HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION

FALCULTY FOR HIGH QUALITY TRAINING



Course: Drying Technology and Distillation

Semester I-School year: 2022-2023

FINAL PROJECT
TOPIC: CALCULATION AND DESIGN
OF THE TUNNEL DRYING SYSTEM

LECTURER: PH.D. LE MINH NHUT

STUDENT: VU TRONG HIEP 20147126

HCMC, DECEMBER/ 2022

1
 LECTURER'S ASSESSMENT

………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………
………………………………………………………………………………………………

SCORE (By number):

……………………………………...

BY WORD:…………………………….

SIGNATURE …………………………

2
CONTENTS
INTRODUCTION...............................................................................................................5

CHAPTER I: GENERAL INFORMATION ABOUT DRYING TUNNELS AND

DRYING MATERIALS......................................................................................................6

1.1 DEFINE.....................................................................................................................6

1.2 STRUCTURE OF TUNNEL DRYERS....................................................................7

1.3 WORKING PRINCIPLE...........................................................................................8

1.4 GENERAL CHARACTERISTICS OF COFFE........................................................9

Chapter II: CALCULATION AND DESIGN...................................................................10

2.1 THE THEORETICAL DRYING PROCESS..........................................................11

2.2.1 CALCULATE THE PARAMETERS AT POINTS.........................................12

2.2.2 AIR CONSUMPTION......................................................................................14

2.2.3 AMOUNT OF HEAT LOST DURING THEORETICAL DRYING..............14

Chapter III CALCULATING THE HEAT OF DRYING PROCESS...............................15

3.1 THE PURPOSE OF HEAT CALCULATION........................................................15

3.2 CALCULATE HEAT LOSS.................................................................................15

3.2.1 CALCULATE THE HEAT LOSS CARRIED OUT BY DRYING MATERIAL

.............................................................................................................................. 15

3.2.2 HEAT LOSS DUE TO TRANSMISSION EQUIPMENT...............................16

3.2.3 HEAT LOSS TO THE SURROUNDINGS.....................................................17

3.3 CALCULATE THE ACTUAL DRYING PROCESS.............................................19

Chapter IV: CALCULATION AND SELECTION OF AUXILIARY EQUIPMENT.....21

4.1 CALCULATE CALORIPHER..................................................................................21

3
 4.2 FAN AND HOW TO CHOOSE A FAN.................................................................21

Chapter V: TUNNEL DRYER DESIGN IN AUTOCAD.................................................22

REFERENCE.....................................................................................................................24

4
 INTRODUCTION
The drying industry is a large and constantly expanding industry, it is mainly used in
the drying industry of food and agricultural products into dry food to help increase the
preservation and enrich the types of goods.

Drying commonly describes the process of thermally removing volatile substances

(moisture) to yield a solid product. Moisture held in a loose chemical combination,
present as a liquid solution within the solid or even trapped in the microstructure of the
solid, which exerts a vapor pressure less than that of pure liquid, is called bound
moisture. Moisture in excess of bound moisture is called unbound moisture.

5
CHAPTER I: GENERAL INFORMATION ABOUT DRYING
TUNNELS AND DRYING MATERIALS
1.1 DEFINE

A tunnel dryer is a machine where a container (tray) filled with the material is placed on a
trolley or the material is loaded directly on the trolley, and the trolley is pushed in from
the tunnel chamber entrance. The material is dried while being moved through the drying
chamber. The name is derived due to its construction which looks like a tunnel.

Figure 1: Tunnel dryer

6
1.2 STRUTURE OF TUNNEL DRYERS
The tunnel dryer consists of a lifting and lowering machine, air blower, heater, conveyor
belt, material storage carts, tunnel dryer body, and control panel.

Figure 2: Structure of tunnel dryer [2]

7
 Figure 3: Schematic illustrations of tunnel dryers.

1.3 WORKING PRINCIPLE

The working principle of a tunnel dryer is a direct continuous type of dryer. It is the
largest- scale dryer. In this dryer, the materials to be dried are sent to the air-heated tunnel
for drying purposes. Material is entered at one end and the dried material is collected at
the other end of the tunnel.

8
1.4 GENERAL CHARACTERISTICS OF COFFE

Coffee fruit consists of the following components: rind, viscous layer, husk layer, silk
layer, and kernel.

