Reading Passage

THE CONSERVATION OF MASS

The law of conservation of mass states that mass cannot be created nor destroyed. Thus in
a processing plant the total mass of material entering the plant must equal the total mass of
material leaving the plant, less any accumulation left in the plant. If there is no accumulation,
then the simple rule holds that “what goes in must come out.” Similarly all material entering a
unit operation must in due course leave.

For example, if milk is being fed into a centrifugal separator to separate it into skim milk
and cream, under the law of conservation of mass the total number of kilograms of material
(milk) enetring the centrifuge per minute must equal the total number of kilograms of material
(skim milk and cream) that leave centrifuge per minute.

Similarly, the law of conservation of mass applies to each component in the entering
materials. For example, considering the butter fat in the milk entering the separator, the weight of
butter fat entering the centrifuge per minute must be equal to the wieght of butter fat leaving the
centrifuge per minute. A similar relationship will hold for the other components, proteins, milk
sugars and so on.

R.L. Earle:
Unit Operation in Food Processing

Glossary:
accumulation (n) : pengumpulan
apply (v) : mengaplikasi, menggunakan
centrifugal (adj) : garis sumbu
conservation (n) : pengawetan, kekekalan
destroy (V) : menghancurkan
feed (v) : memasukkan

Exercise 1
Answer these questions briefly!
1. What does the law of conservation of mass state? Explain clearly!
2. “What goes in must come ou.” What does it mean?
3. What is the example of the expression in question no. 2?
4. What is the main idea of paragraph 1?
5. To what extent does conservation of mass apply?
6. How is milk separated into skim and cream?
7. What is the main idea of paragraph 3?
8. Give the example of the law of conservation of mass?

Exercise 2
Match the words in the left column to the expression in the right one.

1. Butter a. carrying material to machine

2. Mass b. the same in size, number, value
3. Component c. quantity of matter without regular shape
4. Equal d. make or become greater in quantity
5. Accumulate e. moving away from the center
6. Centrifugal f. part of a larger or more complex object
7. Fed g. food made from cream used on bread
Reading Passage

BASIC PRINCIPLES OF FOOD PROCESS ENGINEERING

The study of process engineering is an attempt to analyze all forms of physical processing
into a small number of basic operations, which are called unit-operations. Food processes may
seem bewildering in their diversity, but careful analysis will show that these complicated and
differing processes can be broken down into a small number of unit operations.

For example, consider heating, of which innumerable instance occur in every food
industry. There are many reasons for heating and cooling-for example, the baking of bread, the
freezing of meat, the tempering of oils. But in process engineering the prime considerations are
the extent of the heating or cooling that is required and the conditions under which this must be
accomplished. Thus, this physical process qualifies to be called a unit operation. It is called “heat
transfer.”

The essential concept is therefore to divide physical food processes into basic unit
operations each of which can stand alone and which depends on coherent physical principles. For
example, heat transfer is a unit operation and the fundamental physical principle underlying it is
that heat energy will be transferred spontaneously from hotter to colder bodies. Because of the
dependence of the unit operation on a physical principle, or a small group of associated
principles, quantitative relationships in the form of mathematical equations can be built up to
describe them. The equations can be used to follow what is happening in the process and for
control and modification of the process if required.

R.L. Earle:
Unit Operations in Food Processing
Glossary:
accomplish (v) : menyempurnakan, mencapai
attempt (n) : usaha
bewilder (v) : membingungkan
diversity (n) : perbedaan, keanekaragaman
equations (n) : persamaan
extent (n) : tingkat
require (v) : membutuhkan
temper (v) : melembutkan

Exercise 1
Answer these questions briefly!

1. What is the study of process engineering?

2. What are the examples of heating and cooling?
3. What is the prime consideration in process engineering?
4. Explain briefly the essential concept of heating?
5. What’s the main idea of paragraph three?
6. ...........mathematical equations can be built up to describe them. (paragraph 3 line 6). What
does “them” refer to?
7. What is the fundamental physical principle of heat transfer?

Exercise 2
Answer these questions based on your knowledge.

1. Are there any bad effects of food process engineering? Explain briefly!
2. Give suggestions to make it perfect!