Material Balance Calculations

To formulate the material balance, the first step is the determination of a basis for the
assumption of the amount of product.
In solving material balance, the following are general assumptions to be used:

i. No change in mass occurs when fluid passes through pumps, heat exchangers,
and coolers.
ii. The plant is designed with a production rate of 500,000 bottles of wine per year.
iii. Volume per bottle is 750 mL.

Mass of Wine Produced in kg.

Assume 1L solution

 ethanol  0.789 g / mL
 water  1g / mL

mwater  methanol
 wine 
Vsolutiom

For 40% ethanol (v/v) For 60% water (v/v)

Vethanol Vwater
0.4  0.6 
Vsolution Vsolution

0.4Vsolution  Vethanol 0.6Vsolution  Vwater

methanol mwater
0.4Vsolution  0.6Vsolution 
 ethanol  water

methanol m water
0.4(1L)  0.6(1L) 
0.789 g / mL 1g / mL

methanol  315.6 g. mwater  600 g.

The density of the wine is,

mwater  methanol
 wine 
Vsolutiom

(315.6  600) g
 wine 
1000mL

 wine  0.9156 g / mL

The total mass of the wine is

bottles mL
VT  500,000 x750
year bottle

mL
VT  375,000,000
year

mL g 1kg
M T  375,000,000 x0.9156 x
year mL 1000 g

kg
M T  343,350
year

Total mass of nipa wine produced per year is 343, 350 kg.

Material Balance around Storage, Bottling, and Packaging

Assumptions:

1. No spilling of the beverages happed during bottling and capping

2. Each bottle of nipa sap wine contains 750 mL.

Let:

m A = Bottled nipa wine

mB = Cooled nipa sap wine

STORAGE Bottled Nipa Wine

Cooled Nipa Sap Wine BOTTLING mA = 343, 350 kg.
mB PACKAGING
 Material Balance around Cooling

Assumption:

1. No change in mass during cooling.

2. The mass of water in is equal to mass of water out.

Let:

mB = Cooled nipa sap wine

mC = Pasteurized nipas sap wine

mD = Cooling water

mE = Hot water

Cooling Water
mD

Cooled Nipa Sap Wine

Pasteurized Nipa Sap Wine COOLER
mB = 343, 350 kg
mC

Hot Water
mE

Degrees of Freedom Analysis:

Quantity to be calculated:

mC = mass of pasteurized nipas sap wine

mE = mass of hot water

Output information:

mB = mass of cooled nipa sap wine

mD = mass of cooling water

Degrees of Freedom:

2 unknown variables ( mC , mE )

- 2 relation (material balance, mD = mE)

0 Degrees of Freedom

Therefore, the problem is solvable.

Overall Mass Balance (OMB):

mC  mD  mB  mE

Since mD  mE

mC  mB

mC  343,350 kg.

Material Balance around Pasteurization

Assumptions: the mass entering the pasteurizer is equal to the mass going out from the
equipment

Let:

mC = Pasteurized nipa wine

mF = Filtered nipa wine

Pasteurized Nipa Wine

Filtered Nipa Wine PASTEURIZER
mC = 343, 350 kg
mF
Degrees of Freedom Analysis:

Quantity to be calculated:

mF = mass of filtered nipa sap

Known quantity from previous calculation:

mC = 343, 450 kg.

Degrees of freedom:

1 unknown variables ( mE , mH , mG )

-1 relations (material balance, PW-FW ratio)

0 Degrees of Freedom

Therefore, the problem is solvable.

Overall Mass Balance (OMB):
mF  mC
mF  343 ,350 Kg
E. Material Balance around Filter Press

Assumption:

1. Filtration unit removes 0.2% of the total mass of the feed, the % mass of the yeast
from the fermented nipa sap wine.

Let:

mF = Filtered nipa wine

mG = Fermented nipa wine

mH = Filter Cake
 Filtered Nipa Wine
Fermented Nipa Wine FILTER PRESS
mF = 343, 350 kg
mG

Filter Cake
mH

Degrees of Freedom:

Quantity to be calculated:

mG = mass of fermented nipa wine

Output information:

mH = mass of filter cake

Known quantity from previous calculation:

mF = mass of filtered nipa wine

Degrees of freedom:

2 unknown variables ( mH , mG )

-2 relations (material balance, FC-FNSW ratio)

0 Degrees of Freedom

Therefore, the problem is solvable.

