production of apple juice final presentation

PRODUCTION OF APPLE JUICE AT LOW TEMPERATURE

GROUP NO: 15

PROJECT ADVISOR: SIR ZIA-UL-HAQ

PROJECT CO-ADVISOR: Madam MASOOMA

GROUP MEMBERS1. MUHAMMAD ZUBAIR SHARIF (10-ch-44)2. MUHAMMAD TALHA SAEED (10-ch-106)3. SULEMAN ARSHAD (10-ch-46)4. SHIRAZ MUSHTAQUE (10-ch-72)5. UMAR ABDUL SATTAR (10-ch-54)6. ZOHAIB ZULFIQAR (10-ch-99)

The old saying is, 'an apple a day keeps the doctor away". The NEW saying is "an apple juice a day keeps the doctor away".

apple juice 2.flv

INTRODUCTIONApples are more widely grown than any other fruit; apple

trees of one kind or another are grown all around the world. Apple production can vary from one year to the next by as much as 20 percent, depending on the climate of any given year. There are hundreds of apple cultivars, but only about 20 cultivars are commercially important. More than 90 percent of this production is represented by 14 cultivars and only five of these account for most of the world's apple production: Delicious, Golden Delicious, McIntosh, Rome Beauty and Granny Smith.

Newer cultivars are becoming increasingly common in the marketplace. Some newly popular cultivars are Gala, Fuji, Jonagold, Braeburn and Lady Williams. Many new commercial cultivars are red strains of the primary cultivars. There is a wide variety in their characteristics. For instance, Gala matures in 100 days or less while the Western Australian cultivar Lady Williams needs more than 200 frost-free days to mature. Some need long cold winters to break dormancy while others can be grown in very mild climates such as Israel.

CONTINUED…While some cultivars are grown exclusively for use in

processing, at least some of the harvest of all commercial apple cultivars is used in processed products. Only sound, ripe fruit should be used for further processing because decay, damage, maturity, firmness, color, soluble solids, acids and tannins of the fruit impact the quality of the product. Perfectly good fruit from the commercial fresh market cultivars (an average of 20 percent) are used for processing. Some fresh market cultivars produce excellent juice and still others produce superior sauce. Some apples are grown specifically for processing, but most of the apples that are sold to the processor are salvaged fruit grown for the fresh market. Premium price is paid for large, bruise-, disease- and insect-free apples delivered to the processor. This requires apple producers to pay full attention to their cultural details whether growing for fresh or the processing markets. Production practices for apples will vary not only with the apples' destination, but also with the climate and soils in which they are grown.

CONTINUED…One advantage that apples have over other more

perishable fruit crops is that the fruit may be successfully kept in storage for a few weeks to several months. However, to maintain their high quality for processing over storage time periods, it is extremely important that they are picked at the proper stage of maturity and storage conditions are optimized for specific apple cultivars. The processor must determine when the apples for processing are to be harvested.

Comparison of different varieties of Apples

RHS AGM 1993The Royal Horticultural Society's Award of Garden Merit (AGM) helps gardeners make informed choices about plants. This award indicates that the plant is recommended by the RHS.What is the AGM?With more than 100,000 plants available in the UK alone, how can you tell which plants are the best for all-round garden value? The RHS Award of Garden Merit (AGM) exists to help gardeners make that choice.Criteria:The AGM is intended to be of practical value to the gardener. It is awarded therefore only to a plant that meets the following criteria:•It must be of outstanding excellence for ordinary garden decoration or use•It must be available•It must be of good constitution•It must not require highly specialist growing conditions or care•It must not be particularly susceptible to any pest or disease•It must not be subject to an unreasonable degree of reversion in its vegetative or floral characteristicsPlants of all kinds can be considered for the AGM, including fruit and vegetables. An AGM plant may be cultivated for use or decoration. It can be hardy throughout the British Isles, or suitable only for cultivation under heated glass. Though growing conditions and plant types may vary, the purpose of the award is always the same: to highlight the best plants available to the gardener.

