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Worked Examples in Drying

Five kilograms of mangoes with a moisture content of 85.5% are dried to 13% moisture content using a solar dryer at 50°C. The required heat is calculated to be 2.406 kWh. The necessary surface area of the solar collector is 0.878 m2. The time required to dry the mangoes is not provided in the summary.

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63 views4 pages

Worked Examples in Drying

Five kilograms of mangoes with a moisture content of 85.5% are dried to 13% moisture content using a solar dryer at 50°C. The required heat is calculated to be 2.406 kWh. The necessary surface area of the solar collector is 0.878 m2. The time required to dry the mangoes is not provided in the summary.

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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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EXAMPLE 7.1.

Heat energy in air drying


A food containing 80% water is to be dried at 100°C down to moisture content of 10%. If the initial
temperature of the food is 21°C, calculate the quantity of heat energy required per unit weight of the
original material, for drying under atmospheric pressure. The latent heat of vaporization of water at
100°C and at standard atmospheric pressure is 2257 kJ kg-1. The specific heat capacity of the food is
3.8 kJ kg-1 °C-1 and of water is 4.186 kJ kg-1 °C-1. Find also the energy requirement/kg water removed.

Calculating for 1 kg food


Initial moisture = 80%
800 g moisture are associated with 200 g dry matter.
Final moisture = 10 %,
100 g moisture are associated with 900 g dry matter,
Therefore (100 x 200)/900 g = 22.2 g moisture are associated with 200 g dry matter.
1kg of original matter must lose (800 - 22) g moisture = 778 g = 0.778 kg moisture.

Heat energy required for 1kg original material


= heat energy to raise temperature to 100°C + latent heat to remove
water
= (100 - 21) x 3.8 + 0.778 x 2257
= 300.2 + 1755.9
= 2056 kJ.

Energy/kg water removed, as 2056 kJ are required to remove 0.778 kg of water,


= 2056/0.778
= 2643 kJ.

EXAMPLE 7.2. Heat energy in vacuum drying


Using the same material as in Example 7.1, if vacuum drying is to be carried out at 60°C under the
corresponding saturation pressure of 20 kPa abs. (or a vacuum of 81.4 kPa), calculate the heat
energy required to remove the moisture per unit weight of raw material.

Heat energy required per kg raw material


= heat energy to raise temperature to 60°C + latent heat of vaporization at 20 kPa abs.
= (60 - 21) x 3.8 + 0.778 x 2358
= 148.2 + 1834.5
= 1983 kJ.

In freeze drying the latent heat of sublimation must be supplied. Pressure has little effect on the latent
heat of sublimation, which can be taken as 2838 kJ kg-1.

EXAMPLE 7.3. Heat energy in freeze drying


If the foodstuff in the two previous examples were to be freeze dried at 0°C, how much energy would
be required per kg of raw material, starting from frozen food at 0°C?

Heat energy required per kilogram of raw material= latent heat of sublimation
= 0.778 x 2838
= 2208 kJ.

Partial pressure of water vapour


If the total pressure of moist air is 100 kPa (approximately atmospheric) and the humidity is measured
as 0.03 kg kg-1, calculate the partial pressure of the water vapour.

The molecular weight of air is 29, and of water 18


So the mole fraction of water = (0.03/18)/(1.00/29 + 0.03/18)
= 0.0017/(0.034 + 0.0017)
= 0.048
Therefore the water vapour pressure
= 0.048 x 100 kPa
= 4.8 kPa.

The relative humidity (RH) is defined as the ratio of the partial pressure of the water vapour in the air
(p) to the partial pressure of saturated water vapour at the same temperature (ps). Therefore:

RH = p/ps

and is often expressed as a percentage = 100 p/ps

EXAMPLE 7.6. Relative humidity


If the air in Example 7.5 is at 60°C, calculate the relative humidity.

