A food product that contains 15% solids non-fat, 2% fat,and 83% water is to be pasteurised by heating to 95℃ by direct steam infusion using 90% quality steam at 15psig. After heating to 95℃, the product is held in a holding tube and cooled in a heat exchanger, therefore, there is no opportunity for removing added water from the steam condesate later in the process.Calculate the moisture of the raw product entering the heater such that the desired moisture content will be obtained after heating and cooling.