15 Major advantages of an apple a day

1. Get whiter, healthier teethAn apple won’t replace your toothbrush, but biting and chewing an apple stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria.2. Avoid Alzheimer’sA new study performed on mice shows that drinking apple juice could keep Alzheimer’s away and fight the effects of aging on the brain. Mice in the study that were fed an apple-enhanced diet showed higher levels of the neurotransmitter acetylcholine and did better in maze tests than those on a regular diet.3. Protect against Parkinson’sResearch has shown that people who eat fruits and other high-fibre foods gain a certain amount of protection against Parkinson’s, a disease characterized by a breakdown of the brain’s dopamine-producing nerve cells. Scientists have linked this to the free radical-fighting power of the antioxidants contained therein.4. Curb all sorts of cancersScientists from the American Association for Cancer Research, among others, agree that the consumption of flavonol-rich apples could help reduce your risk of developing pancreatic cancer by up to 23 per cent. Researchers at Cornell University have identified several compounds—triterpenoids—in apple peel that have potent anti-growth activities against cancer cells in the liver, colon and breast. Their earlier research found that extracts from whole apples can reduce the number and size of mammary tumours in rats. Meanwhile, the National Cancer Institute in the U.S. has recommended a high fibre intake to reduce the risk of colorectal cancer.5. Decrease your risk of diabetesWomen who eat at least one apple a day are 28 percent less likely to develop type 2 diabetes than those who don’t eat apples. Apples are loaded with soluble fibre, the key to blunting blood sugar swings.

CONTINUE…6. Reduce cholesterolThe soluble fibre found in apples binds with fats in the intestine, which translates into lower cholesterol levels and a healthier you.7. Get a healthier heartAn extensive body of research has linked high soluble fibre intake with a slower buildup of cholesterol-rich plaque in your arteries. The phenolic compound found in apple skins also prevents the cholesterol that gets into your system from solidifying on your artery walls. When plaque builds inside your arteries, it reduces blood flow to your heart, leading to coronary artery disease.8. Prevent gallstonesGallstones form when there’s too much cholesterol in your bile for it to remain as a liquid, so it solidifies. They are particularly prevalent in the obese. To prevent gallstones, doctors recommend a diet high in fibre to help you control your weight and cholesterol levels.9. Beat diarrhea and constipationWhether you can’t go to the bathroom or you just can’t stop, fibre found in apples can help. Fibre can either pull water out of your colon to keep things moving along when you’re backed up, or absorb excess water from your stool to slow your bowels down.10. Neutralize irritable bowel syndromeIrritable bowel syndrome is characterized by constipation, diarrhea, and abdominal pain and bloating. To control these symptoms doctors recommend staying away from dairy and fatty foods while including a high intake of fibre in your diet.11. Avert hemorrhoidsHemorrhoids are a swollen vein in the anal canal and while not life threatening, these veins can be very painful. They are caused by too much pressure in the pelvic and rectal areas. Part and parcel with controlling constipation, fibre can prevent you from straining too much when going to the bathroom and thereby help alleviate hemorrhoids.

CONTINUE…12. Control your weightMany health problems are associated with being overweight, among them heart disease, stroke, high blood pressure, type 2 diabetes and sleep apnea. To manage your weight and improve your overall health, doctors recommend a diet rich in fibre. Foods high in fibre will fill you up without costing you too many calories.13. Detoxify your liverWe’re constantly consuming toxins, whether it is from drinks or food, and your liver is responsible for clearing these toxins out of your body. Many doctors are skeptical of fad detox diets, saying they have the potential to do more harm than good. Luckily, one of the best—and easiest—things you can eat to help detoxify your liver is fruits—like apples.14. Boost your immune systemRed apples contain an antioxidant called quercetin. Recent studies have found that quercetin can help boost and fortify your immune system, especially when you're stressed out.15. Prevent cataractsThough past studies have been divided on the issue, recent long-term studies suggest that people who have a diet rich in fruits that contain antioxidants—like apples—are 10 to 15 per cent less likely to develop cataracts

