1.
The initial moisture content of a food product is 77% (wet basis), and the
critical moisture content is 30%(wet basis). If the constant drying rate is
0.1 kg H2O / m2.s, compute the time required for the product to begin the
falling rate drying period. The product has a cube shape with 5- cm sides,
and the initial product density is 950 kg/m3.
23.4 s
b. 34.6 s
c. 48.5 s
d. 53.2
a.
s
4.
a.
2.
A cabinet dryer is being used to dry a feed product from 68% moisture
content (wet basis) to 5.5% moisture content (wet basis). The drying air
enters the system at 54 degrees C and 10% RH. The product temperature
is 25degreesC throughout drying. Compute the quantity of air required for
drying on the basis of 1 kg of product solid.
a.
224.65 kg dry air/kg solids
b. 268.4 kg dry air/kg solids
c. 302.27 kg dry air/kg solids
d. 412.36 kg dry air/kg solids
5.
3.
a.
A tunnel dryer is being designed for drying apple halves from an initial
moisture content of 79% (wet basis) to a final moisture content of 5%(wet
basis). An experimental drying curve for the product indicates that the
critical moisture content is 25% (wet basis) and the time for constant rate
drying is 5 minutes. Based on information provided, estimate the total
drying time for the product. Assume 1 kg of product is the basis.
4.25 min
b. 5.81 min c. 6.54 min d. 6.89 min
ChE
fluidizeD -bed dryer is being used to dry diced carrots. The product enters
the dryer with 80% moisture content (wet basis) at 25*C. The air used for
drying enters the dryer at 120 *C after being heated from ambient air with
60% RH at 20*C. Estimate the production rate when air is entering the
dryer at 700 kg dry air/hr and product leaving the dryer is 10% moisture
content( wet basis). Assume product leaves the dryer at the wet bulb
temperature of air and the specific heat of product solid is 2.0 kJ/kg .*C.
Air leaves the dryer 10*C above the product temperature.
a.
11.25 kg solids/hr
b. 16.12 kg solids/Hr
b.
c. 18.69 kg solids/hr
d. 20.15 kg solids/hr
7. A tray is to be used for drying a solid material . Each tray is 3 ft. wide by 4 ft.
long and the wet material has depth of 2 in. The density of the wet material is
50 lb/ft3. The wet material contains 3 lb of water per pound of dry solid. How
many trays are necessary to obtain 3,000 lb of a product containing 1 lb of
water per pound of dry solids.
a. 55 trays b. 60 trays c. 50 tray d. 65 trays
ChE
8. A porous solid is dried in a batch dryer under constant drying conditions. Five
hours were required to reduce the moisture content from 30 to 12 lb water/lb
dry solid. The critical moisture content is 18 lb water/lb dry solid and the
equilibrium moisture is 5 lb water / lb dry solid. If the drying rate during the FRP
is a straight line through the origin, calculate the time required to dry the solid
from 30 to 8 lb water/lb dry solid.
a. 4.75 h
b. 7.74 h
c. 10.15 h
d. 15.2 h
10. An adiabatic tunnel dryer handles 100kg of banana chips per batch reducing
the moisture content from 50%and 12% wet basis. Drying takes10 hours to
82
ChE