13- In a drying process, the moisture content of 25 kg of food will be reduced from 88% to 8%. The air used for drying enters the dryer at 85 ° C and exits at 70 ° C. To heat the air, 200 kg of saturated steam is used at 120 ° C. Food enters the dryer at 30 ° C and exits at 65 ° C. Since the ambient air temperature is 25 ° C, calculate the drying efficiency based on evaporation latent heat and sensible heat. (Specific temperature of the food = 2.98kj / kg ° C) A.) 50% B.) 24% C.) 33% D.) 66% E.) 12%

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Chemical and Phase Equilibrium

Phase diagrams or equilibrium phase diagrams are the graphical representations that show the phase transformations of the constituting elements with respect to the pressure, temperature, and compositions. The diagrams show the conditions that limit the different phases, namely solid, liquid, and gas. The diagram can also be utilized to verify the relations between the state variables. Most of the phase diagrams are temperature-pressure phase diagrams, with the variable parameter as the composition. Usually other variables such as solubility and pressure parameters are not indicated in the phase diagram. For a one-component system (unary phase diagram), the phase diagram is generally a function of temperature and pressure as the state variables, or temperature and volume. However, for a binary system (two-phase) having two components, the phase diagram is a function of temperature and composition as the state variables only. Coexisting of the different phases of the constituting elements is indicated in the phase diagram. A ternary phase diagram can be characterized by consisting of three phases in equilibrium.