FACULTY OF CHEMICAL ENGINEERING

NAME : STUDENT ID:

AMIRUDDIN BIN ABDULLAH 2019574141
ANDY CHRIS JEROME N. 2019725499
DAYANG NOR KHADIJAH BINTI ABANG MERZUKI 2019530281
FERGIE RIKAN LIUS 2019921793
JAY MAC MILLAN BIN AZMAN 2019582099
GROUP : EH2204B GROUP 1
EXPERIMENT : TRAY DRYER (GROUP REPORT)
DATE EXPERIMENT : 19HB SEPTEMBER 2019
SEMESTER :4
COURSE NAME/CODE : HEAT AND MASS TRANSFER LABORATORY (CHE504)
LECTURER : DR. SITI NOOR SUZILA BT MASQOOD UI HAQUE

No. Title Allocated Marks (%) Marks

1 Abstract
2 Introduction
3 Objective
4 Theory
5 Materials & Apparatus
6 Methodology
7 Result & Calculation
8 Discussion
9 Conclusion
10 Recommendation
11 References
12 Appendix
TOTAL MARKS 100

Remarks:

Checked by:
Abstract
Dryers are used to remove liquids or moisture from bulk solids, powders, parts,
continuous sheets or other liquids by evaporation or sublimation. Besides, tray dryer
is used for the best drying results in conventional process. It is a double walled
cabinet with Single or Two doors. The gap between two walls is filled with high
density fibre glass wool insulation material to avoid heat transfer. Doors are provided
with gaskets. Stainless steel trays are placed on the movable trolleys. Tray dryer is
provided with control panel board, process timer, digital temperature controller cum
indicator and so on. Tray dryer is available in capacities ranging from 3, 6, 12, 24, 48
and 96 trays. Tray dryers are the uncomplicated and economical dryer type which
works by passing the hot air over the surface of a wet solid that spread over the trays
which are arranged in racks. Other than that, drying is a mass transfer process that
involves removal of relatively small amounts of water or moisture contents from a
material or a process stream. The aim of the experiment is to carry out a drying
process on pineapple fruits in order to determine its drying rate, moisture content, and
the effect of velocity of air on the drying rate of the pineapple. The pineapple is sliced
thinly and arranged on the tray. The mass of pineapple is weighted before and after
the experiment. During the experiment, the mass of pineapple is recorded every 10
minutes. The moisture content and the drying rate decreases over time. The drying
curve of the pineapple follows the theoretical drying curve. Drying times comparison
with other types of batch dryers show the trays dryer as the least effective. The
objectives are successfully obtained therefore the experiment is successfully done.
Introduction
Drying is a mass-transfer process where the removal of water or moisture from a
process stream is happened. In drying processes, the final product is a solid while
evaporation increases the concentration of non-volatile components in solution.
Furthermore, drying processes reduce the solute or moisture level to improve the
storage and handling characteristics of the product to maintain product quality during
storage and transportation and reduce freight cost (less water to ship).
When a wet solid is subjected to the thermal drying, there are two processes take
place simultaneously; first is the transfer of energy. Mostly, as heat from the
surrounding environment to evaporate the moisture from the surface, and the second
is the transfer of internal moisture to the solid surface while its subsequent
evaporation due the first process. Besides, drying of solids in certain cases like wood,
ceramics and soap has a remarkable fathom of the internal mechanism obtained that
allows control of product standard. Surveys of drying of solids have been made from
the so-called external viewpoint, wherein the effects of the external drying medium
like air velocity, humidity, temperature and wet material shape and subdivision are
studied with respect to their influence on the drying rate.
Tray dryer is also used for drying solids by air or removes the moist vapours which
must be supported by trays. In order to force the air to follow a longer zigzag route
which increases the contact time between food and air, the trays are designed. Thus,
the efficiency is improved. Heating probably by an air current sweeping across the
trays, by conduction from heated trays or heated shelves on which the trays lie, or by
radiation from heated surfaces. Lastly, it is most suitable in terms of cost and output
when the production rate is small.
Objectives
There were several objectives in conducting the experiment:
1) To determine the drying rate and moisture content of the sample through removal
of water.
2) The effect of velocity of air on drying rate of the sample by performing drying
process.
3) To learn how to operate the tray dryer.
4) To compare tray dryers with other types of batch dryers.
Theory
Tray dryer operates by passing through hot air over the surface of a wet solid that is
spread over trays arranged in racks. This type of type is most widely used in the food
and pharmaceutical industries. The advantage of tray dryers, apart from their low
initial cost, is their versatility. With the exception of dusty solids, materials of almost
any other physical form may be dried. Drying times are typically long (usually 12 to
48 h).