APPLE IN PAKISTAN•Pakistan is 10th largest producer of apples in the world•Land area for apple growth is about 45875 hectares with an annual production of 589281 tones•Baluchistan shares about 65% production and KPK around 25%• At present 38 units are producing fruit juices, syrups, and squashes. The big producers are•Nestle Pakistan Limited•Mitchells Fruit•Benz Industries•About 90% of the total fruit juice market is accounted for 250ml tetra pack

Enzymes • Enzymes are the Biological catalysts

synthesized by the living cells.

• They are protein in nature, colloidal and

specific in their action.

The substrate The substrate of an enzyme are the

reactants that are activated by the enzyme

Enzymes are specific to their substrates

The specificity is determined by the active

site

ClassificationAnother way of classification is following.

Enzymes

Intracellular

They are functional within the cells where they are synthesized.

Extracellular

They are active outside the cells for example digestive enzymes like

pepsin & Trypsin etc.

Enzyme catalysisA catalyst is a substance which increases the rate of a

chemical reaction without itself undergoing a permanent

chemical change. It only influences the rate of chemical

reaction; it does not effect the reaction equilibrium.

Pathways: enzymes function in sequence of reactions

called pathways. For a cell to grow normally, it is essential

that the flow of chemical substances or the metabolites

through these pathways be under a high degree of

regulation or control.

COMPARISON BETWEEN CATALYZED AND UN CATALYZED REACTION

Un catalyzed Reaction Catalyzed Reaction

COMPARISON OF CONVENTIONAL AND UF METHOD

UF METHOD CONVENTIONAL METHOD

High quality of the treated juice with respect to color, clarity and taste.High juice recovery, approximately 85–95%Enzyme treatment can be automated and consumption reduced to 25% of traditional quantitiesAddition of gelatin, bentonite and kieselguhr can be eliminatedLow operating costs (labor, energy, chemicals)Continuous/batch/semi-batch plant operationSanitary design

High quality of the treated juice with respect to color, clarity and taste.low juice recovery, approximately 75–80%Addition of gelatin, bentonite and kieselguhr for coagulationHigh operating costs (labor, energy, chemicals)Batch/semi-batch plant operationAn additional heating step prior to final pasteurization may have a detrimental effect on flavor,Rapid cooling is necessary to minimize flavor changes,The method efficiency is cultivar dependent and not applicable to all apples,

CAPACITY OF PLANT

Mass Flow rate of Product = 474kg/hrDensity = 1.0437 gm/mlVolume = 454153.4924 ml/hr or = 10900 liter/day ≈ 11000 liter/dayPacks of 250ml: 43600 pack/dayRaw Material = 80 ton/dayAnnual Requirement of Raw Material = 26400 ton

PFD KEY

Utilities & EnzymesRaw Material

Juice

Pomace

Aroma

Vapor

PROCESS FLOW DIAGRAM

Distillation column

MATERIAL BALANCE

BALANCE AROUND WASHER

CONTINUED…IN

STREAM NAME l1 l2

Stream flow kg/hr 3333.3 350

COMPONENTS ---------

FIBRE 0.0432 ---------

D.Solids 0.1250 ---------

Aroma 0.0001 ---------

Enzymes -------- --------

Water 0.8317 1

impurities --------- ---------

TOTAL FLOW kg/hr

3683.3

OUT

STREAM NAME l4 l8


COMPONENTS

FIBRE 0.0432 --------

D.Solids 0.1250 --------

Aroma 0.0001 --------

Enzymes -------- -------

Water 0.8317 0.9962

impurities 0.0038

TOTAL FLOW kg/hr

3683.3

CONTINUED…

BALANCE AROUND CRUSHER

CONTINUED… OUT

STREAM NAME l5

Stream flow kg/hr 3339.96

COMPONENTS

FIBRE 0.0431

D.Solids 0.1247

Aroma 0.0001

Enzymes 9.97x10-

5

Water 0.8320

TOTAL FLOW kg/hr

3339.96

IN

STREAM NAME l4 l3

Stream flow kg/hr 3333.3 6.6

COMPONENTS

FIBRE 0.0432 ---------

D.Solids 0.1250 ---------

Aroma 0.0001 ---------

Enzymes -------- 0.05

Water 0.8317 0.95

TOTAL FLOW kg/hr

3339.96

STEAM IN

STREAM NAME

u3

Stream flow kg/hr

431.29

BALANCE AROUND HOLDING TANK (REACTOR 1)

