Polytechnic University of the Philippines

Sta. Mesa, Manila

College of Science
Department of Food Technology

Laboratory Activity

ENERGY (HEAT) BALANCE

Submitted by:

Group 3

Andaluz, Nicole C.
Celorico, Ma. Katherine P.
Maranan, John Kerby C.
Onilongo, Luis Clemente R.
Vengua, Earl Janndeil L.

BSFT 3-1D

Submitted to:

Prof Edgar I. Garcia

Fote 30155 Food Engineering

June 2024
 Abstract

A comprehensive analysis of heat transfer in food processing, encompassing both

theoretical calculations and practical applications, reveals the significance of energy balance
in diverse processing scenarios, particularly the roles of latent and sensible heat. Key
findings include the determination that raising the temperature of one kilogram of frozen tuna
from -40°C to 2°C requires 4.577 kg of water, cooking 10,000 kg of fish necessitates 478 kg
of steam, and cooling one kilogram of fish from 70°C to 30°C necessitates the removal of
140 kJ of energy using 9.29 kg of air at 5°C. Furthermore, an investigation into a multi-stage
food manufacturing process reveals that evaporating 325 kg of water per hour requires
862,970.59 kJ of heat, equivalent to 42.72 m³ of natural gas consumption. These findings
underscore the importance of precise heat calculations for optimizing food processing
efficiency, minimizing energy consumption, and ensuring consistent product quality. This
study not only demonstrates the practical application of latent and sensible heat principles in
real-world food processing scenarios but also reinforces the critical role of energy
management in the food industry.

Keywords: Heat transfer, food processing, energy balance, latent heat, sensible heat
 I. Introduction

Energy balance is a fundamental part of food processing operations as it describes

the energy quantities, a statement on the conservation of energy. Given that there is an
absence of an accumulation, what goes into a process must also eventually come out. This
has gained a universal acceptance either for batch operations or for continuous operations
with any specific time interval.

Nowadays, there has been an almost uncontrollable increase in the cost of energy
within and beyond the food industry. To somehow reduce the energy consumption during
processing, energy balance plays a pivotal role not only in the various stages of processing,
but also during the whole process as well as on the systems of food production, distribution,
and consumption (R. L. Earle, n.d.).

Latent heat is the amount of heat that is required to be able to change the physical
state of a material (e.g., solid to liquid, liquid to gas, or solid to gas). Sensible heat, as its
name suggests, can be sensed as it refers to the amount of heat that changes the
temperature of food when it is added or subtracted to it (Luij, 2023).

Knowing the heat balance of a food process can be helpful in describing the
essential costs and quality aspects associated with it. Energy balances can be calculated by
basing either on the external energy that was utilized per kilogram of product, raw material
processed, dry solids used, or other key components. In food production, energy
consumption may either be from direct or indirect sources. Examples of direct energy are
fuel and electricity used on the farm, in factories, in transport, in selling, or in storage.
Indirect energy, on the other hand, was used to build the machines used during food
processing, to make the packaging, to produce the electricity and oil needed, among others.
An actual food item can be considered as a major source of energy, wherein the appropriate
energy balance can be calculated for either human or animal consumption. The input of food
energy can be balanced against heat outputs, mechanical energy, and chemical synthesis
(R. L. Earle, n.d.).

The unit for energy may either be joule for the SI system, kilocalories for a number of
nutritionists, or British-thermal units (Btu) for some heat-balance works (Rob Knop, 2021).
 II. Objectives

The objectives of this lab report are to effectively illustrate the heat changes that food
undergoes during processing by drawing detailed diagrams. This includes demonstrating the
application of latent and sensible heat principles essential in food processing. Additionally,
the report aims to calculate the heat balance involved in given process situations accurately.
Through these objectives, the researchers will gain a deeper understanding of how heat
transfer impacts food processing and learn to optimize these processes for improved
efficiency and product quality.

III. Calculations

Process Situation A:

Part A: How much water is required per kilogram of tuna to bring the tuna from –40 °C to 2
°C if the initial water temperature is 28 °C and the final temperature is 10 °C?

Given: specific heat of frozen tuna is 2.3 kJ/kg°C and for unfrozen tuna is 3.5 kJ/kg °C; the
freezing point of tuna is –2°C; the latent heat of fusion is 250 kJ/kg; and the specific heat of
water is 4.18 kJ/kg °C.

