Ch.E. 421 Problem Set (Batch Drying) 4 Ch.E.a/b 13-15 November 2012 The solution of the problems are to be submitted as a team report at the end of the period. Please include honor code and the individual contribution of each team member. 1. A wet solid is dried from 36% to 8% moisture in 5 hours under constant drying conditions. The critical moisture is 14% and the equilibrium moisture is 4%. Calculate the time needed: a) To dry from 8 to 5.5% moisture b) To dry from 30% to 15% moisture c)
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water particle easy and decrease faster ‚leading to a short drying time. The measurement of the moisture content is based on the weight sample which is inversely proportional with the temperature and time ‚ though the temperatue is kept constant throughout the experiment .Thus we can determine the drying rate of the sample based on the data obtained from the experiment ‚the mass and moisture content is decreasing with time whereas the drying rate is varying rapidly with time. TABLE OF CONTENT
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Drying We are primarily concerned with drying wet‚ porous solids (granules). Important to ensure proper moisture content in the granules: low enough to prevent product degradation and ensure good powder flow‚ but high enough to provide good tablet properties B. Amsden CHEE 440 Definitions psychrometry determination of the vapor concentration and carrying capacity of drying gas wet bulb T dry bulb T relative humidity (RH) Pwater in air %RH = ×100 Pw‚sat(T ) moisture content B. Amsden CHEE
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vegetables and fruits. If an oven is used‚ make sure there are numerous drying trays to fit on the oven’s racks‚ an accurate oven thermometer‚ and a small fan that is electric. The oven temperature should be 140 -degrees for up to eight hours for vegetables‚ fruit from four to five hours‚ and five hours for jerky. The 140-degrees oven heat is approximately the same heat as keeping the pilot light on‚ with scorching occurring if longer drying times are used.If freezing is used afterwards to kill possible insect
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fruits in the EU. Dried fruit has a long shelf life and can therefore provide a good alternate to fresh fruit‚ allowing out of season fruits to be available. Drying is a good way to preserve fruit in the absence of refrigeration. Dried fruit and vegetables are whole‚ cut‚ sliced‚ broken or powdered‚ but not prepared further. In addition to drying‚ certain preservatives may be added to maintain the equality. For instance‚ sulphur dioxide is added to prevent fruit discolouring. The use and content of
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the hot air drying kinetics model In the hot air drying‚ moisture ratio at three temperatures of 40‚ 50 and 60°C was obtained and fitted with the existing models in Table 1. Table 2 shows the coefficients and statistical indicators related to these models in the hot air drying method. The Page and modified Page models better than other ones predict moisture ratio based on the temperature of the dryer and the drying time. Values of R2‚ χ2 and RMSE for the two models in the hot air drying method were
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the capacity. The respective capacity and utilization calculations are listed in the process diagram attached to this document in .pdf form. The wet berry drying process had a utilization percentage of 250%‚ which exceeds 100%‚ making it the bottleneck in this scenario. Even though National Cranberry has three dryers to be used during the drying process‚ each only has a capacity of 200 bbl‚ which means the three dryers can only collectively dry 600bbl of cranberries in one hour. This leaves 525bbl
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Preparing For An Emergency: Which Survival Foods Last The Longest? Many people have come to rely on emergency services from the government to help them out in cases of natural disasters. However‚ one only needs to look back into history a short while to see that help is not always on the way when you hope it is. Plus there’s always a possibility that a larger catastrophe or emergency could happen and the government wouldn’t be able to handle all of the requests for help. The other thing to consider
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2. Objectives The objectives of this experiment are to observe the keeping quality of some food products‚ study the various simple methods of moisture determinations using different drying method. And determine the water activity in some food samples such as biscuits‚ bread‚ flour and instant noodles by using water activity measurement machine. 3. Theory To determine the moisture content in the food‚ methods such as open dish method and infrared balance method are used. 3.1 Hypothesis
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250 2000 5 Wet berry holding 3 400 1200 6 Destoning 3 1500 4500 7 Dechaffing 3 1500 4500 8 Drying 3 200 600 9 Separating 3 400 1200 During peak period 9/20-10/9 Average daily deliveries = 16‚380 bbls/day Working hours = 12 hr/day Average hourly deliveries = 16‚380/12 = 1‚365 bbls/hr From the above table‚ Average hourly deliveries (1‚365) is larger than Drying capacity (600) and Separating capacity (1‚200). Therefore‚ in general‚ these two processes are most likely
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