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Q3: Tests were making on drying a food product carried out in an insulated tray. The temperature of drying air was 60°C. The dry weight of material was 3.765 kg and the surface area 0.186 m2. The test data are given in table below. Time(h) Weight(kg) 1.4 2.2 4.944 4.885 4.808 4.699 4.554 4.404 4.241 4.15 12 25 3.955 3.955 0.4 0.8 4.2 4.019

Q3: Tests were making on drying a food product carried out in an insulated tray. The temperature of drying air was 60°C. The dry weight of material was 3.765 kg and the surface area 0.186 m2. The test data are given in table below. Time(h) Weight(kg) 1.4 2.2 4.944 4.885 4.808 4.699 4.554 4.404 4.241 4.15 12 25 3.955 3.955 0.4 0.8 4.2 4.019

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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Q3: Tests were making on drying a food product carried out in an insulated tray. The temperature of drying air was 60°C. The dry weight of material was 3.765 kg and the surface area 0.186 m2. The test data are given in table below. Time(h) | Weight(kg) 4.944 4.885 4.808 4.699 4.554 4.404 4.241 | 4.15 14 22 3 | 4.2 0.4 0.8 5 7 12 25 4.019 3.955 | 3.955 a) Determine the equilibrium moisture content. b) Calculate the constant and falling rate constant.
Transcribed Image Text:Q3: Tests were making on drying a food product carried out in an insulated tray. The temperature of drying air was 60°C. The dry weight of material was 3.765 kg and the surface area 0.186 m2. The test data are given in table below. Time(h) | Weight(kg) 4.944 4.885 4.808 4.699 4.554 4.404 4.241 | 4.15 14 22 3 | 4.2 0.4 0.8 5 7 12 25 4.019 3.955 | 3.955 a) Determine the equilibrium moisture content. b) Calculate the constant and falling rate constant.
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