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
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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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.
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