TECHNICAL GUIDE FOR MASS BALANCE AND OTHERS

VARIABLES IN THE FRUIT INDUSTRY

 INDEX

INTRODUCTION……………………………………………………………………………1

OBJECTIVES....................................................................4
CONTENT DEVELOPMENT........................................................5

1. Variables used in the food industry...............................5

1.1 Quantity of processed material....................................................5

Example 1
1.2 Density.................................................................6

Example 2 and 3

1.3 Temperatura…………………………………………………………………………….7
Example 4

1.4 Percentage and formulations…………………………………………………………8

Example 5 to 8

1.5 Calculation of raw materials by difference

of pesos
Example 9

1.6 Returns………………………………………………………………………….13
Example 10 and 11
1.7 Equipment capacity ................................................................................. 14

Example 12 and 13

2 Mass balance in industrial processes

of food……………………………………………………………………………….16
2.1 Balance in the mixing process...........................................................16

Example 14
2.2 Balance in mixing processes..........................................................19

Example 15

2.3 Balance in dehydration processes……………………………………………21

Example 16 and 17
3 Disinfection Operations.................................................................23

Example from 18 to 21

4 PH

5 Brix

6 Support tables………………………………………………………………………….28
6.1 Temperature conversion tables……………………………………………28
6.2 Table of abbreviations……………………………………………………………….. 29
6.3 Table of conversions and units.................................................30
6.4 Percentage Weight Table for Sucrose.............................................................31
INTRODUCTION

VThe objective of this technical guide is the calculations of mass balance and
other variables in the food industry.
VBasic practical theoretical knowledge of fundamentals is presented.
of calculation and schematization required for monitoring,
valuation and interpretation of an existing process in which
wants to know the variables that delimit them, in order to have precision in the
formulation and addition of ingredients.
VIn a food processing plant, processes will be carried out
evaporation, mixed, fermentation, separation, pulping, the
they must be known and understood together.
VThe principles on which food processing is based,
suggest getting familiar with the concepts of heat transfer,
energy use, mass transfer, mixtures and eventually
reactions, that are involved in all processes.
VThe most common processes in the industry are presented.
fruit processing, at the same time the proper way to do it
percentage calculations or unit conversions.
VIt is aimed at people involved in industry processes.
foods, to understand the procedures they perform daily and
make improvements to achieve more efficient results.
VWe propose bases for schematization and calculation, that serve
sufficiently for the daily tasks of industrial activities
and that prepares technicians and technologists for the understanding of the
food engineering at a higher level.
 Technical guide for mass balance and other variables in the industry
Frutícola

OBJECTIVES

General:

To disclose the main variables and calculations used in the processes of the
food industry, to improve the performance of the reader within it
area.

Specific:

That the person upon finishing studying this guide:

Learn and understand the main variables used in the industry

food.

It can make transformations to change the value of variables from a

system to another.

Identify the different types of operations that are carried out in a

food industry process.

Be able to use and create mass balance diagrams.

Understand quantitative values of quality control evaluation,

as Brix degrees and pH.

4
 Technical guide for mass balance and other variables in the industry
Frutícola

CONTENT DEVELOPMENT

1. VARIABLES USED IN THE FOOD INDUSTRY

Within the processes of the Food Industry, there is a wide number of

quantitative variables, these are always accompanied by a unit of
measure that can express mass, temperature, time, among others.

As an example we can mention: 5 kilograms, the unit of measurement is the

kilogram, whose symbol is Kg, and indicates unit of mass.

The most common variables within the Food Industries are classified
in the following way:

Length: meters, centimeters, millimeters, kilometers.

Area: square meters, square feet.
De masa: kilogramos, libras, onzas, gramos, miligramos.
Volume: cubic centimeters, cubic meters, liters, milliliters.
Of time: minutes, hours, seconds.
Temperature: degrees Fahrenheit, degrees Celsius or Centigrade.
Derived units: energy, density, force, power.

1.1 QUANTITY OF MATERIAL PROCESSED (MASS)

It is one of the variables that need to be measured more frequently. The mass
It can be in solid, liquid, or gaseous form. In any case, the expenditure of
mass will be given in the International System (SI) in kg/s (mass over
time) for continuous systems.

Example 1. During the mango peeling operation, 10 kg were obtained.

peel and seeds, and 17.3 kg of chopped mango, find the initial weight of
the mangoes and convert it to pounds.

Procedure to solve it:

Add the weight of peels, seeds, and chopped mango.

Total weight = 10 + 17.3 = 27.3 kg

5
 Technical guide for mass balance and other variables in the industry
Frutícola

To convert kilograms to pounds, it is solved with a simple rule of three, in

where "X" is the unknown value:

1 kg = 2.202 lbs
27.3 kg X lbs

Resolution of a simple or straightforward rule of three:

/ 1. Multiply diagonally C*B. It is not possible.

multiply A*X since X is the unknown variable, and
A = B its value is not known.
2. The result of C*B, divide it by A.
C * X 3. The result is equivalent to X.

