Gf 2, UNIT OPERATIONS IN FOOD INDUSTRIES PRACTICAL Course Code: NFE 2108 Course Ti Practical : Unit Operations in Food Industries Course Type: Compulsory | Leve/Term: Level 2, Term1 | Pre-requi (s): None [rai 10 Contact Hours: 2 Hrs/Week | Total Marks: 100 (CIE: 60, SFE:40) RATIONALE OF THE COURSE: Lab performances, attendances, product preparation and exhibition, Reporting notebook, Viva Voce and Final exam etc. are the main operational base to evaluate students learning feedback. Content of the Course: No ‘Course Content (as Summary) Hrs_| CLOs [Laboratory Module A: 12 | CLOT 1 Introduction with unit and unit measurement. ““— 2 Unit measurement of supplicd samples. <=— a ; 3 Determination of drying kineti : » | 4 _ Size reduction Laboratory Module B: 30 TcLo3 5, Separation of components by distillation 16. Sent ples CLo4 Fe 7. Grading of supplied samples ~~ tT ao 8. Ms engin nd proce Bafansing in food processing, $ 9. Measurement of viscosity of Suj sample 410. aeueeT PST Brix of Supplied sample ipplied sample - 11. Preparation of products by demonstrating different unit operation. ct Course Learning Outcomes: At the end of the Course, the Student will be able to- CLO1 | Gained knowledge about different units. CLO2_ | Leamed about measurements of unit of samples CLO3 | Acquire knowledge on sorting, grading, size reduction and distillation CLO4 | Mcasure the viscosity and nutrient content of different food items Mapping of Course Learning Outcomes to Program Learning Outcomes- \ 100 Scanned with CamScannerLABORATORY MANUAL Course No.: NFE — 132 Unit: 1.0 Marks: 100 Course Title: Unit Operations in Food Industries Practical egy niversity Department of Nutrition and Food Engineering (NFE) Daffodil International University Scanned with CamScannerContents Exp.g’ Preparation of papaya candy by various Unit Operations. Exp. 2: Preparation of dried mango/ginger by Unit Operations. Exp gMreparation of aseptic liquid fruit juice (Mango/Orange juice) by unit operation. Exp. 4: Preparation of different dried product using cabinet dryer... Ja. 5: Drying kinetics of potato using a cabinet dryer Exp.6: Determination of Ash of supplied food sample.. Exp. 7: Determination of moisture content of prepared food 8: Separation of components from a mixture by Unit Operations (Separation of ethanol from separation of components ethanol water) xp. 9: Determination of the percentage of size reduction of various dried products (Oried mango, dried green papaya, potato chips) £6710: Determination of the volume of cup and amount of coffee required to fill he cup.. £p711: Determination of the volume of bread and bread required to fill the cartoor —————— Exp. 12: Determination the efficiency of Heat Exchanger —

Add Sugar (40-60%) “> Refrigerating (at 4°C-6°C for 4-5 days)(Sugar Tg (ayeorioe Vi | piper) fermentation process) — Filter it ~¥ Drying Oven(at 65°C for 18-24) — Product is ready to package Precaution: Scanned with CamScannerExp. 2: Preparation of dried mango/ginger by Unit Operations ‘A beautiful blend of sweet and spicy (as well as chewy and crunchy), these small ginger confectionaries are bursting with big flavor! Ingredients 1 1/2 Ibs fresh ginger 3 1/4 cups granulated Sugar divided Instructions 1 Peel the skin off the ginger and discard, Using a mandoline or very sharp knife, carefully slice into 1/8-inch to 1/4-inch thick pieces. You will need a total of 1 pound. If you have any left over, store for later use. Place all of the pieces in a large saucepan and add enough water to fully cover them. ‘Simmer uncovered over medium-high heat for 30 minutes. Drain, reserving 3/4 cup of the water. Place drained ginger in a separate bowl. Place 1 pound of granulated sugar in the empty saucepan. Add the reserved 3/4 cup ginger- water and stir together. Bring to a low boil and completely dissolve the sugar. Add the slices of ginger. Continue to boil gently, stirring occasionally, until the pieces are translucent and the syrup has thickened slightly, about 15-20 