4. A drying test was carried out in a laboratory dryer to determine the drying rate curve and the critical moisture content of a vegetable. The sample was cut into small cubes and placed in a tray with 0.4 cm x 0.4 cm surface area. The tray was placed in a dryer for 17 hours and dried at constant drying conditions with an air stream that was flowing parallel to the surface of the tray. From time to time, the tray was weighed, while in a separate experiment the initial moisture content of the sample was determined. If the initial moisture content of the sample was 89% (wet basis) and the weight of the product in the tray varied with time as given below, a) plot the drying curve and the drying rate curve b) estimate the rate of drying at the constant-rate period, the critical moisture content, the final moisture content, and the free moisture content under the given drying conditions. Time (min) Net weight (kg) 5.000 30 3.860 60 2.700 90 2.250 120 1.900 180 1.332 240 1.164 300 1.020 360 0.912 480 0.816 540 0.780 600 0.720 660 0.696 720 0.684 780 0.655 840 0.640 900 0.630 960 0.622 1020 0.620 1080 0.620

4. A drying test was carried out in a laboratory dryer to determine the drying rate curve and the critical moisture content of a vegetable. The sample was cut into small cubes and placed in a tray with 0.4 cm x 0.4 cm surface area. The tray was placed in a dryer for 17 hours and dried at constant drying conditions with an air stream that was flowing parallel to the surface of the tray. From time to time, the tray was weighed, while in a separate experiment the initial moisture content of the sample was determined. If the initial moisture content of the sample was 89% (wet basis) and the weight of the product in the tray varied with time as given below, a) plot the drying curve and the drying rate curve b) estimate the rate of drying at the constant-rate period, the critical moisture content, the final moisture content, and the free moisture content under the given drying conditions. Time (min) Net weight (kg) 5.000 30 3.860 60 2.700 90 2.250 120 1.900 180 1.332 240 1.164 300 1.020 360 0.912 480 0.816 540 0.780 600 0.720 660 0.696 720 0.684 780 0.655 840 0.640 900 0.630 960 0.622 1020 0.620 1080 0.620

Structural Analysis

6th Edition

ISBN:9781337630931

Author:KASSIMALI, Aslam.

Publisher:KASSIMALI, Aslam.

Chapter2: Loads On Structures

Section: Chapter Questions

Problem 1P

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Concept explainers

Laboratory Determination of Hydraulic Conductivity

Hydraulic conductivity is the measure of flowability of water inside the soil in the presence of a hydraulic gradient. The hydraulic gradient is defined as the difference in the water heads in the soil, which induces a water motion. In simple terms, a hydraulic gradient is the presence of a potential that induces a flow of water.

Question

4. A drying test was carried out in a laboratory dryer to determine the drying rate curve and the
critical moisture content of a vegetable. The sample was cut into small cubes and placed in a tray
with 0.4 cm x 0.4 cm surface area. The tray was placed in a dryer for 17 hours and dried at constant
drying conditions with an air stream that was flowing parallel to the surface of the tray. From time
to time, the tray was weighed, while in a separate experiment the initial moisture content of the
sample was determined. If the initial moisture content of the sample was 89% (wet basis) and the
weight of the product in the tray varied with time as given below,
a) plot the drying curve and the drying rate curve
b) estimate the rate of drying at the constant-rate period, the critical moisture content, the final
moisture content, and the free moisture content under the given drying conditions.
Time (min)
Net weight (kg)
5.000
30
3.860
60
2.700
90
2.250
120
1.900
180
1.332
240
1.164
300
1.020
360
0.912
480
0.816
540
0.780
600
0.720
660
0.696
720
0.684
780
0.655
840
0.640
900
0.630
960
0.622
1020
0.620
1080
0.620

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