ENERGY BALANCE I

Agroindustrial Technology Department

Brawijaya University
WHAT
WHAT IS
IS THERMODYNAMICS?
THERMODYNAMICS?
Thermodynamics is the branch of science which studies
the transformation of energy from one form to another
Thermodynamics - Science which is concerned with
changes of energy and may be the corelation among
energies.

Thermodynamics of process :
.............
> Sistem
Fungsi Keadaan
 ENERGY
ENERGY BALANCE
BALANCE
• Learning Objectives
– Understand the conceptual basis of the Law of
Thermodynamics
– Understand the fundamental energy balance
concepts
– Be able to list and discuss the fundamental of
energy balance applications in agroindustrial
operations
 Forms of energy
• Potential energy (mgh)
• Kinetic energy (1/2 mv2)

• Thermal energy: heat (Q) supplied to or removed from a

process
• Work energy: e.g. work done by a pump (W) to transport
fluids
• Internal energy (U) of molecules

m : mass (kg)
g : gravitational constant, 9.81 ms-2
4
v : velocity, ms-1
Satuan energy

joule

Btu

kilocalories
 DESCRIPTION
DESCRIPTION OF
OF THE
THE SYSTEM.........1
SYSTEM.........1

• Sistem: Bagian dari suatu universe yang menjadi

perhatian analisis, dan dicakup dalam batas –
batasnya
• Lingkungan: bagian dari universe yang ada di luar
batas – batas sistem

mass System energy

Surrounding = environment
 DESCRIPTION
DESCRIPTION OF
OF THE
THE SYSTEM.........2
SYSTEM.........2

• Two (common) types of systems are:

– open system
– closed system
mass System energy

• Open system
- boundaries permit the crossing of matter
- energy may cross the boundaries of the open system
with the flow of mass or separately
• Closed System
- boundaries do not permit the crossing of matter
- energy may cross the boundaries of closed systems
 DESCRIPTION
DESCRIPTION OF
OF THE
THE SYSTEM
SYSTEM .........4
.........4

• Energy which crosses the boundary is classified as

either heat or work
heat

mass System work

• Heat is the form of energy that is transferred from the

environment external to the system
• Positive sign - refers to heat entering system
• Negative sign - heat leaving system
 Overall View of an Engineering Process
Using a material balance and an energy balance, a food engineering
process can be viewed overall or as a series of units.
Each unit is a unit operation.

Wastes Energy

By-products
Raw Previous Unit Further Unit Product
Unit Operation
materials Operation Wastes
Operation
Energy

Labor
Capital

Energy Control
 Panas Sensibel

Panas Panas
Laten Jenis
 Estimation of Cp
Hitunglah panas jenis susu yang mengandung 2% lemak (Cpl=1,675
kJ/ kgoC), 89,2% air (Cpm=4,187 kJ/ kgoC), 3,3% protein (Cpp= 1,549
kJ/ kgoC), 4,8% karbohidrat (Cpk = 1,424 kJ/ kgoC) dan 0,7% abu (Cpa =
0,837 kJ/ kgoC).

Jawab:
Cp susu = ∑ (xiCpi) = XmCpm + XlCpl + XpCpp + XkCpk + XaCpa
Cp susu = (0,892) (4,187) + (0,02) (1,675) + (0,033) (1,549) + (0,048)
(1,424) + (0,007) (0,837)
Cp susu = 3,894 kJ/ kgoC
 SAT-STEAM
SAT-STEAM TABLE
TABLE ..........
.......... Appendix
AppendixA4
A4(Toledo,
(Toledo,p.
p.574-5)
574-5)
Appendix
AppendixCC––D.M
D.MHIMMELBLAU
HIMMELBLAU

Temp Absolute Ethalpy (MJ/kg)

(OC) presure Sat. Evap. Sat.
kPa liquid hfg vapor
hf hg

0 0.6108 -0.00004 2.5016 2.5016

.
.

