3/26/2024

FOOD UNIT OPERATIONS Slide No. 1

FOOD UNIT OPERATIONS
Slide No. 2

2 2

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

Food Technology Department International University Food Unit Operations 2

Dept Food Technology
MembraneInternational University
Operations 2
Food Unit

1 2

Slide No. 3 Slide No. 4

Mass transfer by convection MASS TRANSFER COEFFICIENT

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

Interfacial
Rate of mass = k
transferred Concentration area
 mB - mass rate (kg/s or mol/s);
difference  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
(include both diffusion  The coefficient represents the volume (m3) of component B
concentration at the interface
and convection) transported across a boundary of one square meter per
second.
mass transfer coefficient

Dept Food Technology International University Food Unit Dept Food Technology International University Food Unit
Operations 2 Operations 2

3 4

Correlations
Slide No. 5 Slide No. 6

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.

Dept Food Technology International University Food Unit Dept Food Technology International University Food Unit
Operations 2 Operations 2

5 6

1
 3/26/2024

DIMENSIONLESS NUMBERS DIMENSIONLESS NUMBERS

Slide No. 7 Slide No. 8

•Sherwood Number
– Similar to NUSSELT number in heat transfer •Schmidt Number :
– Geometry impacts form – Ratio of molecular momentum diffusivity to
– Ratio of length scale to boundary layer thickness molecular 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 Lewis number:
plate) diffusivity of energy vs. diffusivity
For Cylinder (pipe) dc = d (dia. of a pipe) of mass

For a Sphere dc = d (dia. of a sphere

Dept Food Technology International University Food Unit Dept Food Technology International University Food Unit Operations 2
Operations 2

7 8

DIMENSIONLESS NUMBERS
Slide No. 9 Slide No. 10

Laminar flow over a flat surface

-Flow of dry air over leaves of vegetables; fillet of
Stanton number (mass fish
-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 10 5 (10.31)

DIMENSIONLESS NUM BER CORRELATIONS:

km,x: convective mass transfer coefficient
Re for a flow over flat
surface x: distance from leading edge

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

9 10

Slide No. 11 Slide No. 12

Laminar flow over a flat surface

-Flow of dry air over leaves of vegetables; fillet of
Turbulent flow past a flat
fish
-Flow of salty water over a thin layer of meat
plate
Sherwood number at fixed N R e > 5 x 10 5
location
(10.33)

Average Sherwood
number

Average Sherwood number: flow over entire (10.34)

plate
(10.32)

L: total length of the plate

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

11 12

2
 3/26/2024

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.

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

13 14

Slide No. 15
Example A-1: Water evaporation Slide No. 16

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) N R e is < 5x10 5 , the flow is laminar.
Given:
Temperature (air and water) 25 oC 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
For
Finding: 1.14 kg/m3 Schmidt
Density of air (25 oC) = 18.4x10 -6 Pa.s
Dynamic viscosity of air (25 oC) = 16.14x10 -6 m2 /s
Number:
Kinematic viscosity of air (25 oC)= Thus,
km = ?
It is a bout the mass transfer in a laminar flow over a flat km = 1 .1587x10-2 m/s
surface
Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

15 16

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, k m = 1.16 x10 -2 m/s. (modified
from Singh & Heldman, p. 605)

Given:
Temperature (air and water) 25 o C S ince:
Tray width 0.45 m
Tray length 0.2 m
Kinematic viscosity of air (25 oC) = 16.14x10 -6 m 2 /s
Relative humidity of air 50% Using Eq. (10.14):

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

Finding:
Vapor pressure of water at saturation 3.179 kPa
(from Table A.4.2 at 25 o C) Then:
Molecular weight of water 18 kg/(kg mol)
Gas constant, R = 8.314 m 3 kPa/(kg mol K)

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

17 18

3
 3/26/2024

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 o C. The diffusivity The geometry is: flow over a spherical solid
of glucose in water is 0.69x10-5 cm2/s. Determine the mass transfer object. We should choose the Correlation
of coefficient. (S&H, p. 609) Equation 10.37; Knowing that dc = d

Given:
Diameter of sphere: d = dc = 0.003175 m
Temperature of water: T= 25 o C
Velocity of water: 0.15 m/s
Diffusivity: D=0.69 x 10 -9 m 2 /s

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

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

spherical subject

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

19 20

Solution A-2 Slide No. 21 Slide No. 22

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
assuming that by dissolving glucose in water we will
number.
not alter the physical properties of water to any
significant magnitude.

Sh 233
=

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

21 22

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
diffusivity of water in hot air at 120 °C (the average temperature A4.1)
between 180 and 60 °C) is 3.94x10-5 (m2/s).

