I.

Introduction

A mass balance (also called a material balance) is an application of conservation of mass to

the analysis of physical systems. By accounting for material entering and leaving a system, mass
flows can be identified which might have been unknown, or difficult to measure without this
technique. The exact conservation law used in the analysis of the system depends on the context
of the problem but all revolve around mass conservation, i.e. that matter cannot disappear or be
created spontaneously.

Mass balances are used widely in food science and technology such as mixing, dehydration,
and separation processes.

Objectives:

- To understand the principles of Mass balance

- Analyze and solve mass balance problems

II. Materials and Methods

A. Frying of Banana

Materials:

 Deep fryer
 Bananas
 Canola oil (500 mL)
 Brown sugar (unknown amount)
 Cutting board
 Knife
 Tongs
 Induction stove
 Plate
 Thermometer

1
Methods:

Weigh fryer. Record data.

Prepare 200 grams of sliced

bananas

Heat 500 mL of oil in the fryer

Record temperature of oil for

frying

Fry bananas

Add unknown amount of brown

sugar

Weigh fryer, cooking oil and

fried bananas after frying

Compute for oil uptake and

unknown amount of brown
sugar

Figure 1. Mass balance determination process using fried

bananas with unknown amount of brown sugar.

2
B. Emulsion

Materials:

 Egg yolk (75 grams)

 Water (100 mL)
 Canola oil (100 mL)
 Food processor
 Spoon
 Mixing bowl

Methods:

Weigh 75 grams of egg yolk

Add 100 mL water

Place inside the food processor for mixing

Slowly add 100 mL oil

Determine emulsified and non-emulsified layer

Separately weigh both layers

Compute for % emulsion then graph results

Figure 2. Mass balance determination using emulsion process.

3
III. Results and Disussion

Input Output
Banana (200.5g) Banana (183.87)
Oil (445.76g) Fryer Oil and Sugar
Sugar (49.47g) (412.92g)

Figure 3. Mass balance for banana chips.

Material balance generally apply the idea of conservation of mass therefore taking into
account the raw materials that enter and the final weight of the finished product as it leaves
the machine. The general formula adopts the chemical or food processes:

Input = Output + Accumulation

Accumulation is the mass or energy absorbed in a process; this is usually the vapor in
liquids or the oil uptake in fried products (Smith, 2010). Processes with zero accumulation
are known as steady state process whereas processes with non-zero accumulation are called
unsteady state processes. The experiment required chopped raw bananas, oil, and an
unknown amount of sugar provided by the professor. To simulate a proper mass balance and
to determine the amount of sugar added during the input phase, the pan, oil, and bananas
were weighed before and after frying. After computing (see Appendix 1), the approximate
amount of sugar added was 49.47g. Proper computation in material balance is needed to
determine whether an error occurred during the process and to ensure all materials were
maximized to produce the final product (Yanniotis, 2007).

4
 EGG YOLK VS. EMULSION
Emulsified Layer Non-Emulsified Layer % Emulsion

300

250
EMULSION

200

150

100

50

0
50 50 75 75 100 100

AMOUNT OF EGG YOLK

Figure 4. Egg yolk vs. emulsified layer, non-emulsified layer and % emulsion.

Figure 4 shows the relationship between the egg protein and the emulsion at different
level. In the emulsified layer there is an increasing emulsion as the egg yolk increases and the
same with percent emulsion and they have a direct relationship. While in the non-emulsified
layer, as the egg yolk increases, the amount of the non-emulsified layer decreases. According
to the American Egg Board (n.d), emulsion is more viscous than its oil and water. Egg yolks
give a viscous, continuous phase. It helps in stability in emulsions since it prevents the
dispersed oil droplets from moving around. Adding egg yolks increases emulsion and
providing it a greater stability. According to Peter Clark (2013), since egg yolk is the
traditional emulsifier, the mixture runs a risk of reversing, under the effect of cholesterol
except if the mixing is carefully controlled. Oil must be added slowly so that the lecithin can
cover the small droplets. The coating or covering acts as a barrier to avoid the droplets from
flocculating to improve emulsion stability and enhance product appearance and texture.

