2. In the commercial production of sugar (sucrose MW=342), the product crystals are washed and centrifuged to partial dryness. The crystals are then sent through a rotary dryer where they are contacted with a hot stream of air (MW-29) that reduces the moisture content from 1.0 wt% to 0.1 wt%. The ratio of wet sugar to inlet air fed to the dryer is 3.3 kg wet sugar/kg inlet air. The inlet air contains 2.0 mole% water (MW-18). ULID (00458757 a. Taking a basis of 100 kg of wet sugar fed to the dryer, find all unknown variables of this system.
2. In the commercial production of sugar (sucrose MW=342), the product crystals are washed and centrifuged to partial dryness. The crystals are then sent through a rotary dryer where they are contacted with a hot stream of air (MW-29) that reduces the moisture content from 1.0 wt% to 0.1 wt%. The ratio of wet sugar to inlet air fed to the dryer is 3.3 kg wet sugar/kg inlet air. The inlet air contains 2.0 mole% water (MW-18). ULID (00458757 a. Taking a basis of 100 kg of wet sugar fed to the dryer, find all unknown variables of this system.
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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Transcribed Image Text:2. In the commercial production of sugar (sucrose MW-342), the product crystals are washed and
centrifuged to partial dryness. The crystals are then sent through a rotary dryer where they are
contacted with a hot stream of air (MW=29) that reduces the moisture content from 1.0 wt% to 0.1 wt%.
The ratio of wet sugar to inlet air fed to the dryer is 3.3 kg wet sugar/kg inlet air. The inlet air contains
2.0 mole% water (MW=18).
ULID (00458757
a. Taking a basis of 100 kg of wet sugar fed to the dryer, find all unknown variables of this system.
b. If 1500 tons/day of dried sugar is to be produced, at what rate (lbm/hr) is water evaporated from the
sugar?
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