SEPARATION PROCESS II (BTK3263)

SEMESTER II 2022/2023

Title of Experiment: Tray Drying

Date of Experiment: 1 Jun 2023

Instructor’s Name: Dr Wan Salwanis Wan Md Zain

Group No. : 2

Section: 01

Group member:

Name ID

1) NORAZLIZA BINTI MOHAMAD ALI KH20019

2) NOOR ATIRAH BINTI MUHAMMAD KH20025

3) NURIN QISTINA BINTI UZIR KH20046

4) TUAN BASYIRAH BINTI TUAN ZAHRIN KH20048

1
ABSTRACT

Drying is a critical unit activity in the chemical process industries, with applications ranging
from forest products and mineral processing to food and pharmaceuticals. The experiment’s
objective was to investigate the effect of heating levels (dry air temperature) on the average
drying rate. The experiment began with boiling and tossing 50g x 2 sets of macaroni for 10
minutes. The mass of the macaroni was measured before and after the experiment. 50g of
boiling macaroni was spread on a tray. The new weight was determined by measuring the
exposed surface of the macaroni. The fan and heater levels were both set to #1, and the drying
time was recorded using a stopwatch. The inlet and outlet humidity and temperature were
monitored during the experiment, and the anemometer was used to measure air velocity and
determine air flowrate. The experiment was repeated with varied amounts of heating. Over
time, the moisture content and drying rate decrease. Increasing the air flow or the air
temperature influenced the drying rates. It is possible to conclude that the experiment's aims
were met. The drying procedure on the solid sample produced consistent results, with the
moisture content and drying rate fluctuated over time.

2
INTRODUCTION

The objective of drying food goods is to allow for extended durations of storage while
reducing packaging requirements and shipping weights. The drying process has a significant
impact on the product's quality and cost (Rahman et al., 2007). The drying time, temperature,
and water activity all have an impact on the ultimate product quality. Low temperatures often
improve quality, but they necessitate longer processing times. The drying process is frequently
employed in industries as the final step operation before packaging and selling items. Drying
methods include hot air application, contact drying, dielectric drying, freezing drying, and
supercritical drying. This drying method employs a variety of drying equipment, including tray
dryers, vacuum-shelf indirect dryers, and continuous tunnel dryers. This drying method
employs a variety of drying equipment, including Tray dryers, Vacuum-shelf indirect dryers,
Continuous tunnel dryers, Rotary dryers, Drum dryers, and Spray dryers. Tray dryers are the
most popular form of dryers used in various industrial applications for drying. The dryers are
comprised of a tray kept in a cabinet that is connected to a hot air source. Tray dryers are used
in businesses to dry solids for 12 to 48 hours. This is because tray dryers have minimal capital
and maintenance costs, but they have poor control and the potential to create more variable
product quality. (Strumillo, 1986).

Drying Fundamental

Drying is defined as the elimination of moisture through simultaneous heat and mass transfer.
The surface moisture evaporates due to heat transfer from the surrounding environment.
Moisture can be carried to the product's surface and then evaporated, or it can be evaporated
internally at a liquid vapour interface and then transported to the surface as vapour. Water
movement due to capillary forces, liquid diffusion due to concentration gradients, surface
diffusion, water vapour diffusion in pores filled with air, flow due to pressure gradients, and
flow due to water vaporization-condensation are the mechanisms of water transfer in the
product during the drying process. Capillary forces are responsible for water retention in the
pores of hard solids, whereas osmotic pressure is responsible for water retention within and on
the surface of solids formed by aggregation of fine powders (Mujumdar, 1997).

Energy (heat) transfer is affected by air temperature, humidity, air flow velocity, exposed area
of food material, and pressure (Kudra, 2004). The rate of moisture transfer is determined by

3
the physical characteristics of the meal, such as temperature, composition, and moisture
content. Dehydration equipment normally transfers energy from a heat source to the food
material by conduction, convection, or radiation. Heat is delivered either directly from a hot
gas or indirectly via a metal surface. The usual drying cycle consists of three stages: heating
the food to the drying temperature, evaporation of moisture from the product surface at a rate
proportional to the moisture content, and dropping of the drying rate after the critical moisture
point is achieved. The critical moisture point is highly dependent on the drying rate, as high
drying rates raise the critical point and low drying rates lower it (Mujumdar, 1997).

