FST 559 UNIT OPERATION
TITLE THE EFFECT OF DIFFERENT PEELING METHODS ON
PRODUCT LOSS AND QUALITY OF ONIONS AND
POTATOES
NAME AHMAD ZIEN ZAKHQWAN BIN JIMI
GROUP AS2463A
INSTRUCTOR’S NAME DR SITI SUHARA BINTI RAMLI
Objective
To peel the potato and onion by using chemical, heat, and manual methods
Background and Summary
Peeling is used in the processing of many fruits and vegetables to remove unwanted or inedible
material, and to improve the appearance of the final product. The main consideration is to minimize
costs by removing as little of the underlying food as possible and reducing energy, labour, and material
costs to a minimum. The peeled surface should be clean and undamaged.
Apparatus & Materials
Materials Apparatus
Onion Knife
Potato Peeler
Saturated sodium chloride Gloves
5% natrium hydroxide Beaker
Weighing balance
Procedure
A. Preparation and observation of samples
1. For each method used at least 3 potatoes with similar size.
2. For each method, the weight of the potato was recorded with skin and without skin.
3. The percentage of weight loss was calculated.
4. The potatoes were cut and the heat ring was observed.
B. Lye Peeling
1. Potatoes was soaked in boiling 5% NaOH solution for 5 minutes.
2. Sieved for 1 minute. The potatoes were rinsed under running water until the skin peels
off.
3. Phenolphthalein or litmus paper was used to test the remaining alkali.
C. Nacl solution peeling
1. The potatoes were soaked in boiling saturated NaCl solution for 6 to 15 minutes.
2. The potatoes were rinsed under running water until the skin peel off.
D. Steam Peeling
1. Potatoes were retorted at temperature 121 degree for 5 minutes in autoclave or oven
steamer.
2. Potatoes was washed under running water until the skin peels off.
E. Direct heat peeling
1. Potatoes was burned directly under fire until all the skin is burned.
2. Manually removed the skin of potatoes under running water.
F. Knife Peeling
1. The skin of potatoes was removed manually by using peeler.
Data and Analysis of Results:
A. Product Loss
Peeling Potatoes Onions
Before(g) After(g) Before(g) After(g)
Lye (NaOH) 107.67 99.17 61.2 59.35
NaCl 124.12 116.12 82.73 75.83
Steam 74.48 70.75 35.77 34.97
Direct Heat 78.65 72.86 34.85 33.84
Knife 100.53 85.13 58.47 50.39
Peeling Potatoes Onions
Weight Loss % Loss Weight Loss % Loss
Lye (NaOH) 8.50 7.89 1.85 3.02
NaCl 8.00 6.45 6.90 8.34
Steam 3.73 5.01 0.80 2.24
Direct Heat 5.79 7.36 1.01 2.90
Knife 15.4 15.32 8.08 13.82
B. Finished product observation (Heat ring and finish cost)
Peeling Remarks
Potatoes Onions
Lye (NaOH) -clear surface damage -have surface damage
-clear heat ring -no heat ring
NaCl -no surface damages -no surface damage
-clear heat ring -no heat ring
Steam -have surface damage - have surface damage
-no clear heat ring -no heat ring
Direct Heat no surface damage no surface damage
-clear heat ring -no heat ring
Knife -have surface damage -no surface damage
-no heat ring -no heat ring
Discussion
In this experiment, potato and onions are used to determine the effect of peeling methods on product
loss and quality of them. There are five types of peeling method that was used in this experiment
which are Lye (NaOH) peeling, NaCl solution peeling, steam peeling, direct heat peeling and knife
peeling. Peeling is the most effective procedure for removing undesired or inedible material from
vegetables or fruits. This process is used to improve the product's appearance and taste. Peeling losses
must be minimised during peeling by removing as little of the underlying food as possible while still
achieving a clean peeled surface. Then, heat ring was presence for each method used except knife for
potatoes and onions. Steam peeling method is the most suitable for onions and potatoes because
weight loss only in small amounts compared to other peeling method so it can retain the quality of
onions and potatoes. Other than that, it is only requires small amount of cost when using steam as
peeling method. The abrasion peeling process involves feeding the material to be peeled onto abrasive
rollers or into a revolving bowl lined with an abrasive. The skin is removed by the abrasive surface,
which is then rinsed away with water. Normally, the process is carried out at room temperature. The
method offers various advantages, including low energy costs due to the process operating at room
temperature, low capital costs, and an outstanding food surface appearance. Irregular product
surfaces (for example, "eyes" on potatoes) can detract from the appearance of peeled items and
demand hand polishing.
Conclusion
To conclude, conducting this experiment would be able to determine the effect of different peeling
methods on product loss and quality of onions and potatoes. The objective of this experiment can also
be achieved. Hence, this experiment is successful.
References
1. Peeling. (n.d). http://www.hyfoma.com/en/content/processing-technology/raw-
materialsreception-%20preparation/peeling/ Sudheer, P. K. , & Indira, V. , (2007).
