’d):
Slide No. 66

(Slide 10)
Vo – initial volume, V-final volume with 2% solute Initial flux:
n1 – moles of solutes
Lp - the permeability
Nv = 5.7x10-5 cm/sec
V0 = 840 L ;
Since MW high, no concentration polarization, π =0
5.7  10-5 = Lp (31)
 Lp = 1.84  10-6

ALpDP = (8  1.2  104)(1.84  10-6)(31) = 5.48 cm3/s = 5.48  10-3 L/s

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Slide No. 67 Slide No. 68

Solution B-2 (cont’d): Example B-4.
Equipment is available for UF of a protein solution at constant
volume to remove low molecular weight species (achieved by the
addition of water or buffer to the feed in an operation called
diafiltration). The flow channels for this system are tubes 0.1
cm in diameter and 100 cm long. The protein has a diffusion
coefficient of 9  10-7 cm2/s. The solution has a viscosity of 1.2
cP and a density of 1.1 g/cm3. The system is capable of
operating at bulk stream velocity of 300 cm/s. At this velocity,
determine the polarization modulus (cw/cb) for a transmembrane
flux of 45 L m-2 h-1.
= 1.486  105 s = 41.3 h
Given:

D = 9x10-7cm2/sec
μ = 1.2 cP
# Nv = 45Lm-2h-1
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Slide No. 69 Slide No. 70

Solution B-4 (cont’d): Solution B-4 (cont’d):
Determination of the polarization modulus (cw/cb).

#
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Slide No. 71 Slide No. 72

Example B-5. A tubular membrane with a diameter of 2 cm Solution B-5: Given:

and a water permeability of 250 L/m2-h-atm is used for UF of dc = 2 cm; Lp = 250 L/m2-h-atm; <u> = 1.5 m/s; cb = 10 g/L;
cheese whey. The solution velocity is 1.5 m/s and the protein
D = 410-7 cm2/s;
concentration is 10 g/L. The whey proteins have an average
diffusivity of 4  10-7 cm2/s, and the osmotic pressure in atm is p = 4.4  10-3cw - 1.7  10-6cw2 + 7.9  10-8cw3 ;
given by Jonsson’s equation: = 1 g/cm3; m = 1 cP; Nv = 10-3 cm/s; DP = ?
p = 4.4  10-3c - 1.7  10-6c2 + 7.9  10-8c3 Analysis:
where c is the protein concentration in g/L. Calculate the  Need cw to estimate p.
applied pressure if the permeate flux is 10-3 cm/s. Assume the
protein rejection is 100 percent and the bulk solution has the But  Need km
same density and viscosity as water.
 Need NSh

Provided that the correlation for mass transfer is: Knowing: NSh= 0.0096NRe0.913NSc0.346
NSh= 0.0096NRe0.913NSc0.346

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Slide No. 73 Slide No. 74

Example B-5. d = 2 cm; Lp = 250 L/m2-h-atm; <u> = 1.5 m/s; cb = 10 g/L;
Example B-5. d = 2 cm; Lp = 250 L/m2-h-atm; <u> = 1.5 m/s; cb = 10 g/L;
D = 4  10-7 cm2/s; p = 4.4  10-3cw - 1.7  10-6cw2 + 7.9  10-8cw3 ;
D = 4  10-7 cm2/s; p = 4.4  10-3cw - 1.7  10-6cw2 + 7.9  10-8cw3 ;
r = 1 g/cm3; m = 1 cP; Nv = 10-3 cm/s; DP = ?
r = 1 g/cm3; m = 1 cP; Nv = 10-3 cm/s; DP = ?
Solution B-5: Solution (cont’d):

  cw = 36.04 g/L

p = 4.4  10-3c - 1.7  10-6c2 + 7.9  10-8c3 = 0.16 atm

= 0.0096NRe0.913NSc0.346 = 3.9  103 Permeability, Lp

= 6.94  10-3 cm/s-atm

 Permeate flux,
 0.001 = 6.94  10-3 (DP - 0.16)  DP = 0.304 atm
#
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Slide No. 75 Slide No. 76

Example B-6. A RO process is used for desalination of Solution B-6:

seawater. The volumetric flux of water through the Rate of water passage through the membrane:
membrane is 310-5 m/s (or m3 s-1 m-2), and the applied feed
pressure is 8.0 MPa greater than the product-water pressure. dV/(A.dt) = Nv = Lp(DP - p)
For seawater, the osmotic pressure is 2.5 MPa. What is the Osmotic pressure of seawater, p = ciRT
water velocity through the membrane if the polarization
modulus (cw/cb) rises to 1.2-fold of the original?  p2= 1.2p1 = 1.2  2.5 = 3.0 MPa
(osmotic pressure increased)
Given:
RO , seawater; Nv = 310-5 m/s (or m3 s-1 m-2);
DP-π1 = 8.0 MPa; (note: should consider osmotic pressure)
1 = 2.5 MPa.

