To increase their shelf life and enhance their flavour, harvested tea leaves are processedthrough a drying process. Consider that picked tea leaves consist only of solid and water, with amoisture mass content of 60%. Commercial demand requires producing 160kg/hr with areduced moisture content of 5%.Determine the mass rate of water removed in the drying process
To increase their shelf life and enhance their flavour, harvested tea leaves are processedthrough a drying process. Consider that picked tea leaves consist only of solid and water, with amoisture mass content of 60%. Commercial demand requires producing 160kg/hr with areduced moisture content of 5%.Determine the mass rate of water removed in the drying process
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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Question
To increase their shelf life and enhance their flavour, harvested tea leaves are processed
through a drying process. Consider that picked tea leaves consist only of solid and water, with a
moisture mass content of 60%. Commercial demand requires producing 160kg/hr with a
reduced moisture content of 5%.
Determine the mass rate of water removed in the drying process
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