IV. Conclusion and Recommendation

Mass balance is one of the important aspects and applications used in the food science
and technology. It is fundamental to the control of processing, particularly in the control of
yields of the products. In this experiment, an unknown amount of sugar was given by the
5
professor. The mass balance became equal due to the accumulation, which happened because
the sugar did not stick to the bananas during and after frying. The reason why the sugar did
not stick is because the temperature of the oil before frying was not hot enough to use. For
future studies and uses, we recommend heating the oil at a certain temperature to prevent
accumulation.

Emulsion refers to the combination of fat and water. It is done by breaking up the
molecules into very fine, small droplets in order to keep the combination from separating. In
this experiment, egg yolk was used as an emulsifying agent. As the amount of egg yolk
increases, the emulsion also increases.

V. Answers to Problem Solving

1. A 50 kg of rice wine containing 15% alcohol and 1% sugar (the rest is water) is added to
50kg of dragon fruit wine containing 17% alcohol and 0.5% sugar. What is the
composition of the mixed wine?

Given: Rice Wine (50kg): (15% alcohol, 1% sugars, 84% water)

50𝑘𝑔 = 0.15 (50𝑘𝑔) + 0.01 (50𝑘𝑔) + 0.84 (50𝑘𝑔)

50𝑘𝑔 = 7.5 + 0.5 + 42

Dragon fruit wine (50 kg): (17% alcohol, 0.5% sugars, 82.5% water)

50𝑘𝑔 = 0.17 (50𝑘𝑔) + 0.005 (50𝑘𝑔) + 0.825 (50𝑘𝑔)

50𝑘𝑔 = 8.5 + 0.25 + 41.25

WINE MIXTURE (100kg):

𝐴𝑙𝑐𝑜ℎ𝑜𝑙 𝑐𝑜𝑛𝑡𝑒𝑛𝑡 = 7.5𝑘𝑔 + 8.5𝑘𝑔 = 16𝑘𝑔 𝑝𝑒𝑟 100𝑘𝑔 = 𝟏𝟔% 𝒂𝒍𝒄𝒐𝒉𝒐𝒍

𝑆𝑢𝑔𝑎𝑟 𝑐𝑜𝑛𝑡𝑒𝑛𝑡 = 0.5𝑘𝑔 + 0.25𝑘𝑔 = 0.75𝑘𝑔 𝑝𝑒𝑟 100𝑘𝑔 = 𝟎. 𝟕𝟓% 𝒔𝒖𝒈𝒂𝒓

𝑊𝑎𝑡𝑒𝑟 𝑐𝑜𝑛𝑡𝑒𝑛𝑡 = 42𝑘𝑔 + 41.25𝑘𝑔 = 83.25𝑘𝑔 𝑝𝑒𝑟 100𝑘𝑔 = 𝟖𝟑. 𝟐𝟓% 𝒘𝒂𝒕𝒆𝒓

6
2. Dry orange juice powder is produced by introducing the extracted orange juice having a
solid content of 13% into an evaporator where the solids content is increased to 30%. The
concentrated juice then enters a dryer (spray or drum dryer). Dry orange juice powder
having a moisture content of 5% leaves the dryer at a rate of 900 kg/h to be packed into
500g sachet. Determine a] the mass flow rate of the fresh extracted orange juice to the
evaporator, b] determine the water vapor loss from the evaporator, c] concentrated juice
from the evaporator to the drier, and d] water vapor loss from the drier.

JM = ? WE = ? WD = ?

S: 13% S: 30% S: 95%

MC: 87% MC: 70% MC: 5%

D: 900 kg/hr

Required:

a. JM = mass flow rate of fresh orange juice to the evaporator

b. WE = water vapor loss from evaporator
c. JC = concentrated orange juice from evaporator to spray dryer
d. WD = water vapor loss from spray dryer

Let:

S = Percent solids

MC = Moisture content

D = Rate: 900 kg/ hr

In = Out (JC – product yield)

JM = WE + JC

7
Total Mass Balance: JC = WD + D

WD = J C – D

Component Mass Balance: SJC (JC) = WD + Sf (D)

30% (JC) = WD + 95% (900 kg/ hr)

