FST559 Unit Operations

Name: Nur Aqlili Izzah bt Sazali

Student ID: 2020977239
Class: AS2463B2
Experiment 6: Solid mixing of granular material and powdered foods by using v-cone mixer
RESULTS
A. Mixing efficiency
Table 6.1: Weight of red beans collected in 20 g sample at different mixing time

Time Weight of red beans in 20 g mixture

(minutes) 1 2 3 4 5
20 3.52 4.26 3.67 3.64 4.10
40 3.86 4.12 4.56 4.31 4.22
60 4.15 4.66 4.02 3.94 4.09

Table 6.2: Fraction of red beans collected in 20 g sample at different mixing time

Fraction of red beans in 20 g mixture

Time
Mean Standard
(minutes) 1 2 3 4 5
deviation
20 0.176 0.213 0.1835 0.182 0.205 0.1919 0.014
40 0.913 0.206 0.228 0.2155 0.211 0.3547 0.279
60 0.2075 0.233 0.201 0.197 0.2045 0.2086 0.0127

B. Preparation of 3 in1 coffee

Table 6.3 Observation data on three different combination of 3 in 1 coffee (given total weight for
combination is 230 g)

Coffee Cream Sugar Comments

Trial Weight Percentage Weight Percentage Weight Percentage
(g) (%) (g) (%) (g) (%)
Too biter,
less sweat
1 40 17.39% 120 52.17% 70 30.43%
and less
creamy
Bitter, less
2 30 13.04% 100 43.48% 100 43.48% sweat and
creamy
Bitter, sweet
3 20 8.7% 100 43.48% 110 47.83%
and creamy
CALCULATION
1
S2= ¿ + ( x ¿¿ 3− x́ )2 … ..(x ¿¿ n− x́)2 ¿ ¿
N
S = standard deviation of a sample taken during mixing
n=number of samples
x 1 , x 2 ， x 3 ， x n=the fratcionof the ¿ beans∈each 20 g of samples

x́=the mean fraction of all samples

Fraction of red beans in 20 g mixture

1

20 min 3.52/ 20 = 0.176

40 min 3.86/ 20 = 0.193
60 min 4.15/ 20 = 0.2075
2

20min 4.26/ 20= 0.213

40min 4.12/ 20 = 0.206
60min 4.66/ 20 = 0.233
3

20min 3.67/ 20 = 0.1835

40min 4.56/ 20 = 0.228
60min 4.02/ 20 = 0.201
4

20min 3.64/ 20 = 0.182

40min 4.31/ 20 = 0.2155
60min 3.94/ 20 = 0.197
5

20min 4.10/ 20 = 0.205

40min 4.22/ 20 = 0.211
60min 4.09/ 20 = 0.2045
Mean
20min: (0.176 + 0.213 + 0.1835 + 0.182 + 0.205)/ 5 = 0.1919
40min: (0.913 + 0.206 + 0.228 + 0.2155 + 0.211 + 0.3547)/ 5 = 0.3547
60min: (0.2075 + 0.233 + 0.201 + 0.197 + 0.2045)/ 5 = 0.2086

Standard deviation
20min
1
S2= ¿
N
1
S2= [ ( 0.176−0.1919 )2+ ( 0.213−0.1919 )2 + ( 0.1835−0.1919 )2+ ( 0.182−0.1919 )2 +(0.205−0.1919)2 ]
5
2 1 −3
S = [1.0382 x 10 ]
5

S2=2.0764 x 10−4
S = 0.014

40min
1
S2= [ ( 0.913−0.3547 )2+ ( 0.206−0.3547 )2+ ( 0.228−0.3547 )2 + ( 0.2155−0.3547 )2 +(0.211−0.3547)2 ]
5
1
S2= [ 0.3899]
5

S2=0.078
S = 0.279

60min
1
S2= [ ( 0.2075−0.2086 )2+ ( 0.233−0.2086 )2 + ( 0.201−0.2086 )2 + ( 0.197−0.2086 )2 +(0.2045−0.2086)2 ]
5
1
S2= [8.057 x 10−4 ]
5

S2=¿ 1.6 x 10−4

S = 0.0127
Percentage of 3 in 1 coffee
Coffee
1
Coffee
(40/230) x 100 = 17.39%
Cream
(120/230) x 100 = 52.17%
Sugar
(70/230) x 100 = 30.43
2
Coffee
(30/230) x 100% = 13.04%
Cream
(100/230) x 100% = 43.48%
Sugar
(100/230) x 100% = 43.48%
3
Coffee
(20/230) x 100% = 8.7%
Cream
(100/230) x 100% = 43.48%
Sugar
(110/230) x 100% = 47.83%

CONCLUSIONS

Make conclusions based on the following questions:

1. Define and explain significance of standard deviation knowledge in unit operation
- To measure variability or diversity used in statistics and probability theory. It shows
how much variation or dispersion exists from the average mean. Standard deviation is
a measure of variation that indicates typical distance between scores of a distribution
and mean. Low standard deviation shows data points tend to be very close to mean,
when high standard deviation means the data are spread out over a large range of
value. Significance of standard deviation in unit operation is that it is to measure how
spread the data of fraction of red beans collected in 20g sample at different mixing
time and different speed. This will calculate the changes in sample composition.
Deviation of sample compositions from the mean composition of overall mixture
represents a measure of mixing process.

2. Compare the value of SD for 3 different mixing time. How long should be the beans be
mixed in the v-cone mixer
- 40min mixing time shows high reading of standard deviation which is 0.279
meanwhile 60min mixing time shows lowest reading of standard deviation which is
0.0127 and for 20min shows reading of 0.014. The longer time taken, the solid mixing
become more homogenize. The lower the standard deviation, the nearer the value to
mean value and the better the mixing process. Hence the beans should be mixed for
60min in v-cone mixer.

3. Suggest factor that affect the efficiency of mixing.

- If the filling is more than 50-60% in the v-cone mixer, the lower the effectiveness of
the mixer. Hence the filling needs to be within the range of 50%-60% only in v-cone
mixer. Keeping the filling in this level of percentage provide free space in v-cone
mixer during blending process which minimize time taken for homogenous blending.