Given:
Diffusivity of water in air at 25 o C is 2.6x10-5 (m2/s)
Diameter of sphere: d = dc = 0.5 mm = 0.0005 m
Temperature of air : T= 180 o C; water droplet 60°C
Velocity of water droplet: 50 m/s
Diffusivity at 120 o C (estimated): 3.94x10-5 (m2/s)
Diffusivity: D = 3.94 x 10 -5 m 2 /s

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

a spherical object
Dept Food Technology International University Dept Food Technology International University Food Unit Operations 2
Food Unit Operations 2

23 24

4
 3/26/2024

Solution A-3 Slide No. 25

Solution A-3 Slide No. 26

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

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

25 26

Slide No. 27 SSlildideeNN

oo.. 2288

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

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

27 28

Slide No. 29 Slide No. 30

Transient Mass Transfer Similarity b/w Heat and Mass Transfer

Fick’s second law: one-dimensional unsteady-
Parameters
state diffusion 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, o C
α - heat diffusivity, m2 /s
Solving the Equation by developing charts (Heisler):
Dij - mass diffusivity, m2 /s
 Concentration ratio vs. dimensionless ratios Dt/dc2 for three h.heat transfer coefficient, m/s km
standard geometries: –mass transfer coefficient, m/s dc
♦ infinite plate – characteristic dimension, m
♦ infinite cylinder i. distance from the center of the
♦ sphere. object, m
t – time, sec
dc: characteristic dimension depends on geometry F o – Fourier number
•Infinite plate: ½ thickness of the infinite plate Bi- Biot number
Nu – Nusselt
(L/2) number
•Radius of the cylinder (r) Sh – Sherwwod number
•Radius of the sphere (r) Pr – Prantdl number
Sc – Schmidt number
Note: dc different for steady-state convection Dept Food Technology International University Food Unit Operations 2

29 Dept Food Technology

Food Unit Operations 2
International University
30

5
 3/26/2024

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 <N Bi < 40 40 < N Bi

Negligible external resistance

40 < N Bi
Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

31 32

Slide No. 33

Graphical Solution Graphical Solution

Slide No. 34

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

NFo = D.t /dc2

Heisler Chart for a (infinite) Slab N F o = D.t /dc 2

Heisler Chart a (infinite) cylinder, center points

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

33 34

Slide No. 36

Graphical Solution
Slide No. 35

0.1 < Bi < 40 and 40 < Note: m = 1/Bi

G R A PHICAL SOLUTIONS
Bi When Bi > 40, m ≈0 for average concentration
1/NBi

Traybal Chart

Negligible external resistance

40 < N Bi
N F o = D.t /dc 2
Heisler Chart, for center points of sphere only
Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

35 36

6
 3/26/2024

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

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

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

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

37 38

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  C m
kg/kg SFS. If the mass diffusivity, D, of salt in salmon muscle
is 8.78x10-11 m2/s, determine: Cs  Ci
(a)the time required for the mass average concentration to
reach 0.4 kg/kg S F S
(b) the time required for the concentration at the slab
center to
reach 0.4 kg/kg S F S (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
Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

39 40

Slide No. 41 Slide No. 42

Reading Traybal’s Chart Solution A-4, b

The reduced concentration:

Cs  C m From Heisler Chart, reading reduced time:

Cs  C i

Then, the time required:

Unsteady-state mass transfer chart for mass average concentration in three

standard geometries.

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

41 42

7
 3/26/2024

Slide No. 43 Slide No. 44

Heisler Chart at m=0 line for THE DIFFERENCE:

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

•Nusselt Number

•Biot Number

N F o = D.t /dc2

Note: m = 1/Bi
dc or x1 = characteristic dimension
When B
Heisler Chart for a Slab
Dept Food Technology International University Food Unit Operations 2
> 40, m ≈0

43 44
Dept Food Technology International University Food Unit Operations
2

Slide No. 45 Slide No. 46

Principle of Superposition
Solution for Finite objects (Newman)
* Rectangular box = finite brick shape
Unsteady-state diffusion in two and
* Short cylinder
three- dimensional systems
* 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) =?

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

45 46

Solution for Rectangular

Slide No. 47 Slide No. 48

Solution for Short Cylinder

box
• Typical Problem: Knowing time  calculate Fo
• Knowing time  calculate Fo numbers for dimension x and y
• Reading Reduced Concentration (RC) of each dimension
numbers for each dimension (x, y, z) separately

• Reading Reduced Concentration (RC) of each x1

For the cylinder, x
direction
dimension separately
x
2y1
For the plate, y
direction
2z1 2y1
2x1 • Reduced Concentration of 3D Reduced Concentration at the Center of Cylinder
geometry is given by:

• Calculate C x,y,z

Dept Food Technology International University Food Unit Dept Food Technology International University Food Unit
Operations 2 Operations 2

47 48

8
 3/26/2024

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
the cucumber after 24 h of immersion in fresh water if the cylinder Y-direction =
x
cucumber has 2 cm diameter and 6 cm length, the initial NaCl infinite
d c,x = r slab
= 0.01
content is 100 kg NaCl/m 3 , 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
continuous so that the salt concentration in the water is zero 2y1 (m)

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 = ?