Physical properties of coffee:

specific weight: ρ=650 kg/𝑚3

specific heat:c=0,37( kcal/𝑘𝑔°

9
 Chapter II: CALCULATION AND DESIGN

Initial data

Drying Types: Tunnel Dryers

Material: Coffee Beans

Capacity 𝐺2: 𝐺2 =

600𝑘𝑔/ℎ

Moisture content:

-
Initial moisture content: φ1=30%

-
Final moisture content: φ2= 8%

-
Drying temperature: 𝑇𝑖𝑎 = 80°𝑐

Province: Kon Tum

10
2.1 THE THEORETICAL DRYING PROCESS

Represent the theoretical drying process on I-d graph

Point 0 ( T0, φ0): air before entering the calorife with temperature and humidity equal to
the temperature and humidity of the environment

Point 1 (T1, φ1): after the air is heated and dehumidified by calorife before being put into
the drying chamber to carry out the drying process.

Point 2(T2, φ2): the air after performing the drying process spreads the moisture of the
dried object and carries the moisture out

11
2.2.1 CALCULATE THE PARAMETERS AT POINTS

Point 0: Air state before calorife

Based on the book “ GT Dieu hoa khong khi – Vo Chi Chinh”, We used the neighboring
province Buon Ma Thuot City to determine T0 and φ0

Temperature: T0 = 17oC

Humidity: φ0 = 79%

According to the Saturated water table :

17−15 𝑥−0.017
Interpolate: T0 = 17oC => = => x=0.0194 bar
20−15 0.023−0.017

we have Phs0 = 0.0194 bar

Moisture capacity:

φ0.Phs0
d0 = 622.
= 622 ∗0,98−79%∗0,0194 = 9,88 (g/kgdry air)
79%∗0,0194
P−φ0.Phs0

Enthalpy of humid air:

I0 =t0 + 0,001*d0*(2500 + 2t0)

= 17+ 0,001*9,88*(2500 + 2*17) = 42,03 (kJ/kg dry air)

Point 1: Air state after heated by calorife

Temperature: Select t1 = 80oC

12
According to the Saturated Water table , we have Phs1 = 0,4739 bar

Since in diagram I-d we have d0 = d1 = 9,88 g/kg dry air

Enthalpy of humid air

𝐼1 = 𝑡1 + 0,001 ∗ 𝑑1 ∗ (2500 + 2𝑡1) = 80 + 0,001 ∗ 9,88 ∗ (2500 + 2 ∗

80)
= 106,28 𝑘𝐽/𝑘𝑔

Humidity air:

φ1. Phs1 φ1 ∗ 0,4739

= 622 ∗
d1 = 622. 0,98 − ∗ 0,4739 => φ1 = 3,98%
P 1.
−φ Phs1 φ1

The weight of the material into the drying chamber

𝐺2 = 600𝑘𝑔/ℎ

Allowable heating temperature: Choose τ=3

23,5
𝑡ℎ = 2,218 − 4,343 ∗ ln(τ) +
0,37 + 0,63 𝑡𝑏∗𝜔
23,5
= 2,218 − 4,343 ∗ ln(3) + = 45,43𝑜C
0,37 + 0,63 ∗
19%

With:

τ is drying time

ωtb is average humidity ωtb = 0,5*(ω1 + ω2) = 0,5 ∗ (30% + 8%) = 19%

Point 2: Air state after drying process

13
Since t2 ≤ th + Δt and Δt from 5 ÷ 10, we have temperature of point 2 equal:

14
𝑡2 = 𝑡ℎ + (5 ÷ 10) = 45,43 + 6,57 = 52𝐶

At point 2 we have temperature t2 = 52oC from table the Saturated water we have:

52−50 𝑥−0,1235
Interpolate: T2 = 52oC => = => x=0,1371 bar
55−50 0,1576−0,1235

Phs2 = 0,1371 bar and I1 = I2 = 106,28 kJ/kg

𝐼2 = 𝑡2 + 0,001 ∗ 𝑑2 ∗ (2500 + 2𝑡2) = 52 + 0,001 ∗ 𝑑2 ∗ (2500 + 2 ∗ 52) =

106,28

=> d2 = 20,84g/kg dry air

Since

φ2. Phs2 φ2 ∗ 0,1371

= 622 ∗
d2 = 622. 0,98 − ∗ 0,1371
P 2.
−φ Phs2 φ2

So we have humidity of point 2 φ2 = 23,17%

2.2.2 AIR CONSUMPTION

1000
Theoretical air consumption :𝐼 = = 1000
=91,24 g/kg dry air
0
𝑑2−𝑑1 20,84−9,88

We have: 𝑊 =
𝐺 𝜔 −𝜔 =188,57 kg/h
. 1 2 =600.
30−8
2 100−30
100−𝜔1

Amount of air required during drying: 𝐿0 188,57.1000

𝑊 = =17205,29 kg/h
= 𝑑2−𝑑1 20,84−9,88

2.2.3 AMOUNT OF HEAT LOST DURING THEORETICAL DRYING

15
Amount of heat lost during the whole drying process

𝑄
0 = .(𝐼1 − )=
17205,29
. (106,28 − 42,03) = 307,06( 𝐾𝑊)
3600
𝐿0 𝐼0

16
Chapter III: CALCULATING THE HEAT OF THE DRYING
PROCESS
3.1 The purpose of heat calculation

The purpose of heat calculation is to determine the air consumption for the drying process
L, kg/h and the heat loss Q, kJ/h. On the basis of thermal calculations determine the size
of the equipment. At the same time, by setting the system's heat balance and energy
balance, the system's heat efficiency and energy efficiency as well as the separate heat
dissipation of the drying chamber and the system are determined.

