Question

Good quality soybeans are harvested, cleaned, hulled, and pressure-cooked. The cooked soybeans are ground by a number of grinders that transform the beans into milky slurry. The dilute-phase pneumatic transport system carrying 148 kg/hr of a grinded soybeans powder (density 479.8 kg/m$^3$, mean particle size 41.12 µm) from hulled soy beans to the grinder with internal diameter of 13.02 mm across a horizontal distance of 11 meters and a vertical distance of 3.42 meters using ambient air ($\rho$= 1.2 kg/m$^3$, $\mu$ = 18.4 x 10$^{-6}$ Pa.s). The slurry is placed in a centrifuge that extracts any insoluble bits of bean as shown in Fig Q2. The separated soy liquid called jun is blended with vitamins, flavorings, and sugar and then sterilized and homogenized. The hot milk is cooled and packaged in such a way that it is never exposed to air. Assume that the frictional factor, $f_g$ = 0.005 Determine: (i) the saltation velocity, (5 marks) (ii) the horizontal voidage, (5 marks) (iii) the mass flux, (5 marks) (iv) the gas friction, (5 marks) (v) the horizontal pressure. (5 marks)

          Good quality soybeans are harvested, cleaned, hulled, and pressure-cooked. The
cooked soybeans are ground by a number of grinders that transform the beans into
milky slurry. The dilute-phase pneumatic transport system carrying 148 kg/hr of a
grinded soybeans powder (density 479.8 kg/m$^3$, mean particle size 41.12 µm) from
hulled soy beans to the grinder with internal diameter of 13.02 mm across a horizontal
distance of 11 meters and a vertical distance of 3.42 meters using ambient air ($\rho$= 1.2
kg/m$^3$, $\mu$ = 18.4 x 10$^{-6}$ Pa.s). The slurry is placed in a centrifuge that extracts any
insoluble bits of bean as shown in Fig Q2. The separated soy liquid called jun is
blended with vitamins, flavorings, and sugar and then sterilized and homogenized.
The hot milk is cooled and packaged in such a way that it is never exposed to air.
Assume that the frictional factor, $f_g$ = 0.005
Determine:
(i)  the saltation velocity,
(5 marks)
(ii) the horizontal voidage,
(5 marks)
(iii) the mass flux,
(5 marks)
(iv) the gas friction,
(5 marks)
(v)  the horizontal pressure.
(5 marks)

Good quality soybeans are harvested, cleaned, hulled, and pressure-cooked. The
cooked soybeans are ground by a number of grinders that transform the beans into
milky slurry. The dilute-phase pneumatic transport system carrying 148 kg/hr of a
grinded soybeans powder (density 479.8 kg/m^3, mean particle size 41.12 µm) from
hulled soy beans to the grinder with internal diameter of 13.02 mm across a horizontal
distance of 11 meters and a vertical distance of 3.42 meters using ambient air (ρ= 1.2
kg/m^3, μ = 18.4 x 10^-6 Pa.s). The slurry is placed in a centrifuge that extracts any
insoluble bits of bean as shown in Fig Q2. The separated soy liquid called jun is
blended with vitamins, flavorings, and sugar and then sterilized and homogenized.
The hot milk is cooled and packaged in such a way that it is never exposed to air.
Assume that the frictional factor, fg = 0.005
Determine:
(i) the saltation velocity,
(5 marks)
(ii) the horizontal voidage,
(5 marks)
(iii) the mass flux,
(5 marks)
(iv) the gas friction,
(5 marks)
(v) the horizontal pressure.
(5 marks)

Added by Erika S.

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