minutes. Immediately remove the pan from the heat and drain, using a colander over a big bowl to collect the syrup. Set up a wire cooling rack over a baking sheet. Using two forks, separate the individual pieces and place in a single layer on the cooling rack, with space in between the pieces so they do not touch. Allow to cool completely, about 30 minutes to one hour. Place the remaining cup of sugar in a large, clean bowl. Toss the cooled pieces in the sugar a handful at a time to coat in a thin layer. Place back on the wire cooling rack in a single layer with space in between, and let sit for at least 3 hours or overnight until completely dry. Store in an airtight container at room temperature, in a dry place and away from direct sunlight. Your candy will keep for about two weeks. STEP 1 PREP THE GINGER Scanned with CamScannerScanned with CamScannerSTEP 3- COOK IN SUGAR SYRUP Now that they are prepped and softened, you can make the sugar syrup in the same pot by mixing together sugar and some of your reserved ginger water. Using the water from the softening step augments the final flavor, yielding an even more intense, gingery kick! The syrup is highly concentrated in order to promote crystallization. Because of this significant quantity of sugar, make sure to dissolve all of it in the water. And keep the heat at medium-low, to prevent it from crystallizing too quickly or burning. Once the sugar is completely dissolved and the syrup begins to boil, you can add the ginger slices. Don’t forget to stir occasionally! This helps to continually and evenly coat and cook them. Use a heatproof spoon or spatula for this process. STEP 4 — REMOVE AND COOL In about 15 minutes, check to see if they are ready to remove from the syrup. There are two visual signs that will help you to determine this: the syrup will be thickened slightly, and the ginger will be translucent. Cook them for a few more minutes if you need to. Scanned with CamScanner- As soon as they are ready, immediately remove the pan from the heat and drain, using a colander over a big bowl to collect the syrup. Be sure to use a heatproof colander and bowl when straining, as you are dealing with very hot ingredients! You can now set the pieces to cool on a wire cooling rack over a baking sheet. | advise using two forks during this process instead of your bare hands, as the pieces are very hot and sticky at this point. Do your best to keep the pieces separate from one another on the cooling rack — they will stick together as they cool. As an added bonus, you can actually reserve the syrup for other uses. It will be infused with some subtle, gingery spiciness. Use a spoonful in your next cup of tea, a cocktail or mocktail, or even to flavor a papaya smoothie! To prevent recrystallization, mix an additional 1/2 cup of water into the syrup and store in an airtight container in the refrigerator for up to 2 weeks. ‘STEP S~COAT WITH SUGAR After 30 minutes of cooling, test one piece to see if it's ready. You want it to still be sticky enough that the sugar coats it properly, but not warm enough that the sugar melts away. Toss it in some sugar, and allow it to rest for 10 minutes. If nothing has dissolved, you're cleared to continue coating the other pieces. Scanned with CamScannerYou can definitely toss a handful at the same time without any issues. Just be sure to place the pieces back on the rack to continue cooling and drying separately, so they don't stick. STEP 6 — DRY AND STORE Once all of the pieces are coated in sugar, place back on the cooling rack in a single layer. They will need at least 3 hours to cool and dry completely (though | couldn't resist snacking on a few during the long wait!) Store in an airtight container at room temperature, away from heat and direct sunlight. They will keep for about two weeks. Flow Diagram: Washing —> Peeling —> Cutting(slice shape) “ Blanching (at 70°C for 2 mins)(Add Sugar(40-60%)) — Remove heat, add food grade color and keep it for 15 min — Soaking(for 6-12h in refrigerator) “> Add warm water for thawing. If ieee: add preservatives. “> Dehydration (removal of water) “ Take weight ~P Take it on Tray / Paper “> Drying in Oven (at 60°C for 6-12h) “ Dried Mango (Product around 50%) Scanned with CamScannerExp. 