Figure 1. Diagram of the temperature change of both the tuna (A to C) and water (D to F)

Given:

● Specific heat of unfrozen tuna (𝐶𝑝𝑢𝑛𝑓𝑟𝑜𝑧𝑒𝑛 𝑡𝑢𝑛𝑎) = 3.5 kJ/kg °C

 ● Specific heat of frozen tuna (𝐶𝑝𝑓𝑟𝑜𝑧𝑒𝑛 𝑡𝑢𝑛𝑎) = 2.3 kJ/kg °C

● Initial temperature of the tuna (𝑇1) = -40 °C

● Final temperature of the tuna (𝑇2) = 2 °C

● Freezing point of tuna (𝐹𝑃𝑡𝑢𝑛𝑎)= -2 °C

● Latent heat of fusion (λ) = 250 kJ/kg

● Specific heat of water (𝐶𝑝𝑤𝑎𝑡𝑒𝑟) = 4.18 kJ/kg °C

● Initial temperature of water (𝑇1) = 28 °C

● Final temperature of water (𝑇2) = 10 °C

Basis: 1 kg of tuna

∆𝐻 = 𝑚𝐶𝑝𝑓𝑟𝑜𝑧𝑒𝑛 𝑡𝑢𝑛𝑎∆𝑇 (Equation 1)

∆𝐻1 = (1 𝑘𝑔)(2. 3 𝑘𝐽/𝑘𝑔 °𝐶)(− 2 °𝐶 − [− 40 °𝐶])

∆𝐻1 = 87. 4 𝑘𝐽

𝑄 = 𝑚λ (Equation 2)

𝑄 = (1 𝑘𝑔)(250 𝑘𝐽/𝑘𝑔)

𝑄 = 250. 0 𝑘𝐽

∆𝐻 = 𝑚𝐶𝑝𝑢𝑛𝑓𝑟𝑜𝑧𝑒𝑛 𝑡𝑢𝑛𝑎∆𝑇 (Equation 3)

∆𝐻2 = (1 𝑘𝑔)(3. 5 𝑘𝐽/𝑘𝑔 °𝐶)(− 2 °𝐶 − 0 °𝐶)

∆𝐻2 = 7. 0 𝑘𝐽

𝑇𝑜𝑡𝑎𝑙 𝑒𝑛𝑒𝑟𝑔𝑦 = ∆𝐻1 + 𝑄 + ∆𝐻2 (Equation 4)

𝑇𝑜𝑡𝑎𝑙 𝑒𝑛𝑒𝑟𝑔𝑦 = 87. 4 𝑘𝐽 + 250. 0 𝑘𝐽 + 7. 0 𝑘𝐽

𝑇𝑜𝑡𝑎𝑙 𝑒𝑛𝑒𝑟𝑔𝑦 = 344. 4 𝑘𝐽

∆𝐻𝑤𝑎𝑡𝑒𝑟 = 𝑚𝐶𝑝𝑤𝑎𝑡𝑒𝑟∆𝑇 (Equation 5)

∆𝐻𝑤𝑎𝑡𝑒𝑟
𝑚 = 𝐶𝑝𝑤𝑎𝑡𝑒𝑟∆𝑇

344.4 𝑘𝐽
𝑚 = (4.18 𝑘𝐽/𝑘𝑔 °𝐶)(28 °𝐶 − 10 °𝐶)

344.4 𝑘𝐽
𝑚 = (4.18 𝑘𝐽/𝑘𝑔 °𝐶)(18 °𝐶)

𝑚 = 4. 577 𝑘𝑔

The amount of water required per kilogram of tuna is 4.577 kg.

Part B: 100 °C steam at 93% quality is used to cook 10,000 kg of fish. If the condensate
leaves the chamber at 100 °C and the chamber loses 8,000 kJ to the surroundings during
cooking, how much steam is required?

