The following data were obtained in a drying test of a solid food placed in a laboratory tray dryer. Find the critical moisture content, the critical drying rate, the drying time in the constant-rate period, the time necessary for the moisture to fall from the critical moisture content to 70% (wet basis), and the amount of water that was removed from the product in the drying test. It is given that the initial moisture content is 85% wet basis, the bulk density of the solid is 50 kg dry solids /m3, and the thickness of the solid in the tray is 3 cm. Time(h) Weight(kg) 0 3.000 0.5 2.500 1 2.000 2 1.600 3 1.500 4 1.435 6 1.420 8 1.410 10 1.405 12 1.400 13 1.400
The following data were obtained in a drying test of a solid food placed in a
laboratory tray dryer. Find the critical moisture content, the critical drying rate,
the drying time in the constant-rate period, the time necessary for the moisture
to fall from the critical moisture content to 70% (wet basis), and the amount of
water that was removed from the product in the drying test. It is given that the
initial moisture content is 85% wet basis, the bulk density of the solid is 50 kg
dry solids /m3, and the thickness of the solid in the tray is 3 cm.
Time(h) Weight(kg)
0 3.000
0.5 2.500
1 2.000
2 1.600
3 1.500
4 1.435
6 1.420
8 1.410
10 1.405
12 1.400
13 1.400
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