Does a typical microwave oven utilize feedback control to set cooking temperature or to determine if the food is "cooked"? If not, what mechanism is used? Can you think of any disadvantages to this approach, for example, in thawing and cooking foods?
ChE 20500 Hour Exam 1: Spring 2014, February 17, 2015 (8:00p – 9:30p) Problem 1.(45 points total) Sugar is manufactured through the refinement of plants called sugar cane. In this process, sugar cane is fed into a milling unit to be refined. The sugar cane consists of three components: (1) sugar, (2) water, and (3) wood. In the feed to the mill unit operation, the mass fraction of these three components is 16% sugar , 25% water, and 59% wood. Two streams emerge from the mill. The first is a waste stream that is composed of mostly wood and some sugar and water . This stream contains 92.5% of the wood fed to the process, and it is sent for disposal. The second stream, which contains 13% sugar, 14% wood, and the balance water (by weight), is fed into a filter to remo