Given: Fish initial temperature is 5 °C and final temperature is 70 °C, specific heat of fish is
3.5 kJ/kg°C. Enthalpy of saturated steam at 100 °C is 2676 kJ/kg and Latent heat of steam
at 100 °C is 2257 kJ/kg

Figure 2. Diagram of the temperature change of the fish

Given:

● Mass of fish = 10,000 kg

● Specific heat of fish = 3.5 kJ/kg °C
● Initial temperature of fish (𝑇1) = 5 °C

● Final temperature of fish (𝑇2) = 70 °C

● Enthalpy of saturated steam (HSS) =2,676 kJ/kg

● Latent heat of steam (λ) = 2,257 kJ/kg

𝑄𝑓𝑖𝑠ℎ = 𝑚𝐶𝑝𝑓𝑖𝑠ℎ∆𝑇 (Equation 6)

𝑄𝑓𝑖𝑠ℎ = (10, 000 𝑘𝑔) (3. 5 𝑘𝐽/𝑘𝑔 °𝐶)(70 °𝐶 − 5°𝐶)

𝑄𝑓𝑖𝑠ℎ = (10, 000 𝑘𝑔) (3. 5 𝑘𝐽/𝑘𝑔 °𝐶)(65°𝐶)

𝑄𝑓𝑖𝑠ℎ = 2, 275, 000 𝑘𝐽

𝑄𝑇𝑜𝑡𝑎𝑙 = 𝑄𝑓𝑖𝑠ℎ + 𝑄𝑙𝑜𝑠𝑠 (Equation 7)

𝑄𝑇𝑜𝑡𝑎𝑙 = 2, 275, 000 𝑘𝐽 + 8, 000 𝑘𝐽

𝑄𝑇𝑜𝑡𝑎𝑙 = 2, 283, 000 𝑘𝐽

𝑄𝑠𝑡𝑒𝑎𝑚
𝑚𝑠𝑡𝑒𝑎𝑚 = [ 𝐻𝑠𝑎𝑡𝑢𝑟𝑎𝑡𝑒𝑑 𝑠𝑡𝑒𝑎𝑚+ (0.93)(λ )
(Equation 8)

2,283,000 𝑘𝐽
𝑚𝑠𝑡𝑒𝑎𝑚 = [2, 676 𝑘𝐽/𝑘𝑔 + (0.93)(2,257 𝑘𝐽/𝑘𝑔 )]

2,283,000 𝑘𝐽
𝑚𝑠𝑡𝑒𝑎𝑚 = 4, 775.01 𝑘𝐽/𝑘𝑔

𝑚𝑠𝑡𝑒𝑎𝑚 = 478. 11 𝑘𝑔

The required amount of steam is 478.11 kg.

Part C: The traditional cooling process involves a passive air system. That is, the fish sit in
ambient temperature air until they are cool. Although inexpensive, the process is slow and
leads to loss in product quality and yield (e.g. by oxidation and dehydration). A new
engineer, Monsieur Poisson Delatête, proposes cooling the fish in a continuous tunnel
cooler using air at 5 °C. If the fish enters the tunnel at 70 °C and leaves at 30 °C how much
energy must be removed per kilogram of fish?

Given: specific heat of fish is 3.5 kJ/kg°C.

Extra credit: If the air exits at 20 °C how much air is required per kilogram of fish?

Figure 3. Diagram of the temperature change of the fish

Given:
● Initial temperature of the fish (T1 fish)= 70°C
● Final temperature of the fish (T2 fish) = 30°C
● Specific heat of the fish (cp fish)= 3.5 kJ/kg°C

Basis: 100 kg fish

Solution:

Q = mcpΔT (Equation 9)
Q = (100 kg) (3.5 kJ/kg°C) (30°C - 70°C)
Q = -14 000 kJ
The amount of energy that must be removed per 100 kilogram of fish is 14 000 kJ.
Therefore:

−14 000 𝑘𝐽 𝑄
100 𝑘𝑔
= 1 𝑘𝑔

−14 000 𝑘𝐽 · 𝑘𝑔
Q= 100 𝑘𝑔

Q = -140 kJ

The amount of energy that must be removed per kilogram of fish is 140 kJ.

Extra credit: If the air exits at 20 °C how much air is required per kilogram fish?