Dept Food Technology International University Food Unit Operations 2 Dept Food Technology International University Food Unit Operations 2

49 50

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
Dept Food Technology International University Food Unit Operations
Dept Food TIenctehrnnaotiloongalyUniversity InternaDtieoptnaloF oUd Tneivchenrsoliotgyy F o o d EngineFero ino gdPUrinncitipO
l esperations 2 2

51 52

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:

Dept Food Technology International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2

53 54

9
 3/26/2024

DARCY’S LAW
Slide No. 55 Slide No. 56

VOLUME FLUX
In ultrafiltration, the species transported is the solvent and
the chief force is the trans-membrane pressure (P). Taking the osmotic pressure into
Solvent velocity  force on solvent consideration,

Darcy's law: 🢥 🢥

where  = thickness the membrane where  = the osmotic pressure

 = viscosity of the permeate  = a reflection coefficient
Nv = the volume of solvent per area per time
(or the solvent velocity) *=1
k = a permeability constant depending on the bed
🖙 The membrane rejects all solutes.
properties
Rm = membrane resistance *=0
Rp = resistance of the polarized boundary layer 🖙 The membrane freely passes both solvent
Lp = the permeability and solute.
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2

55 56

CONCENTRATION PROFILE
Concentration Polarization
Slide No. 57 Slide No. 58

AT THE BOUDARY LAYER

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

Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2

57 58

CONCENTRATION PROFILE Slide No. 59

CONCENTRATION MODULUS Slide No. 60

AT THE BOUDARY LAYER

B.C. 1: x = 0, c = cw (at the membrane surface) Concentration modulus- depends on:

cw
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
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2

59 60

10

CONCENTRATION POLARIZATION IN UF
WITH PARTIAL REJECTION OF SOLUTES
cw
cb
Food Technology Department
61
RATE OF FILTRATION
TIME FOR BATCH CONCENTRATION
I. C.: t = 0, V = V0
Lp = the permeability
Food Technology Department
63
Solution B-2: Time for batch concentration
Vo – initial volume, V-final volume with 2% solute
n1 – moles of solutes
Lp - the permeability
V0 = 840 L ;
Food Technology Department
65
B.C.1: c = cw at x = 0
B.C.2: c = cb at x = ℓ
The solution is:
International University
n1- moles of
solutes
International University
International University
3/26/2024
Slide No. 61 Slide No. 62
MASS TRANSFER ACROSS MEMBRANE
km – mass transfer
coefficient (L/m2.sec)
Correlation for flow inside pipes (for turbulent flow):
or
NSh (Sherwood number)=
NRe =
NSc (Schmidt number) =
Equivalent diameter (dc) of the flow
channel:
* Concentration polarization
Food Unit Operations 2
becomes severe when
Food Technology Department International University Food Unit Operations 2
62
Slide No. 63
Example B-2: Time for batch concentration Slide No. 64
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
16,900. We would like to get the concentration up to about 2%
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
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 D=1.1x10-6 cm2/s
atm; Vo=840 L
A=1.2m 2 x 8; C o =0.061;
T= 4o C;R=0.082 L.atm/(mol.K);
C=2.0
MW=16,900
Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
64
Slide No. 65
Solution B-2 (cont’d):
Slide No. 66
(Slide 10)
Initial flux:
Nv = 5.7x10-5 cm/sec
Since MW high, no concentration polarization, π = 0
5.7  10-5 = Lp (31)
🢥 Lp = 1.84  10-6
ALpP = (8  1.2  10 )(1.84  10 )(31) = 5.48 cm /s = 5.48  10
4 6 3 3
L/s
Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
66
11
 3/26/2024

Solution B-2 (cont’d):

Slide No. 67
Example B-4. Slide No. 68

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 modul us (cw/cb) for a transmembrane
flux of 45 L m2 h1.
= 1.486  105 s = 41.3
h
Given:

Food Technology Department
D = 9x10-7cm2/sec
μ = 1.2 cP
# Nv = 45Lm-2h-1
International University Food Unit Operations 2 Food Technology Department Food Unit Operations 2
International University

67 68

Slide No. 69 Slide No. 70

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

#
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2

69 70

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
concentration is 10 g/L. The whey proteins have an average D = 410-7 cm2/s;
diffusivity of 4  107 cm2/s, and the osmotic pressure in atm is  = 4.4  10-3cw - 1.7  10-6cw 2+ 7.9  10 -8cw 3;
given by Jonsson’s equation: = 1 g/cm3;  = 1 cP; Nv = 10-3 cm/s; 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 .
applied pressure if the permeate flux is 103
cm/s. Assume the But  Need km
protein rejection is 100 percent and the bulk
solution has the same density and viscosity as water.  Need NSh

