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What is the principle of conservation of mass stated by Antoine Laurent Lavoisier?
What is the principle of conservation of mass stated by Antoine Laurent Lavoisier?
- Mass can be both created and destroyed.
- Mass can be created but not destroyed.
- Mass can be destroyed but not created.
- Mass can be neither created nor destroyed. (correct)
What happens to the mass of a reactant and product in a chemical reaction?
What happens to the mass of a reactant and product in a chemical reaction?
- The mass of the reactant decreases, and the mass of the product increases.
- The mass of the reactant increases, and the mass of the product decreases.
- The mass of the reactant and product changes randomly.
- The mass of the reactant and product remains the same. (correct)
What is the equation that represents the conservation of mass principle?
What is the equation that represents the conservation of mass principle?
- Rate of mass entering - Rate of mass exiting = Rate of mass accumulation (correct)
- Rate of mass entering / Rate of mass exiting = Rate of mass accumulation
- Rate of mass entering + Rate of mass exiting = Rate of mass accumulation
- Rate of mass entering = Rate of mass exiting
What is the characteristics of a closed system?
What is the characteristics of a closed system?
What is the main function of the Feed Mill SCADA?
What is the main function of the Feed Mill SCADA?
What is the category of processing operations that involves the conservation of mass?
What is the category of processing operations that involves the conservation of mass?
What is the result of the conservation of mass principle in a chemical reaction?
What is the result of the conservation of mass principle in a chemical reaction?
What is the main idea behind the conservation of mass principle?
What is the main idea behind the conservation of mass principle?
What is the period when losses in leafy vegetables are higher?
What is the period when losses in leafy vegetables are higher?
What is considered a loss if it is not used at all?
What is considered a loss if it is not used at all?
What type of loss is caused by disease organisms and insects?
What type of loss is caused by disease organisms and insects?
What is the main reason for physico-chemical loss?
What is the main reason for physico-chemical loss?
What is the purpose of the course for AB engineers?
What is the purpose of the course for AB engineers?
What will AB engineers be able to do with an understanding of process engineering?
What will AB engineers be able to do with an understanding of process engineering?
What is the main focus of the Unit Operations course?
What is the main focus of the Unit Operations course?
What is the source of the information about postharvest losses?
What is the source of the information about postharvest losses?
What is a process defined as?
What is a process defined as?
Which category of operations involves minimal mass transfer and may require heat transfer?
Which category of operations involves minimal mass transfer and may require heat transfer?
What is the primary goal of food process engineering?
What is the primary goal of food process engineering?
What are the 'actions' in a process grouped into?
What are the 'actions' in a process grouped into?
What is an example of a Category I operation?
What is an example of a Category I operation?
Which category of operations requires actual testing to confirm assumptions and computations?
Which category of operations requires actual testing to confirm assumptions and computations?
What is the term for a manufacturing process that starts with raw materials and ends with products and by-products?
What is the term for a manufacturing process that starts with raw materials and ends with products and by-products?
What is an example of a Category III operation?
What is an example of a Category III operation?
How can a food engineering process be viewed?
How can a food engineering process be viewed?
Which category of operations involves minimal mass transfer and leaching?
Which category of operations involves minimal mass transfer and leaching?
What is a unit operation in food engineering?
What is a unit operation in food engineering?
What is an example of a Category IV operation?
What is an example of a Category IV operation?
What is the primary purpose of a batch type dryer in the food processing industry?
What is the primary purpose of a batch type dryer in the food processing industry?
Which unit operation involves the separation of food particles based on their size?
Which unit operation involves the separation of food particles based on their size?
What is the purpose of a semi-batch type dryer in the food processing industry?
What is the purpose of a semi-batch type dryer in the food processing industry?
Which unit operation involves the transfer of heat from one food ingredient to another?
Which unit operation involves the transfer of heat from one food ingredient to another?
What is the primary purpose of a village type rice mill?
What is the primary purpose of a village type rice mill?
Which unit operation involves the reduction of food particle size?
Which unit operation involves the reduction of food particle size?
Which unit operation involves the absorption of gases by food ingredients?
Which unit operation involves the absorption of gases by food ingredients?
Which unit operation involves the mixing of food ingredients?
Which unit operation involves the mixing of food ingredients?
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Study Notes
Losses in Leafy Vegetables
- Losses in leafy vegetables are higher during the hot wet period (June to November) compared to the dry cool months (December to March).
- A loss is only considered if it is not used at all.
Nature of Losses
- Mechanical losses occur due to unintentional damage sustained by the commodity (e.g., abrasion, punctures).
- Biological losses result from disease organisms and insects.
- Physico-chemical losses occur due to a faster rate of inherent processes in the produce or abnormalities in such processes (e.g., weight loss).
Unit Operations
- Unit operations are a set of actions in a specific sequence, to a specific end, in food processing.
- These operations are governed by the same basic principles and serve essentially similar purposes.
- The study of food process engineering aims to combine all forms of physical processing into a small number of basic operations, called unit operations.
Conservation of Mass
- The principle of conservation of mass states that mass can be neither created nor destroyed, but its composition can be altered from one form to another.
- The mass of a system remains unaltered, even in chemical reactions, but the composition may change.
Categories of Processing Operations
- Category I: Consolidation, mixing to produce a formulated product, with minimal mass transfer and possible heat transfer.
- Category II: Preservation of packaged material, with minimal mass transfer and some heat transfer.
- Category III: Conversion of raw materials to product ingredients, with minimal mass transfer (e.g., leaching).
- Category IV: Simultaneous heat and mass transfer, with actual testing required to confirm assumptions and computations (e.g., blanching, baking, drying, evaporation).
Classifications of Operations
- Batch operations: a fixed quantity of material is processed at a time.
- Semi-batch operations: a combination of batch and continuous operations.
- Continuous operations: a continuous flow of material is processed.
Important Unit Operations in Food Industry
- Fluid flow
- Heat transfer
- Drying
- Evaporation
- Contact equilibrium processes (e.g., distillation, extraction, gas absorption, crystallization, membrane processes)
- Mechanical separations (e.g., filtration, centrifugation, sedimentation, sieving)
- Size reduction
- Mixing
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