Given:
● Initial temperature of the air (T1 air) = 5°C
● Final temperature of the (T2 air) = 20°C

Assumption:
● Energy removed per kilogram of fish is absorbed by the air, hence:
Q = 140 kJ
● Specific heat of the air at 5°C operating at standard atmospheric pressure
(cp air) = 1.005 kJ/kg°C (The Engineering ToolBox, 2004)

Solution
Q = mcpΔT (Equation 10)
𝑄
m= 𝑐𝑝Δ𝑇

140 𝑘𝐽
m= (1.005 𝑘𝐽/𝑘𝑔°𝐶) (20°𝐶 − 5°𝐶)

m = 9.29 kg

The required amount of air per kilogram of fish is 9.29 kg.

 Process Situation B:

An experimental engineered food is being manufactured using five stages, as shown

below. The feed is 1000 kg/h. Various streams have been labeled along with the known
composition values on the diagram. Note that the composition of each stream is in terms of
solids and water only. Stream C is divided equally into streams E and G. Product P, with
80% solids, is the desired final product. Stream K produces a by-product at the rate of 450
kg/h with 20% solids. If stage V involves evaporation, theoretically what is the amount of
heat energy needed to evaporate the water to attain the desired water level in the product,
assuming process efficiency of 85% (Latent heat of vaporization is 2257 KJ/kg). How much
natural gas with calorific value of 20.2MJm–3can be consumed in the process?

Figure 4. Flow Diagram of Feeds and Streams

Basis: 1000 kg/h (F)

F = D + K + P + W → (Balance Equation)

1000 = 150 + 450 + P + W

P + W = 400;

W = 400 - P → (Equation 10)

Using Balance Equation

1000(0.15) = 150(0) + 450 (0.2) + P(0.8) + W(0)

150 = 90 + 0.8P

0.8P = 60

0.8𝑃 60
0.8
= 0.8
= P = 75 kg/h

Using Equation 10

W = 400 – P = 400 – 75 = 325 kg/h

W = 325 kg/h → Mass of water to be removed

Latent Heat of Vaporization = 2257 kJ/kg

Q = Mλ

Q = (325) (2257) = 733525 kJ

Theoretical Heat = 733525 kJ

𝑇ℎ𝑒𝑜𝑟𝑒𝑡𝑖𝑐𝑎𝑙 𝐻𝑒𝑎𝑡
% Efficiency = 85% = 𝐴𝑐𝑡𝑢𝑎𝑙 𝐻𝑒𝑎𝑡
𝑥 100

733525
0.85 = 𝑥

733525
x= 0.85
= 862970.59 kJ

Actual Heat = 862970.59 kJ

Calorific Value = 20.2 MJ/m3 → 20200 kJ/m3

𝐴𝑐𝑡𝑢𝑎𝑙 𝐻𝑒𝑎𝑡 862970.59 𝑘𝐽

Volume natural gas needed = 𝐶𝑎𝑙𝑜𝑟𝑖𝑓𝑖𝑐 𝑉𝑎𝑙𝑢𝑒
= 20200 𝑘𝐽/𝑚^3
= 42.72 m3

The total volume of natural gas needed to evaporate the water is 42.72 m3.
 IV. Results of Discussion

The first part of the process situation A requires the calculation to get the mass of the
water that should be added per kilogram of tuna for processing. The problem specified that
the specific heat of unfrozen and frozen tuna are 3.5 and 2.3 kJ/kg °C, respectively, the
initial and final temperature of tuna are -40 and 2 °C, respectively, the freezing point of tuna
is -2 °C, the latent heat of fusion is 150 kJ/kg, the specific heat of water is 4.18 kJ/kg °C, and
the initial and final temperature of water is 28 and 10 °C, respectively.

With the given information, the enthalpy of the frozen and unfrozen tuna was solved
using Equations 1 and 3, respectively, which resulted in 87.4 and 7.0 kJ/kg, respectively.
Then, the sensible heat was calculated using Equation 2, obtaining a value of 250 kJ. With
the data, the total energy was obtained using Equation 4, providing an answer of 344.4 kJ.
The mass of the water was derived using Equation 5 or the formula to get the enthalpy of
water. As per the calculations, the mass of water required per kilogram of tuna in the first
part of process situation A is 4.577 kilograms.

