NERACA MASSA

R. Baskara Katri Anandito, S.TP, MP.

JURUSAN TEKNOLOGI PERTANIAN
UNS Solo
Example 3.1
How much dry sugar must be added in 100 kg of aqueous sugar
solution in order to increase its concentration from 20% to 50%?
State your assumptions:
dry sugar is composed of 100% sugar.
Example 3.2
Fresh orange juice with 12% soluble solids content is concentrated
to 60% in a multiple effect evaporator. To improve the quality of
the final product the concentrated juice is mixed with an amount
of fresh juice (cut back) so that the concentration of the mixture is
42%. Calculate how much water per hour must be evaporated in
the evaporator, how much fresh juice per hour must be added
back and how much final product will be produced if the inlet feed
flow rate is 10000 kg/h fresh juice. Assume steady state.
Example 3.3
1000 kg/h of a fruit juice with 10% solids is freeze-concentrated to
40% solids. The dilute juice is fed to a freezer where the ice
crystals are formed and then the slush is separated in a
centrifugal separator into ice crystals and concentrated juice. An
amount of 500 kg/h of liquid is recycled from the separator to the
freezer. Calculate the amount of ice that is removed in the
separator and the amount of concentrated juice produced.
Assume : steady state.
Exercise 3.1
How many kg/h of sugar syrup with 10% sugar must be fed to an
evaporator to produce 10000 kg/h of sugar syrup with 65% sugar?
Exercise 3.2
How much water must be added to 200 kg of concentrated orange
juice with 65% solids to produce orange juice with 12% solids
Exercise 3.3
Milk with 3.8% fat and 8.1% fat-free solids (FFS) is used for the
production of canned concentrated milk. The process includes
separation of the cream in a centrifuge and concentration of the
partially defatted milk in an evaporator. If the cream that is
produced in the centrifuge contains 55% water, 40% fat, and 5%
fat-free solids, calculate how much milk is necessary in order to
produce a can of concentrated milk that contains 410 g milk with
7.8% fat and 18.1% fat-free solids. How much cream and how
much water must be removed in the centrifuge and the
evaporator respectively? Assume steady state.
Exercise 3.4
According to some indications, crystallization of honey is avoided
if the ratio of glucose to water is equal to 1.70. Given the
composition of two honeys, find the proportions in which they
have to be mixed so that the ratio of glucose to water in the
blend is 1.7. What will be the composition of the blend?
Honey H1: glucose 35%, fructose 33%, sucrose 6%, water 16%.
Honey H2: glucose 27%, fructose 37%, sucrose 7%, water 19%.
PENGERINGAN
100 kg Gabah
Gabah Kering (C)
Kadar Air 19 %
Kadar Air 10 %
Air (B)
1. Hitung besarnya B dan C!
SOAL LATIHAN
2. Dalam pembuatan makanan bayi, 10 kg tepung kedelai
yang berkadar protein 30 % dicampur dengan 20 kg tepung
beras yang berkadar protein 6 %. Berapakah kadar protein
campuran tersebut?
PENCAMPURAN
10 kg Tepung Kedelai (A)
Campuran (C) Kadar Protein 30 %
Kadar Protein Y %
20 kg Tepung Beras (B)
Kadar Protein 6 %
PENGERINGAN
100 kg Susu Segar
Susu Bubuk(C)
air = 90 %
Lemak = 5 %
Protein = 3 %
Lainnya = 2 %
Kadar Air 10 %
Air (B)
3. Berapakah rendemen dan komposisi susu bubuk?