3: Preparation of aseptic liquid fruit juice (Mango/Orange juice) by unit operation. Procedure: Wash the mangoes and peel them. Cut them at a size that can blend easil Add water, sugar, flavor and preservatives (if necessary), mix it. Then blend the mixture properly. Customized printed creates a place on the stand filter. Then set the bottle/can into a filter tuber, also set the timer to push it, 6. The bottle/cam filled up quickly. The leaving was quite perfect. 7. Then pick the bottle/ean and just touch the cap closer to the machine. Flow Diagram: yay Washing > Peeling > Cutting/Sizing > Add Sugar and Water “> Mixing > Blending —> Bottling/Canning — Scaling —> Packaging —> Storing 1. First, rinse the mangoes very well under clean water. Dry them with a clean kitchen towel. Use a sharp knife or peéler to peel the skins. Start at the bottom of each mango, and slice upwards,towards the more narrow end to temove the skin, keeping as much of the flesh intact as possible. To reduce the heating qualities of mangoes, soak them in water in a bowl or pan for a couple of hours. 2. Next, chop the mangoes and discard the stone. To separate the flesh from the center pit, first slice large chunks off on both sides of the stone. Scrape or slice through the remaining flesh and place them on the chopping board. Chop these slices and scrapings into small pieces, like in the photo below. 10 Scanned with CamScannerBlend Mangoes 3. Transfer the chopped mangoes to a blender. 4. Blend until smooth. Add a splash of water or milk (dairy or plant-based) to thin out slightly into a creamy juice, if you like. You can add a few ice cubes to make into an icy smoothie-like mango juice. Personally, | ike my mango juice without anything added for the richest, creamiest and pulpy drink. 5, Serve the fresh juice immediately, or you can chill in the refrigerator. Feel free to garnish with your favorite juice or smoothie toppings, like chopped nuts, fresh berries, herbs or seeds. Scanned with CamScannerExp. 4: Preparation of different dried product using cabinet dryer Dehydrators + Produce the best quality product as compared to other methods of drying. + Most food dehydrators have an electric element for heat and a fan and vents for air circulation. + Efficient dehydrators are designed to dry foods uniformly and to retain food quality. Dehydrator with dried tomatoes Oven drying = Anoven takes 2 to 3 times longer to dry food than a dehydrator. Drying in an oven is slower because ovens do not have built-in fans for the air movement. «The oven uses a great deal more energy than a dehydrator. oe Prop the oven door open while drying To use your oven for drying: + Check the oven dial to see if it has a reading as low as 140 F or use the ‘keep warm’ setting, If the thermostat does not go this low, your food will cook instead of dry. An oven thermometer placed near the food gives an accurate reading of the drying temperature 2 Scanned with CamScanner+ Leave the oven door propped open 2-4 inches and place a fan near the outside of the oven door to improve air circulation. sun drying + Sun-drying is not recommended in Minnesota due to our high humidity and cool night temperatures. + Foods dried in the sun can take 3-4 days to dry; if the humidity is high, as is generally the case in Minnesota, the food will mold before it dries. + Sun-drying requires constant exposure to direct sunlight during the day and a relative humidity of less than 20%. These conditions are found only in areas like the Sacramento Valley of California or in Arizona. Herbs handing upside down for drying Air drying + Air drying differs from sun-drying, since it takes place indoors in a well- ventilated attic, room or screened-in porch. + Herbs, hot peppers and mushrooms are the most common air-dried items. + Herbs and peppers are not pretreated, but simply strung on a string or tied in bundles and suspended until dry. + Enclose them in paper bags to protect them from dust or other pollutants. Microwave drying + Is a quick way to dry small quantities of herbs and some leaf vegetables, but itis not successful for most other foods. + Food which has been microwave dried often tastes overcooked rather than dried. 