Chapter 2 Review of basic concepts

2
TS. Lê Trung Thiên (PGS)

Email: le.trungthien@hcmuaf.edu.vn

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Concentration
Normally, concentration is given in percentage when
weight per unit weight measurement is used.
Example: a food containing 20% fat will contain g of fat in
every g of food

It can be also expressed as weight per unit volume.

Molarity, or molar concentration: is the concentration of

solution in grams per liter divided by the molecular weight
of the solute.
 Moisture content
Moisture content expresses the amount of water present
in a moist sample. Two bases are widely used to express
moisture content; namely, moisture content wet basis and
moisture content dry basis.

Moisture content
Example: Convert a moisture content of 85% wet basis to
moisture content dry basis.
Solution
 Water activity aw
aw = p/p0 (at the same temp.)
Reduced by
Dehydration
Adding solutes (salt, sugars)
Lowering temperatures (e.g. freezing)

Density
Density is defined as mass per unit volume, with dimensions
(mass)/(length)3. The SI unit for density is kg/m3.
Density is an indication of how matter is composed in a body.
Materials with more compact molecular arrangements have
higher densities.
 Temperature
The Kelvin and Celsius scales are related by the following
function:

difference in temperature

Pressure

In the SI system, the units are N/m2. This unit is also called
a pascal

A pressure measured by a gauge is often called gauge

pressure,
In situations involving fluid flow, pressure is often
expressed in terms of height or head of a fluid. The height
of a fluid that can be supported by the pressure acting on
it can be written mathematically as

where P is absolute pressure (Pa), is fluid density (kg/m3 ), g

is acceleration due to gravity (9.81 m/s2 ), and h is height of
fluid (m).

Pressure
The pressure exerted by the water at any point on the
bottom of the tank is independent of the diameter of the
tank but depends on the height of the water in the tank.
 Phase diagram of water

Sensible heating at constant pressure

If the heating process involves an increase in temperature
from T 1 to T 2, then

where c is heat capacity (J/[kg C]), m is mass, T is temperature,

p

and 1 and 2 are initial and final values.

Heating water at constant pressure involving
phase change

The latent heat of fusion for water at 0 C is 333.2 kJ/kg.

The latent heat of vaporization of water varies with
temperature and pressure. At 100 C, the latent heat of
vaporization of water is 2257.06 kJ/kg.

Heating at constant pressure involving phase

change
Example: Five kilograms of ice at -10 C is heated to melt it
into water at 0 C; then additional heat is added to vaporize
the water into steam. The saturated vapors exit at 100 C.
Calculate the different enthalpy values involved in the
process. Specific heat of ice is 2.05 kJ/(kg K). Specific heat of
water is 4.182 kJ/(kg K), latent heat of fusion is 333.2 kJ/kg,
and latent heat of vaporization at 100C is 2257.06 kJ/kg.
Heating at constant pressure involving phase
change
Solution: The enthalpy calculations are made separately for
each zone in Figure E1.12

Ref
R. Paul Singh, Dennis R. Heldman. Introduction to Food
Engineering, Fourth Edition,, Academic Press 2008
Fellows P.J. FOOD PROCESSING TECHNOLOGY- Principles
and Practice, 2nd edition, Woodhead 2000.

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