100 101.3250 0.41908 2.25692 2.67996

.
.
120 198.5414 0.50372 2.20225 2.70607

The saturated steam table consists of entries under the headings of

temperature, absolute pressure, specific volume, and enthalpy.
Contoh
ContohPenggunaan
PenggunaanSteam
SteamTable
Table
Hitunglah besarnya energi yang diperlukan untuk merubah 1
kg air bersuhu 20oC menjadi uap lewat jenuh bersuhu 120oC.
Diketahui panas jenis air = 4168 J/kgoC dan panas jenis uap air
1884,8 J/kgoC (semua pengukuran berlangsung pada tekanan
1 atm)

Jawab.
Panas yang dibutuhkan untuk mengubah air dari suhu 20oC ke
120oC ada 3 jenis yaitu:
1) Panas sensibel dari 20oC ke 100oC (Q1)
2) Panas penguapan air pada 100oC (Q2) dan
3) Panas sensibel dari 100oC ke 120oC (Q3)
Contoh
ContohPenggunaan
PenggunaanSteam
Steam Table
Table
 Energy Balance
HUKUM
HUKUM
................
>>Konservasi
................
KonservasiEnergi
Energi
THERMODINAMIKA
THERMODINAMIKAI I: : ................> Kesetimbangan Energi
................
> Kesetimbangan Energi
Masukan Keluaran
sistem

Energimasuk = Energikeluar + Akumulasi

Kondisi Steady State = tidak terjadi akumulasi :
.........
> Energimasuk = Energikeluar
 Contoh kekekalan energi:
 Energy kimia yang berasal dari makanan yang
masuk ke dalam tubuh, harus sama dengan energi
mekanik yang dihasilkan tubuh.
 Pada heat exchanger pasteurizer, panas yang
hilang untuk memanaskan air harus seimbang
dengan jumlah panas yang diperoleh susu dan
panas yang hilang dari heat exchanger ke
lingkungannya.
Steps
Steps inin Energy
Energy Balance
Balance Preparation
Preparation
== Steps
Steps in
in Mass
Mass Balance
Balance Preparation
Preparation
• Draw a sketch or diagram describing process
– Identify information available
• Identify boundaries of system with dotted lines
– Identify all input (inflows) and output (outflows)
• Use symbols or letters to identify unknown
items/quantities
• Write energy balance equation :
– choose appropriate basis of calculation
– do total and/or component energy balance
• Solve resulting algebraic equation(s)
 19

Contoh 1
Susu akan disterilisasi dalam sistem UHT dengan
menggunakan penukar panas (heat exchanger)
untuk memanaskannya. Susu dialirkan ke dalam
sistem UHT dengan kecepatan 5000 kg/jam untuk
melewati penukar panas pada suhu 135 °C selama
6 detik. Susu memiliki suhu awal 15 °C dan
penukar panas yang memiliki tekanan uap 313,18
kPa dan 100 % kualitas uap air (artinya seluruh
uap air berada dalam fase gas dan digunakan
sebagai media pemanas). Hitunglah laju aliran dari
uap air (media pemanas) yang harus masuk ke
dalam penukar panas agar kondisi proses yang
diinginkan tercapai? Diketahui panas jenis susu
adalah 3,894 kJ/kg°C dan Tref 0°C
1. Apa yang dimaksud dengan kesetimbangan massa dan
energy?
2. Jelaskan perbedaan panas latent dan panas sensible!
3. Steam is used for peeling of potatoes in a semi-continuous
operation . Steam is supplied at the rate of 4 kg per 100 kg of
unpeeled potatoes. The unpeeled potatoes enter system with a
temperature of 17 C and the peeled potatoes leave at 35 C . A
waste stream from the system leaves at 60 C . The specific
heats of unpeeled potato, waste stream and peeled potatoes
are 3.7 , 4.2 and 3.5 kJ/ (kg K ) , respectively. If the heat
content of steam is 2750 kJ /kg , determine the quantities of
the waste stream and the peeled potatoes from the process.
Gunakan 0C sebagai suhu referensi
THANKS FOR YOUR ATTENTION

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