Abstract
Mass and energy balances are needed in the planning and designing of food processes, and engineering analysis. In the designing of food manufacturing facilities, cooling and heating requirements, size of equipment, raw material requirement, based on the production rate of various products to be manufactured, are needed. Many complex food processing operations can be simplified by using the principles of mass and energy balances. Mass and energy balances can be performed for a unit operation, for a process section, for any equipment or for entire manufacturing process. Mass balances can be performed on a complete process and on any subdivision of the process. Separate total mass balances can be performed on each unit operation, as well as component mass balances can also be undertaken to generate many mass balance equations. The specific heat is the amount of thermal energy required for a unit change in temperature for a unit mass of a material.
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