Overall Mass Balance (OMB):

Since the specified Filter Cake (FC)-Fermented Nipa Sap Wine (FNSW) ratio is 0.2%,
the FW-FNSW ratio can be calculated as:

FW  FNSW Ratio  100-(FC-FNSW Ratio)

 FW  FNSW Ratio  ( 100  0.2)%

FW  FNSW Ratio  99.8%

mE
x100  99.8%
mG

mE
 0.998
mG
343 ,350 kg
mG 
0.998
mG  344 ,038.0726 kg

The overall material balance is given by:

mG  mF  mH

mH  mG  mE

mH  344038 .0726kg  343350 kg

mH  688.076kg kg.

Material Balance around Fermenter

Assumption:

1. Fermented wine has 40% (v/v) alcohol content

2. Yeast and sap ratio is 0.2%, based on the article “Various factors influencing to the
nipa (Nypa fruticans) wine fermentation” by Nguyen Phuoc Minh

Let:

mG = Fermented nipa wine

mK = Cooled nipa juice

m J = Yeast

m J = Carbon dioxide
 Yeast Carbon Dioxide
mJ mI

Cooled Nipa Juice

mK Fermented Nipa Wine
FERMENTER
mG

Degrees of Freedom:

Quantity to be calculated:

mK = mass of the cooled nipa juice

m J = mass of yeast

Output information:

mI = mass of carbon dioxide

Known quality from previous calculation:

mG = mass of fermented nipa wine

Degrees of Freedom:

3 unknown variables ( mK , m J , mG )

-3 relations (material balance, yeast ratio, amount of alcohol)

0 Degrees of Freedom

Therefore, the problem is solvable.

The chemical reaction of the process

C6 H12O6  2C2 H 5OH  2CO2

Overall Mass Balance (OMB):

mK  mJ  mI  mG
mK  mJ  mI  344038 .0726 kg

Calculation of the amount of ethanol

Amount of ethanol  40%v/v 

0.4 Lof ethanol

L of wine
0.4 L ethanol  1 L  0.3256 kg 
   
L of wine  0.9156kg  1 L ethanol 
kg of ethanol
 0.1378768021
kg of wine

0.1378768021 kg of ethanol  344,038.0726 kg 

Amount of ethanol   
kg of wine  wine 
 47 ,434.86925 kg of ethanol

Amount of Glucose needed

 1 kmol ethanol  1 kmol C6 H 12 O6  180 kg C6 H 12 O6 

kg glucose  47 ,434.86925 kg of ethanol    
 46 kg ethanol  2 kmol ethanol  1 kmol C6 H 12 O6 
 92 ,807.35288 kg glucose

Calculation of amount of CO2 produced

 1 kmol C6 H12O6  2 kmol CO2  44 kg CO2 

CO2 produced  92 ,807.35288 kg C6 H12O6    
 18 0 kg C6 H 12 O  1 kmol C6 H 12 O6   1 kmol CO2 
 45,372.48363 kg CO2
mI  45,372.48363 kg CO2

The overall mass balance

 mJ
 100  0.2%
mK
mJ
 0.002
mK
mJ  0.002 mK
mK  mJ  mI  mG
mK  0.002 mK  45,372.48363 kg CO 2 344 ,038.0726 kg
mK  388 ,633.2924 kg of nipa juice

mJ  0.002  388 ,633.2924

kg yeast
mJ  777.2665848
year

Material Balance around Cooler

Assumptions:

1. No change in mass during cooling

Let:

mN = Pre-heated Nipa Juice

mL = Cooling water, in

mM = Cooling water, out

Cooling water, in
mL

mK =388,633.2924 kg
Pre-heated Nipa Juice COOLER
cooled nipa juice
mN

mM
Cooling water, out

Degrees of Freedom:
 Quantity to be calculated:

mN = mass of the preheated nipa juice

mL = mass of cooling water, in

Output information:

mK = mass of cooled nipa juice

mM = mass of cooling water, out

Degrees of Freedom:

2 unknown variables ( mM , mN )

-2 relations (material balance, mL = mM)

0 Degrees of Freedom

Therefore, the problem is solvable.

