Question

1.) Corn is blanched in a 5 meter long steam tunnel blancher. The corn goes into the blancher 5 cm deep on a 50 cm wide belt. The required blanch time is 4.0 minutes. The bulk density of the raw corn is 0.74 kg/m3 and gains 3% weight in blanching. What should the belt speed be set at? What is the production rate of the finished blanched corn product in kg per hour?

2.) Diced peppers with a bulk density of 0.33 kg/m3 are processed in the 5 meter long tunnel blancher on a 50 cm wide belt. The required blanch time is 4.5 minutes and the peppers lose 1.8% of their weight and shrink 3% in volume. The output production rate is 400 kg per hour. What is the density of the product? What is the feed bed depth (cm) going into the blancher? Thermal Inactivation Problems (include the graph paper and show all work on the equations to receive credit.)

Answer 1

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