3 Scanned with CamScannerDrying herbs in the microwave To dry small quantities of herbs: + Place no more than 4 or 5 herb branches between two paper towels and microwave for 2-3 minutes. + Remove the herbs. When cool, check to see if they are dry and brittle. If not, repeat drying for 30-second intervals until dry. Principle: Drying is one of the oldest preservation processes available to mankind, on that we can track since prehistoric times. In today's food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grains the most important. The main feature of this process consists of lowering the water content in order to avoid or slow down food spoilage by microorganism. Materials: Oven (Cabinet Dryer) 6 ripe medium size Mangoes 1 cup of Sugar Food Grade Color 1g Camden preservation (if necessary) Drying: 1. Oven- 150°F of 65°C for 6 to 12 hours 2. Natural- above 91°F or 33°C for 16 hours Procedure: paeNe Wash the mangoes and peel them. Cut the mangoes into slices, ‘Add sugar and do the blanching at 70°C temperature for 2 minutes. Remove heat, add food grade color and keep it for 15 minutes. Left slices to soak in the syrup for 6 to 12 hour in the refrigerator. Drained off syrup by strainer which is a process called Dehydration. Now take the weight, put it into the dryer on a tray in a single layer and dry them at 65°C for 4 to 6 hours. Dried process completes when the mangoes are shrunken by about 50% of raw material. Now it's ready for packaging. e 4 N rayeepe ~ Scanned with CamScannerFlow Diagram: Washing —> Peeling —> Cutting(slice shape) > Blanching (at 70°C for 2 mins)(Add Sugar(40-60%)) —> Remove heat, add food grade color and keep it for 15 min “> Soaking(for 6-12h in refrigerator) “> Add warm water for thawing. If necessary, add preservatives. “> Dehydration (removal of water) —? Take weight > Take it on Tray / Paper “> Drying in Oven (at 60°C for 6-12h) “> Dried Mango (Product around 50%) 15 Scanned with CamScannerpeg Exp. 5: Drying kinetics of potato using a cabinet dryer Procedure: Raw potato-> Sorting -> Grading-> Washing > Peeling Size reduction > Blanching-> Drying Draw the drying curve: Drying curves (weight change vs. time) for (a) 2.3 mm thickness (b) 3 mm thickness 23 mmTichness 0 Ws 30 65 @ 75 SO MUSMONISIS. ek earageaae TIME (mins) “TME (is) raw the drying curve: Moisture ratio for (a) 2.3 mm thickness (b) 3 mm thickness ©) © ae so a eo 75 90 105120135 150 TOME (os) raw the drying curve: Drying rate curves at different temperatures for (a) 2.3 mm thicknessto) 3 mm thickness ‘at ni was 16 Scanned with CamScannerTabulate the loss of moisture during drying (% wet basis) Time wre 2am TS 2 77.87 76.53 2 ae [ee wen oa a) or 90 ” Scanned with CamScannerExp.6: Determination of Ash of supplied food sample. Principle: Ash refers to the inorganic residue remaining after either ignition or complete oxidation of organic matter in a food sample. Determining the ash content of a food is part of proximate analysis for nutritional evaluation and it is an important quality attribute for some food ingredients. Also, ashingis the first step in the preparation of a sample for specific elemental analysis. This laboratory exercise uses the dry ashing technique with a muffle furnace to determine the ash content of a variety of food products, Moisture content determination is also included so ash content data can be expressed on both a wet weight basis and a dry weight basis. Apparatus: * Electronic Muffle Furnace + Desiccators * Balance * Crucible Lid © Spatula Sample: Rice flour/Fruit Candy Procedure: The first step is to select the rice flour/candy sample. Weight the empty crucible lid with the measuring balance (W1). Place around Sgm of rice flour/candy sample into the crucible lid. ‘Again weight the crucible lid with rice flour/candy sample using the scale balance (Ws). Place the crucible lid with rice flour/candy samples in the electronic muffle furnace at 600°C for 6 hours. After 6 hours put out it and keep it into the desiccators for 30 min, 7. After 30 min, again weight the crucible lid with ash of sample using the measuring balance (Ws). 