X = C*B / A

Therefore, the equation is solved like this:

X = 27.3 Kg * 2.202 lbs / 1 kg = 60.11 lbs.

1.2 DENSITY

It is the amount of mass contained in a unit of volume:

Densityρ) = mass / volume

It is generally expressed as g/cm3Kg/m3, or lb/foot3and it is the amount of

mass per unit volume, expressed simply, if the mass is the
measure of how much material an object has, then density is the measure of
how compacted that material is. The density value varies with the
concentration and temperature, higher temperature, lower density. It is
It is always important to indicate at what temperature the density was measured.

Daily examples of density can be seen if one observes an object that

float or sink in a given liquid. If the object is denser than the
liquid, the object will sink, if it is less dense then it will float. Metals
they are very dense, you can see the example of a coin, it sinks in the
water, (it has a large amount of mass in a small volume). Unlike the
plastics and wood that float, due to their low density.

6
 Guía técnica para balance de masa y otras variables en la Industria
Frutícola

To measure the density of liquids, floats called

densimeters, which facilitate the measurement of density. One of the scales most
used for density measurement are Baumé degrees.

Another scale frequently used is the one of density in degrees Brix, this measures
the percentage by weight of total soluble solids such as sugar.
Example 2. A sucrose solution (syrup) has a density of 20 degrees.
Brix.
a) What percentage of sucrose weight does it contain?
b) What will its relative density be?
c) What will be its density in grams per cubic centimeters?

Brix degrees are equal to the weight percentage of sucrose. Therefore, the
solution contains 20% sucrose. (Sucrose is generally the sugar of
cane, which is sold in stores in El Salvador.

Calculate the density using the formula and use the Weight Percentage Table
Sucrose to determine the density of the substance.

ρ = ρ substanceρ water
ρ 1.082873= 1.08287 g/cm3density of the solution

Example 3. Determine the density of a fruit pulp, the weight is 1 pound.

(lb), with a volume of 0.4 liters (lt).

Make the conversions to g/cm3

1 lb = 454 g
1 liter = 1000 ml = 1000 cm3

First convert 0.4 liters to cm3using a simple rule of three.

1 lt 1000 cm3 X = 0.4 liters * 1000 cm31 lt. = 400 cm3

0.4 liters X

To calculate density, we use the formula: Density = m/v

454g/400cm31.135 g/cm3

The density of the pulp is 1.135 g/cm3

1.3 TEMPERATURA

Temperature is a measure of the energy level of substances. For

To measure it, thermometers are used that take advantage of the property of increase of the
volume that all bodies experience with temperature. Different ones are used

7
 Guía técnica para balance de masa y otras variables en la Industria
Frutícola

temperature scales, among the most common are the Celsius scale or degrees
Celsius and Fahrenheit. However, there are two other scales that are
less used in Latin America, the Kelvin scale and the Ranking.

Zero degrees Celsius corresponds to the melting point of ice, the

one hundred degrees Celsius to the boiling point of water at sea level.

Scale conversion:

Example 4. A syrup goes from 82.4°F to 194°F, during 30 minutes of

heating and stirring, calculate the temperature increase in degrees
Celsius.

To convert Fahrenheit degrees (oF) in degrees Celsius (ºC), the

next formula:
o
C= 5(oF-32)/9

First, the values in degrees are substituted into the [Link]

°C = 5 (82.4 – 32) / 9 °C = 5 (194 – 32) / 9

o o
C = 5(50.4)/9 C = 5(162)/9
o o
C = 252/9 C = 810/9
o
C = 28 oC o
C = 90oC

Calculate the increase in temperature:

The difference is obtained by subtracting the lower temperature from the higher temperature.
90 – 28 = 62°C

The syrup increased by 62ºC in a time of 30 minutes.

1.4 PERCENTAGES AND FORMULATIONS

The process of formulating and calculating the quantity of ingredients and additives to
using is very important in the food industry, the good understanding of
these processes prevent errors and facilitate modifications regarding
formulation. Below are some of the most common examples
with which a plant operator may come across.

Example 5. The following formulation of jocote jam is presented, according to the

next table. Calculate the percentages that these amounts represent in
la mermelada final obtenida y llenar la columna correspondiente en el cuadro.

8
 Technical guide for mass balance and other variables in the industry
Frutícola

Note that 71.2 lbs is the sum of all the ingredients used
for the preparation of the jam, therefore it is 100%.

Ingredients Percentage Amount in pounds

Jocote pulp 50 lbs
Sugar 21 lbs
Pectin 64 g
Citric acid 16 g
Sodium benzoate 9.6 g
Total: 100% 71.2 lbs

Jocote pulp:
It is solved mathematically with a simple rule of three:

71.2 pounds = 100% .

50 pounds of pulp What percentage does it represent? X

The pounds of pulp (50) are multiplied by 100 and divided by the total pounds.
(71.2)

X = 50*100/71.2
X = 70.22% pulp

Sugar
The pounds of sugar (21) are multiplied by 100 and divided by the total of
pounds (71.2)

X = 21*100/71.2
X = 29.49% of Sugar

Pectin:
To convert grams to pounds, a rule of three is likewise used.

