Example 3.

3
1000 kg/h of a fruit juice with 10% solids is freezeconcentrated to 40% solids. The dilute juice is fed to
a freezer where the ice crystals are formed and then
the slush is separated in a centrifugal separator into
ice crystals and concentrated juice. An amount of
500 kg/h of liquid is recycled from the separator to
the freezer. Calculate the amount of ice that is
removed in the separator and the amount of
concentrated juice produced. Assume : steady state.

Exercise 3.2
How much water must be added to 200 kg of
concentrated orange juice with 65% solids to produce
orange juice with 12% solids

Exercise 3.3
Milk with 3.8% fat and 8.1% fat-free solids (FFS) is
used for the production of canned concentrated milk.
The process includes separation of the cream in a
centrifuge and concentration of the partially defatted
milk in an evaporator. If the cream that is produced
in the centrifuge contains 55% water, 40% fat, and
5% fat-free solids, calculate how much milk is
necessary in order to produce a can of concentrated
milk that contains 410 g milk with 7.8% fat and
18.1% fat-free solids. How much cream and how
much water must be removed in the centrifuge and
the evaporator respectively? Assume steady state.

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%.

SOAL LATIHAN
1. Hitung besarnya B dan C!
Air (B)

100 kg Gabah
Kadar Air 19
%

PENGERINGAN

Gabah Kering
(C)
Kadar Air 10
%

2. Dalam pembuatan makanan bayi, 10 kg

tepung kedelai yang berkadar protein 30 %
dicampur dengan 20 kg tepung beras yang
berkadar protein 6 %. Berapakah kadar
protein campuran tersebut?

10 kg Tepung
Kedelai
(A)
Kadar
Protein
30 %
20 kg Tepung Beras
(B)Protein
Kadar
6%

PENCAMPURAN

Campuran (C)
Kadar Protein
Y%

3. Berapakah rendemen dan komposisi susu

bubuk?

Air (B)
100 kg Susu
Segar
air
= 90
%
Lemak = 5
%
Protein = 3
%
Lainnya = 2
%

PENGERINGAN

Susu
Bubuk(C)
Kadar Air 10
%