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About Lecture 2: Material and Energy Balance
1) This document provides lecture notes on material and energy balance for a food processing course. It defines key concepts like material balance, basis and tie materials, component balances, and heat balances. 2) Material and energy balances are useful tools for product formulation, process design, cost estimation and measuring process efficiency in food processing. The balances ensure conservation of mass and energy as quantities are transformed but not created or destroyed within a system. 3) Heat balances in particular track how heat is transferred, converted and used within a system to heat food materials, and can determine heat efficiency.
Detailed Information
| Author: | ['Tayto'] |
|---|---|
| Publication Year: | 2023 |
| Pages: | 21 |
| Language: | English |
| Format: | |
| Price: | FREE |
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