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3. 20kg of food at a moisture content of 400% dry basis is dried to 40% wet basis. the initial water content, the amount of water removed and the final weight of the food product? f150% dry basis. Calculate how

3. 20kg of food at a moisture content of 400% dry basis is dried to 40% wet basis. the initial water content, the amount of water removed and the final weight of the food product? f150% dry basis. Calculate how

Introduction to Chemical Engineering Thermodynamics
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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3. 20kg of food at a moisture content of 400% dry basis is dried to 40% wet basis. Calculate the initial water content, the amount of water removed and the final weight of the food product? 4. A batch of 5 kg of food product has a moisture content of 150% dry basis. Calculate how much water must be removed from the product to reduce its moisture content to 20% wet basis
Transcribed Image Text:3. 20kg of food at a moisture content of 400% dry basis is dried to 40% wet basis. Calculate the initial water content, the amount of water removed and the final weight of the food product? 4. A batch of 5 kg of food product has a moisture content of 150% dry basis. Calculate how much water must be removed from the product to reduce its moisture content to 20% wet basis
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