Provided that the correlation for mass transfer is: Knowing: NSh= 0.0096NRe 0.913 0.346
NSc
NSh= 0.0096NRe 0.913 0.346
NSc

Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2

71 72

12
 3/26/2024

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;  = 4.4  10-3cw  1.7  10-6cw2 + 7.9  10-8cw 3;
D = 4  10-7 cm2/s;  = 4.4  10-3cw  1.7  10-6c w2 + 7.9  10-8c w3 ;
 = 1 g/cm3;  = 1 cP; Nv = 10-3 cm/s; P = ?
 = 1 g/cm3 ;  = 1 cP; Nv = 10-3 cm/s; P = ?
Solution B-5: Solution (cont’d):

🢥 36.04
g/L
🢥 cw = 0.16
atm
= 0.0096NRe 0.913
NSc
0.346 = 3.9  103  = 4.4  10-3c  1.7  106c2 + 7.9  108c3 =
6.94  10-3 cm/s-atm
Permeability, Lp
🢥
= 0.304
Permeate flux, atm #
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2
🢥 0.001 = 6.94  10 (P  0.16) 3

73 74 🢥 P =

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 dV/(A.dt) = Nv = Lp(P  )
pressure. For seawater, the osmotic pressure is 2.5 MPa. Osmotic pressure of seawater,  = ciRT
What is the water velocity through the membrane if the
polarization modulus (cw/cb) rises to 1.2-fold of the original? 🢥 2= 1.21 = 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);
P-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 .
#
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2

75 76

Example B-7 (S&H, pp. 638):

Slide No. 77
Solution B-7: Slide No. 78

Analysis:
The concentration of whey is being accomplished by using
Water flux:
an UF membrane to separate water. The 10 kg/min feed
from mass
stream has 6% total solids and is being increased to 20% = A.Lp,v(P  )
Vp = A.NvTo Vp = Qp/ρ (volume flow rate
balance;
total solids. The membrane tube has a 5 cm inside diameter,
determine
and the pressure difference applied is 2000 kPa. The = ? From
L, need A Table 11.2, for 6% whey solution, π= 690 kPa
permeability constant is 4x10-5 kg water/(m2kPas).
a. Calculate the flux of water through the membrane Overall mass balance:
b. Calculate the length of the membrane tube Feed = Permeate + Retentate
Given: 10 = Qp + Qr
Feed concentration = 6% total solids = 0.06 kg solids/kg Mass balance for solids:
Water Final concentration = 20% total solids= 0.2 kg solids/kg 10(0.06) = Qr(0.2)
Water Tube diameter d=5 cm=0.05 m Qr = 310=3
kg/min;
= 7 (kg/min) = 0.117
ΔP = 2000 kPa Qp = (kg/s)
Lp = 4x10-5 kg water/(m2.s.kPa)
c. Nv = ? The Area: A=
d. L= ? Vp/(Lp.(ΔP-
Food Technology
Operations 2
Department International University Food Unit π))
Food Technology Department International University Food Unit Operations 2

=
77 78
Q
p
/
(
ρ 13
.
 3/26/2024

Solution B-7:
Slide No. 79
Example B-8 (S&H, pp. 644): Slide No. 80

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: d = 0.05 m Tube diameter d=0.011 m
Since
A = (3.14.d).L Length of tube L=220 cm= 2.2 m
L = 2.23/3.14/0.05 = 14.2 Number of tubes 15;
m # Fluid velocity <u> = 1.5 m/s
Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2

79 80

Solution B-8:
Slide No. 81 Slide No. 82
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

= 0.023NRe 0.8NSc 0.33 =144

0

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

Food Technology Department International University Food Unit Operations 2 Food Technology Department International University Food Unit Operations 2

81 82

Solution B-8: Slide No. 83 Slide No. 84

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
– Ch. 10 for mass transfer
(m3/m2.sec)
– Ch. 4 for recall of transient heat transfer p. 337-351)
Mass flux:
• P.J. Fellow. 2000. Food processing technology:
0.000018 Principles and practice. CRC Press. Woodhead
(m3/m2.sec)x1030(kg/m3)=0.01854 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.
= 0.01854(kg/m2.s)(15)(π.0.011m)(2.2m)=0.0205 kg/s=76.0 620)
kg/h Membrane process: #11.1; 11.3; 11.5 (S&H,
# p.649)
Food Technology Department International University Food Unit Operations 2
Food Technology Department International University Food Unit Operations 2

83 84

14