food process operation

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1. You are given the task by your company of determining the feasibility of building a new potato processing plant (product line will be frozen hash browns and French fries) in a rural area of northwestern Minnesota
a. The initial part of this project is to find a possible location which has adequate water available. Discuss (can be in outline form) how you are going to go about finding an appropriate location and the issues you need to consider.
b. Assuming after you do your water resource evaluation you find a good site, with respect to water, now discuss how you would handle, all the potential waste streams from this plant. Remember this is a rural area
(14 points)

2.
You are given a material that is 20% fat, 8% protein, 5% monosaccharide, 1% ash and the rest water. Based on your knowledge of separation technologies outline an approach you could use to fractionate the first four of these items from the others. Water can be part of the separated streams, but the other three items shouldn’t be present i.e. fat and water but no protein, sugar or minerals should be present. This is to be a commercial scale approach not an analytical lab,
(8 points)

3. You are given four samples (approximately 10% oil and 90% water) all of which have been processed to have an average fat droplet size of 1.57 microns in each. They were prepared in the following manner and have different rates of separation:

Sample 1 was processed with a standard homogenizer at 2000 psi with a velocity of separation being .3 m/s

Sample 2 was processed with a standard homogenizer at 2000 psi (1st stage) and 500 psi (2nd stage) with a velocity of separation being .1 m/s

Sample 3 was processed with a microfluidizer with a velocity of separation being .4 m/s

Sample 4 was processed with a standard homogenizer at 2000 psi with a velocity of separation being .5 m/s (This sample had 0.5% of an emulsifier added.) THE RATE IS NOT A TYPO.

Why are the rates of separation different? (8 pts)

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