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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/m², and the thickness of the solid in the tray is 3 cm. Exercises Time (h) 0.5 (continued) Time (h) 2 6 8 10 12 13 Weight (kg) 3.000 2.500 2.000 Weight 1.600 1.500 1.435 1.420 1.410 1.405 1.400 1.400 265

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/m², and the thickness of the solid in the tray is 3 cm. Exercises Time (h) 0.5 (continued) Time (h) 2 6 8 10 12 13 Weight (kg) 3.000 2.500 2.000 Weight 1.600 1.500 1.435 1.420 1.410 1.405 1.400 1.400 265

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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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 /m², and the thickness of the solid in the tray is 3 cm. Time Weight (kg) (h) 0 3.000 0.5 2.500 1 2.000 Exercises 265 (continued) Time Weight (kg) (h) 2 1.600 3 1.500 4 1.435 6 1.420 8 1.410 1.405 1.400 1.400 10 12 13
Transcribed Image Text: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 /m², and the thickness of the solid in the tray is 3 cm. Time Weight (kg) (h) 0 3.000 0.5 2.500 1 2.000 Exercises 265 (continued) Time Weight (kg) (h) 2 1.600 3 1.500 4 1.435 6 1.420 8 1.410 1.405 1.400 1.400 10 12 13
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