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Whey Off Balance

Analyzing Processing Issues Using Mass Balances



Author:

Helen S. Joyner
School of Food Science
University of Idaho
hjoyner@uidaho.edu

Abstract:

In this case study, students assume the role of a process engineer on a whey refinement process.  As the process engineer for the line, students must develop a block diagram of the process, perform a mass balance on each step of the process, and determine any discrepancies between the flow rates they have determined in their mass balances and the theoretical flow rates based on clean, fully-functioning equipment.  Students are asked to develop reasons for any flow rate discrepancies found.  This scenario is commonly found in industry, as mass balances are routinely used to determine the presence of leaks, the need for cleaning, or faulty equipment. This case study was developed for an upper-level undergraduate food engineering course. It is appropriate for food engineering, food processing, and introductory mass balance courses.

Objectives:
  • Develop a diagram of a process given written information about it.
  • Perform a mass balance on a process when given process data.
  • Analyze mass balances to determine if process problems exist.
Keywords: Mass balances; food quality; food science; whey refinement; flow rates; block diagram
Topical Area: N/A
Educational Level: Undergraduate upper division, Continuing education
Formats: PDF
Type/Method: Analysis (Issues), Discussion
Language: English
Subject Headings: Chemical Engineering   Engineering (General)   Food Science / Technology  
Date Posted: 7/23/2015
Date Modified: N/A
Copyright: Copyright held by the National Center for Case Study Teaching in Science, University at Buffalo, State University of New York. Please see our usage guidelines, which outline our policy concerning permissible reproduction of this work.

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