8. Calculate it. Calculation: payee % ASI Result The ash content of supplied sample is Precaution: 18 Scanned with CamScannerExp. 7: Determination of molsture content of prepared food Principle: Water content or moisture content is the quantity of water contained in a material, Water content is sed in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials’ porosity at saturation, It can be given on a volumetric cor mass (gravimetric) basis, Purpose: ‘The purpose of this test was to determine the water content within selected rice flour sample through experimentation, Apparatus/Tools: 1, Crucible Lid 2. Spatula 3, Measuring Balance 4, Desiccator 5. Drying Oven Materials/Raw materials: 1, Rice Flour Procedure: 1. The first step is to select a rice flour sample. 2. Weigh the empty crucible lid with the measuring balance (W1). 3, Place around 10g of rice flour sample into the crucible lid. 4, Again weigh the crucible lid with rice flour sample using the scale balance (Ws). 5. Place the crucible lid with rice flour samples in the drying oven at 10SeC for 1 hour. 6. After 1 hour put out it and keep it into the Desiccator for 30min. 7. After 30min, again weigh the crucible lid with dry rice flour sample using the measuring balance wa). 8. Calculate it. 19 Scanned with CamScanner‘low Diagram: Washing —> Peeling — Cutting(slice shape) —> Take slice sample —> Weight the crucible (W1) —> Weight crucible with samples and calculate the samples weight — Drying in oven (at 105°C for 1 hour) — Put it on Desiccator for 30 minutes —> Take weight —> Calculate the moisture/water content Calculations: For sample: 10gm Rice Flour Mass of Crucible Lid, W1 = 1.85g Mass of Crucible Lid + wet Rice Flour, W2 = 10.85 Mass of Crucible Lid + dry Rice Flour, W3 = 10.13 Mass of Water, W2 - W3 = 10.85g - 10.13g = 0.72, Mass of Dry Rice Flour, W3 - WI = 10.13g - 1.85g = 8.28g Water Content, w2 = ((W2 - W3) / (W3 - W1)) x 100 = 0.72g / 8.28g * 100= 0.06% Result: ‘The moisture content of supplied rice flour sample is 0.06% Precaution: 20 Scanned with CamScannerp.8: Separation of components from a mixture by Unit Operations (Separation of ethanol from ethanol water) Principle: Distillation is an extremely useful technique that is used to purify and separate liquid- liquid mixtures. There are three common types of distillation ~simple, fractional and steam distillation. simple distillation is used to separate the components of a liquid- liquid mixture if the boiling points of the liquids are further apart, If the boiling points of the liquids are closer together then fractional distillation has to be used. Steam distillation is used to separate an immiscible mixture of essential oil and water. Purpose: The experiment is to help with the separation of liquid-liquid mixture, Materials: Bunsen burner or source of heat 250 ml Conical flask or Round Bottom flask — Distilling flask Tripod stand Wire gauze Thermometer Boiling chips Liebig condenser fitted with rubber tubing’s Water source 9. Small receptacles (small beaker or conical flask) 10, Rubbing alcohol 11. Distilled water Procedure: SI ARaYNO 1. Adda few boiling chips to the mixture in the distilling flask. 2. Mount your set up with the mixture in the distilling flask as in Figure 1. [Ask for help from your instructor when challenged]. 3. Make sure there is continuous flow of water in the condenser. 