454 grams = 1 pound

64 grams X

X = 64 * 1 / 454
X = 0.14 pounds

Now to determine the percentage of pectin

0.14 pounds are used as value

Pectin = 0.14*100/71.2

9
 Technical guide for mass balance and other variables in the Industry
Frutícola

0.19% pectin

Citric acid:
In the same way as before, grams are converted to pounds.
16*1/454 = 0.03 pounds of citric acid

The value of 0.03 pounds is used to obtain the % of citric acid.

0.03*100/71.2 = 0.042% of citric acid

Sodium benzoate:
In the same way as the previous two, grams are converted to pounds.
9.6*1/454 = 0.02 pounds of Sodium Benzoate

The value obtained of 0.02 pounds is used to determine the percentage.

0.02*100/71.2 = 0.028% of Sodium Benzoate

Example 6. Determine the amount of additives to be used in the following

cashew jam, based on the amount of fruit (73 lbs) and sugar (31
lbs), fill in the corresponding column in the following table.

Additives Percentage Amount in

grams
Pectin 0.6 %
Citric acid 0.1%
Sodium benzoate 0.03%

We must add the weight of fruit and sugar; this value will be 100% of the
formulation.

73 lbs + 31 lbs = 104 lbs

Pectin:

104 pounds = 100%

X pounds 0.6%

X = 0.6 * 104 / 100

X = 0.624 pounds

To convert pounds to grams

1 pound = 454 grams

0.624 pounds X grams

X = 0.624*454/1

10
 Technical guide for mass balance and other variables in the industry
Frutícola

X = 283.29 grams of Pectin

Citric acid:
The previous calculation is repeated and a simple rule of three is used,
104 pounds = 100%
X pounds 0.1%

X = 104*0.1/100
X = 0.104 pounds

To convert pounds to grams, a rule of three is applied again.

1 pound 454 grams

0.104 pounds X grams

X = 0.104*454/1
X = 47.22 grams of citric acid

Sodium benzoate:

104 pounds = 100%

X pounds 0.03%

X = 104*0.03/100
X = 0.031 pounds

To convert pounds to grams, you proceed as in the previous example.

1 pound 454 grams

0.031 pounds X grams

X = 0.031*454/1
X = 14.16 g of Sodium Benzoate

Example 7. A solution of water and Sodium Bisulfite must be prepared.

to prevent the darkening of the nance, 6g/liter of water should be added,
find the percentage equivalence of Bisulfite:

1 lt 1000 g

Now it is solved with a rule of three: one liter, that is, 1000 g is 100%.
So, the 6 grams that we should add to a liter, what percentage will it be?

11
 Guía técnica para balance de masa y otras variables en la Industria
Frutícola

1000 g 100% X = 6g*100% / 1000g = 0.6%

6g X

0.6% of 1 liter of water is equivalent to 6 g per liter.

Example 8. For peach peeling, 3% caustic soda is used for 15

seconds and there is a tub with a capacity of 200 liters of water.

Determine how much caustic soda we need to add to the tub.

Find the amount of caustic soda per liter of water.

It is solved with a simple rule of three, take into account that 1 liter of water is
equivalent to 1 kilogram of water

200 kg = 100 % X = 3*200 / 100 = 6 kg

X 3%

Or we simply divide the percentage by one hundred and multiply by the amount
of water:
(3/100) 200 kg = 6 kg

To obtain a solution of water and caustic soda at 3%, it is necessary to add 6

kg of product to 200 lt of water. Therefore, for 1 liter, "X" will be needed:
6 kg = 200 lt X = 1 lt*6 kg / 200 lt = 0.03 kg
X 1 liter

Convert kilograms to grams, this can be solved in two ways.

different: a) using a rule of three, or b) we simply multiply the kg
for 1000g:

a) 1 kilogram is equal to 1000 grams, 0.03 kg is equivalent to X.

1 kg = 1000 g X = 0.03*1000 / 1 = 30 g / lt of water

0.03 kg X

b) 0.03 kg (1000 g) = 30 g / lt of water

1.5 CALCULATION OF RAW MATERIAL BY WEIGHT DIFFERENCE

In all fruit processing, there is a balance of raw material that must be

register to calculate returns, this means that controls must be kept
from the received fruit, amount of fruit utilized and the waste that in its
most is shell and seeds.

12
 Technical guide for mass balance and other variables in the Industry
Frutícola

Example 9. In the preparation of cashew jam, the whole fruit (false

(fruit and seed) weighed 150 lbs, the seed was removed and discarded. It is known that the
The weight of the false fruit before being processed by the pulp machine was 133 lbs. Determine
the amount of seed that was discarded:

We subtract the weight of the false fruit from the initial weight:

150 – 133 = 17 lbs of seed

1.6 RENDIMIENTOS

In the production of processed products, it is very important to carry out controls.

of yields. There are different yields based on the weight of the fruit:
pulp yield, chopped fruit, jam and concentrate. These
yields may vary, depending on the variety of the fruit or the method
that is used for peeling or pitting. The goal is to have the highest
yields, in this way greater benefit is obtained from the fruit and achieved
less waste. Some examples are presented below:

Example 10. In the reception area, Haden mango was weighed and selected.
the initial weight was 97 lbs, of which the seed and shell weighed 31.3 lbs and the
diced mango 65.7 pounds. Determine the yield of mango for the fruit
chopped.

