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6) A wet cake of biological solids needs to be dried by blowing dry air across the top of the surface. Internal diffusion controls the mass transfer during drying. The moisture content of the cake is initially 60%, and the diffusion coefficient of water in the cake has been estimated to be 8.2 x 105 cm²/s. Estimate the cake depth that can be dried to a final moisture content of 5% in 24 h.

6) A wet cake of biological solids needs to be dried by blowing dry air across the top of the surface. Internal diffusion controls the mass transfer during drying. The moisture content of the cake is initially 60%, and the diffusion coefficient of water in the cake has been estimated to be 8.2 x 105 cm²/s. Estimate the cake depth that can be dried to a final moisture content of 5% in 24 h.

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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6) A wet cake of biological solids needs to be dried by blowing dry air across the top of the surface. Internal diffusion controls the mass transfer during drying. The moisture content of the cake is initially 60%, and the diffusion coefficient of water in the cake has been estimated to be 8.2 x 105 cm²/s. Estimate the cake depth that can be dried to a final moisture content of 5% in 24 h.
Transcribed Image Text:6) A wet cake of biological solids needs to be dried by blowing dry air across the top of the surface. Internal diffusion controls the mass transfer during drying. The moisture content of the cake is initially 60%, and the diffusion coefficient of water in the cake has been estimated to be 8.2 x 105 cm²/s. Estimate the cake depth that can be dried to a final moisture content of 5% in 24 h.
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