Overall Mass Balance (OMB):

mN  mL  mM  mK
m N  mK
mN  388 ,633.2924 kg preheated nipa juice

Material Balance around Pre-heater

Assumption:

1. No change in mass during preheated ( the temperature of the preheater is below the
boiling point of water and ethanol)

Let:

mO = Neutralized nipa juice

Neutralized Nipa Juice PRE-HEATER Pre-Treated Sap

mO mN = 388711.0355 kg

Degrees of Freedom:
 Quantity to be calculated:

mO = mass of nipa juice

Output information:

mN = mass of preheated nipa juice

Degrees of Freedom:

1 unknown variables ( mO )

-1 relation (material balance)

0 Degrees of Freedom

Therefore, the problem is solvable.

Overall Mass Balance:

mO  mN
mO  388 ,633.2924 kg nipa juice

Material Balance around Mixer

Assumption:

1. The sulfuric acid is well-mixed with the nipa sap

2. The amount of Sulfuric acid needed for the lowering of Nipa sap juice is very low for
it to affect the density and viscosity of the juice
3. The density of fresh nipa sap juice is 1.076 g/mL based in the book Nypa fruit Wurmb
by Flach, M. & Rumawas, F.

Let:
 mO = Neutralized Nipa Sap Juice

mQ = Filtered Nipa Sap Juice

mP = Sulfuric Acid

Sulfuric Acid
mP

Neutralized Nipa Sap Juice

Filtered Nipa Sap Juice MIXER
mO = 388,711.0355 kg.
mQ

Degrees of Freedom:

Quantity to be calculated:

mQ = mass of the filtered nipa sap juice

mP = mass of sulfuric acid

Output information:

mO = mass of neutralized nipa sap juice

Degrees of Freedom:

2 unknown variables ( mP , mQ )

-2 relations (material balance, concentration of H2SO4)

0 Degrees of Freedom

Therefore, the problem is solvable.

Overall Mass Balance:

 The required pH is for the nipa sap juice is 4.9, the concentration of the H2SO4 to be
added can be calculated using

Concentration  10  pH

Since H2SO4 is diprotic

Concentration  2 x10  pH

Therefore, the concentration of H2SO4 is

Concentration  2 x10 4.9 M

mol H 2 SO4
Concentration  2 x10 4.9
L Solution

The density of a fresh nipa sap palm juice is 1.076 g/mL

mol H 2 SO4 98 g H 2 SO4

 2 x10 4 .9 
L Solution 1 mol
g H 2 SO4
 2.4675  10 3
L solution

1 L of H2SO4 solution is used per day

Density of H2SO4 is 1.84 g/mL

Density of H2O is 0.997 kg/L

1 mL
amount of H 2 SO4 used per day  2.4675  10 -3 g
1.84 g
1L
 1.341  10 3 mL 
1000 mL
6
 1.341  10 L of H 2 SO4 used per day
 L H 2 SO4 248 days operation
amount of H 2 SO4 used per year  1.341  10 6 
day 1 year
L H 2 SO4 1000 mL 1.84 g H 2 SO4
 3.32568  10 4  
year L mL
g H 2 SO4
 6,119.2512
year
kg H 2 SO4
 6.1192512
year

amount of H 2 O used per day  1 L - amount of H 2 SO4 used per day

 1 L - 1.341  10 -6 L of H 2 SO4
0.997 kg
 0.999998659 L of H 2 O 
L
 0.996998663 L of H 2 O

0.996998663 kg of H 2O 248 days operation

amount of H 2O in the solution per year  
day 1 year
kg H 2O
 247.2556684
year

amount of H 2 SO4 solution per year  amount of H 2 SO4  amount of H 2 O

 6.1192512 kg  247 .2556684 kg
kg of solution
mP  253.3749196
year

The overall material balance is:

mQ  mP  mO

mQ  mO  mP
mQ  388,711.0355 kg - 253.3749196kg
kg nipa sap juice
mQ  388 ,457 .6606
year

Material Balance around Filtration

Assumption:
 1. Filtration unit removes 0.1% of the total mass, the % mass of suspended solids/
impurities in the feed Nipa sap juice

Let:

mQ = Filtered nipa sap juice

mS = Fresh nipa sap juice

mR = Filter Cake

Filtered Nipa Sap Juice

Fresh Nipa Sap Juice FILTRATION
mQ = 388,457.6606 kg
mS

Filter Cake
mR

Degrees of Freedom:

Quantity to be calculated:

mS = mass of fresh nipa sap juice

Output information:

mR = mass of filter cake

Known quantity from previous calculation:

mQ = mass of filtered nipa juice

Degrees of freedom:

2 unknown variables ( mW , mX )
 -2 relations (material balance, FC-FNSJ ratio)

0 Degrees of Freedom

Therefore, the problem is solvable.

