Biosystems Eng.: pasteurization system for peanut butter

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Discussion Overview

The discussion revolves around a homework problem related to the design of a thermal pasteurization system for peanut butter, specifically addressing the theoretical operating capacity of the pasteurizer and the required storage tank size. The focus is on applying principles of thermodynamics and heat transfer to a practical engineering scenario.

Discussion Character

  • Homework-related
  • Mathematical reasoning

Main Points Raised

  • One participant expresses confusion about how to approach the first question regarding the theoretical operating capacity of the pasteurizer.
  • Another participant suggests starting by calculating the mass of peanut butter that can be pasteurized in an 8-hour shift, emphasizing the need to determine the available heat (Q) and the temperature change (ΔT) required.
  • A third participant indicates they are also struggling with the problem and inquires if the first participant has found a solution.

Areas of Agreement / Disagreement

Participants generally express uncertainty about the problem and do not appear to have reached any consensus on how to solve it.

Contextual Notes

Participants have not provided specific values for the temperature change or the calculations needed to determine the available heat over the shift, which may limit their ability to progress in solving the problem.

Who May Find This Useful

Students studying biosystems engineering, thermodynamics, or food safety who are interested in practical applications of thermal pasteurization processes.

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Homework Statement


In recent years, there have been several significant outbreaks and recalls associated with Salmonella in peanut butter. One company has designed a thermal pasteurization system to reduce pathogen risk in peanut butter, in which the peanut butter is pumped through a heating tube and heated to 85degC (from an initial temperature of 15.6degC). You have been given values for peanut butter density (1,090 kg/m3) and specific heat (1.2 kJ/kgK). If the pasteurizer can deliver 47 kW of heating power, (a) What is the theoretical operating capacity of the pasteurizer (lb/h) of peanut butter? (b) What size storage tank (ft3) is needed to store one shift (8 h) worth of peanut butter for this facility?

Homework Equations


V=m/ρ
V=v.ΔT
Q=m.C.ΔT
W=J/s

The Attempt at a Solution


Ok, I'm lost. I don't understand the first question and I don't know where to start. I would appreciate any help.
 
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Why don't you start by determining how many kg of peanut butter can pasteurized in an 8-hour shift? You can always convert that to pounds afterward.

Things associated with answering that question:
- What is the available Q over an 8-hour shift?
- What is the ΔT required?
 
Hi I'm in the same class and don't know the answer either did you figure it out?