2) Fresh air is heated from 25 to 55 °C before sending to a vegetable dryer. Drying process happens in two stages. Heated air at 55 °C and 10% RH enters the first stage of the dryer and leaves 80% saturated. The air is heated again a second time to 55 °C and enters the second stage of the dryer. Air leaves the second stage of dryer with 50% RH. Then, air is cooled in a heat exchanger to 14 °C and leaves as completely saturated. a) Draw the flow chart of the process. b) Draw the path of the process on the psychrometric chart attached. Mark all of the inlet and outlet points c) What is the relative humidity of the fresh air at 25 °C ? d) How much heat is given to the air during 1st heating and 2nd heating? e) How much water is removed from the vegetable during the 1st and 2nd drying stages per kg of dry air?

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