Apples are peeled, cored, and pureed to produce an unpasteurized applesauce. The applesauce must be heated to 96°C to ensure that it is microbiologically stable for hot fill packaging. A tube-in-tube heat exchanger is used to heat the applesauce (Cp = 3.83 kJ/kgK) from an initial temperature of 10°C to the target temperature. Steam at 130°C with 70% quality is used as the heating medium with the condensate leaving the heat exchanger at 130°C.
How much steam (mass flow rate in kg/hr) is required per kilogram of applesauce processed?
