Lecture 6

Mass and Energy Balance

Flow chart Basics

Md. Sajjad Hossain

Department of CFPE, RUET
 Steady State Mass and Energy Balance

 Material quantities, as they pass through processing operations,

can be described by material balances.
 Such balances are statements on the conservation of mass.
 Similarly, energy quantities can be described by energy balances,
which are statements on the conservation of energy.
 If there is no accumulation, what goes into a process must come out.
This is true for batch operation.
 It is equally true for continuous operation over any chosen time
interval.
 Mass balance
The principle of conservation of mass states that: Mass can be neither
created nor destroyed. However, its composition can be altered from one
form to another.
Accumulation of
Rate of mass entering Rate of mass exiting
- = mass within a
through the boundary through the boundary
system

In a continuous process at steady state, the accumulation is zero. Therefore, a

simple rule that “what goes in must come out” holds.

Mass in – Mass out = Accumulation

i.e., F – (W + P) = Accumulation
Assumption: the accumulation is zero
Therefore, F=W+P
 Mass balance

Mathematical problem 1

Assumption: the accumulation is zero

F=W+P
So, 100 = 20 + P
Or, P = 100 – 20
Or, P = 80 kg/hr
 Mass balance

Mathematical problem 2

A milk concentrate is to be made by evaporating water from whole milk.

The whole milk contains 13% total solids (TS), and the concentrate should
contain 49% TS. Calculate the amount of product and the water that needs
to be evaporated.
 Mass balance

Step 1: Select the evaporator to be a target

system, and draw a diagram representing the
process as follows:

Step 2: Select a basis for the calculation of 100 kg of incoming whole milk.
Step 3: Write up the equations for the mass balance:
 The balance for the total material:
100 (kg whole milk) = W (kg water evaporated) + C (kg concentrate)..... (1)
 The balance for total solids (TS):
100 × 0.13 (kg TS) = W × 0 (kg TS) + C × 0.49 (kg TS)..... (2)

Step 4: Solve the equations. Note that Equation 2 has only one unknown and should therefore
be solved first. The result is: C = 26.5 kg
Substituting the C value into Equation 1, we get: W = 73.5 kg
Step 5: Appropriate answer: From every 100 kg of whole milk, we can manufacture 26.5 kg of
concentrated milk, and thus 73.5 kg of water must be evaporated.
 Energy balance
The first law of thermodynamics states that energy can be neither created
nor destroyed.

Total energy Total energy

Change in the total
entering the ˗ leaving the =
energy of system
system system

Types of Heat Energy

Sensible heat:
Q = mCp∆T = ṁCp∆T
Cp = Specific heat at constant pressure kJ/kgK
Latent heat:
Q = mL
L = latent heat
 Energy balance

Relationship between Sensible Heat and Latent Heat

 Energy balance

Mathematical problem 3
Steam is used for peeling of potatoes in a semi-continuous operation. Steam is
supplied at the rate of 4 kg per 100 kg of unpeeled potatoes. The unpeeled
potatoes enter system with a temperature of 17 and the peeled potatoes leave
at 35. A waste stream from the system leaves at 60. The specific heats of
unpeeled potato, waste stream and peeled potatoes are 3.7, 4.2 and 3.5
kJ/(kgK), respectively. If the heat content of steam is 2750 kJ/kg, determine
the quantities of the waste stream and the peeled potatoes from the process.
 Energy balance
Solution:
Mass balance:

Mass in = Mass out

F+S=W+P
or, 100 + 4 = W + P
or, W = 104 – P .................... (1)
 Energy balance
Energy balance
 Energy balance
Energy in from system = Energy out from system
QF + QS = QP + QW
or, 6290 + 11000 = 122.5P + 252W
or, 17290 = 122.5P + 252W........................... (2)
Substituting the value of W from Equation (1) in Equation (2),
17290 = 122.5P + 252(104 - P)
or 17290 = 122.5P + 26208 – 252P
or 129.5P = 8918
or, P = 68.86 kg
From Equation (1),
W = 104 – 68.86
or, W = 35.14 kg
Therefore, the quantity of waste stream is 35.14 kg and quantity of peeled potato
is 68.86 kg from the system.
 Energy balance