REACTOR 1

CONTINUED…OUT

STREAM NAME l6


COMPONENTS

FIBRE 0.0431

D.Solids 0.1247

Aroma 0.0001

Enzymes 9.97x10-

5

Water 0.8320

TOTAL FLOW kg/hr

3339.96

IN

STREAM NAME l5


COMPONENTS

FIBRE 0.0431

D.Solids 0.1247

Aroma 0.0001

Enzymes 9.97x10-

5

Water 0.8320

TOTAL FLOW kg/hr

3339.96

BALANCE AROUND PRESSES

CONTINUED…IN

STREAM NAME l6


COMPONENTS

FIBRE 0.0431

D.Solids 0.1247

Aroma 0.0001

Enzymes 9.97x10-

5

Water 0.8320

TOTAL FLOW kg/hr

3339.96

OUT

STREAM NAME l15 p4


COMPONENTS

FIBRE 0.0136 0.2101

D.Solids 0.1336 0.0742

Aroma 0.0001 ---------

Enzymes 9.97x10-5 --------

Water 0.8526 0.7157

TOTAL FLOW kg/hr

3339.96

BALANCE AROUND HEAT EXCHANGER

CONTINUED…IN

STREAM NAME l15


COMPONENTS

FIBRE 0.0136

D.Solids 0.1336

Aroma 0.0001

Enzymes 9.97x10-

5

Water 0.8526

TOTAL FLOW kg/hr

2838.96STEAM IN

STREAM NAME

u3

Stream flow kg/hr

48.66

Pressure 2 bar

CONDENSATE OUT

STREAM NAME c1


Out

STREAM NAME l17


COMPONENTS

FIBRE 0.0136

D.Solids 0.1336

Aroma 0.0001

Enzymes 9.97x10-

5

Water 0.8526

TOTAL FLOW kg/hr

2838.96

BALANCE AROUND FALLING FILM EVAPORATOR

CONTINUED…IN

STREAM NAME l17


COMPONENTS

FIBRE 0.0136

D.Solids 0.1336

Aroma 0.0001

Enzymes 9.97x10-

5

Water 0.8526

TOTAL FLOW kg/hr

2838.96

OUT

STREAM NAME l19 A1


COMPONENTS

FIBRE 0.015381 ---------

D.Solids 0.1511 ---------

Aroma --------- 8.6342x10-4

Enzymes 1.127x10-

4

--------

Water 0.8330 0.99914

TOTAL FLOW kg/hr

2838.96STEAM IN

STREAM NAME

u4

Stream flow kg/hr

484.904

Pressure 2 bar

STEAM OUT

STREAM NAME c2


BALANCE AROUND DISTILLATION COLUMN

CONTINUED…IN

STREAM NAME A1


COMPONENTS

FIBRE ---------

D.Solids ---------

Aroma 8.6342x10-4

Enzymes --------

Water 0.99914

TOTAL FLOW kg/hr

328.801

OUT

STREAM NAME A3 w7


COMPONENTS

FIBRE --------- ---------

D.Solids --------- ---------

Aroma 1 ---------

Enzymes -------- --------

Water --------- 1

TOTAL FLOW kg/hr

328.801

BALANCE AROUND AROMA CONDENSER

CONTINUED…IN

STREAM NAME A3


COMPONENTS

FIBRE ---------

D.Solids ---------

Aroma 1

Enzymes --------

Water ---------

TOTAL FLOW kg/hr

0.283893

IN

STREAM NAME A3


COMPONENTS

FIBRE ---------

D.Solids ---------

Aroma 1

Enzymes --------

Water ---------

TOTAL FLOW kg/hr

0.283893

COOLING WATER IN

STREAM NAME

w1

Stream flow kg/hr

3.432

COOLING WATER OUT

STREAM NAME

w2

Stream flow kg/hr

3.432

BALANCE AROUND REACTOR 2 (ENZYMATIC TREATMENT TANK)

