1.) Corn is blanched in a 5 meter long steam tunnel blancher.The corn goes into the blancher 5 cm deep on a 50 cm wide belt. Therequired blanch time is 4.0 minutes. The bulk density of the rawcorn is 0.74 kg/m3 and gains 3% weight in blanching. What shouldthe belt speed be set at? What is the production rate of thefinished blanched corn product in kg per hour?
2.) Diced peppers with a bulk density of 0.33 kg/m3 areprocessed in the 5 meter long tunnel blancher on a 50 cm wide belt.The required blanch time is 4.5 minutes and the peppers lose 1.8%of their weight and shrink 3% in volume. The output production rateis 400 kg per hour. What is the density of the product? What is thefeed bed depth (cm) going into the blancher? Thermal InactivationProblems (include the graph paper and show all work on theequations to receive credit.)
