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you're right, butter is mostly fat and moisture,...however, within the scope of my study, I am concerned with the protein fraction.

Honest to god, this is a real-life problem (or part there of).. I work for a major dairy manufacturer, and in one of our products mechanical holes are needed to be made for uniformity purposes. I was asking this question for my own knowledge and reasoning.....though it may sound silly to some.

Forgot to mention - the new state of the butter is liquid.

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...

thanks 4 the help!

joules.............Qt: Total Energy (heat) m/s................F: flow rate joules/kg.Kelvin...Cp: specific heat of product Kelvin.............T1/T2: temperatures in and out J/kg...............Jc: Latent heat of crystallization ...................W2: Solid fat content at exit (unitless)...

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...

i had that same problem finding info on cheese in PErry's..

:)

I've never heard of a steam saturator either....

hmmm.... I'm walking the edge here so many answers given.... -this is a batch process (ie. 30,000kg in 2 hours <--not true, just an example) -and I think you may be right Pacific Steve...(is this a phase change or not?)....I'm thinking no,..but I'm looking at the heat required to take cheese...

The cheese we want melted is submerged in hot water (this water is heated using steam injection)....so there is direct contact between the cheese and water itself. No outstanding losses of heat transfer should be evident for this application. cheese <----- directly heated by hot water (which...

quark - thanks. ;) poetix99 - would you suggest a different method/equation(s) for this problem?

now what about if I were to use water to heat the cheese instead of steam. I would use: q=m*deltaT*Cp right?

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...