CONTINUED…OUT

STREAM NAME l20


COMPONENTS

FIBRE 0.01565

D.Solids 0.14788

Aroma ---------

Enzymes 0.021221

Water 0.81525

TOTAL FLOW kg/hr

2564.804

IN

STREAM NAME l19 E1


COMPONENTS

FIBRE 0.015381 ---------

D.Solids 0.1511 ---------

Aroma --------- ---------

Enzymes 1.127x10-

4

1

Water 0.8330 ---------

TOTAL FLOW kg/hr

2564.804

MATERIAL BALANCE AROUND ULTRA-FILTRATION UNIT

CONTINUED…IN

STREAM NAME l20


COMPONENTS

FIBRE 0.01565

D.Solids 0.14788

Aroma ---------

Enzymes 0.021221

Water 0.81525

TOTAL FLOW kg/hr

2564.804

OUT

STREAM NAME l21 w5

Stream flow kg/hr 2223.2217 341.5823

COMPONENTS

FIBRE --------- 0.1175

D.Solids 0.1535 0.61213

Aroma ---------- ---------

Enzymes --------- 0.15933

Water 0.8465 0.1110

TOTAL FLOW kg/hr

2564.804

BALANCE AROUND TRIPPLE EFFECT EVAPORATOR

CONTINUED…IN

STREAM NAME l21


COMPONENTS

FIBRE ---------

D.Solids 0.1535

Aroma ----------

Enzymes ---------

Water 0.8465

TOTAL FLOW kg/hr

2223.2217

CONTINUED….OUT

STREAM NAME

c6 c7 v3 l24

Stream flow kg/hr

594.6122

583.302 571.359 473.9485

COMPONENTS

FIBRE --------- --------- --------- ---------

D.Solids --------- --------- --------- 0.7200

Aroma --------- --------- --------- ---------

Enzymes -------- -------- -------- --------

Water 1 1 1 0.28

TOTAL FLOW 2223.2217STEAM IN

STREAM NAME

u5

Stream flow kg/hr

769

Pressure 2 bar (g)