Drying process can be defined as the vaporization and removal of water or other
liquids from a solution, suspension, or other solid-liquid mixture to form a dry solid.
It is a process that involves heat and mass transfer. Drying occurs as a result of the
vaporization of liquid by supplying heat to wet feedstock, granules, and so on. Based
on the mechanism of heat transfer, drying is categorized into direct (convection),
indirect or contact (conduction), radiant (radiation) and dielectric or microwave (radio
frequency) drying.

Heat transfer and mass transfer are crucial in drying processes. Heat is supplied to the
product to evaporate the liquid contained, and mass is transferred as a vapor into the
surrounding gas. The drying rate is determined by the set of factors that affect heat
and mass transfer. Solids drying is generally understood to follow two distinct drying
zones, known as the constant-rate period and the falling-rate period. The two zones
are demarcated by a break point called the critical moisture content.

In a typical graph of moisture content versus drying rate and moisture content versus
time (Figure 1), section AB represents the constant-rate period. In that zone, moisture
is considered to be evaporating from a saturated surface at a rate governed by
diffusion from the surface through the stationary air film that is in contact with it. This
period depends on the air temperature, humidity and speed of moisture to the surface,
which in turn determine the temperature of the saturated surface. During the constant
rate period, liquid must be transported to the surface at a rate sufficient to maintain
saturation.
At the end of the constant rate period, (point B, Figure 27), a break in the drying curve
occurs. This point is called the critical moisture content, and a linear fall in the drying
rate occurs with further drying. This section, segment BC, is called the first falling-
rate period. As drying proceeds, moisture reaches the surface at a decreasing rate and
the mechanism that controls its transfer will influence the rate of drying. Since the
surface is no longer saturated, it will tend to rise above the wet bulb temperature. This
section, represented by segment CD in Figure 1 is called the second falling-rate
period, and is controlled by vapor diffusion.

Movement of liquid may occur by diffusion under the concentration gradient created
by the depletion of water at the surface. The gradient can be caused by evaporation, or
as a result of capillary forces, or through a cycle of vaporization and condensation, or
by osmotic effects. The amount of the air (gas) stream to absorb and carry away
moisture determines the drying rate and establishes the duration of the drying cycle.
The two elements essential to this process are inlet air temperature and air flowrate.
Theoretically, the higher the temperature of the drying air, the greater its vapor
holding capacity.
Methodology
Start-up procedures
1. The main switch of the tray dryer was switched on.
2. The fan power was opened, and turned the toggle to the lowest speed.
3. Finally, the heater was opened and the toggle turned to the scale 7.

Preparation procedures:
1. The drying trays has been washed to remove any filthiness.
2. The trays had been inserted into the support frame to measure the mass of the
drying trays and the data was recorded.
3. The pineapples that has been sliced thinly were arranged on the trays.
4. The trays that filled with the pineapples being weight by inserted the tray into
the supporting frame and the data was recorded.
5. The initial temperature and the humidity also recorded.
6. The initial air flow inside the tray dryers was measured by using anemometer
and the reading was recorded.
7. The data was taken for every 10 minutes in 100 minutes time of the
experiment.
8. After 100 minutes, all the trays were taken out from the dryers and being
cleaned.

