Mass and Energy Conservation in Food Processing

This collection of flashcards covers key concepts and terminology related to mass and energy conservation in food processing.

Mass Balance Approach

Based on the law of conservation of mass, indicating that the material accumulated in a system equals the material input minus the material output.

Energy Balance

Originates from the first law of thermodynamics, stating that energy input equals energy output plus any change in energy within the system.

Total Mass Balance Equation

An equation expressing that the sum of mass inputs minus mass outputs equals the change in mass within the system.

Component Mass Balance

A technique used to analyze specific components of a system rather than the entire system at once, allowing for easier calculations.

Schematic Diagram

A visual representation illustrating the mass and energy flow within a processing system.

Internal Energy

The energy present in a closed system, often determined using specific heat at constant volume or pressure.

Enthalpy

The total heat content of a system, defined as the sum of internal energy and the product of pressure and volume.

Quality of Steam

The measure of the proportion of steam in a mixture of steam and water, important for determining thermal energy content.

Conservation of Energy

A principle stating that energy cannot be created or destroyed, only transformed from one form to another.

Heating Medium

A substance, such as steam, used to transfer heat to another substance in a processing system.