0.3 JC = 0 + 0.95 (900 kg/ hr)

0.95 𝑘𝑔
JC = (900 )
0.30 ℎ𝑟

JC = 2,850 kg/ hr

W D = JC – D

WD = 2,850 kg/ hr – 900 kg/ hr

WD = 1,950 kg/ hr

In = Out (JM – JC)

JM = WE + JC

Total Mass Balance: JM = WE + JC

W E = J M – JC

Component Mass Balance: SJM (JM) = WE + SJC (JC)

13% (JM) = WE + 30% (2,850 kg/ hr)

0.13 JM = 0 + 0.30 (2,850 kg/ hr)

0.30 𝑘𝑔
JM = 0.13 (2,850 ℎ𝑟 )

JM = 6,577 kg/ hr

8
 W E = J M – JC

WE = 6,577 kg/ hr – 2,850 kg/ hr

WE = 3,727 kg/ hr

3. Banana chips (100kg) containing 80% water is dried to 50% moisture. How much water
is removed?

Water removed

Banana (B) Drying Product (P)

100 kg, 80% 50% water
water)

B+P=100
0.20=0+P(0.50)
100(0.20)=0+0.5P
20=0+0.5P
40 kg = P

100-40 = 60 kg of water removed

4. How much (a) juice concentrate (25% total solids) should be added to 100 kg of
pineapple juice (9% total solid) to produce a product with 12.5% total solids. How much
of (b) this product will be produced?

9
 Juice Concentrate 3.5⁄ × 100 = 21.875 𝑘𝑔
25 3.5 16

12.5

Pineapple Juice 12.5⁄ × 100 = 78.125 𝑘𝑔

9 12.5 16

3.5 + 12.5 = 16 𝑡𝑜𝑡𝑎𝑙 𝑝𝑎𝑟𝑡𝑠

21.875 𝑘𝑔 𝑜𝑓 𝑗𝑢𝑖𝑐𝑒 𝑐𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑒 𝑥 𝑘𝑔 𝑜𝑓 𝑗𝑢𝑖𝑐𝑒 𝑐𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑒

=
78.125 𝑘𝑔 𝑜𝑓 𝑝𝑖𝑛𝑒𝑎𝑝𝑝𝑙𝑒 𝑗𝑢𝑖𝑐𝑒 100 𝑘𝑔 𝑜𝑓 𝑝𝑖𝑛𝑒𝑎𝑝𝑝𝑙𝑒 𝑗𝑢𝑖𝑐𝑒
21.875 × 100
𝑥= = 28 𝑘𝑔 𝑜𝑓 𝑗𝑢𝑖𝑐𝑒 𝑐𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑒
78.125
Checking:
(0.25 × 28 𝑘𝑔) + (0.09 × 100 𝑘𝑔) = 16
16
× 100 = 12.5%
128
Final Answers:
a) 28 kg of juice concentrate
b) 28 kg of juice concentrate +100 kg of pineapple juice=128 kg

5. Ice cream mix containing 40% total solids is frozen so that half of the original water is
made into ice (which is effectively pure water). If the mix contained 12% fat, 16% sugar
and 12% milk solids non-fat, what is the concentration of fat, sugar and milk solids in the
aqueous phase of the frozen product?

Ice cream mix = 100%

Total solids in the ice cream mix = 40%

100 – 40 = 60 % water

10
Mass of water in the mix = mass of water remaining + mass of water frozen in the container

60 lb = water in concentrate + 30 lb

Water in concentrate = 60 lb – 30 lb = 30 lb

100 – 30 = 70 lb concentrate (The total mass of the unfrozen liquid decreases from 100 to 70)

Analysis of fat composition

Mass of fat in the mix = 100(0.12) = 12 lb of fat

Composition of fat in the concentrate

𝑚𝑎𝑠𝑠 𝑜𝑓 𝑓𝑎𝑡 12 𝑙𝑏
Xf = 𝑓𝑖𝑛𝑎𝑙 𝑚𝑎𝑠𝑠 𝑜𝑓 𝑤𝑎𝑡𝑒𝑟 𝑐𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑒 = 70 𝑙𝑏 = 0.1714 lb is the composition of fat concentrate