CONDENSATE OUT

STREAM NAME

c5

Stream flow kg/hr

769

OVER ALL BALANCEIN

STREAM NAME

STREAM FLOW kg/hr

l1 3333.3

l2 350

l3 6.6

u2 (u3+u4) 533.564

E1 54.648

w1 3.432

u5 767

H1 431.29

TOTAL FLOW 5048.544 kg/hr

OUT

STREAM NAME

STREAM FLOW kg/hr

l8 350

p4 501

c4 (c1+c2) 533.564

A4 0.283893

w7 328.517

w2 3.432

w5 341.5823

c5 767

c6 594.6122

c7 583.302

v3 571.359

l24 473.9485

H2 431.29

TOTAL FLOW 5048.676 kg/hr

(OUT-IN) 0.13 kg/hr

Energy Balance

Energy Balance Across Washer

Continued… IN

Stream name: l1 l2

Mass flow Rate kg/hr

3333.33 350

Component Cp KJ/Kg C

3.7850 4.18

Temperature 25 25

Heat Q KJ/hr 0 0

Total Heat KJ/hr 0

OUT

Stream name l4 l8

Mass flow Rate kg/hr

3333.33

350

CP of stream kJ/kg C

0.15509

4.17

Temp C 25 25

Hear Q KJ/hr 0 0

Total Heat KJ/hr 0

Qin Qout

0KJ/hr 0KJ/hrReference Temperature = 25 oC

Balance Across Crusher

Continued… IN

Stream name l4 I3 H1

Flow Rate Kg/hr

3333.33

6.66 431.29

Component CPKJ/kgC

3.785 4.08 4.18

Temp C 25 30 60

Heat Q KJ/hr 0 126.04

73740.0712

Total Heat KJ/hr

73866.111

Out

Stream name I5 H2

Flow Rate Kg/hr

3339.96

431.29

Component CP KJ/kgC

3.7859 4.18

Temperature C

30 30

Heat Q KJ/hr 63223.7728

10516.253

Total Heat KJ/hr

73740.0258

Qin = Qout

0+126.04+73740.0712

63223.7728+10516.253

73866.111 73740.0258

Heat Duty = 126.0852 KJ/hr

Balance Across Holding Tank

Balance Across Holding Tank:IN

Stream name l5

Flow Rate Kg/hr 3339.96

Component CP KJ/kgC 3.7859

Temperature C 30

Heat Q KJ/hr 63223.7728

Total Heat KJ/hr 63223.7728

Out

Stream name l6


Component CP KJ/kgC

3.7859

Temperature C 30

Heat Q KJ/hr 63223.7728


Qin = Qout

63223.7728 KJ/hr

63223.7728 KJ/hr

Balance Across Press:

Continued…Out

Stream name p4 l15

Flow Rate Kg/hr 501 2838.96

Component CP KJ/kgC

3.8608 3.7729

Temperature C 30 30

Heat Q KJ/hr 9668.212

53555.56


53555.56

In

Stream name l6


Component CP KJ/kgC

3.7859

Temperature C 30

Heat Q KJ/hr 63223.7728


Qin = Qout

63223.7728 KJ/hr 63223.7728 KJ/hr

Balance Across Heat exchanger

Continued…In

Stream name U3 L15

Flow Rate Kg/hr 48.66 2838.96

Temperature C 120 30

Component Cp KJ/kgC

---------- 3.7729

Heat Latent KJ/kg 2201 ---------

Heat Q KJ/hr 126731.04 53555.56


Continued…Out

Stream name l17 C1

Flow Rae Kg/hr 2838.96 48.66

Component CP KJ/kgC

3.7729 4.18

Temperature C 40 120

Heat Q KJ/hr 160666.68 19542.34


Qin = Qout

180286.6KJ/hr

180209.2KJ/hr

Heat Duty = 77.4 KJ/kg

Balance Across Falling Film Evaporator

Continued…In

Stream name L17 U4

Flow Rae Kg/hr 2838.96 484.904

Component CP KJ/kgoC

3.7729 ----------

Enthalpy KJ/kg ---------- 2352.31

Temperature C 40 62.2

Heat Q KJ/hr 160543.188 1216045.161


Out

Stream name L19 A2 C2

Flow Rate Kg/hr 2510.150 328.80 484.904

Component CP KJ/kgC

3.7180 4.18 4.18

Temperature C 50 62.2 62.2

Enthalpy KJ/kg --------- 3093.11

Heat Q KJ/hr 232816.412 1068141.653 75400.63


Qin = Q out

1376588.349 KJ/hr 1376588.349 KJ/hr

Continued…

Balance Across Distillation Column

Continued…IN

Stream name A1

Flow Rae Kg/hr 328.80

Component CP KJ/kgC

4.18

Temperature C 62.2

Heat Q KJ/hr 1068141.653


Out

Stream name A3 W7

Flow Rate Kg/hr 0.283893 328.517

Component CP KJ/kgC 3.0006 4.18

Temp C 80 75

Heat Q KJ/hr 287.00 903075.79


Qin = Q out

1068141.653 KJ/hr 1068141.653 KJ/hr

Heat Duty = 219131.214 KJ/hr

Balance on Aroma Condenser

Continued…In

Stream name A3 W1

Flow Rate Kg/hr

0.283893

3.432

Component CP KJ/kgC

3.0006 4.18

Temp C 80 36.8

Heat Q KJ/hr 287.00 169.88

Total Heat KJ/hr

456.88

Out

Stream name W2 A4

Flow Rate Kg/hr 3.432 0.283893

Component CP KJ/kgC

4.18 3.0006

Latent Heat KJ/kg 240.17 846

Temp C 50 27

Heat Q KJ/hr 455.18 1.7

Total Heat KJ/hr 456.88Qin = Q out

456.88 KJ/hr 456.88 KJ/hr

Balance Across Enzymatic Treatment Tank (REACTOR 2)