3.2 Calculate heat loss

3.2.1 Calculate the heat loss carried out by the drying material

In fact, the material to be dried after being taken out of the drying device will be 5 to 10
degrees lower than the drying agent temperature. so we have

t =𝒕𝟏-10=80-10=𝟕𝟎°𝒄

So Specific heat capacity of coffee brought out of the cellar:

C=𝐶ℎ2𝑜. (1 − 𝜔2) + 𝐶𝑐𝑜𝑓𝑓𝑒𝑒 𝑏𝑒𝑎𝑛𝑠.

𝜔2=4,18.(1-0,08)+1,5465.0.08=3,96(kj/kgdry)

 Q= 𝐺2. 𝐶𝑐𝑜𝑓𝑓𝑒𝑒 𝑏𝑒𝑎𝑛𝑠. (𝑡 − 𝑡0)=600.1,5465.(70-17)=49178,7 (KJ/h)

17
  q = 𝑄 =260,79 (KJ/kgmoisture)
𝑊

3.2.2 Heat loss due to transmission equipment

a) Heat loss due to transport vehicle

The car is made of CT3 steel with a mass of 45khg, we have a specific heat capacity of
steel C=0.5(KJ/kgk). Because it is steel, the temperature of the car coming out of the
drying tunnel is equal to the temperature of the drying agent t=𝑡1=80°𝐶, choose
n=7(car)

We have
𝑄 𝑛.𝐺.𝐶.(𝑡−𝑡𝑐𝑜𝑓𝑓𝑒𝑒) 7.45.0,5.(80−23,3)
𝑥= = =2976,75 (KJ/h)
τ 3

=>𝑞𝑥
= 𝑄=15,78 (KJ/kgmoisture)
𝑤

b) Heat loss due to transmission equipment

Drying tray made of aluminum has a weight of 2kg. The temperature of the tray coming
out is equal to the heat of drying effect t=t1=80 degrees C. The specific heat of aluminum
is C=0.86. Therefore the loss due to aluminum tray is

𝑄𝑘
2.24.7.2.0,86.(80−23,3)
= 3 =10922,688 (KJ/h)


𝑞�� = 𝑄 =57,93 (KJ/kgmoisture)
𝑊

Total loss due to transmission equipment:

18
𝑄𝑇𝑜𝑡𝑎𝑙 𝑙𝑜𝑠𝑠=𝑄𝑥 + 𝑄𝑘=2976,75 +10922,688=13899,438 (KJ/h)

𝑞𝑇𝑜𝑡𝑎𝑙 𝑙𝑜𝑠𝑠
=𝑄𝑇𝑜𝑡𝑎𝑙 𝑙𝑜𝑠𝑠
=73,70 (KJ/kgmoisture)
𝑊

19
3.2.3 HEAT LOSS TO THE SURROUNDINGS

a) Total loss of field of drying tunnel

Free area of wall : 𝐹𝑓𝑟𝑒𝑒 𝑎𝑟𝑒𝑎=1,97 𝑚2

Air velocity of the drying agent 𝑡 𝑓1=0,5.( 𝑡1 + 𝑡2)=0.5( 80+52)= 66°𝑐

𝑉0 12467,21
V= = =0,32 m/s
𝐹𝑓𝑟𝑒𝑒 𝑎𝑟𝑒𝑎 3600.10,7

Average temperature of drying agent

We have: Covering height of drying tunnel 0,8m

Thick brick wall: 200mm

Coefficient of thermal conductivity: 𝜆1=0,77 W/Mk. thick insulation outside:

70mm, Coefficient of thermal conductivity λ=0,553ϕ W/mK.