100% will always be the fruit in its entirety. To obtain the yield,
divide the value of the pulp, juice, or fruit to be used, by 100% and multiply
for 100.

65.7 / 97 = 0.677 (100) = 67.7 %

This means that 67.7% of the initial mango is chopped mango. The
the yield of the chopped mango was 67.7%.

Example 11. There are 56 lbs of nance, and it is known that the yield of this fruit
the yield of its pulp is 75%. Estimate the amount of pulp that is
you will obtain and the amount of waste (express this last value in pounds and in
percentage).

To find the amount of pulp, a simple rule is followed.

Out of three, in which 56 pounds is 100% and 75% is X, the unknown.

56 = 100 % 75*56 / 100 = 42 lbs of pulp

X 75%

13
 Technical guide for mass balance and other variables in the industry
Frutícola

Knowing that with 56 lbs of nance we obtain 42 lbs of pulp, it is assumed that the
the rest is seed and other waste, due to weight differences we resolve from the
in the following way:

56 - 42 = 14 lbs of waste

To convert these 14 lbs of waste to a percentage, the rule of three is used.

where 56 lbs is 100% and 14 lbs is X, the unknown.

56 = 100 % X = 14*100 / 56 = 25%

14 X

25% of the total weight of nance is waste.

1.7 EQUIPMENT CAPACITY

It is important to determine the capacity of the equipment to be used, in terms of

mass. Most devices have their capacity engraved, however
There are simple ways to determine it in case the data is not available.
They present the following examples:

Example 12. It is wanted to determine the amount of water that a tank can hold.
stainless steel, in order to calculate the amount of chlorine to be applied. The
the characteristics of the tank are as follows:

0.6

Length 2.0 m 0.9 m

Width 0.6 m
Height 0.9 m

2.0 m

To calculate the volume (V) of this figure, we multiply length by width by

high. It should always be verified that the three values are expressed in the
same units, for this case are meters (m).

V = 2m x 0.6m x 0.9m = 1.08 m3

To convert m3in liters, we multiply the m3for 1000, since 1m3= 1000 lt.

14
 Technical guide for mass balance and other variables in the industry
Frutícola

1.08 m3*1000 lt = 1080 lt

If the tank were to be filled halfway with water, the total capacity of the tank
it should be divided by 2, since only half of the total volume will be used, it is
to say
1080 lt / 2 = 540 lt

Example 13. Calculate the capacity in liters (V = volume) of a steel pot.

stainless steel with the following measurements: 40 cm in height and 15 cm in radius.

It is understood by radius: it is the segment that connects the center point with any
point of the circumference.

Volume of a cylindrical pot = height * base area or circumference

Radio 15 cm
Height 40 cm

Notes:

Values accompanied by a superscript or exponent2), it means that they must

multiply by itself, the number of times the exponent indicates, 152,
It means that you should multiply the number 15 by 2, 15.3it means that it should
multiply 3 times 15. The values with exponential2belong to surfaces of
area, the values with exponential3) belong to volume.

The symbol 'π' is read (pi), and it is a set and constant value for all
calculations of a circumference (3.1416).

Resolution:

Circumference area = π r2 Where π = 3.1416 and r = 15 cm

Area = (3.1416)(15)2= 3.1416(225) = 706.86 cm2

After obtaining the area, it is substituted into the volume formula:

Volume = height * base area

V = 40cm (706.86cm228,274.4 cm3

15
 Technical guide for mass balance and other variables in the Industry
Frutícola

Convert cm3in liters, knowing that 1 lt = 1000 cc or cm3

1 lt = 1000 X = 28.2 lt
X 28,274.4

The capacity of the pot is 28.2 liters.

2. MASS BALANCES IN PROCESSES OF

THE FOOD INDUSTRY

Processes are classified as continuous, semi-continuous, and batch or lots.

this guide will mainly focus on the latter, this system is fed to the
start of the process and the product is extracted at once at the end of the process or
after a certain period of time.

The mass balance is the main calculation in the food industry, this
will help control the amounts of raw material that come in and go out of the
processes. This makes it easier to identify the quantity of product.
finished product that will be obtained from a certain amount of raw material
with which one counts.

2.1 BALANCE IN MIXING PROCESSES

Within the mixing processes, the preparation of

juices, syrups, brines, sauces, among others. They are called mixed already
They are mostly a combination of water, sugar or salt, preservatives and
acids.

Mass balance

The balance sheet of the mixing process is detailed below.

