In a drying process, the moisture content of 35 kg of food will be reduced from 82% to 6%. The air used for drying enters the dryer at 80 ° C and exits at 70 ° C. 130 kg of saturated steam is used at 105 ° C to heat the air. The food enters the dryer at 25 ° C and exits at 60 ° C. Calculate the drying efficiency for an adiabatic operating dryer, as the ambient air temperature is 20 ° C. (Specific temperature of the food = 3.30 kj / kg ° C)
In a drying process, the moisture content of 35 kg of food will be reduced from 82% to 6%. The air used for drying enters the dryer at 80 ° C and exits at 70 ° C. 130 kg of saturated steam is used at 105 ° C to heat the air. The food enters the dryer at 25 ° C and exits at 60 ° C. Calculate the drying efficiency for an adiabatic operating dryer, as the ambient air temperature is 20 ° C. (Specific temperature of the food = 3.30 kj / kg ° C)
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
ChapterMA: Math Assessment
Section: Chapter Questions
Problem 1.1MA
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In a drying process, the moisture content of 35 kg of food will be reduced from 82% to 6%. The air used for drying enters the dryer at 80 ° C and exits at 70 ° C. 130 kg of saturated steam is used at 105 ° C to heat the air. The food enters the dryer at 25 ° C and exits at 60 ° C. Calculate the drying efficiency for an adiabatic operating dryer, as the ambient air temperature is 20 ° C. (Specific temperature of the food = 3.30 kj / kg ° C)
A.) 17%
B.) 12%
C.) 33%
D.) 30%
E.) 25%
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