4, Heat the mixture carefully and slowly and allow it to boil at 78.4°C or 173.12°F (which is the boiling temperature of ethanol). [TThe temperature would remain constant). 5. Boil till the vaporizing stops and remove the heat source, Then get the separated liquid ethanol in the other small receptacles. 6. Dismantle set-up carefully and tidy up. a Scanned with CamScannerFigure: Distillation of alcohol and water mixture Flow Diagram: ‘Take mixture — Add few boiling chips 9 Setup tools“ Tum on the cold water tap > Heat the mixture(at 78°C) — Boil till the vaporize stops “> Remove heat —> Get the Ethanol small flask — Dismantle set-up —? Calculate the percentage Calculation: Taken Ethanol and Water mixture: 250 mL Heating time: 15 minutes Get Ethanol: 120 mL Therefore, The percentage of ethanol = 120 mL / 250 mL x 100 = 48% ‘The percentage of water = 100% - 48% = 52% Result: Distilled ethanol percentage 48% and water 52% Precautions: 1. Use every equipment very carefully 2. Heating should be done very careflly. 3. Make sure the temperature should be constant. 2 Scanned with CamScannerExp.9: Determination of the percentage of size reduction of various dried products (Dried ‘mango, dried green papaya, potato chips) Principle: Size reduction is a unit operation involving such acti ies as cutting, slicing, milling or pulping of food. It requires energy input to overcome a breaking stress. The three types of forces involved in size reduction of solids are compression, impact and shear. Compression is a grinding force, like when you pulverize cereal in a mortar. Impact occurs when material is thrown against surface causing it to disintegrate. Shear is a slicing force where you have one surface sliding over another. The typical example of this is the use of knives to slice food. Apparatus/Tools: 1. Knife .. Chopping board . Crucible Lid . Spatula . Measuring Balance . Desiccator .. Drying Oven Procedure: BAVeen . Wash the Mango, Green Papaya and Potato then peel them. . Cut them into thin slices. . Then select Mango, Green Papaya and Potato slices sample. .. Weigh 3 empty crucible lid with the measuring balance (WI). . Place around 10g of Mango slices, 20g of Green Papaya slices and 8g of Potato slices into each crucible lid. ~~ . Again weigh these crucible lid with these samples using the scale balance (W2). |. Place these crucible lid with these samples in the drying oven at 105°C for 1 hour. . After | hour put them out and keep them in the Desiccator for 30min. . After 30min, again weigh these crucible lids with the dry Mango, Green Papaya and Potato using the measuring balance (W3). 10. Calculate them each. weernes eyaens Flow Diagram: Washing > Peeling Cutting(slice shape) “> Take slice sample > Weight the crucible (W1) —> Weight crucible with samples and calculate the samples 23 Scanned with CamScannerweight “> Drying in oven (at 105°C for 1 hour) — Put it on Desiccator for 30 mins “> Take weight ~ Calculate the reduced weight Calculations: > ForMango sample: 10g > Mass of Crucible Lid, W1 = 174g, > Mass of Crucible Lid + wet Mango slice, W2 = 184g, > Mass of Crucible Lid + dry Mango slice, W3 = 180g > Mass of Water, W2 - W3 = 184g - 180g = 4g > Mass of Dry Mango slice, W3 - WI = 180g - 174g = 6g > Reduced Weight Percentage of Mango = ((W2 - W3)/ (Mass of Mango sample)) x 100 = (dg /10g) x 100 = 40% > For Green Papaya sample: 20g, > Mass of Crucible Lid, W1 = 174g, > Mass of Crucible Lid + wet Green Papaya slice, W2 = 194g > Mass of Crucible Lid + dry Green Papaya slice, W3 = 182g > Mass of Water, W2 - W3 = 194g - 182g = 12g, > Mass of Dry Green Papaya slice, W3 - W1 = 182g - 174g = 8g > Reduced Weight Percentage of Green Papaya = ((W2- W3) / (Mass of Green Papaya sample)) x 100 = (8g /20g) x 100 = 40% > For Potato sample: 8g > Mass of Crucible Lid, W1 = 174g, Mass of Crucible Lid + wet Potato slice, W2 = 182g > Mass of Crucible Lid + dry Potato slice, W3 = 175.58 > Mass of Water, W2 - W3 = 182g - 175.5g = 6.5g > Mass of Dry Potato slice, W3 - WI = 175.5g - 174g = 1.58 + Reduced Weight Percentage of Potato = ((W2 - W3)/ (Mass of Potato sample)) x 100 =(1.5g/8g) x 100 = 18.75% Result: The Reduced Weight Percentage of Mango samples 40%, Green Papaya samples 40% and Potato samples 18.75%. Precautions: | Ir 1. Cutting should be done very carefully. It 2. Take the weight very carefully. | 3. Do the calculation very carefully. 