Shut-down procedures
1. The heater toggle was turned to the scale 0. Then, the heater and fan switch
were turned off.
2. The main switch of the tray dryer machined was turned off.
Results
Mass of pineapple: 717g
Table: Temperature, Humidity, Velocity and Mass of Pineapple relative to Time
Temperature
Time Velocity Mass
(°C) Humidity (%)
(min) (m/s) (g)
1 2 1 2
0 27.2 27 43.6 0.5 1.13 717
10 43.7 41.6 8.5 6.8 1.14 697.5
20 44.5 42.5 7.8 6.7 1.12 668.2
30 44.5 42.7 7.6 6.7 1.13 643.8
40 44.7 42.9 7.6 6.7 1.18 621.5
50 44.8 43.1 7.5 6.7 1.16 600.9
60 45 43.3 7.5 6.7 1.14 581.5
70 46.1 43.5 7.5 6.7 1.18 563.6
80 45.5 43.7 7.5 6.7 1.23 543.9
90 45.4 43.7 7.5 6.7 1.28 527.2

Table: Drying Rate and Moisture Content

Time Mass Drying rate
(min) (kg) Moisture (min-1)
0 0.717 0.3600 0.0037
10 0.6975 0.3230 0.0056
20 0.6682 0.2675 0.0046
30 0.6438 0.2212 0.0042
40 0.6215 0.1789 0.0039
50 0.6009 0.1398 0.0037
60 0.5815 0.1030 0.0034
70 0.5636 0.0690 0.0037
80 0.5439 0.0317 0.0032
90 0.5272 0 0
 Moisture vs Time
0.4000
0.3500
0.3000
0.2500
Moisture

0.2000
0.1500
0.1000
0.0500
0.0000
0 20 40 60 80 100
Time (min)

Figure: Graph of Moisture vs Time

Drying Rate vs Time

0.0060

0.0050

0.0040
Drying Rate

0.0030

0.0020

0.0010

0.0000
0 20 40 60 80 100
Time

Figure: Graph of Drying Rate vs Time

 Drying Rate vs Moisture
0.0060

0.0050

0.0040
Drying Rate

0.0030

0.0020

0.0010

0.0000
0.0000 0.0500 0.1000 0.1500 0.2000 0.2500 0.3000 0.3500 0.4000
Moisture

Figure: Graph of Drying Rate vs Moisture

Calculations
𝑀𝑎𝑠𝑠 𝑜𝑓 𝑃𝑖𝑛𝑒𝑎𝑝𝑝𝑙𝑒 − 𝑀𝑎𝑠𝑠 𝑜𝑓 𝑑𝑟𝑖𝑒𝑑 𝑃𝑖𝑛𝑒𝑎𝑝𝑝𝑙𝑒
𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡 =
𝑀𝑎𝑠𝑠 𝑜𝑓 𝑑𝑟𝑖𝑒𝑑 𝑃𝑖𝑛𝑒𝑎𝑝𝑝𝑙𝑒

𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡
𝐷𝑟𝑦𝑖𝑛𝑔 𝑅𝑎𝑡𝑒 =
𝑇𝑖𝑚𝑒 (min)
Discussion
Drying is a complicate course involving heat and mass transfer between the product
surrounding medium and its surface which results in the deduction of the moisture
content of product[1]. Water content inside the sample is removed as vapor by air in
this process. For this experiment, the sample used is pineapple, which cut into smaller
size.. This experiment is to determine the drying curve of based on the moisture
content of the pineapple within the time taken. The sample is placed inside the tray
dryer unit, which blown with air for a given period of time. The heat and velocity of
air will evaporate the moisture content of pineapple and transfer it toward
surrounding.

Humidity can be quantify as amount of water vapor exist in a gas[2]. From the
experiment, the humidity is determined in Table according to time taken to dry
pineapple sample for time for every 10 minutes. At start, the humidity recorded at
H1=8.5 and H2=0.65 with temperature of 27.20C and 27.00C respectively. Then the 1st
humidity that recorded at 1st 10 minutes is H1=8.5 and H2=0.65 with temperature of
43.70C and 41.60C respectively. As the experiment continue for next 10 minutes until
end, the humidity shows a small amount of changes and remains almost constant for
rest of experiment. This can be conclude that the amount of water vapor exist in a gas
doesn’t have significant changes throughout the experiment. This is due to equipment
effectiveness like a blower velocity and humidity sensor.