Analysis of sugar composition

Mass of sugar in the mix = 100(0.16) = 16 lb of fat

Composition of sugar in the concentrate

𝑚𝑎𝑠𝑠 𝑜𝑓 𝑠𝑢𝑔𝑎𝑟 16 𝑙𝑏
Xs = 𝑓𝑖𝑛𝑎𝑙 𝑚𝑎𝑠𝑠 𝑜𝑓 𝑤𝑎𝑡𝑒𝑟 𝑐𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑒 = 70 𝑙𝑏 = 0.2286 lb is the composition of sugar concentrate

Analysis of non-fat solid composition

Mass of non-fat solid in the mix = 100(0.12) = 12 lb of fat

Composition of non-fat solid in the concentrate

𝑚𝑎𝑠𝑠 𝑜𝑓 𝑛𝑜𝑛−𝑓𝑎𝑡 𝑠𝑜𝑙𝑖𝑑 12 𝑙𝑏

XNFS = 𝑓𝑖𝑛𝑎𝑙 𝑚𝑎𝑠𝑠 𝑜𝑓 𝑤𝑎𝑡𝑒𝑟 𝑐𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑒 = 70 𝑙𝑏 = 0.1714 lb is the composition of non-fat solid

concentrate

11
6. An unsalted green mussel flowing at 50kg/hr is salted by pumping in 25% salt solution.
How much salt must be added to make a 1% salt product? How much is the product flow
rate after salt addition?

Given:
Unsalted green mussels
Mass flow rate: (50 kg/hr) = Msm
Salt solution: (25%) = Ss
Unknown:
Ms= ? mass flow rate after salt addition
Sm = ?

Total Mass Balance:

50 𝑘𝑔 + 𝑆𝑆 = 𝑆𝑚

Compound Mass Balance of Salt:

0 (50) + 0.25 (𝑆𝑆 ) = 0.01 (𝑆𝑚 )
𝑆𝑚 = 29 𝑆𝑠

50 + 𝑆𝑆 = 25 𝑆𝑆
50 = 24 𝑆𝑆
50 24 𝑆𝑆
=
24 24
𝑺𝑺 = 𝟐. 𝟎𝟖𝟑𝟑𝟑 𝒌𝒈

50 + 2.08333 = 𝑆𝑚
𝑆𝑚 = 52.08333 𝑘𝑔

𝑆𝑚
𝑀𝑆𝑀 =
1 ℎ𝑟
𝒌𝒈⁄
= 𝟓𝟐. 𝟎𝟖𝟑𝟑𝟑 𝒉𝒓

12
7. A 500 kg of longganisa is produced with 30% fat using the following ingredients: pork
meat with 10% fat, 15% protein and 65% water and backfat with 75% at, 5% protein and
15% water. Compute the amount of pork meat, backfat, protein and water content of
longganisa.

Backfat (B)
75% fat
Porkmeat (P) 5% protein
10% fat 15% water
15% protein
65% water Longganisa (L)
Mixer 500 kg, 30% fat

Required:
x = protein content Total mass balance: B+P=500
y = water content Fat Balance: 0.75B+0.10=0.3(500)
B = weight of backfat
P = weight of pork meat

Solution:

P=500 − B

0.75𝐵 + 0.10(500 − 𝐵) = 150

0.75B + 50 − 0.10B = 150

0.65B = 100

B = 153.85 kg

153.85 + 𝑃 = 500
P = 346.15 kg

13
 Protein content:
346.15(0.15) + 153.85(0.05) = 𝑥(500)
51.9225 + 7.6925 = 500𝑥
59.615 = 500𝑥
0.11923 ≈ 𝟎. 𝟏𝟐 = 𝒙

Water content:
346.15(0.65) + 153.85(0.15) = 𝑦(500)
224.9975 + 23.0775 = 500𝑦
248.075 = 500𝑦
2.0155 ≈ 𝟐. 𝟎𝟐 = 𝒚

8. Cream with 25% fat and skim milk containing 0.2% fat were separated from 1,000kg
milk that contains 3% fat. Determine a) the amount of cream and b) skim milk.