In the second part of process situation A, the amount of steam required in cooking
10, 000 kg of fish at 100 °C at 93% quality with the given information that the chamber loses
8,000 kJ to the surroundings, while the fish initial temperature is 5 °C and final temperature
is 70 °C, the specific heat of fish is 3.5 kJ/kg °C, the enthalpy of saturated steam at 100 °C
is 2676 kJ/kg, and the latent heat of steam at 100 °C is 2257 kJ/kg was estimated.

Using the given information, the enthalpy of the fish using Equation 6 was
determined, resulting in a value of 2,275,000 kJ. Following this, Equation 7 was applied to
determine the total heat enthalpy, which accounted for additional factors beyond the fish's
intrinsic enthalpy. The calculation yielded a total heat enthalpy of 2,283,000 kJ. Finally, with
the total heat enthalpy established, the amount of steam needed to cook 10,000 kg of fish
was calculated. The resulting calculation indicated that 478 kg of steam would be required to
cook the specified quantity of fish. This finding is essential for ensuring that sufficient steam
is available for the cooking process, thereby guaranteeing that the fish is cooked thoroughly
and efficiently.

In a continuous tunnel cooler where air at 5°C is used, a steamed fish enters at 70°C
and exits at 30°C. To calculate the energy required to cool each kilogram of fish, Equation 9
was employed. With the specific heat of fish being 3.5 kJ/kg°C, it was found that 140 kJ of
energy must be removed for every kilogram of fish to cool it from 70°C to 30°C.
 Meanwhile, in calculating the amount of air needed to cool one kilogram of fish, it is
assumed that the energy removed per kilogram of fish is absorbed by the air. Hence, the
140 kJ removed in a kilogram of fish to cool it from 70°C to 30°C is transferred to the air.
Further, assuming a standard atmospheric pressure, the specific heat of the air at the initial
temperature is 1.005 kJ/kg°C (The Engineering ToolBox, 2004). Using Equation 10, with the
initial air temperature at 5°C and exiting at 20°C, it was determined that 9.29 kg of air are
required to achieve the desired cooling effect per kilogram of fish.

The process situation B deals with a system of manufacture consisting of five unit
operations or stages, and each operation is confined within a single system boundary. The
main input of the whole system is denoted as F and is considered the basis as mentioned
with 1000 kg/h and a composition of 15% total solids and 85% water, given that the
compositions of all input and output can only be water and total solids. A system that only
has a single given input means that the addition of all output must be equal to the input,
assuming a system with zero losses. With this, a balanced equation can be formed, and the
proper given values can be substituted into the equation to simplify it. The given problem is
to find the heat needed to evaporate the water, denoted as W in the figure, and to calculate
the amount of natural gas to be used.

With the use of the balanced equation, it was further computed by applying the total
solid composition of each component and solving for the final product, denoted as P. With
the value of P, the amount of water removed can now be calculated, which resulted in 325
kg per hour, this means that 325 kg of water must be evaporated per hour. In order to
calculate the amount of heat needed, the amount of water to be evaporated must be
multiplied by the latent heat of vaporization since the water is already in a liquid state, which
will result in 733525 kJ/h this heat is the calculated heat, which is also the theoretical value.
In order to determine the amount of natural gas to be used, we need to find the actual heat
needed. It was given that the percent efficiency of the process was 85% therefore, we can
derive the formula to get the value of the actual heat, which results in 862970.59 kJ, and to
get the amount of natural gas needed, the actual heat must be divided by the given calorific
value, because this is the amount of heat produced by combusting a unit volume of gas
(Mahmudul et al., 2017). And finally, with a calorific value of 20200 kJ in order to evaporate
325 kg of water in an 85% efficient process, we would need 42.72 m3 of natural gas.

In a processing plant it is necessary to determine the specificity of each component

to be used in order to avoid any unnecessary budget and manpower as this will lead to a
decrease in the efficiency of the overall workforce (Havyatt, 2017).
 V. Summary

In Process Situation A, calculations determined that raising one kilogram of tuna

from -40°C to 2°C requires 4.577 kg of water, while cooking 10,000 kg of fish requires 478
kg of steam. Cooling one kilogram of fish from 70°C to 30°C requires the removal of 140 kJ
of energy using 9.29 kg of air at 5°C. In Process Situation B, analyzing a five-stage
manufacturing process, the study found that evaporating 325 kg of water per hour requires
862,970.59 kJ of heat at 85% efficiency, which can be achieved by consuming 42.72 m³ of
natural gas with a calorific value of 20.2 MJ/m³. These findings highlight the importance of
precise heat calculations and energy management in optimizing food processing efficiency
and product quality.

