Take as a basis 100.0 kg of wet sugar fed to the dryer. Calculate the following. The mass of humid air entering the process (m3): The mass of wet sugar leaving the process (m2): 99.99 kg The mass of humid air leaving the process (m4): The mole fraction of water in the air leaving the process: kg kg In the commercial production of sugar (sucrose), the product crystals are washed and centrifuged to partial dryness. The crystals are then sent through a rotary dryer where they are contacted with a hot stream of air that reduces the moisture content from 1.20 wt% to 0.100 wt%. The ratio of wet sugar to inlet air fed to the dryer is 3.00 kg wet sugar/kg inlet air. The inlet air contains 1.60 mole% water.
Take as a basis 100.0 kg of wet sugar fed to the dryer. Calculate the following. The mass of humid air entering the process (m3): The mass of wet sugar leaving the process (m2): 99.99 kg The mass of humid air leaving the process (m4): The mole fraction of water in the air leaving the process: kg kg In the commercial production of sugar (sucrose), the product crystals are washed and centrifuged to partial dryness. The crystals are then sent through a rotary dryer where they are contacted with a hot stream of air that reduces the moisture content from 1.20 wt% to 0.100 wt%. The ratio of wet sugar to inlet air fed to the dryer is 3.00 kg wet sugar/kg inlet air. The inlet air contains 1.60 mole% water.
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:Take as a basis 100.0 kg of wet sugar fed to the dryer.
Calculate the following.
The mass of humid air entering the process (m3):
The mass of wet sugar leaving the process (m2):
99.99
kg
The mass of humid air leaving the process (m4):
The mole fraction of water in the air leaving the process:
kg
kg
Transcribed Image Text:In the commercial production of sugar (sucrose), the product crystals are washed and centrifuged to partial dryness.
The crystals are then sent through a rotary dryer where they are contacted with a hot stream of air that reduces the moisture content
from 1.20 wt% to 0.100 wt%.
The ratio of wet sugar to inlet air fed to the dryer is 3.00 kg wet sugar/kg inlet air.
The inlet air contains 1.60 mole% water.
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