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FU 1 Assignment 4

The document contains two problems related to food unit operations. Problem 1 estimates the drying time for skim milk within a spray drier to be 39.3 seconds based on given properties of the skim milk and drying air conditions. Problem 2 calculates the constant drying rate for blanched apple slices dried with air flow to be 1.72 x 10-3 kg/s based on given properties of the apple slices, drying air conditions, and heat transfer calculations.

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249 views

FU 1 Assignment 4

The document contains two problems related to food unit operations. Problem 1 estimates the drying time for skim milk within a spray drier to be 39.3 seconds based on given properties of the skim milk and drying air conditions. Problem 2 calculates the constant drying rate for blanched apple slices dried with air flow to be 1.72 x 10-3 kg/s based on given properties of the apple slices, drying air conditions, and heat transfer calculations.

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Thuỳ Trang
Copyright
© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
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FOOD UNIT OPERATIONS 1

ASSIGNMENT 4
Member in group:
1. Trầ n Phương Thuỳ - BTFTIU18123
2. Trầ n Thanh Lâm - BTFTIU18056

Problem 1.15: Skim milk with 5% total solids is being spray dried to a final moisture
content of 4% using 120oC air with 7% RH. The density of the skim milk product is 1000
kg/m 3, and the largest droplet diameter is 120 μm. The critical moisture content is 45%,
and the diameter of the particle at the critical moisture content is 25.5 μm. The
equilibrium moisture content is 3.85%, and the mass diffusivity for water vapor within
the particle is 5x10-11 m2/s. Estimate the drying time for product within the spray drier.
Data:
Dd = 120 μm = 120 x 10 -6 m  Rd (Initial) = 60 x 10-6 m
Tdb = 120oC
RH = 7%
ρ = 1000 kg/m3
Rd (at critical point) = (25.5 x 10-6)/2 = 12.75 x 10-6 m
D = 5x10-11 m2/s
t = ?s
Solution:
xi ----------> xC ----------> xf -----------> xe
95% 45% 4% 3.85%
 Total solid is 5%  Initial moisture content on wet basis is 95%
0.95
 Initial moisture content on dry basis: Xi = 1−0.95 = 19

 The critical moisture content on wet basis is 45%


0.45
 Critical moisture content on dry basis: Xf 1−0.45 = 0.82
 We have Tdb = 120oC air with 7% RH, using the Psychrometric chart, the wet bulb
temperature : Twb = 118 oC.
 Using Table A.4.2, Latent heat of evaporation of moisture at 1180C wet bulb
temperature :
Hv = Enthalpy of saturated vapor - Enthalpy of Liquid
= 2706.3 - 503.71 = 2202.59 (kJ/kg) = 2202590 (J/kg)
 We have Tdb = 120oC air, using Table A.4.4, air conductivity K :
 k= 0.032 (W/ [ m K ])
 Mass of dry solid:
4
Ms = ρ x V droplet x 0.05 = ρ x 3 π x Rd3 x 0.05

4
= 1000 kg/m3 x π x (60 x 10-6 m ) 3 x 0.05 = 4.52 x 10-11 (kg)
3
 The drying time in constant - rate period:
H v M s ( X i−X c )
tc=
k 4 π R d ¿¿ ¿

J
2202590 x 4.52 x 10−11 kg x (19−0.82 )
kg
= J /s = 37.5 (s)
0.032 x 4 π x 60 x 10−6 m x ¿ ¿
mK

 The final moisture content on wet basis is 4%


0.04
 The final moisture content on dry basis: Xf = 1−0.04 = 0.042

 The equilibrium moisture content on wet basis is 3.85%


0.0385
 The equilibrium moisture content on dry basis : Xe = 1−0.0385 = 0.040

 The drying time in falling - rate period :


R d2 6 X c− X e
tF = ln ( ( ) )
π2D π 2 X f −X e
(12.75 x 10−6 m)2
6 0.820−0.040
= π 2 x (5 x 10−11 )
m2 ln ( (
π 2 0.042−0.040
) ) = 1.8 s
s

 The drying time for product within the spray drier:


t = tc + tF = 37.5 + 1.8 = 39.3 (s)
 In conclusion, the drying time for product within the spray drier is 39.3 s.

Problem 1.18: Calculate the constant drying rate for blanched apple slices dried with air
flowing parallel to the surface at 3.65 m/s. The initial moisture content was 85.4% (wet
basis) and the slices were in a layer 0.0127 m thick. The wet blanched apples had a bulk
density of approximately 560 kg/m3 at a moisture content of 87% (wet basis).
Dehydration proceeds from the top and bottom surfaces of the tray. Air is at 76.7◦C db
and 37.8◦C wb.

Data:
Assume the gas is ideal
Pair = 1atm = 101325 Pa
vair = 3.65 m/s
Mair = 39 kg/ kg.mol
L = 0.0127 m
ρ wet = 560 kg/m3

Tdb = 76.7oC
Twb = 37.8oC
ϕ = ? kg/s

Solution:
 Density of air:
PM 101325 Pa x 39(kg/kg . mol)
ρ air = RT
= 8314.41m 3 Pa /[kgmol . K ]x (76.7+ 273)K
= 1.36 (kg/m3 )

 Mass flow rate of air:


G= ρ air x vair = 1.36 kg/m3 x 3.65 m/s = 4.964 kg/m2s
 The heat transfer coefficient for parallel air flow:
hs = 14.3G0.8 = 14.3 x (4.964)0.8 = 51.52 W/m2K
 Using Table A.4.2, Latent heat of evaporation of moisture at 37.8oC wet bulb
temperature:
Hv = Enthalpy of saturated vapor - Enthalpy of Liquid
= 2568.9 - 155.04 = 2513.86 (kJ/kg) = 2513860 (J/kg)
 Mass fraction of dry solid = 1 - 0.87 = 0.13
 The dry solid density :
ρs = wet material density x mass fraction dry solids in the wet material
= 560 kg/m3 x 0.13 = 72.8 (kg/m3)
 Constant drying rate for blanched apple slices dried:
W
51.52 x [ ( 76.7+273 )− (37.8+ 273 ) ] K
hs ( T db−T wb ) m2 K
ϕ= = = 1.72 x 10-3 kg/s
H v L ρs J 0.0127
2513860 x m x 72.8 kg/m 3
kg 2
 In conclusion, the constant drying rate for blanched apple slices is 1.72 x 10 -3
kg/s

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