Principle of Drying

Dehydration, often known as drying, is a complex phenomenon that involves momentum, heat
and mass transfer, physical properties of the food, air and water combinations, and macro and
microstructure of the food. There are numerous drying mechanisms that can occur, but those
that regulate the drying of a particle product are determined by its structure and drying factors
such as drying circumstances, moisture content, dimensions, surface transfer rates, and
equilibrium moisture content. These mechanisms are classified into three types: (i) evaporation
off a free surface, (ii) liquid movement in capillaries, and (iii) liquid or vapour diffusion. The
first mechanism is based on heat and mass transport rules for a moist product (Andress et al.,
2007). When the surface tension potential is designed to be proportional to the logarithm of the
moisture potential or water activity, the second process becomes difficult to distinguish from
diffusion. When the appropriate driving force is utilised, the third set of mechanisms follows
Fick's second law of diffusion, which is equivalent to Fourier's law of heat transmission
(Mujumdar, 2000). The heating medium, usually air, comes into direct contact with the solid
during convectional drying. Typical examples include oven, rotary, fluidized bed, spray, and
flash dryers. A heated conduction surface separates the heating media from the substance in
conduction drying. Drum, cone, and through dryers are some examples. Radiant energy is used
to convey heat in radiation dryers. Microwave energy is also used by some dryers to dry food
items at atmospheric pressure or under vacuum (Grau et al., 2014).

4
METHODOLOGY

Approximately 50 g x 2 sets of dried macaroni were soaked in boiling water for

10 minutes and was toss.

The empty drying tray was put into the dryer and the weight of the empty drying
tray was recorded.

The 50 g boiled macaroni was spread in a tray as one layer. The new weight was
measured and surface area of macaroni on the tray was exposed.

The fan level and heating level were set at value T=55℃. The fan and heater were
then switched on. The stopwatch has started to count the driving time, the
weight was recorded.

The inlet and outlet humidity and temperature also were monitored.

The anemometer was used to measure the air velocity and the air flow rate was
calculated.

The experiment was repeated with different heating levels.

5
 RESULT

Data : 1
Heating Rate (Knob controller): 2 Dry Weight of macaroni (g) : 50 g
Air Velocity (m/s) : 2.15 m/s Weight of Tray (g) : 0 g
Air Flowrate (CFM) : 1280 CFM Tray + wet macaroni : 77 g
Area of Drying (W x L in cm) : 18 cm x 11 cm

Time Tray + Wet Air T Air T Percentage Percentage Moisture Free Dx/dt Drying
(min) wet Macaroni inlet, outlet, Relative Relative Content, Moisture rate, R
macaroni (g) T1 T2 Humidity, Humidity, Xt Content
(g) (℃) (℃) H1 H2 ,X

0 77 77 33 33 62.3 62.4 0.54 0.385 0 0

5 81 81 40.5 40 43.4 45.4 0.62 0.465 0.016 -4.04 x

10^-4

10 79 79 41.2 40.7 41.1 43.3 0.58 0.425 -8.0 x 2.02x

10^-3 10^-4

15 78.8 78.8 41.6 41.0 40.6 42.8 0.576 0.421 -8.0 x 2.02x
10^-4 10^-5

20 77.2 77.2 41.6 41.0 40.3 42.5 0.544 0.389 -6.4 x 1.62x
10^-3 10^-4

25 76.2 76.2 41.5 40.9 40.7 42.7 0.524 0.369 -4.0 x 1.01 x
10^-3 10^-4

30 74.3 74.3 41.5 41 41.9 40.0 0.486 0.331 -7.6 x 1.92 x

10^-3 10^-4

35 73.9 73.9 41.7 41.1 39.9 42.1 0.478 0.323 -1.6 x 4.04 x
10^-3 10^-5

40 73.5 73.5 41.8 41.1 39.3 41.4 0.47 0.315 -1.6 x 4.04 x
10^-3 10^-4

Table 1: Data Experiment at Heating Rate 2

6
 Free Moisture Content, X vs time, min
0.5
0.45
Free moisture content,X

0.4
0.35
0.3
0.25
0.2
0.15
0.1
0.05
0
0 5 10 15 20 25 30 35 40 45
time,min

Graph 1: Free Moisture Content, X vs Time, min for Data 1

2

Drying Rate, R vs Free Moisture Content,X

0.0005

0.0004

0.0003

0.0002
Drying rate, R

0.0001

0
0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45 0.5
-0.0001

-0.0002

-0.0003

-0.0004

-0.0005
Free Moisture Content,X

Graph 2: Drying Rate, R vs Free Moisture Content for Data 1

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 Data: 2
Heating Rate (Knob controller): 4 Dry Weight of macaroni (g) : 50 g
Air Velocity (m/s) : 2.15 m/s Weight of Tray (g) : 0 g
Air Flowrate (CFM) : 1280 CFM Tray + wet macaroni : 87 g
Area of Drying (W x L in cm) : 18 cm x 11 cm

Time Tray + Wet Air T Air T Percentag Percentage Moisture Free Dx/dt Drying
(min) wet Mac inlet, T1 outlet, e Relative Relative Content, Moisture rate, R
macaroni aron (℃) T2 Humidity, Humidity, Xt Content,
(g) i (g) (℃) H1 H2 X
0 87 87 39.5 38.3 42.5 45.7 0.74 0.585 0 0

