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A food containing 75% water is to be dried at 100°C down to moisture content of 12%. If the critical and equilibrium contents are 20% and 5% respectively (All on dry basis), calculate the time required for drying per kg of food. The rate of evaporation is (r = 0.01 kg/s). %3D

A food containing 75% water is to be dried at 100°C down to moisture content of 12%. If the critical and equilibrium contents are 20% and 5% respectively (All on dry basis), calculate the time required for drying per kg of food. The rate of evaporation is (r = 0.01 kg/s). %3D

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
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A food containing 75% water is to be dried at 100°C down to moisture content of 12%. If the critical and equilibrium contents are 20% and 5% respectively (All on dry basis), calculate the time required for drying per kg of food. The rate of evaporation is (r = 0.01 kg/s).
Transcribed Image Text:A food containing 75% water is to be dried at 100°C down to moisture content of 12%. If the critical and equilibrium contents are 20% and 5% respectively (All on dry basis), calculate the time required for drying per kg of food. The rate of evaporation is (r = 0.01 kg/s).
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