Tugas Pengenalan Teknik Kimia

TK 2101
Nama : Tegar Yongi Bagaskara

NIM : 13012020

Soal 3 :
A stream of bread dough is fed steadily through an oven in a large bread-baking operation.
The dough enters the oven at a rate of 110 ft 3/hr and at a temperature of 70F. It exits the
oven at 400F. Other properties of the dough include density = 58.7 lbm/ft 3 heat capacity =
0.9 Btu/lbmF At what rate is heat being added to the dough by the heating coils of the
oven (inWatts)?

Tugas Pengenalan Teknik Kimia

TK 2101
Nama : Tegar Yongi Bagaskara

NIM : 13012020

Soal 5 :
Some of the most common sources of heat in a chemical plant are hot water and steam. The
following questions explore the value of each of these as potential heat sources :
a. Suppose that a hot water stream at 250C is available as a heating source at a flow rate of
6.7 kg/s. How much heat can be extracted from this stream if it is cooled to 150C? The
heat capacity of water at these temperatures is approximately 4.5 kJ/kg.K.
b. Suppose that saturated steam at 200C is available as a heating source at a flow rate of
6.7 kg/s. How much heat can be extracted by condensing the steam to liquid water at the
same temperature? (Note: Hvap,200C = 1939 kJ/kg)
c. Based on your answers from (a) and (b), which of the above (hot water or steam) would
you recommend as a source of heat? Why?