You as a food processing plant engineer are tasked with designing a new line for processing canned apples. The new line

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You as a food processing plant engineer are tasked with
designing a new
line for processing canned apples. The new line is planned for a
production of 3,000
units of canned apples per hour working 10 hours per day, Monday
through Friday. each can
It has a capacity for 250 grams, of which 200 grams are apples and
50 grams of water. Later
After being processed, the cans filled with the product are
subjected to a steam sterilization process. The
Vapor enters as saturated vapor at 150 kPa and leaves as saturated
liquid at the same pressure. At the beginning
process, the canned products enter at a temperature of 20°C and
after sterilization they leave at a
temperature of 80°C. The product must then be cooled to a
temperature of 17°C in a water bath.
cold.
1. Calculate the steam flow needed to heat the product to the
desired temperature. Determine and
select the boiler (or boilers or any equipment that performs the
function) necessary to satisfy the
plant's need for steam. Include as many details of the selected
equipment as possible
such as brand, capacity, etc.
2. Calculate the flow of cold water required to cool the product
to the desired temperature if the water
It enters the process at 10°C and should not leave at more than
15°C. Determine and select the “chiller” (or the
"chillers" or any equipment that performs the necessary function(s)
to meet the needs of the plant.
Include as many details of the selected equipment as brand,
capacity, etc.