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Mass Transfer in Food Drying Processes

This document contains two mass transfer tutorial problems: 1) A bed of saturated wood pulp is dried by dry air flow. The evaporative flux 1m from the bed edge and radiant power needed to maintain 330K pulp temperature are calculated. 2) A food drying process requires an evaporation rate between 16-18x10-3 kg/s. The food is dried by radiant heating at 330K. Air flow speed required over the bed to guarantee the evaporation rate is determined for fully dry and 50% RH inlet air.

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60 views1 page

Mass Transfer in Food Drying Processes

This document contains two mass transfer tutorial problems: 1) A bed of saturated wood pulp is dried by dry air flow. The evaporative flux 1m from the bed edge and radiant power needed to maintain 330K pulp temperature are calculated. 2) A food drying process requires an evaporation rate between 16-18x10-3 kg/s. The food is dried by radiant heating at 330K. Air flow speed required over the bed to guarantee the evaporation rate is determined for fully dry and 50% RH inlet air.

Uploaded by

219016536
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

ENME3HM

Tutorial Problems: Mass Transfer


1) A bed of saturated wood pulp at 330K is to be dried by means of a flow of dry air at 300K and
15m/s. The pulp is maintained at 330K by means of a radiant heater placed directly above the
bed. The bed is of unit width and it may be assumed that all the radiant energy is absorbed.
a) What is the evaporative flux (kg/sm2) 1m from the leading edge of the bed?
(3.371x10-3 kg/m2)
b) What radiant power is required (W/m2) at the pulp surface to maintain is at 330K?
(8882 W)

Assume:

i) Steady state conditions


ii) Water vapour behaves as a perfect gas
iii) Recrit=5x105

Air315:
2
𝜈 = 1.704 × 10−5 𝑚 ⁄𝑠

𝑃𝑟 = 0.705
𝑘 = 0.0274 𝑊/𝑚𝐾
Water vapour-air315:
2 1.5
𝐷𝑤𝑎𝑡𝑒𝑟−𝑎𝑖𝑟 = 2.6 × 10−5 𝑚 ⁄𝑠 × (315⁄298)
𝜈
𝑆𝑐 = = 0.616
𝐷𝑤𝑎𝑡𝑒𝑟−𝑎𝑖𝑟
Water Vapour sat330:

𝜌𝑠𝑎𝑡 = 0.1134 𝑘𝑔/𝑚3


ℎ𝑓𝑔 = 2366 𝑘𝐽/𝑘𝑔

2) A sensitive food drying process requires that water be evaporated within the range
16x10-3 kg/s and 18x10-3 kg/s. If the evaporation rate falls outside this range, the food product
is spoilt. The food is dried by means of a radiant heater which maintains the food product at
330K and it may be assumed to have the properties of water.
Air of varying humidity is blown over the product by means of a variable speed fan and the air
may be assumed to have a constant temperature of 300K. The air flow is parallel to the length
of the 1x21m bed which supports the product. The flow may be assumed to be of mixed
character.
Determine the air speeds required from the fan to guarantee the evaporation rate for,
i) Dry inlet air (3.04 to 3.475 m/s)
ii) Inlet air (300K) of RH=50% (6.682 to 7.656 m/s)

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