Homework Help is Here – Start Your Trial Now!
Engineering
Chemical Engineering
Glazed banana chips are dried to its equilibrium moisture content of 12.28% by wt (wet basis) in a tunnel dryer under constant air temperature and humidity in a batch process. Control tests give the following data on the process: Time, minutes Moisture content, % wet basis 0 30 60 90 23.08 20.00 16.67 14.72 120 13.21 150 13.01 From these data, (a) determine the critical moisture content of the banana chips, % wt dry basis; (b) formulate the falling rate equation for the drying operations.

Glazed banana chips are dried to its equilibrium moisture content of 12.28% by wt (wet basis) in a tunnel dryer under constant air temperature and humidity in a batch process. Control tests give the following data on the process: Time, minutes Moisture content, % wet basis 0 30 60 90 23.08 20.00 16.67 14.72 120 13.21 150 13.01 From these data, (a) determine the critical moisture content of the banana chips, % wt dry basis; (b) formulate the falling rate equation for the drying operations.

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
See similar textbooks
icon
Related questions
Question

show psychrometric chart graph

Glazed banana chips are dried to its equilibrium moisture content of 12.28% by wt (wet basis) in a tunnel dryer under constant air temperature and humidity in a batch process. Control tests give the following data on the process: Time, minutes Moisture content, % wet basis 0 23.08 30 60 90 20.00 16.67 14.72 120 150 13.21 13.01 From these data, (a) determine the critical moisture content of the banana chips, % wt dry basis; (b) formulate the falling rate equation for the drying operations.
Transcribed Image Text:Glazed banana chips are dried to its equilibrium moisture content of 12.28% by wt (wet basis) in a tunnel dryer under constant air temperature and humidity in a batch process. Control tests give the following data on the process: Time, minutes Moisture content, % wet basis 0 23.08 30 60 90 20.00 16.67 14.72 120 150 13.21 13.01 From these data, (a) determine the critical moisture content of the banana chips, % wt dry basis; (b) formulate the falling rate equation for the drying operations.
Expert Solution
steps

Step by step

Solved in 3 steps with 3 images

SEE SOLUTIONCheck out a sample Q&A here
Blurred answer
Recommended textbooks for you
Introduction to Chemical Engineering Thermodynami…
Introduction to Chemical Engineering Thermodynami…
Chemical Engineering
ISBN:
9781259696527
Author:
J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:
McGraw-Hill Education
Elementary Principles of Chemical Processes, Bind…
Elementary Principles of Chemical Processes, Bind…
Chemical Engineering
ISBN:
9781118431221
Author:
Richard M. Felder, Ronald W. Rousseau, Lisa G. Bullard
Publisher:
WILEY
Elements of Chemical Reaction Engineering (5th Ed…
Elements of Chemical Reaction Engineering (5th Ed…
Chemical Engineering
ISBN:
9780133887518
Author:
H. Scott Fogler
Publisher:
Prentice Hall
Process Dynamics and Control, 4e
Process Dynamics and Control, 4e
Chemical Engineering
ISBN:
9781119285915
Author:
Seborg
Publisher:
WILEY
Industrial Plastics: Theory and Applications
Industrial Plastics: Theory and Applications
Chemical Engineering
ISBN:
9781285061238
Author:
Lokensgard, Erik
Publisher:
Delmar Cengage Learning
Unit Operations of Chemical Engineering
Unit Operations of Chemical Engineering
Chemical Engineering
ISBN:
9780072848236
Author:
Warren McCabe, Julian C. Smith, Peter Harriott
Publisher:
McGraw-Hill Companies, The
SEE MORE TEXTBOOKS