24 Scanned with CamScanner10: Determination of the volume of cup and amount of coffee required to fill the cup. cedure: gure the volume of supplied cup sure the volume the coffee required mine the quantity required. Radius = 4in q °» | CORFEE ree relume = pit e*2 aarae2t5 =314716"S = 252 the volume of the mug is 251 inches bed. 25 Scanned with CamScannerap. 11: Determination of the volume of bread and bread required to fill the cartoon, procedure: Measure the volume of supplied bread Measure the volume of the supplied cartoon Determine the quantity required. | + LENGTH IS, A= 10M + WIDTH OF BREAD, B= 5M + HEIGHT, C= 50M | | AREA= AB= SX 10= 50M2 | + TOTAL VOLUME OF BREAD=A XB XC | NUMBERS OF BREAD WOULD KEEP IN A CARTOON OF VOLUME OF 50000M3? IF THE VOLUME OF ONE | BREAD IS 100M3) I Scanned with CamScannerExp. 12: Determination the efficieney of Heat Exchanger. Principle: Heat exchangers work because heat naturally flows from higher temperature to lower temperatures, Therefore, ifa hot fluid and a cold fluid are separated by a head conducting surface, heat can be transferred from the hot fluid to the cold fluid, Basically there are two types of heat transfer used in food industries. One is a parallel-flow heat exchanger and the other one is a counter-flow heat exchanger. In parallel-flow heat exchangers, the two fluids enter the exchanger at the same end, and travel in parallel to oné another to the other side. In counter-flow heat exchangers the fluids enter the exchanger from opposite ends. The countercurrent design is the most efficient, There is one another heat exchanger which is rarely used and called a cross-flow heat exchanger which in the fluids travel roughly perpendicular to one another through the exchanger. Materials: Bunsen burner or source of heat 250 ml Conical flask or Round Bottom flask — Distilling flask Tripod stand Wire gauze ‘Thermometer Boiling chips Liebig condenser fitted with rubber tubing’s Water source . Small receptacles (small beaker or conical flask) 10, Rubbing aleohol 11. Distilled water 12. Caleulator Procedure: eer aweenn 1. Run the distillation process. Heat the mixture at 78°C (the boiling temperature of Ethanol 78°C). 2. ‘Then make the flow of water of the condenser in the same way as the vapor alcohol flows. This is the parallel-flow or co-current flow. 3. Count the time of the full separation. 4, Ifit is finished, run another distillation process again and heat the mixture the same temperature as before. 27 Scanned with CamScanners, Now, make the flow of water of the condenser in the opposite way as the vapor aleohol flows. This is the counter-flow flow or counter-current flow. 6. Count the time of the full separation again, 7. Then calculate it. How Diagram: Run distillation “> Heat the mixture(at 78°C) — Flow the cold water same way as ‘vapor flows(Parallel-flow) — Finish distillation process —> Count the time —> Run again another distillation > Heat the mixture(at 78°C) > Flow the cold water opposite way as vapor flows(Counter-flow) > Finish distillation process“ Count the time “> Calculate Calculations: > For the parallel-flow heat transfer, we count the changing time of temperature is Ti = 20 minutes > For the counter-flow heat transfer, we count the changing time of temperature is T2 = 10 minutes > The difference between Ty and T2=T1- T= (20-10) = 10 minutes. Result: The better performance heat exchanger is Counter-flow heat exchanger which gives better heat transfer lower time. Precautions: 1. Use every equipment very carefully 2. Heating should be done very carefully. 3. Make sure the temperature should be constant. 4, Calculation should be done very carefully. Scanned with CamScanner