Separator
1,000 kg milk Cream: 25% fat
Let: Milk: 3% fat Skim: 0.2% fat
P = Initial product weight
C = Amount of cream
S = Amount of skim milk

In = Out
Total Mass Balance: P = C + S
1,000 kg = C + S
C=P–S
C = 1,000 kg – S

14
Component Mass Balance: 3% (P) = 25% (C) + 0.2% (S)
0.03 (1,000 kg) = 0.25 (C) + 0.002 (S)
30 kg = 0.25C + 0.002S
30 kg = 0.25 (1,000 kg – 1S) + 0.002S
30 kg = (250 kg – 0.25S) + 0.002S
30 kg = 250 kg – 0.248S
0.248S = 250 kg – 30 kg
220 𝑘𝑔
S= 0.248

S = 887.10 kg

C=P–S

C = 1,000 kg – 887.10 kg

C = 112.90 kg

9. In a given batch of coffee drying, the coffee contains 65% water. Ninety (90) kg of water
is removed to have a dried coffee of 20% moisture. Determine a) the weight of coffee
grains before drying (𝑊𝑏 ) and b) the weight of the dried coffee beans (𝑊𝑎 ).

𝑤𝑎𝑡𝑒𝑟 𝑟𝑒𝑚𝑜𝑣𝑒𝑑 (𝑊𝑅 ) = 90 𝑘𝑔

IN: 65% water

Dryer OUT: 20% water

𝑊𝑏 = ? 𝑊𝑎 = ?

Total mass balance:

𝑊𝑏 = 𝑊𝑅 + 𝑊𝑎

𝑊𝑏 = 90 + 𝑊𝑎 (𝐸𝑞𝑢𝑎𝑡𝑖𝑜𝑛 1)

15
Material balance of water:

𝐼𝑁𝐻2 𝑂 = 𝑂𝑈𝑇𝐻2 𝑂

[(65%)(𝑊𝑏 )] = 90 𝑘𝑔 + [(20%)(𝑊𝑎 )]

[(65%)(90 + 𝑊𝑎 )] = 90 𝑘𝑔 + [(20%)(𝑊𝑎 )]

[(0.65)(90 + 𝑊𝑎 )] = 90 + (0.20𝑊𝑎 )

58.5 + 0.65𝑊𝑎 = 90 + 0.20𝑊𝑎

58.5 − 90 = 0.20𝑊𝑎 − 0.65𝑊𝑎

−31.5 −0.45𝑊𝑎
=
−0.45 −0.45

𝑊𝑎 = 70 𝑘𝑔

Total mass balance:

𝑊𝑏 = 𝑊𝑅 + 𝑊𝑎

𝑊𝑏 = 90 𝑘𝑔 + 70 𝑘𝑔

𝑊𝑏 = 160 𝑘𝑔

Final Answers:

a) 𝟏𝟔𝟎 𝒌𝒈
b) 𝟕𝟎 𝒌𝒈

10. A 100 kg thousand island salad dressings is produced by mixing 50 kg mayonnaise, 5 kg

black pepper and 35 kg banana ketchup. Determine the equal amount of a) salt and b)
sugar to complete the dressing mix.

50𝑘𝑔 𝑚𝑎𝑦𝑜𝑛𝑛𝑎𝑖𝑠𝑒 + 5𝑘𝑔 𝑝𝑒𝑝𝑝𝑒𝑟 + 35𝑘𝑔 𝑏𝑎𝑛𝑎𝑛𝑎 𝑘𝑒𝑡𝑐ℎ𝑢𝑝 + 𝑠𝑎𝑙𝑡 + 𝑠𝑢𝑔𝑎𝑟 = 100
10𝑘𝑔
𝑠𝑎𝑙𝑡 + 𝑠𝑢𝑔𝑎𝑟 = 2

16
 𝒔𝒂𝒍𝒕 𝒄𝒐𝒏𝒕𝒆𝒏𝒕 = 𝟓𝒌𝒈
𝒔𝒖𝒈𝒂𝒓 𝒄𝒐𝒏𝒕𝒆𝒏𝒕 = 𝟓𝒌𝒈

11. Pineapple sliced is continuously dried at the rate of 20 kg/hr. the product will be dried to
90% solid. The fruit moisture content is 77%. Determine a) the amount of dried
pineapple, and b) the water lost during drying.

