Engineering, 19.10.2021 06:40, doe69902

A product is being dried in a tray dryer. The product thickness is 2.5 cm. Drying occurs only on the top surface. The drying air has a Tdb of 120oC and Twb of 50oC and is flowing parallel to the surface at a velocity of 2 m/s. The solid density of the product is 930 kg DM /m3. The critical moisture content of the food product is 3.2 kg water/kg DM. (a) Estimate the time used to dry the material from an initial moisture content of 4.0 kg water/kg DM to the critical moisture and (b) Estimate the total drying time if the final moisture content is 15% (wet basis).

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A product is being dried in a tray dryer. The product thickness is 2.5 cm. Drying occurs only on the...