Pineapple contains about 20 wt% solid and the balance water. To make pineapple jam, crush

pineapple and sugar are mixed in a mass ratio of 1:5. The mixture is heated to evaporate water until the produced jam contains 30 wt% water.

1) Draw and label a complete flow chart of the process.

2) Express degree of freedom (DOF) of the overall process (not the individual unit operation).

3) Give your comment on the DOF value.

Amass of m 1.5 kg of steam is contained in a closed rigid container. initially the pressure and temperature of the steam are: p 1.5 mpa and t 240°c (superheated state), respectively. then the temperature drops to t2= 100°c as the result of heat transfer to the surroundings. determine: a) quality of the steam at the end of the process, b) heat transfer with the surroundings. for: p1.5 mpa and t 240°c: enthalpy of superheated vapour is 2900 kj/kg, specific volume of superheated vapour is 0. 1483 m/kg, while for t 100°c: enthalpy of saturated liquid water is 419kj/kg, specific volume of saturated liquid water is 0.001043m/kg, enthalpy of saturated vapour is 2676 kj/kg, specific volume of saturated vapour is 1.672 m/kg and pressure is 0.1 mpa.

Find the kinematic pressure of 160kpa. for air, r-287 j/ kg k. and hair al viscosity of air at a temperature of 50°c and an absolute (10 points) (b) find the dynamic viscosity of air at 110 °c. sutherland constant for air is 111k

What are the major differences between injection molding and extrusion?