Dairy Plant Process
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Questions and Answers

What is the unit of measurement for the standard chemical exergy in Table 2?

  • J/mol
  • kJ/kg
  • kJ/g
  • kJ/mol (correct)
  • Which component has the highest specific chemical exergy in Table 2?

  • Immunoglobulin M (correct)
  • Palmitic acid
  • Lactose
  • αs1-casein
  • What is the purpose of the Bactocatch-assisted pasteurization line in the UF cheese production plant?

  • To allocate the exergy destruction of the system (correct)
  • To determine the chemical exergy of milk components
  • To homogenize the milk
  • To produce cheese with a specific fat content
  • What is the total specific chemical exergy of the 3.60% fat whole milk in Table 2?

    <p>3048.91 kJ/kg</p> Signup and view all the answers

    Which of the following is NOT a component of milk in Table 2?

    <p>Sodium nitrate</p> Signup and view all the answers

    What is the primary purpose of the homogenization process in milk production?

    <p>To create a uniform fat distribution in milk</p> Signup and view all the answers

    Which component has a specific chemical exergy of 9.50E-01 kJ/mol in Table 2?

    <p>Water</p> Signup and view all the answers

    What is the unit of measurement for the specific chemical exergy in Table 2?

    <p>kJ/kg</p> Signup and view all the answers

    Which of the following components has the lowest specific chemical exergy in Table 2?

    <p>Calcium chloride</p> Signup and view all the answers

    What is the purpose of determining the exergy destruction rate of each subcomponent in the UF cheese production plant?

    <p>To improve the efficiency of the plant</p> Signup and view all the answers

    Study Notes

    Milk Processing Plant

    • The plant consists of several components, including:
      • Central plate heat exchanger (G)
      • Two plate heat exchangers (B and S)
      • Silo tank (C)
      • Intermediate storage tank (Q) with agitator
      • Balance tank (E) with agitator
      • Deaerator (H)
      • Fat separator (K)
      • Automatic fat standardization device (L)
      • Bactocatch (N)
      • Holding tube (P)
      • Vacuum pump (T)
      • Eight pumps (A, D, F, I, J, M, O, and R)

    Compositions of Milk and Its Derivatives

    • The compositions of milk and its derivatives are given in Table 1.
    • The components include:
      • Water
      • Fat
      • Carbohydrate
      • Protein
      • Ash

    Specific Heat Capacities and Specific Volumes

    • The specific heat capacities and specific volumes of milk components can be considered as a function of the processing temperature.
    • Mathematical equations used in the calculation of specific heat capacities and densities of milk constituents were adopted from Singh and Heldman.

    Chemical Exergy Rates

    • The chemical exergy rates of milk and its derivatives were estimated using Eq. 8 with respect to their chemical compositions at different points of the plant.
    • The standard chemical exergies of milk inorganic ingredients were gathered from the published report.
    • A semi-theoretical model developed by Song et al. was applied to compute the standard chemical exergies of milk organic components.

    Exergy Destruction and Improvement Potential

    • The exergy destruction and improvement potential rates were determined for each subcomponent of the system.
    • The results showed that the maximum exergy destruction occurred in the boiler and compressor combination, followed by the pressure pump.

    Fat Droplets and Interfacial Tension

    • The size of fat droplets is about 3.6 µm in the freshly harvested cattle milk.
    • The size of fat droplets reaches 1 µm after the homogenization process.
    • The interfacial tension between the fat droplets and milk plasma is about 1-2 mN/m in the raw cattle milk.
    • The interfacial tension increases to about 15 mN/m immediately after homogenization and then decreases to about 3-4 mN/m shortly after homogenization.

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    Description

    This quiz covers the process of milk and its derivatives in a dairy plant, including heat exchangers, storage tanks, and other equipment. It involves calculating volumes and properties of milk at different points in the process.

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