Entry= output + residue or waste

ENTRY MIXED
EXIT

WASTE

16
 Technical guide for mass balance and other variables in the Industry
Frutícola

Raw materials (fruit), water, sugar, additives must be included.

preservatives, any ingredient that is part of the formulation. All
they must be expressed in the same units.

Output: finished product. For example, jam, nectar, or fruits in syrup.

It must be expressed in the same units as the input product, for
for example, if mango was received and it was weighed in lbs, the jam or other product
made with this fruit must be expressed in pounds.

Waste or leftover: includes peels and seeds that are generally discarded.
and they are not taken advantage of. During the heating process, a percentage of
Water from the product evaporates, this water is considered waste.
There will also be a quantity of product that falls to the floor and remains in the equipment.
this missing item is also considered waste.

Example 14. How many kg of jocote are needed to produce 100 kg of

jam with 55 parts sugar and 45 parts fruit. The % of solids
the total soluble content of the final product is 65% (ºBrix) and the jocote has 12%
initial of total soluble solids. Calculate the amount of water removed by
evaporation.

Mass balance:

A letter must be assigned to all inputs, outputs, and wastes.

number or a letter with a number, for example, the fruit was assigned M1, this
it means that the fruit is mass 1, for the jam M4 was assigned, this
It means that the jam is the mass 4.

FRUIT (M1)
MIXED AND
CONCENTRATION JAM (M4)

SUGAR (M2)

WATER (M3)

Each mass has a percentage of soluble solids, expressed in degrees.

Brix, a letter or number should also be assigned to that percentage. Therefore
example: the letter X is assigned for Brix degrees, and by adding a number to it
indicate which mass that Brix degree value belongs to, X1, means the degrees
Brix of mass 1, and as explained in the previous paragraph, mass 1 is the fruit.

X1 = grados Brix o porcentaje de sólidos de la fruta = 12%

X2 = Brix degrees or percentage of sugar solids = 100%
X3 = Brix degrees of water = 0%, assuming that the water has no solids

17
 Technical guide for mass balance and other variables in the Industry
Frutícola

X4 = grados Brix o porcentaje de sólidos de la mermelada = 65%

A total mass balance is proposed, separating the inputs from the outputs.
a balance, the sum of all entries must always be equal to the
sum of all outputs (waste and water vapor are considered
as outputs).

M1 + M2 = M3 + M4

And the partial solid balance is proposed based on Brix degrees of

each mass. To solve, multiply each mass by its Brix value.
M1(X1) + M2(X2) = M3(X3) + M4(X4)

The known values are substituted, for example, it is known that the initial fruit has
12% Brix, but to multiply, the number 12 should not be written.
0.12, the same for 65% of the jam, the mass should be multiplied by 0.65,
this applies only to multiplying percentages.
M1 (0.12) + M2 (1) = M3 (0) + M4 (0.65)

M3 is eliminated because any amount multiplied by 0 equals zero, and M4 is substituted.

for 100 since the problem statement specifies the weight of the jam,
then it remains as follows:
0.12 (M1) + M2 = 100 (0.65)

The equation cannot be solved because there are two variables, but it can be
propose the resolution of a variable because there is the relationship of fruit and
sugar
M1/M2 = 55/45
M2 = (55/45)M1

It is known that M2 is equal to (55/45)M1, and is substituted in the partial balance of

solids. Instead of M2 it will be written (55/45)M1.

0.12 (M1) + M2 = 100 (0.65)

0.12 (M1) + (55/45)M1 = 65
0.12 (M1) + 1.2 (M1) = 65

You can add 0.12 and 1.2 because both are accompanied by the same
expression M1

1.34 (M1) = 65

18
 Technical guide for mass balance and other variables in the industry
Frutícola

The value 1.34 is multiplying M1, and to isolate M1 we must move the
value 1.34 on the other side of the equation, which will divide 65.

M1 = 65/1.34
M1 = 48.5 kg of jocote needed

Knowing the value of M1, M2 is calculated:

M2 = (55/45)M1
M2 = 1.2 * 48.5
M2 = 59.2

With the total mass balance, the amount of evaporated water can be calculated,
substituting each value:

M1 + M2 = M3 + M4
48.5 + 59.2 = M3 + 100
M3 = 7.7 kg of water that will evaporate.

2.2 BALANCE IN EVAPORATION PROCESSES

It is an operation to concentrate a dissolved solid in a liquid, the solution.

it is brought to the boiling temperature, so that the liquid vaporizes and
leave the most concentrated solid in the solution. This is achieved by the
use of equipment called evaporators.

For more efficient operation, a vacuum is usually created in the equipment.

evaporation, allowing boiling to occur at lower temperatures and
preventing the decomposition of organic materials, causing losses
of odor, changes in color and flavor. These vacuum evaporators work with
a heat exchange cover, to which water vapor (B) enters and gives off
its heat and turns into condensate (E).