5 84 84 43.8 42.9 35.3 37.5 0.68 0.525 -0.012 2.67x

10^-4

10 83 83 46.3 45.2 31.7 34.0 0.66 0.505 -4.0 x 8.89 x

10^-3 10^-3

15 80.6 80.6 46.9 45.7 30.3 32.8 0.612 0.457 -9.6 x 2.13 x
10^-3 10^-4

20 79.5 79.5 46.9 45.8 30.3 32.4 0.59 0.435 -4.4 x 9.78 x
10^-3 10^-4

25 78 78 47.3 46.1 29.7 32 0.56 0.405 -6.0 x 1.33 x

10^-3 10^-4

30 76 76 47.2 46.1 29.3 31.6 0.52 0.365 -8.0 x 1.77 x

10^-3 10^-4

35 75.5 75.5 47.2 46 29.3 31.6 0.51 0.355 -2.0 x 4.44 x

10^-3 10^-5

40 75.4 75.4 47.1 46 29.2 31.4 0.508 0.353 -4.0 x 8.89 x

10^-4 10^-6

Table 2: Data Experiment at Heating Rate 4

8
 Free Moisture Content, X vs time, min
0.7

0.6
Free moisture content,X

0.5

0.4

0.3

0.2

0.1

0
0 5 10 15 20 25 30 35 40 45
Time,min

Graph 3: Free Moisture Content, X vs Time, min for Data 2

Drying Rate, R vs Free Moisture Content,X

0.00035

0.0003

0.00025
Drying Rate,R

0.0002

0.00015

0.0001

0.00005

0
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7
Free Moisture Content,X

Graph 4: Drying Rate, R vs Free Moisture Content for Data 2

9
CALCULATION

Free Moisture Content , 𝑋 = 𝑋𝑡 − 𝑋∗, where

𝑊−𝑊𝑆
Moisture Content, Xt = , where Assumption Percentage Humidity Indoor in
𝑊𝑆

Malaysia : 60% -70 % (65%)

W = Weight of Wet Solid (g)
Ws = Weight of Dry Solid (g)
Example For 0 Minit from Data 1;
77−50
Moisture Content, Xt = 50
Moisture Content,Xt = 0.54
From Figure 9.4-2, Textbook ( Christie John
Geankoplis, 2004) Page 574 @ 65%
15.5 𝑘𝑔 𝐻2𝑂
𝑋* =100 𝑘𝑔 𝑑𝑟𝑦 𝑠𝑜𝑙𝑖𝑑
𝑋∗ = 0.155
Example For 0 Minit from Data 1;
Free Moisture Content, 𝑋 = 0.54 −
0.155
Free Moisture Content, 𝑋 = 0.385

Drying Rate, R :

−𝑤𝑠 𝑑𝑥
𝑅= ( 𝑑𝑡 ), where
𝐴

𝑑𝑥
= 𝑠𝑙𝑜𝑝𝑒 𝑜𝑓 𝑡𝑎𝑛𝑔𝑒𝑛𝑡 𝑎𝑡 𝑑𝑖𝑓𝑓𝑒𝑟𝑒𝑛𝑡 𝑣𝑎𝑙𝑢𝑒 𝑜𝑓 𝑡
𝑑𝑡

𝑑𝑥 𝑥𝑓 − 𝑥𝑖
=
𝑑𝑡 𝑡𝑖𝑚𝑒 𝑖𝑛𝑡𝑒𝑟𝑣𝑎𝑙

Example for 5 min from Data 1;