Analysis:
cw/cb rises to 1.2-fold of the original  concentration Nv2 = 0.938 Nv1 = 0.938  (3  10-5) = 2.81  10-5 (m/s)
polarization  osmotic pressure raised  Nv decreased .
#
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Slide No. 77 Slide No. 78

Example B-7 (S&H, pp. 638): Solution B-7:
Analysis:
The concentration of whey is being accomplished by using an
Water flux: from mass balance; To determine L, need A
UF membrane to separate water. The 10 kg/min feed stream
has 6% total solids and is being increased to 20% total solids. Vp = A.Nv = A.Lp,v(DP - p) Vp = Qp/ρ (volume flow rate
The membrane tube has a 5 cm inside diameter, and the
= ? From Table 11.2, for 6% whey solution, π= 690 kPa
pressure difference applied is 2000 kPa. The permeability
constant is 4x10-5 kg water/(m2kPas). Overall mass balance:
a. Calculate the flux of water through the membrane Feed = Permeate + Retentate
b. Calculate the length of the membrane tube 10 = Qp + Qr
Given: Mass balance for solids:
Feed concentration = 6% total solids = 0.06 kg solids/kg Water 10(0.06) = Qr(0.2)
Final concentration = 20% total solids= 0.2 kg solids/kg Water Qr = 3 kg/min;
Tube diameter d=5 cm=0.05 m Qp = 10=3 = 7 (kg/min) = 0.117 (kg/s)
ΔP = 2000 kPa
Lp = 4x10-5 kg water/(m2.s.kPa) The Area: A= Vp/(Lp.(ΔP-π))
a. Nv = ? = Qp/(ρ.Lp,v.(ΔP-π))
b. L= ?
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Slide No. 79 Slide No. 80

Solution B-7: Example B-8 (S&H, pp. 644):
Determine the mass flow rate through the membrane (kg/s)
Area: expected in a tubular UF system being used to concentrate
A= 0.117 (kg/s)/[1000 (kg/m3).4E-5 milk. The following conditions applied: density of milk=1.03
(kg/m2.s.kPa).(2000-609)(kPa)] g/cm3, viscosity=0.8 cP, diffusivity=7x10-7 cm2/s, cb=
0.031kg/m3, gel concentration cw= 0.22 kg/m3. Diameter of
A = 2.23 m2 tube 1.1=cm, length = 220 cm, number of tubes=15, and fluid
velocity=1.5 m/s.
Flux:
Nv = Vp/A = Qp/(ρ.A) Given:
Density of milk =1.03 g/cm3=1030 kg/m3
Nv = 0.117 (kg/s)/[1000(kg/m3)*2.23m2] Viscosity of milk =0.8 cP=0.8x10-3 Pas
Nv = 2.61*10-4 (m3/m2.s] Mass diffusivity, D = 7x10-11 m2/s
Bulk concentration cb=0.031 kg/m3 Correlation:
Gel concentration cw=0.22 kg/m3
Length L: Since d = 0.05 m Tube diameter d=0.011 m
A = (3.14.d).L Length of tube L=220 cm= 2.2 m
L = 2.23/3.14/0.05 = 14.2 m Number of tubes 15;
# Fluid velocity <u> = 1.5 m/s
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Slide No. 81 Slide No. 82

Solution B-8: Solution B-8:
Analysis:
Need to estimate km from mass transfer correlation, NSh,
Using, NRe, NSc

 Need to estimate km from mass transfer correlation,

NSh, NRe, NSc

= 0.023NRe0.8NSc0.33 = 1440

Then, km = 9.16x10-6 (m/sec)

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Slide No. 83 Slide No. 84

Solution B-8:
Further Reading
Volumetric flux: • R. Paul Singh, Dennis R. Heldman. 2009. Introduction to
food engineering. Academic Press. 4th Edition.
– Ch. 11: Membrane process
= 9.16x10-6 ln(0.22/0.031) = 0.000018 (m3/m2.sec) – Ch. 10 for mass transfer
– Ch. 4 for recall of transient heat transfer p. 337-351)
Mass flux:
• P.J. Fellow. 2000. Food processing technology:
0.000018 (m3/m2.sec)x1030(kg/m3)=0.01854 Principles and practice. CRC Press. Woodhead
Publishing Limited. 2nd Edition.
(kg/m2.s)
– Ch. 6.5: Membrane process
Mass flow rate:
HW:
Mass Transfer: 10.4; 10.5, 10.6 (S&H, p. 620)
= 0.01854(kg/m2.s)(15)(π.0.011m)(2.2m)=0.0205 kg/s=76.0 kg/h Membrane process: #11.1; 11.3; 11.5 (S&H, p.649)

#
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