Balance of a vacuum evaporator:

D
EVAPORATOR
B

19
 Technical guide for mass balance and other variables in the industry
Frutícola

Entries:
A – Diluted solution or product to concentrate
B – Heating vapor

Outputs:
C – Evaporated liquid
D - Concentrated solution
E – Condensed vapor

Generally, an indirect contact evaporator is used, that is,

steam and dissolution currents do not mix, so the balance is
it will be expressed as follows:

A= C + D Total balance on the side of the solution or product to be concentrated.

B=E Balance of the pure steam side.

Ejemplo 15:En un proceso de concentración de pulpa de marañón, se hace uso

from a vacuum evaporator, which receives a batch feed of 180 kg
from juice, with a concentration of 11ºBx. If it is desired to concentrate the solids
up to 18ºBx, calculate the amount of water evaporated.

Juice 11ºBrix Juice 18ºBrix

EVAPORATED
(A) (B)

Evaporated water
(C)

Considering that the only input is the juice and the outputs are the juice
concentrate B and the water that evaporates C, the total balance is made:

A=B+C

The solid balance must also be performed. The mass is multiplied by the
Brix percentage, remember how to multiply a percentage.
according to example 14:
A(0.11) = B(0.18)
180(0.11) = B(0.18)

20
 Technical guide for mass balance and other variables in the industry
Frutícola

19.8 / 0.18 = B
B = 110 kg of cashew concentrate at 18ºBx

Having the value of B, it is substituted into the main balance to find the
value of C:

A=B+C
180 = 110 + C

To isolate C, it is necessary to move the value 110 to the other side of the equation, by
As much as it is adding to C, it goes to the other side to subtract from 180.

C = 180 - 110
C = 70 kg of evaporated water

2.3 BALANCE IN DEHYDRATION PROCESSES

Dehydrated: reduction or elimination of the amount of water from a product,

lowering its humidity percentage. It can be done under conditions.
controlled hot air flow, temperature and humidity.

The dehydration of food inhibits microbial growth at certain levels.

humidity percentages and extends the shelf life of products.

Example 16 - A certain amount of dehydrated mango pieces with percentage

A moisture content of 10% is mixed with other pieces with a moisture percentage.
from 25% to obtain a final product with a moisture percentage of 18%.
Determine the proportions.

10% OF 25% OF
HUMIDITY MIXED HUMIDITY
(A) (B)

MANGO 18% OF
HUMIDITY

Mass balance:

21
 Technical guide for mass balance and other variables in the industry
Frutícola

The mango pieces with 10% humidity, plus the mango pieces with 25%
of humidity, is equal to pieces of mango with 18% humidity. Expressed in
equation:

A+B=C

Water or humidity balance:

To make the water balance, it is necessary to find the amount of water from
cada producto. Se utiliza como base el balance de masa y se multiplica cada
letter by its percentage of humidity, that is:

A+B = C
0.1A + 0.25B = 0.18C

It is known that C is equal to the sum of A and B, so the letter C is replaced.

0.1A + 0.25B = 0.18 (A+B)

0.1A + 0.25B = 0.18A + 0.18B

The values accompanied by the same letter are moved to one side of the equation,
Those who are adding start to subtract and vice versa.

0.25B - 0.18B = 0.18A - 0.1A

0.07B = 0.08A

Now the proportions are established:

A/B = 0.07 + 0.08

A/B = 0.875/1

This means that for each unit of B, 0.875 units of A will be used, that is
to say, when using 1 pound of mango with 25% moisture, 0.875 will be needed.
pounds of mango with 10% moisture.

Example 17. The initial weight of some slices of peaches that were put into a
dehydrator was 6.38 lbs, remained in the dehydrator for 4
hours at 65°C, and the weight upon leaving the dehydrator was 2.48 lbs, find the
amount of water (H) that the peach slices lost.

22
 Technical guide for mass balance and other variables in the industry
Frutícola

This case is resolved by weight difference, to the initial weight of the peaches
the final weight remains, and the difference will be the amount of water evaporated.

H = initial weight of peaches - final weight of peaches

H = 6.38 – 2.48 = 3.9 lbs

During the 4 hours of dehydrating, 3.9 pounds of water were removed from the
pieces of peaches.

3. DISINFECTION OPERATIONS

The concentration of the active agent in commercial disinfectant products,

generally, it is expressed as a percentage; however, the concentration of
the disinfectant solution is mostly expressed in parts per million.

The concentration of disinfectant solutions varies according to the active agent.

the way it will be applied to the equipment (spraying, recirculation, or immersion) and
according to the type of equipment or utensil.

Example 18. Convert 65% of available chlorine from a product called 'Chlorine'
Granular, parts per million (ppm).

Multiply the numerical value of the percentage by one million, then divide by one hundred.
or simply multiply the numerical value of the percentage by ten thousand.

65 x 1,000,000 = 650,000 ppm ó 65 x 10,000 = 650,000 ppm

100

Example 19. Find the dilution factor (DF) of a commercial product Clorosan.
which contains 20.5% available chlorine, to prepare a solution
disinfectant with 250 ppm of chlorine available.

Multiply the numerical value of the available chlorine percentage by ten thousand.
then divide by the desired ppm.