Next, Table shows the changes of mass of pineapple which is 0.717kg to 0.5272kg,
the moisture content of pineapple from 0.36 to 0 and the drying rate of pineapple from
0.0037 to 0. All 3 parameter shows a reduction in value over a time. The difference
between initial mass of pineapple and its final mass represent the amount of water
transferred from it to the surrounding. Graph of moisture vs time shows the changes
of moisture content for each 10 minutes interval. Moisture content decreases as the
time increases due to water in the pineapple vaporized as the dry air from the blower
flow to it. Since air flow only contact with top surface of pineapple, top surface
become drier than bottom of pineapple. Hence, moisture from bottom part will diffuse
to the top part of pineapple. Besides, in the Graph of drying rate vs time, it shows that
for 1st 10 minutes, the drying rate is increases rapidly and decreases as the time
progress. Its rise again after 60 minutes and then decrease fluctuate. This trend due to
some error occurs while conducting experiment.

The analysis of moisture content of pineapple and its drying rate is made at the end of
experiment. Graph of moisture content vs drying rate shows that the drying process
take a longer time when the pineapple have a high moisture content. The graph result
is affected by some error. One of it is dry air velocity inside the unit. From the reading
anemometer, it shown an inconsistent air velocity blew by blower. This due to either
blower have a defect or the unit itself is faulty. From the experiment, we can conclude
that the result from the experiment using batch dryer is acceptable.
Conclusion
The data and graph illustrate that the objectives of the experiment were achieved. This
experiment was conducted to obtain drying and drying rate curves of a wet solid being
dried with air where the temperature and humidity were constant. The results of the
drying process performed on the solid sample were consistent with the theory which
is the moisture content and the drying rate decreasing as the time is increasing. The
velocity of the air highly depends on the fan of the drying unit. Since the speed of the
fan is set constant, the changes in the velocity is due to the outside air or faulty
equipment. The experiment conducted was running smoothly except for a condition
where the equipment was not well-maintained. In fact, troubleshoot the experiments is
important as it yields error in the results obtained. Since the objective is successfully
obtained, the experiment is done auspiciously.
Recommendation
First and foremost, students should read through the lab manual and do a research
about the experiment before conducting the experiment. This is to make sure the
students able to conduct the experiment properly and know what the expected results
are. A good experiment can give a lot of information even the data is negative.
Besides, the table of data should be prepared before conducting the experiment to
avoid confusion and errors. Records all the data and any difficulties while carrying
out the experiment.
In order to increase the rate of drying within a short period of time, instead of
setting the fan at the lowest speed, a higher speed will yield to a better result. The
pineapples fruits will dry up in a much faster rate. Moreover, increasing the
temperature of the air can increase the rate of drying. Since, the higher rate of drying
will make the moisture content to be decreasing faster. Thus, the equipment should
undergo maintenance regularly to ensure the accurateness of data.
The velocity of the fan seems to undergo slight changes though it had been set
constant. Therefore, the equipment should be well-insulated to prevent heat from
inside the system to be released to the surroundings which can cause the drying rate to
become slow. The air circulation within the dryer can be improved and allows the use
of lower temperature to reduce the drying time.
References

[1]
https://reader.elsevier.com/reader/sd/pii/S0360544214007865?token=662AFC168C72
C1A56033C819B419F40FBB0BFF3313373FB4D0F4B9B8680AD241EB37B805B5
FF31E8960B75EF90B77EE8
[2]
https://reader.elsevier.com/reader/sd/pii/S1472029908002877?token=E03FCAE0E1E
D50F6767992FD2836A5146BAF15BA2C71E526400CFC5123DEFE14F4BC2FFD2
5B7A780C68028FC69CF1410
Appendix

Table 1: Result
Tray Dryer: Unit CE 130

Pineapple inside the unit