Practical N0: 07

Title: Determination of mass balance by Pearson method

Theory:

A simple method to calculate the relative quantity of the materials involved in the blending
and mixing was given by pearson and is known as pearson’s square method. It is effective in
calculating the amounts of two materials to obtained desired blend. The materials to be
mixed to obtain desired concentration can be expressed in simple numerals, which express
the amount either in terms of volume, weight or percent.

Procedure:

1. Draw a square and place the final product concentration in the centre of it.
2. The percentages of the materials to be mixed are place at the left hand corners of the
square.
3. Next subtract the number in the centre from the number at the left-hand side top
corner and place the remainder at the opposite right hand corner.
4. Subtract the smaller number on the left hand side bottom corner from number in the
center and place the remainder at the diagonally opposite top right hand corner.
5. The number on the right hand side now represents the number of the parts of each of
the original material that must be blended to make a product with a concentration
given by the number in the middle of the square.
6. The number at the numerator of the lower right corner refers to the parts of material
to be mixed to obtain the blend, whose percent concentration was placed at the lower
left corner.
7. The number at the upper right hand corner refers to the parts of the material to be
mixed to blend, whose concentration was placed at the upper left corner.
8. The number on the right are added, the sum is obtained is kept at the denominator of
the lower right hand corner. It represents the total parts of the finished product with
the concentration given by the number in the middle of the square.

Calculation:

Numerical problems: How many parts by weight of cream containing 35% fat should be
mixed with milk containing 4% fat so that the final product contains 5% fat?

1. Draw a square and place the final product concentration in the centre of it (5%).
2. The percentages of the materials to be mixed are place at the left hand corners of the
square (35 and 4).

3. Next subtract the number in the centre (5) from the number at the left-hand side top
corner (35) and place the remainder (30) at the opposite right hand corner.

4. Subtract the smaller number (4) on the left hand side bottom corner from number in the
center (5) and place the remainder (1) at the diagonally opposite top right hand corner.

5. The number on the right hand side now represents the number of the parts of each of the
original material that must be blended to make a product with a concentration given by
the number in the middle of the square.
6. The number at the numerator of the lower right corner refers to the parts of material to
be mixed to obtain the blend, whose percent concentration was placed at the lower left
corner.
7. The number at the upper right hand corner refers to the parts of the material to be mixed
to blend, whose concentration was placed at the upper left corner.
8. The number on the right are added, the sum is obtained is kept at the denominator of the
lower right hand corner. It represents the total parts of the finished product with the
concentration given by the number in the middle of the square.
Hence one part of cream containing 35% fat is to be mixed with 30 parts of milk containing
4% fat obtained the desired product containing 5% fat. The total 31 parts of finished
product are produced.

Numerical Problem:

A semi skimmed milk is to be produced by blending full milk having a fat content 6.5% and
a skimmed milk of fat content 0.5%. If the skimmed milk is to have fat content of 2.5% in
what proportions should be two milk be blend.

Example

How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to
produce 2000 kg of standardized milk with 2.5% fat?

Solution:

Using mass balance method:

TMB:   W + S = 2000

FMB:   0.039*W + 0.0004*S = 0.025*2000

Solving for W = 1274.6 kg and S = 725.4 kg

Using Pearson’s Square method:

Proportion of the whole milk = 2.46/3.86

Amount of whole milk required = (2.46/3.86)*2000 = 1274.6 kg

Proportion of skimmed milk = 1.4/3.86

Amount of skimmed milk required = (1.4/3.86)*2000 = 725.4 kg (or 2000 –

1274.6)