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Casein is to be washed, in a multistage system, by water. The casein curd has initially a water content of 60% and between stages it is drained on an inclined screen to 80% water (both on a wet basis). The initial lactose content of the casein is 4.5 % on a wet basis, and it is necessary to produce casein with a lactose content of less than 1% on a dry basis. How many washing steps would be needed if the wet casein is washed with twice its own weight of fresh water in each step?

Casein is to be washed, in a multistage system, by water. The casein curd has initially a water content of 60% and between stages it is drained on an inclined screen to 80% water (both on a wet basis). The initial lactose content of the casein is 4.5 % on a wet basis, and it is necessary to produce casein with a lactose content of less than 1% on a dry basis. How many washing steps would be needed if the wet casein is washed with twice its own weight of fresh water in each step?

Introduction to Chemical Engineering Thermodynamics
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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Casein is to be washed, in a multistage system, by water. The casein curd has initially a water content of 60% and between stages it is drained on an inclined screen to 80% water (both on a wet basis). The initial lactose content of the casein is 4.5 % on a wet basis, and it is necessary to produce casein with a lactose content of less than 1% on a dry basis. How many washing steps would be needed if the wet casein is washed with twice its own weight of fresh water in each step?
Transcribed Image Text:Casein is to be washed, in a multistage system, by water. The casein curd has initially a water content of 60% and between stages it is drained on an inclined screen to 80% water (both on a wet basis). The initial lactose content of the casein is 4.5 % on a wet basis, and it is necessary to produce casein with a lactose content of less than 1% on a dry basis. How many washing steps would be needed if the wet casein is washed with twice its own weight of fresh water in each step?
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