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Drying of food is carried out in an insulated tray. The drying air has a partial pressure of water equal to 2360 Pa and a wet bulb temperature of 30°C. The product has a drying surface of 0.05 m2 /kg dry solid. The material has a critical moisture content of 0.12 (dry basis) and negligible equilibrium moisture content. The material has a critical rate in the falling rate period which is proportional to the moisture content and the mass transfer coefficient is 5.34x10-4 kg /m2 hr Pa. Calculate (a) The drying rate in the constant rate period in kg /m? hr. (b) The time required to dry the material from a moisture content of 0.22 to 0.06 (both on dry basis). Vapor pressure of water at 30°C = 4232 Pa.

Drying of food is carried out in an insulated tray. The drying air has a partial pressure of water equal to 2360 Pa and a wet bulb temperature of 30°C. The product has a drying surface of 0.05 m2 /kg dry solid. The material has a critical moisture content of 0.12 (dry basis) and negligible equilibrium moisture content. The material has a critical rate in the falling rate period which is proportional to the moisture content and the mass transfer coefficient is 5.34x10-4 kg /m2 hr Pa. Calculate (a) The drying rate in the constant rate period in kg /m? hr. (b) The time required to dry the material from a moisture content of 0.22 to 0.06 (both on dry basis). Vapor pressure of water at 30°C = 4232 Pa.

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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Drying of food is carried out in an insulated tray. The drying air has a partial pressure of water equal to 2360 Pa and a wet bulb temperature of 30°C. The product has a drying surface of 0.05 m2 /kg dry solid. The material has a critical moisture content of 0.12 (dry basis) and negligible equilibrium moisture content. The material has a critical rate in the falling rate period which is proportional to the moisture content and the mass transfer coefficient is 5.34x10-4 kg /m2 hr Pa. Calculate The drying rate in the constant rate period in kg /m? hr. (a) (b) 0.06 (both on dry basis). Vapor pressure of water at 30°C = 4232 Pa. The time required to dry the material from a moisture content of 0.22 to
Transcribed Image Text:Drying of food is carried out in an insulated tray. The drying air has a partial pressure of water equal to 2360 Pa and a wet bulb temperature of 30°C. The product has a drying surface of 0.05 m2 /kg dry solid. The material has a critical moisture content of 0.12 (dry basis) and negligible equilibrium moisture content. The material has a critical rate in the falling rate period which is proportional to the moisture content and the mass transfer coefficient is 5.34x10-4 kg /m2 hr Pa. Calculate The drying rate in the constant rate period in kg /m? hr. (a) (b) 0.06 (both on dry basis). Vapor pressure of water at 30°C = 4232 Pa. The time required to dry the material from a moisture content of 0.22 to
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