From steam tables, the saturation pressure of water vapour at 60°C is 19.9 kPa.
Therefore the relative humidity = p/ps
= 4.8/19.9
= 0.24
or 24%.

Solar drying of mangoes

 Using fresh mangoes with specific heat of 3.74 KJ/(kg0C)


 Taking a drying temperature (Td) of 500c
 Initial moisture content of mango slices 85.5% w.b
 Target moisture content of dried slices 13% w.b
 Using initial sample weight of 5 kg
 Solar irradiance of Gulu is 4.98 KWh/ m2
 Moisture Content Analysis

Where;

X - the difference between the fresh and target moisture content.

mt – amount of water removed during drying

md - mass of the dried sample

From the calculations, 3.625 kg of water is removed to achieve the target moisture content
for the 5kg of the sample.

Therefore 0.725kg of water are extracted per kilogram of sample.

Heat required in removing the water

Sensible heat Q us given by

Q = Wp * Cp * (Td –Tp)
And the latent heat Ql is given by

Ql = Mw * Lv

Where

Wp – weight of the sample

Cp – specific heat capacity of the sample

Td – drying temperature in the dryer

Tp – room temperature

Mw – mass of water removed during drying

Lv – latent heat of vaporization of water 2260kJ/(kgoC)

 Heat required to dry the mangoes to the target moisture content is the obtained by
summing up the sensible heat and latent heat.

Sensible heat = 467.5 kJ

Latent heat = 8192.5 kJ

Therefore the amount of heat required to dry 5kg of the sample is 8,660kJ also expressed as
2.406 KWh.

For each kilogram of mango samples, 1,732 kJ of heat is required to achieve the desired
moisture content of 13%.

Solar collector size

Where

F is the collector efficiency factor (F) assumed as 0.55, which is a typical value for a flat plate
collector

Q is the heat energy required (kWh)

I is the irradiance taken as 4.98KWh/m2

The surface area of the collector was found to be 0.878m2 in order to supply the required heat
energy

Five kilograms of mangoes with a specific heat capacity of 3.74 kJ/kg/°C are to be solar dried
from 85.5% moisture content to 13% wet basis using a box solar dryer with average
temperature of 50°C. Assuming the processing room temperature is 23°C, the solar irradiance
in Gulu to be 4.98 kWh/m2, and the collector efficiency of 0.55, determine the required
surface area of the dryer and the average time to needed to dry the mangoes.

Diced carrot, having a cube size of 1.5 cm and a moisture content of 88% (w/w basis), is dried in a fluidised bed
dryer (see Section 14.2.1) to a critical moisture content of 38% (w/w basis). During the constant rate period,
water is removed at 731024 kg m22 s21. Calculate the time taken to complete the
constant rate period. Assume that the density of fresh carrot is 840 kg m23.
Solution to sample problem 14.2
Area of carrot cube available for drying:
A5ð0:01530:015Þ36 sides ðin fluidised bed drying;
evaporation of moisture can take place from all sidesÞ
51:3531023 m2
Drying rate per cube50:000730:00135
59:4531027 kg s21
Expressing moisture contents on a dry weight (d/w) basis:
Initial moisture content588% ðw=w basisÞ
50:88 kg water per kg product
ðand therefore 0:12 kg solids per kg productÞ
Initial moisture content ðd=w basisÞ50:88=0:12
57:33 kg=kg solids
Similarly the critical moisture content (d/w basis)5(0.38/0.62)50.61 kg/kg
solids.
The amount of moisture removed during the constant rate period5
7.3320.6156.72 kg/kg solids.
The initial mass of one cube5density3volume
58403ð0:015Þ3
52:8431023 kg
The initial mass of solids of one cube5ð2:8431023Þ
30:12 kg solids per kg product
53:431024 kg solids
Mass of water removed from one cube56:723ð3:431024Þ
52:2831023 kg
Time required5mass of water removed=drying rate
5
2:2831023
9:531027
52412:7 s
_ 40 min

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