𝑑𝑥 0.465 − 0.385
=
𝑑𝑡 5
= 0.016
−0.05 𝑑𝑥
R= ( )
198 𝑑𝑡

−0.05
𝑅= (0.016)
1.98

𝑅 = -4.04 x 10^-3

10
DISCUSSION

Tray drying is a method used to remove moisture from materials or products by placing
them on trays and subjecting them to heated air. It is commonly used to maintain or change
different substances in sectors like food processing, pharmaceuticals, and chemicals. Tray
drying operates on the principle of moisture evaporation, the material that needs to be dried is
spread out on trays in thin layers before being put in an oven or drying chamber. The trays are
subjected to hot air circulation, which causes the moisture in the product to evaporate and
escape into the atmosphere. The shape and composition of the drying trays is important
considerations. To achieve even drying and avoid product sticking or clumping, trays should
have adequate airflow. Depending on the need, common tray materials include stainless steel,
aluminium, or food-grade plastic. In a tray drying experiment, the moisture content refers to
the amount of water present in the material being dried. The moisture content is typically
expressed as a percentage of the wet weight of the material. Once the weight of the sample
remains constant, it indicates that drying is complete ( Keey, 1992 ). Calculate the moisture
content using the following formula,
Moisture Content (%) = ((Wet Weight - Dry Weight) / Wet Weight) x 100
The drying process is controlled by adjusting parameters such as temperature, airflow rate,
and drying time. These parameters are determined based on the characteristics of the material
being dried to ensure efficient and safe drying without damaging the product. Throughout the
drying process, temperature and humidity sensors may be used to monitor and control the
conditions inside the drying chamber. This helps maintain optimal drying conditions and
prevents over-drying or under-drying. Based the objective in this experiment is to study the
effect of heating level (Dry Air Temperature) on the average drying rate. In this experiment,
macaroni as sample were heated within 40 minutes. Firstly, the dry macaroni was weighted
within 50g for 2 data, aim macaroni was weighted to establish the starting point and determine
the moisture content of the material before drying. Weighing the samples before drying ensures
that have accurate and consistent measurements. This helps in obtaining reliable and
reproducible results. By knowing the exact weight of the material, it can precisely determine
the moisture content and track any changes that occur during the drying process.
Then, the macaroni was heated on the dyer. Based on the table 1 and table 2, the temperature
and humidity were slightly constant when the macaroni reach the quality of the dried product.
In this case, maintaining constant temperature and humidity can contribute to safety during the
drying process. For example, controlling the temperature prevents overheating, which could

11
lead to combustion or other hazardous situations. Additionally, stable humidity levels can help
prevent the formation of mold or other microbial growth during drying. Based on both tables,
the moisture content of the material typically decreases over time due to the removal of
moisture through evaporation. As the material is exposed to heated air, the moisture within the
material evaporates and is carried away by the airflow. For example, the primary mechanism
of moisture removal in tray drying is evaporation, as the heated air comes into contact with the
material, it absorbs moisture from the surface and creates a moisture gradient. This causes the
moisture within the material to migrate from the interior to the surface, where it evaporates into
the surrounding air. Next, the drying rate also based on the moisture content when the moisture
content is decrease so the drying rate was increase, this because the drying rate is relatively
high as there is an abundance of moisture on the surface. As drying progresses and the moisture
content decreases, the drying rate gradually slows down due to reduced moisture availability.
The drying process continues until the material reaches its equilibrium moisture content
(EMC). The EMC is the moisture content at which the material achieves a balance with the
surrounding drying environment. At this point, the rate of moisture evaporation becomes equal
to the rate of moisture migration from the interior to the surface. The material's moisture content
remains relatively constant, indicating the completion of the drying process ( Caparanga et al.,
2017 ).
In summary, increasing the heating level in tray drying experiments generally leads to a
higher drying rate and a lower final moisture content. However, it is crucial to consider the
material's sensitivity, maintain uniform drying conditions, and optimize energy consumption
to achieve the desired drying objectives effectively and efficiently.

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CONCLUSION

The goal of this experiment was to study the effect of heating levels (dry air temperature)
on the average drying rate was reached and performed properly. The concentration of macaroni
at the top and bottom was also recorded. It was found that moisture in the macaroni sample
diffused from the bottom to the top. The diffusion rate persisted until the necessary moisture
content was obtained, at which point it slowed down. The air velocity had an impact on the
drying rate and moisture content, with greater velocities leading to faster drying times. The
batch dryer experiment produced accurate findings since the results were consistent. However,
given that the drying curve differed from the predicted pattern, it's probable that some mistakes
were made in the data collection process and resulted in some inaccuracies.

In this experiment, the drying rate for part 2 is greater than part 1 as the heating level
for part 2 was higher than part 1. As the increasing level of heating setting, the temperature in
the drying tray increased, causing the moisture in the macaroni to dry faster. This is due to the
fact that as temperature rises, water molecules kinetic energy rises. Water molecules travel
more quickly as a result of the extra energy, which increases evaporation. As a result, the drying
rate rises as more moisture is turned into vapor.
There are some recommendations or tips to reduce errors for improving better outcomes
of the experiment. Firstly, it is important to make sure that the door of the equipment is well
closed to avoid hot air inside the equipment flowing out. Since the hot air from the equipment
can affect the environment, it is crucial to conduct the experiment in a tightly sealed room to
maintain data accuracy. Utilizing a hot air recycling system enables the hot air's humidity to be
fully utilized. Other than that, while weighing the weight of macaroni samples for both before
and after drying, it is crucial to make sure the tray does not move to avoid the error while
measuring the weight to precisely calculate the moisture loss. Lastly, do not soak the macaroni
for too long as it can affect the desired weight needed. Make sure to toss it on time and if the
equipment is still in used, wrapped the beaker containing tossed macaroni with aluminium foil
to avoid heat transfer and turning macaroni to dry again.

13
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