Overall Mass Balance (OMB):

Since the specified Filter Cake (FC)-Fermented Nipa Sap Juice (FNSJ) ratio is 0.1%, the
FJ-FNSJ ratio can be calculated as:

FJ  FNSJ Ratio  100-(FC-FNSJ Ratio)

FJ  FNSJ Ratio  ( 100  0.1)%

FJ  FNSJ Ratio  99.9%

mQ
x100  99.9%
mS

mQ
 0.999
mS
388 ,457.6606 kg
mS 
0.999
kg fresh nipa juice
ms  388 ,846.5071
year

The overall material balance is given by:

mS  mR  mQ

mR  mS  mQ

mR  388,846.5071  388,457.6606
kg filter cake
mR  388.8465
year

Chemical reaction the mixer: C12 H 22O11  H 2O  2C6 H12O6

Calculation for the amount of sucrose in the juice:

 kg C6 H 12O6 1 kmol C6 H 12 O6
amount of sucrose per year  92,807.35288 
year 180kg C6 H 12O6
1 kmol C12 H 22O11 342 kg C12 H 22O11
 
2 kmol C6 H 12 O6 1 kmol C12 H 22 O11
kg C12 H 22O11
amount of sucrose per year  88,166.98524
year

Calculation for the amount of water needed in the chemical reaction

kg C6 H 12 O6 1 kmol C6 H 12 O6
amount of water per year  92,807.35288 
year 180 kg C6 H 12 O6
1 kmol H 2 O 18 kg H 2 O
 
2 kmol C6 H 12 O6 1 kmol H 2 O
kg H 2 O
amount of water per year  4 ,640.367644
year

Total amount of water entering the mixer  amount water in the sulfuric acid solution
 amount of water in the nipa juice
Total amount of water entering the mixer  247.2556684  mQ  amount of sucrose 
Total amount of water entering the mixer  247.2556684  388 ,457.6606  88,166.524 
kg of water
Total amount of water entering the mixer  300 ,538.3923
year

Total amount of water leaving the mixer  total amount of water entering the mixer
 amount of water needed in the chemical reaction
Total amount of water leaving the mixer  300 ,538.3923  4 ,640.367644
kg of water
Total amount of water leaving the mixer  295 ,898.0246
year

Summary of Material Balance:

Table 1 Mass Designations in Streams

 Process Name of Stream Name of Amount (kg)
Stream
Storage, Bottling, and Bottled nipa wine mA 343, 350
Packaging Cooled nipa wine mB 343, 350
Cooler 2 Pasteurized nipa mC 343, 350
wine
Cooling water, in mD ---
Cooling water, out mE ---
Pasteurizer Filtered nipa wine mF 343, 350
Filter Press Fermented nipa wine mG 344,038.0726
Filtered cake mH 688.076
Fermenter Carbon dioxide mI 45,372.48363
Yeast mJ 777.2664848
Cooled nipa juice mK 388,633.2924
Cooler 1 Cooling water, in mL ---
Cooling water, out mM ---
Pre-heated nipa juice mN 388,633.2924
Pre-heater Neutralized nipa mO 388,633.2924
juice
Mixer Sulfuric acid mP 253.3749196
solution
Filtered nipa juice mQ 388,457.6606
Filtration Filtered cake mR 388.8465
Fresh nipa sap juice mS 388,846.5071

Table 2 Mass Designation of Component on Streams

component Mass (kg)

Juice sucrose 88,166.98524
water 300,291.1366
Total amount of water entering the mixer water 300,538.3923
Sulfuric Acid Solution Sulfuric acid 6.1192512
water 247.2556684
Neutralized nipa juice glucose 92,807.35288
water 295,898.0246
Wine ethanol 47,434.86925
Density of juice
Properties of wine
Density 0.9156 g/mL
Vol. percent 40

Density of juice 1076 Kg/m3

Density of yeast 945.105 Kg/m3