FD = 20.5 x 10,000 FD = 820

250

The dilution factor indicates that one unit of the commercial product must be
mixed with 819 units of water to obtain 820 units of
disinfectant with 250 ppm of chlorine available.

23
 Technical guide for mass balance and other variables in the industry
Frutícola

Example 20. What amount of a liquid disinfectant with 5% chlorine

available needed to prepare 150 liters of disinfectant solution with 20
ppm of available chlorine?

First, the value of the dilution factor, DF, is calculated.

FD = 5 x 10,000 = 2,500
20

1 liter of liquid disinfectant is needed to prepare 2,500 liters of solution.

disinfectant, therefore, for 150 liters less (X) will be needed.

1.00 = 2500 X = 1.00*150 / 2,500 X = 0.06 lt

X 150

Al convertir litros a mililitros (mL), 1 lt tiene 1000 mililitros, por lo tanto 0.06 litros
will have X mL.

1 lt 1000 mL X = 0.06 lt * 1000 mL / 1 lt = 60 mL

0.06 lt X

60 mL of liquid disinfectant is needed to prepare 150 liters of solution.

disinfectant at 20 ppm.

Example 21. How many grams of a compound in granular form with 90%
Available chlorine is necessary to chlorinate water from a 2 m tank.3the
water will be used in plant processes and for drinking (the concentration
recommended is 3ppm.

The dilution factor is calculated,

FD = 90 x 10,000 FD = 300,000
3

The FD indicates that to chlorinate 300,000 liters of water, 1 kg of chlorine is needed.

90% of available chlorine. Therefore, for 2,000 liters, X will be needed.
chlorine.

300,000 = 1 X = 1*2,000 / 300,000 X = 0.0066 kg

2000 X

24
 Technical guide for mass balance and other variables in the industry
Frutícola

Kilograms are converted to grams by multiplying by 10000 g, since one kg

it has 1000 g:

0.0066 kg (1000 g) = 6.6 grams of chlorine

4. PH

It is the value that determines whether a substance is acidic, neutral, or basic, calculated
by the number of hydrogen ions present.

The pH value is measured on a scale from 0 to 14, where 7 means

that the substance is neutral. pH values below 7 indicate that the
the substance is acidic and values above 7 indicate that the substance is
basic, also called alkaline.

The acidity of a solution depends on the concentration of hydrogen ions.

and is characterized by the pH value, which is defined as the negative logarithm
From base 10 of the concentration of Hydrogens (H+): pH = - log [H+].

In this expression, it can be deduced that the pH scale of a

solution, is opposite to its acidity values; the higher it is
the concentration of hydrogen ions H+, the lower the pH value.

pH scale

25
Technical guide for mass balance and other variables in the industry
Frutícola

pH scale

INCREASE IN PH= 0 HCl (Hydrochloric Acid)

ACIDITY
PH= 1 stomach acid

PH= 2 Lemon juice, vinegar

PH= 3 Vinegar

PH= 4 Soda, soft drink

PH= 5 Rainwater

PH= 6 Milk
NEUTRAL PH= 7 Pure water
PH= 8 Egg whites
PH= 9 Yeast
PH= 10 Milk of magnesia
PH= 11 Ammonia
PH= 12
soapy water
INCREASE IN
ALKALINITY
PH= 13
Bleach
PH= 14
NaOH (Caustic Soda)

26
 Technical guide for mass balance and other variables in the Industry
Frutícola

5. BRIX

Measurement of the percentage of total soluble solids. For the case of fruits.
can vary between 2 to 20°Brix, for syrups this value can vary between 15
y 35°Brix or sugar percentage.

There are different ways to make this measurement, with digital equipment of
or by refractometry, the latter is the most used and consists of
a scale that can vary from 0 to 90 degrees, this will depend on the type of
refractometer. The percentage of soluble solids will be determined by the
separator line between the dark color (blue or black) and the white.

15°Brix

Refractometer

27
 Technical guide for mass balance and other variables in the industry
Frutícola

6. SUPPORT TABLES

6.1 TEMPERATURE CONVERSION TABLE

°C °F °C °F °C °F °C °F
-40 -40 -4 24.8 32 89.6 68 154.5
-39 -38.2 -3 26.6 33 91.4 69 156.2
-38 -36.4 -2 28.4 34 93.2 70 158
-37 -34.6 -1 30.2 35 95 71 159.8
-36 -32.8 0 32 36 96.8 72 161.6
-35 -31 1 33.8 37 98.6 73 163.4
-34 -29.2 2 35.6 38 100.4 74 165.2
-33 -27.4 3 37.4 39 102.2 75 167
-32 -25.6 4 39.2 40 104 76 168.8
-31 -23.8 5 41 41 105.8 77 170.6
-30 -22 6 42.8 42 107.6 78 172.4
-29 -20.2 7 44.6 43 109.4 79 174.2
-28 -18.4 8 46.4 44 111.2 80 176
-27 -16.6 9 48.2 45 113 81 177.8
-26 -14.8 10 50 46 114.8 82 179.6
-25 -13 11 51.8 47 116.6 83 181.4
-24 -11.2 12 53.4 48 118.4 84 183.2
-23 -9.4 13 55.4 49 120.2 85 185
-22 -7.6 14 57.2 50 122 86 186.8
-21 -5.8 15 59 51 123.8 87 188.6
-20 -4 16 60.8 52 125.6 88 190.4
-19 -2.2 17 62.6 53 127.4 89 192.2
-18 -0.4 18 64.4 54 129.2 90 194
-17 1.4 19 66.2 55 131 91 195.8
-16 3.2 20 68 56 132.8 92 197.6
-15 5 21 69.8 57 134.6 93 199.4
-14 6.8 22 71.6 58 136.4 94 201.2
-13 8.6 23 73.4 59 138.2 95 203