𝑤𝑎𝑡𝑒𝑟 𝑟𝑒𝑚𝑜𝑣𝑒𝑑 (𝑊) = ?

IN: 20 kg/hr OUT: 90% solid

Dryer
(77%) 𝐷 =?

Total Mass balance: IN = OUT

20 kg/hr = D + W

W= 20 – D

Material Mass balance: IN (H2O) = IN (H2O)

77 % = W + 10% D
20 (77%) = (20 – D) + (.10 D)
15. 4 = 20 – 0.90 D
0.90 𝐷 20− 0.90 𝐷
=
0.90 0.90

D = 5.11 kg/ hr

W = 20 – 5.11

W = 14.89 kg/hr

12. A 100 kg hamburger patty is produced with beef having 20% fat, 15% protein and pork
having 50% fat, 10% protein. Calculate a) protein and b) fat content of patty. Use equal
amount of beef and pork.

17
Total mass of hamburger patty = 100 kg

Protein content

Beef = 15%

Pork = 10%

100 (x) = 50(0.15) + 50(0.1)

100 (x) = 7.5 +5

100 (x) = 12.5

100 (𝑥) 12.5

=
100 100

X = 0.125 x 100

X = 12.5% protein

Fat content

Beef = 20%

Pork = 50%

100 (x) = 50(0.2) + 50(0.5)

100 (x) = 10 +25

100 (x) = 35

100 (𝑥) 35
= 100
100

X = 0.35 x 100

X = 35% fat

18
 VI. References

Emulsification - American Egg Board. (n.d.). Retrieved from https://www.aeb.org/food-

manufacturers/egg-functionality/emulsification.

Peter Clark, J. (2013). Emulsions: When oil and water do mix. Institute of Food
Technologist, 67(8).

Smith, P. (2010). Introduction to food process engineering. Brayford Pool: Springer.

Yanniotis, S. (2007). Solving problems in food engineering. Athens: Springer.

VII. Appendices

Table 1. Raw data obtained from frying.

INPUT OUTPUT
Samples Weight Weight Weight Weight Weight Weight Temperature
before of pan of oil (g) after of pan of Oil (g) of oil (oC)
frying (g) frying with (oil
(g) (g) + sugar)
(g)
Potato
1 200 522.2 446.2 157.1 522.2 407.8 227
2 202.0 1352.76 473.5 149.2 1811.6 458.93 140
Banana
3 200.5 1160.44 445.76 183.87 1573.36 412.92 142
4 167.41 1140.88 476 106.5 1616.88 410.21 265
Sweet
Potato
5 200.12 1157.82 499.95 297.04 1635.46 475.03 150
6 205.83 1156.35 473.07 116.83 1298.5 451.5 108

Input = Output + Accumulation

X = sugar

Y= Accumulation

Banana + oil + x = (Oil + sugar after) + Banana

19
 200.5 g + 445.76 g + x = 412.92 g + 183. 87

646.26 g + x = 596.79

X = -49.47

X = 49.47 g of sugar

Banana + oil + sugar = (Oil + sugar after) + Banana +Y

200.5 g + 445.76 g + 49.47 g = 412.92 g + 183. 87

695.73 = 596.79 + Y

Y = 98.94 g accumulation

Input = Output + Accumulation

200.5 g + 445.76 g + 49.47 g = 412.92 g + 183. 87 + 98.94 g

695.73 = 695.73

20
Table 2. Degree of emulsion at different level of egg yolk protein.

Egg yolk Emulsified Layer (g) Non Emulsified % Emulsion

layer (g)
50 (1) 119.6 116.3 50.70 %
50 (2) 0 227 0%
75 (3) 245 0 100%
75 (4) 251.99 0 100%
100 (5) 267.69 0 100%
100 (6) 266.52 0 100%

Table 3. Input and output of making mayonnaise.

INPUT
Egg yolk (g) + Water (ml) + Oil (ml) = OUTPUT
(1) 50 100 100 250
(2) 50 100 100 250
(3) 75 100 100 275
(4) 75 100 100 275
(5) 100 100 100 300
(6) 100 100 100 300