Example Problem
10 kg of food at a moisture content of 80% is dried to 30%. Calculate the final
product weight and the amount of water removed.
1000 kg/h of milk is heated in a heat exchanger from 45 oC to 72oC. Water is
used as the heating medium. It enters the heat exchanger at 90 oC and leaves at
75oC. Calculate the mass flow rate of the heating medium, if the heat losses to
the environment are equal to 1 kW. The heat capacity of water is given equal
to 4.2 kJ/kgoC and that of milk 3.9kJ/kgoC.
Flowchart Basic
 Flowchart

 A flowchart is a type of diagram that represents an algorithm,

workflow or process, showing the steps as boxes of various kinds,
and their order by connecting them with arrows.
 This diagrammatic representation illustrates a solution model to a
given problem.
 Flowcharts are used in analysing, designing, documenting or
managing a process or program in various fields.
 Flowchart (Building Blocks)
Shape Name Description
 Shows the process's order of operation. A line coming from one
symbol and pointing at another.
Flow Line
 The meaning of the arrow with dashed line may differ from one
flowchart to another and can be defined in the legend.

 Represented as circles, ovals, stadiums or rounded (fillet)

rectangles.
Terminal  They usually contain the word "Start" or "End", or another phrase
signaling the start or end of a process, such as "submit inquiry" or
"receive product".

Process  Represented as rectangles.

 This shape is used to show that something is performed.

 Represented as a diamond (rhombus) showing where a decision

is necessary, commonly a Yes/No question or True/False test.
 The conditional symbol is peculiar in that it has two arrows
Decision coming out of it, usually from the bottom point and right point,
one corresponding to Yes or True, and one corresponding to No
or False.
 The arrows should always be labeled.
 Flowchart (Building Blocks)
Shape Name Description
 Represented as a parallelogram.
 Involves receiving data and displaying processed data.
Input/output
 Can only move from input to output and not vice versa.
 Examples: Get X from the user; display X.
 Annotations represent comments or remarks about the flowchart.
Annotation  Sometimes, the shape consists of a box with dashed (or dotted)
lines.
 Represented as rectangles with double-struck vertical edges;
Predefined
these are used to show complex processing steps which may be
Process
detailed in a separate flowchart.
 Represented as a hexagon.
 May also be called initialization.
 Shows operations which have no effect other than preparing a
Preparation
value for a subsequent conditional or decision step.
 Alternatively, this shape is used to replace the Decision Shape in
the case of conditional looping.
 Flow chart in Food Process Engineering
 In food process engineering, a flow diagram is used to show the path of
quantities of materials as they enter and leave various unit operations.
 A number of different flow charts are commonly used in various forms.
 However, all have the same objective of representing certain aspects of a
process (either technology or engineering – or both), pictorially or semi
pictorially.
 Why flow charts?
 Helps design and layout the food processing systems and auxiliary
systems equipment, clearly showing the connection with different
equipment.
 Helps prepare a list of necessary food processing equipment and auxiliary
systems for a preliminary estimation of food plant investment cost.
 Gives the basis for estimating the size of equipment necessary.
 Trains the staff on use of food processing and auxiliary systems during
start-up stage.
Flowcharts are useful not only for studying problems on running food plants
but also for designing new ones. They are also useful in making a flowchart
prior to the study of mass and energy balances in a food processing system.
 Types of Flow Charts in Food systems

Flow Chart

Process
Food processing
Basic flow chart equipment
steps flowchart
flowchart
 Basic Flow Chart
 The basic flow chart represents the steps and essential conditions for the
food processing system.
 Its objective is to express the basic organization of the process without
detailing every step involved or its particular conditions.

Basic flow chart steps in manufacturing of pasteurized milk

 Process Steps Flowchart
The process steps flowchart displays the concrete technology of a food
processing system alternative, specifying each step and the conditions by
which it must be carried out, such as process temperature, holding time,
concentrations, raw materials quality etc.
 Process Equipment Flowchart
 The process equipment flowchart displays a block for each type of food
processing equipment as a component of the food processing system.
Thank you