I have a solid block of butter.
The block is pressurized to 40 psi for a given
time (t) and then returned back to std. ATM.
However, after the block has been brought back to
standard ATM pressure, the block no longer has its
original shape/structure.
What principles/laws are at work here...
Here's the situation:
a block of cheese has steel tubes injected through it
in the following pattern
-------------
| o o o |
| o o |
| o o o |
| |
|------------|
This block is then subjected to a pressure of 40psi equally
on all sides.
After several hours and the...
ok...here's the problem,..I can't seem to get my units
to equal out - I'm overlooking something:
Qt = F.Cp.(T1-T2)+ F.Jc.W2.Y + Qm + Qw
Qt: Total Energy (heat)
F: flow rate
Cp: specific heat of product
T1/T2: temperatures in and out
Jc: Latent heat of crystallization
W2: Solid fat content at...
Need to check my calculation.
I have a cheese (mozzarella) that has optimal melting
characteristics when a heat capacity of 675 J/g is
supplied.
I need to find out the amount (mass) of steam required to melt the cheese at this optimal point. Cp of steam is 2009 J/kgC.
assumptions may me made...
Please help by providing your method/calculation for steam gain based on the following information:
Raw Blend Weight = 3025.69 kgs
Theoretical Steam Gain = -215.76 kgs
Actual Weight Less Theoretical Steam Gain = 2809.93
Raw Blend Moisture = 40.68 %
Finished Product Moisture = 45.61%
The...
