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Chapter 1 Summary

Chapter 1 introduces fundamental principles of food engineering, focusing on the roles of physics, chemistry, and mathematics in food processing systems. It covers essential topics such as dimensions and engineering units, system properties, material and energy balances, and thermodynamics, along with practical calculations and applications in food design. The chapter establishes a foundational understanding necessary for optimizing food processing techniques.

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Abdiaziz Bainah
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2 views

Chapter 1 Summary

Chapter 1 introduces fundamental principles of food engineering, focusing on the roles of physics, chemistry, and mathematics in food processing systems. It covers essential topics such as dimensions and engineering units, system properties, material and energy balances, and thermodynamics, along with practical calculations and applications in food design. The chapter establishes a foundational understanding necessary for optimizing food processing techniques.

Uploaded by

Abdiaziz Bainah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Summary of Chapter 1: Introduction

Overview
This chapter introduces the fundamental principles of food engineering, emphasizing the
importance of physics, chemistry, and mathematics in designing and analyzing food
processing systems. It covers dimensions, units, properties of systems, mass and energy
balances, thermodynamics, and key physical properties like density, moisture content, and
pressure.

1. Dimensions and Engineering Units

Table 1: SI Base Units


Property SI Unit Symbol
Length Meter m
Mass Kilogram kg
Time Second s
Temperature Kelvin K
Amount of Substance Mole mol
Electric Current Ampere A
Luminous Intensity Candela cd

Example Calculation - Unit Conversion


Convert 65 psi to kPa (kilopascals).

Conversion factor: 1 psi = 6.895 kPa

65 × 6.895 = 448.175 kPa

Application: Used in designing pressure-controlled food packaging.

2. System Properties
A system is a region in space selected for analysis. It can be open, closed, or isolated.

• Open: Mass & energy cross boundary (e.g., a cooking pot)

• Closed: Only energy crosses boundary (e.g., a sealed can)

• Isolated: No mass or energy exchange (e.g., an insulated thermos)

Example Calculation - Density


A liquid food sample has a mass of 2.5 kg and a volume of 1.2 L. Find its density in kg/m³.

Density = Mass / Volume = 2.5 / 1.2 = 2.08 kg/L = 2080 kg/m³

Application: Important in food packaging to ensure weight consistency.


3. Material Balances
Material balance follows the principle of conservation of mass:

Input - Output + Generation = Accumulation

Example Calculation - Mixing Two Solutions


Mix 3 kg of 40% sugar solution with 2 kg of 20% sugar solution. Find the final sugar
concentration.

Mass of sugar = (3 × 0.40) + (2 × 0.20) = 1.2 + 0.4 = 1.6 kg

Total mass = 3 + 2 = 5 kg

Final concentration = (1.6 / 5) × 100 = 32%

Application: Used in beverage formulation (e.g., juice mixing).

4. Energy Balances and Thermodynamics


The first law of thermodynamics states:

ΔE = Q - W (Energy is conserved)

Example Calculation - Heat Energy Required


A 5 kg batch of milk needs to be heated from 10°C to 80°C. The specific heat capacity of milk
is 3.9 kJ/kg°C.

Q = mcΔT = (5)(3.9)(80 - 10) = 5 × 3.9 × 70 = 1365 kJ

Application: Used in pasteurization and sterilization of milk.

5. Pressure in Food Engineering

Example Calculation - Pressure Conversion


A pressure gauge reads 20 psi. Find the absolute pressure in kPa.

Atmospheric pressure = 101.3 kPa

Conversion factor: 1 psi = 6.895 kPa

20 × 6.895 = 137.9 kPa

Absolute Pressure = 137.9 + 101.3 = 239.2 kPa

Application: Used in canning (e.g., pressure cookers).

Conclusion
This chapter provides a strong foundation in food engineering. It introduces essential
calculations, system properties, material and energy balances, thermodynamics, and
moisture content—all critical for food processing design and optimization.

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