ω =0,7 m/s => 𝛼1= 6,15 + 4,18.  = 6,15 + 4,18.0,7 = 9,076 W/m2K

Assume the inner wall temperature of the wall: 𝑡𝑤1 = 52° 𝑐

Density of heat transfer from the drying agent to the wall from Furier Law

 𝑞′ = 1 (tf1 - tw1)= 9,076.(66-52)=127,064 𝑊/𝑚2

Outside wall temperature:

20
𝑡 =𝑡 −𝑞
𝛿1
=52-127,0640.25=10,74°𝑐
𝑤 𝑤 𝜆1 0,77
2 1

Thus, the temperature difference between the outer surface of the wall and the
environment is: ∆t=𝑡𝑤2 − 𝑡0=52-17=35°𝑐

 Qualitative temperature:
tw2 + to 52 + 17
t = = = 34,5oC
m
2 2

With tm = 34.5oC, look up the table A22 of book “Cengel thermaldynamic heat
transfer” we have properties of air at temperature 34.5oC

λ = 0,027105 W/mK; υ = 16,432×10-6; Pr = 0,7001

 Coefficient of thermal expansion:

1 1 1
𝛽= = = 0,00325
𝑡𝑚 + 34,5 + 𝐾
273 273

 Grashof standard
𝑔𝛽∆𝑡𝐿𝑐 9,81.0,00325.35. 2,443
= = 6,003. 1010
𝐺𝑟 = 2
(16,432 × 10−6)2
𝜐

Nu=0,135.(𝐺𝑟. 𝑃𝑟)1/3= 469

 Heat release coefficient:

𝑁𝑢𝜆 469 ∗ 0,027105
α =2 = 0,8 = 15,89 𝑊/𝑚2𝐾
𝐿𝑐

ince α2 = 15,89 W/m2K we have equation to calculation q’ is

𝑞 ′′ = α2 (𝑡𝑤2 − 𝑡0 ) = 556,15𝑊/𝑚2

21
Compare q and q’:

22
 |𝑞′ − 𝑞′′| |127,064 − 556,15|
∆𝑞 = = 0,37%
𝑞′ 127.064
=

The heat transfer coefficient k:

1 𝛿1 𝛿 1 1 0,25 0,07 1
𝑘=( + + + ) =( + + )−1 = 0,50 𝑊/𝑚2𝐾
−1 +
α1 𝜆1 𝜆 9 0,77 0,053 4,5
α2

Total loss:

∆= 𝐶ℎ2𝑜.𝑡0-q-𝑞𝑡𝑜𝑡𝑎𝑙 𝑙𝑜𝑠𝑠-𝑞𝑒𝑛=4,18.17-260,79-73,70-78=-341,43( KJ/kgmoisture)

3.3 CALCULATE THE ACTUAL DRYING PROCESS

With loss ∆=-341.43<0, so the drying process is real, so we have:

Point 2’:

The temperature: t2 = t2’ = 52oC

Enthalpy of humid air of point 2’:

1000
L= =91,24
𝑑2−𝑑1

∆ 𝟏𝟏𝟏𝟓, 𝟓𝟒
𝑰𝟐′ = 𝑰𝟏 + = 𝟏𝟎𝟔 , 𝟐𝟖 = 𝟏𝟏𝟖, 𝟓𝟎 𝒌𝑱/𝒌𝒈
𝒍� 𝟗𝟏 , 𝟐𝟒
�+

Moisture content of d2’ for actual process:

23
 𝐼2′ = 𝑡2 + 0,001𝑑2′ (2500 + 2𝑡2 ) = 52 + 0,001 ∗ 𝑑2′ ∗ (2500 + 2 ∗ 52)

So we have d2’ =25,53 g/kg dry air

24
Humidity of point 2’:

𝜑2𝑃ℎ𝑠2
𝑑2′ = 622 𝑃ℎ𝑠2
𝑃 −2
𝜑

Therefore we have humidity of point 2’ equal: φ2’ = 27%

25
 Chapter IV: CALCULATION AND SELECTION OF AUXILIARY
EQUIPMENT

4.1 CALCULATE CALORIPHER

We have :

1000
l= =63,89
𝑑2−𝑑0

L=W.l=12047

𝑄 = 𝐿(𝐼1 − 𝐼0 ) = 12047 ∗ (106,28 − 42,03) = 774019,75 𝐾𝐽/ℎ=215KW

4.2 FAN AND HOW TO CHOOSE A FAN

We will choose centrifugal fan or axial fan.

Figure 4: Centrifugal fan Figure 5: Axial fan

26
 Chapter V: TUNNEL DRYER DESIGN IN AUTOCAD
Some a picture of Tunnel dryer .

27
2D Wireframe:

Conceptual:

28
X-ray :

REFERENCE
[1] Drying Technologies in Food Processing-Xiao Dong Chen

[2] Handbook of industrial drying

[3] Design of the coffee tunnel drying system

[4] Kỹ thuật sấy – Hoàng Văn Chước Thiết

[5] Kỹ thuật sấy – Hoàng Văn Chước Thiết kế hệ thống sấy – Hoàng Văn Chước

[6] Introduction to Thermaldynamic and heat transfer

29
30
31