28
 Technical guide for mass balance and other variables in the industry
Frutícola

-12 10.4 24 75.2 60 140 96 204.8

-11 12.2 25 77 61 141.8 97 206.6
-10 14 26 78.8 62 143.5 98 208.4
-9 15.8 27 80.6 63 145.5 99 210.2
-8 17.6 28 82.4 64 147 100 212
-7 19.4 29 84.2 65 149
-6 21.2 30 86 66 150.8
-5 23 31 87.8 67 152.5

T°C = 5(°(F - 32) / 9 T°F =°C(1.8) + 32

6.2 TABLE OF ABBREVIATIONS

UNITS OF MASS UNITS OF TEMPERATURE

oz = onza °C = degrees Celsius

lb = libra ºF = grados Fahrenheit
kg = kilogramo K = Kelvin degrees
g = gramo
mg = miligramo
qq = quintal

UNITS OF LENGTH UNITS OF AREA

pulg = pulgada m2square meter

cm = centímetro pie2square pie
m = metro cm2square centimeter
km = kilómetro ha = hectárea
pie = pie mz = manzana

VOLUME UNITS UNITS OF TIME

m3cubic meter min = minuto

cm3= cc = centímetro cúbico h = hora
lt = litro sec = second
mL = mililítro
gal = galón
tz = taza

CONCENTRATIONS

29
 Technical guide for mass balance and other variables in the industry
Frutícola

% = porcentaje
ppm = parts per million
ºBx = Brix degrees

6.3 CONVERSION TABLES AND UNITS

MASS UNITS
1 ounce = 28.35 g 1 libra = 454 g 1 kilogram = 2.202 lb
1 ounce = 0.02835 kg 1 libra = 0.4536 kg 1 kilogram = 1000 g
1 mg/lt = 1ppm 1 pound = 16 oz 1 g = 0.001 kg
1qq = 100 lbs 1 mg = 0.001 g 1 g = 1000 mg

UNITS OF TEMPERATURE

T°C = 5(°F – 32) / 9 T°F = °C(1.8) + 32 T°K = °C + 273.15

UNITS OF LENGTH

1 inch = 2.54 cm 1 foot = 30.48 cm 1 meter = 100 cm

1 inch = 0.0254 m 1 foot = 0.3048 m 1 meter = 39.37 inches
1 cm = 10 mm 1 yard = 0.91 m 1 meter = 3.28 feet

AREA UNITS
2 2
1 pie == 929.03 cm 1 m210000 cm2 1 m210.752 feet2
1 cm20.1550 inches2 1 m21,000,000 mm2 1 mz = 7000 m2
2
1 hectare = 10000 square meters

UNITS OF VOLUME
3
1 m 1000 liters 1 barrel = 55 gal 1 lt = 1000 mL
3
1 galón = 3.785 lt 1 bottle = 750 mL 1 liter = 0.001 meters

1 cup = 0.25 liters 1 lt = 1000 cm3

30
 Technical guide for mass balance and other variables in the industry
Frutícola

UNITS OF TIME
1 hour = 60 minutes 1 minute = 60 seconds 1 day = 24 hours

DENSITY UNITS
3
g/cm kg/m3 Agua=1g/cm31000 kg/m3

6.4 TABLE OF SUCROSE WEIGHT PERCENTAGE

Brix degrees or weight percentage of sucrose

Brix degrees ρRa 20/20°c
0 1.0
5 1.01965
10 1.03998
15 1.06109
20 1.08287
25 1.10551
30 1.12848
35 1.15331
40 1.17853
45 1.20467
50 1.23174
55 1.25976
60 1.28873
65 1.31866
70 1.34956
75 1.38141
80 1.41421
85 1.44794

31
Technical guide for mass balance and other variables in the industry
Frutícola

90 1.48259
95 1.51814
100 1.55454

ρRa 20/20°c Relative density obtained when both liquids

they were at a temperature of 20°c.

BIBLIOGRAPHY

• Lomas Esteban, María del Carmen. 2002. "Introduction to the Calculation of the
technological processes of food" Spain. Ed. ACRIBIA. 229 p.

• BraveBardes, Antonio. 1986. 'Problems of material balance and

Energy in the Food Industry”, Mexico. Ed. LIMUSA. 309 p.

32