2. Post-Harvest Technology of Horticultural Crops, New Delhi: New India Publishing Agency.
FST 559 UNIT OPERATION
TITLE THE EFFECT OF FLOW RATE AND PATTERN ON HEAT
TRANFER IN CONCENTRIC CYLINDER HEAT EXCHANGER
NAME AHMAD ZIEN ZAKHQWAN BIN JIMI
GROUP AS2463A
INSTRUCTOR’S NAME DR SITI SUHARA BINTI RAMLI
Objective
To study temperature profiles, co-current and counter current flows, energy balances, log mean
temperatures and heat transfer coefficient.
Background and Summary
Equipment for heating and cooling of flowing products (e.g., fruit juices, milk) are in general called
heat exchanger, there is flow of the media that supply or remove heat as well as the products to be
treated. This leads to steady states whereby the temperature differences vary from one place to
another and the heat transfer coefficient often cannot be assumed to be uniform.
Apparatus & Materials
Material Apparatus
Tap water Concentric cylinder heat exchanger
Procedure
A. Start-up
1. The cover from the storage tank was removed and the tank was filled with clean water to
within 100mm free board from the top of the tank which gives about 18 litres of water.
2. The cold-water inlet was connected to a source of cold water using flexible tube provided.
3. The cold-water outlet was connected to proper drainage.
4. The main input that led to a fused single phase electrical point of 240 volts was connected.
5. The power supply was switch on and the main control switch when the above was ready.
6. The pump was switch on by pushing the green button indicated on the control panel.
7. The water circulation was observed through the tank.
B. Heat Transfer
1. The hot water flow valve was opened and allowed water to flow through the exchanger
until a steady flow of water indicated on the hot water flow meter.
2. The cover on the storage tank was replaced.
3. The cold-water control valve was opened. The selector valve for parallel and counter flow
arrangement was set alternatively.
4. Water was allowed to flow through the exchanger until a steady flow was indicated on
the cold-water flow meter.
5. The controlled hot water temperature, hot water flow rate and cold-water flow rate was
recorded.
6. The hot and cold-water temperatures at inlet and outlet were recorded once the
condition has stabilize.
C. Shut-Down
1. Heater selector switch was switch off and let the hot water to cool down naturally.
2. The cold-water supply was turned off
3. Excess water from storage tank was drained.
Data and Analysis of Results:
A. Co-current flow arrangement
Flow rate: 1.6 L/min = 0.0267 kg/s
Thermocouple T1 T2 T3 T4 T5 T6
Temperature 60 56 56 40 38 28
Power Power Power Efficiency Change in U
emitted absorbed Loss(W) (%) Temperature
(W) (W)
446.424 2455.332 2008.908 550 26.94 1387.86
Flow rate: 3.2 L/min = 0.0533 kg/s
Thermocouple T1 T2 T3 T4 T5 T6
Temperature 58 56 54 40 38 29
Power Power Power Efficiency Change in U
emitted absorbed Loss(W) (%) Temperature
(W) (W)
891.176 2450.734 1559.558 275 20.60 1811.60
B. Counter Flow Arrangement
Flow rate: 1.6 L/min = 0.0267 kg/s
Thermocouple T1 T2 T3 T4 T5 T6
Temperature 60 58 54 32 38 36
Power Power Power Efficiency Change in U
emitted absorbed Loss(W) (%) Temperature
(W) (W)
669.636 446.424 223.212 66.67 22.99 295.69
Flow rate: 3.2 L/min = 0.0533 kg/s
Thermocouple T1 T2 T3 T4 T5 T6
Temperature 59 58 52 29 46 40
Power Power Power Efficiency Change in U
emitted absorbed Loss(W) (%) Temperature
(W) (W)
1559.558 2450.734 891.176 157.14 20.94 1782.18
Discussion
In this experiment, we are going to determine the effect of flow rate and pattern on heat transfer in
concentric cylinder heat exchanger. By conducting this experiment, we can determine the
temperature profiles, co-current and counter current flows, energy balances, log mean temperatures
and heat transfer coefficient. Therefore, in this experiment, there is an effect of flow rate and flow
arrangement to the heat transfer efficiency where if the value of flow rate and flow arrangement
increase, the value of the efficiency of the heat transfer will decrease. Plate Heat Exchangers are
products that can be processed by this equipment. The turbulent flow on both sides is to blame. To
avoid liquid intermixing, gaskets are used to seal the plates' edges and ports. It aids in the direction of
the heating or cooling as well as the product streams into their appropriate alternate gaps. It also has
a heat transmission efficiency of more than 90% with the requisite temperature variations. Some of
the advantages and disadvantages of pipe heat exchanger are it is suitable for high pressure
application but it is limited to only low heat duties which require a surface area less than 47 m2. Other
than that, this pipe exchanger is standardizing where it can simply maintain, service and stocking part
but the flow pattern of this pipe heat exchanger is strictly counter flow.
Conclusion
Temperature profiles, co-current and counter current flows, energy balances, log mean temperatures
and heat transfer coefficient was obtained.
References
1. Heat exchanger. (n.d)
https://web.mit.edu/16.unified/www/FALL/thermodynamics/notes/node131.html
2. WeBBusterZ. (2015). What is double pipe exchanger.
https://www.webbusterz.org/what-is-a-double pipe-heat-exchanger/