VI. Conclusion

From the results gathered, it was concluded that the amount of water in tuna
processing in Process Situation A, Part 1, calculations showed that each kilogram of tuna
requires 4.577 kg of water. This insight is essential for optimizing hydration during
processing, ensuring quality and efficiency, and is a practical demonstration of sensible heat
application. On the other hand, in cooking fish with steam in Process Situation A, Part 2, it
was found out that cooking 10,000 kg of fish requires 478 kg of steam. This precise
measurement is crucial for thorough cooking, enhancing product quality and safety, and
showcasing latent heat application. Cooling steamed fish requires 140 kJ of energy and 9.29
kg of air at 5 °C per kilogram of fish to cool it from 70 °C to 30 °C, an efficiency that
maintains quality and reduces spoilage post-cooking. This step emphasizes understanding
heat transfer and its impact on product quality.

In evaporation for manufacturing in Process Situation B, evaporating 325 kg of water

per hour needs 862,970.59 kJ/h of heat, which translates to 42.72 m³ of natural gas. This
calculation is vital for energy consumption planning and optimizing operational efficiency,
reinforcing the importance of precise energy management. Overall, these calculations
highlight how important it is to show how latent and sensible heat principles may be applied
in real-world settings and how crucial it is to perform precise heat balance calculations when
optimizing food processing for increased productivity and product quality.
VII. References

Havyatt, D. (2017). The Components of Efficiency. Network, (62), 1-20.

Luij, J. de. (2023, July 13). Sensible Heat vs. Latent Heat: Unveiling the Secrets of Thermal
Energy. PCM - Pluss Advanced Technologies.
https://plussat.eu/blog/2023/07/13/sensible-heat-vs-latent-heat-unveiling-the-secrets-
of-heat-energy/

Mahmudul, H. M., Hagos, F. Y., Mamat, R., Adam, A. A., Ishak, W. F. W., & Alenezi, R.
(2017). Production, characterization and performance of biodiesel as an alternative
fuel in diesel engines–A review. Renewable and Sustainable Energy Reviews, 72,
497-509.

Rob Knop (2021, November 29). 2.1: The Units of Energy. Physics LibreTexts.
https://phys.libretexts.org/Under_Construction/Energy_and_Matter%3A_Our_Quantu
m_World_(Knop)/02%3A_Energy/2.01%3A_The_Units_of_Energy

R. L. Earle. (n.d.). Unit Operations in Food Processing. Nzifst.org.nz.

https://nzifst.org.nz/resources/unitoperations/matlenerg1.htm

R. L. Earle. (n.d.). Unit Operations in Food Processing. Nzifst.org.nz.

https://nzifst.org.nz/resources/unitoperations/matlenerg3.htm
 Appendix A. Sample Team/Group Contract

GROUP NUMBER 3 SECTION BSFT 3-1D

As members of an engineering team, our mission is to perform our assignment with high
standards that bring credit to the team and our profession and that provide positive results.
Each of us will contribute a proportional share of the total effort required, helping one
another to perform the parts that make up the whole process. We agree upon the following
distribution of responsibility:

Student Name Responsibility

Andaluz, Nicole C. Calculations, Results and Discussion

Celorico, Ma. Katherine P Calculations, Results and Discussion,

Conclusion

Maranan, John Kerby C Introduction, Objectives

Onilongo, Luis Clemente R. Abstract, Summary, Calculations, Results

and Discussion

Vengua, Earl Janndeil L. Calculations, Results and Discussion

Anyone failing to complete his or her part of the assigned work by the agreed time will not be
included in the submission of the final report, thus resulting in a failing grade of that team
member. We, the undersigned, agree to perform our responsibilities in a professional and
responsible manner that supports the success of our mutual efforts.

Student Name Signature and Date

Andaluz, Nicole C.

Celorico, Ma. Katherine P

Maranan, John Kerby C

Onilongo, Luis Clemente R.

Vengua, Earl Janndeil L.