Continued…In

Stream name l19 E1


54.146

Component CP KJ/kgC

3,7180 2.26

Temp C 50 50

Heat Q KJ/hr 233319 3059.249


Out

Stream name l20


Component CP KJ/kgC

3.6865

Temperature C 50

Heat Q KJ/hr 236378.24


Qin = Q out

236378.249 KJ/hr 236378.249 KJ/hr

Across Ultra-filtration Unit

Continued…In

Stream name l20


Component CP kJ/kgC

3.6865

Temperature C 50

Heat Q KJ 236378.249

Total Heat KJ 236378.249

Out

Stream name l21 w5


341.5823

Component CP KJ/kgC 3.7199 1.984

Temp C 50 68.7

Heat Q KJ 206754.06

29624.189


Qin = Q out

236378.249 KJ/hr 236378.249 KJ/hr

Balance Across Triple Effect Evaporator

Continued…In

Stream name l21 u5

Flow Rate Kg/hr 2223.2217 767.1

Component CP KJ/kgC

3.7 4.18

Latent Heat KJ/kg --------- 2163

Temp C 50 134

Heat Q KJ 205648.007 2009960.37


Continued…Out

Stream name

c5 c6 c7 l24 V3

Flow Rate Kg/hr

767.1 594.6122 583.3 474 571.359

Component CP KJ/kgC

4.18 4.18 4.18 2.02 4.18

Temp C 134 121 112.53 72 112.53

Latent Heat KJ/Kg

--------- ---------- ----------- ----------- 2236.24

Heat Q KJ 349460.54

238605.98

213415.1208

45001.56 1363758.1

Total Heat KJ

2210242.16

Qin = Q out

2215608.397 KJ/hr 2210242.16 KJ/hr

Heat Duty = 5366.237 KJ/kg

Balance Across CoolerIn

Stream Name l24

Flow Rate (kg/hr)

474

Component Cp (KJ/kgoC)

2.02

Temperature (oC)

72

Total Heat (KJ/hr)

45001.56

Out

Stream Name l25

Flow Rate (kg/hr)

474

Component Cp (KJ/kgoC)

2.02

Temperature (oC)

5

Total Heat (KJ/hr)

19149.6

Balance

In Out

45001.56 KJ/hr 19149.6 KJ/hr

Cooler Duty = -25851.96 KJ/hr

Overall Energy BalanceIN

STREAM NAME

STREAM Heat KJ/hr

l1 o

l2 0

l3 73740.0712

u2 (u3+u4) 1342776.201

E1 3059.249

w1 169.88

u5 2009960.37

l24 45001.56

TOTAL Heat 3474707.331

OUT

STREAM NAME

STREAM heat KJ/hr

l4 10516.253

p4 9668.212

c4 (c1+c2) 100344.56

A4 1.7

w7 1068141.653

w4 455.18

w5 29624.189

c5 349460.54

c6 238605.98

c7 213415.1208

v3 1363758.1

l24 45001.56

l25 45001.56

TOTAL Heat 3474707.331

Surplus Energy

126.085 KJ/hr

77.4 KJ/hr

219131.214 KJ/hr

5366.237 KJ/hr

Total = 224700.936 KJ/hr

production of apple juice final presentation

Documents

commercial apple cultivars

specific apple cultivars

hundreds of apple cultivars

newer cultivars

primary cultivars

popular cultivars

fruit apple trees

worlds apple production