DATA SHEET Vave=0,378 m/s

Time (min)

Wtray+carrot (g.)

TWi (C)

Tdi (C)

TWo (C)

Tdo (C)

0
3
6
9
12
15
18
21
24
27
30
33
36
39
42
45
48
51
54

137,3
135
132,1
129,2
126,1
123,8
121,1
118,6
116
114,1
111,5
109,3
107
104
101,8
99,5
97,6
95,3
93,4

22

39

22

39

20

34

23

40

20

30

25

42

24

40

27

46

27

46

29

50

28

50

29

52

29

52

30

53

57
60
63
65
70
72
75
80
81

91,4
87,8

29

53

31

54

29

52

31

54

29

52

31

54

84,9
82,5
79,8
77,4

TWi, ave=26,33 C
Tdi, ave=46,44 C
TWo, ave=28,11 C
Tdo, ave=49,11 C
Wtray=35,9
Intial weight of sample =101,4 g
Initial moisture content of carrot=%88,2 (Geankoplis A.4-1)
Velocity of air=1 m/s

Calculations and Results

Area of tray drier= 0,275*0,175=0,048m2
We assumed that there is %15 void so
Drying area= A=0,048-0,048*%15=0,0409m2
There is heat transfer from two direction so the drying area 2*0,0409 =0,0818 m2
Water content of carrot is assumed to be 88.2%.
Initial water content of carrot= 101.4*%88,2=89,4g
Dry solid in carrot =101.4-89.4=12
Final weight of carrot= 77,4-35,9=41,5
Water remained in final weight of carrot =41,5-12=29,5
Water removed from carrot= Winitial Wfinal=89,4-29,5=59,9g

1.Calculation of moisture content at time (t)

WS=12 g dry solid

Xt=

W WS
(kg total water/kg dry solid) (equation 9.5-1 in Geankoplis)
WS

Xt, 0=

101,4 12
= 7,45
12

W=weight of carrot at time (t)

WS=weight of dry solid
Xt= total moisture content of carrot
Other calculations are made in the same manner and they are on the table.

Table 1
Time (minute)

W (g.)

WS (g.)

X (total moisture cont. of carrot)

101,4

12

7,45

99,1

12

7,26

96,2

12

7,02

93,3

12

6,78

12

90,2

12

6,52

15

87,9

12

6,33

18

85,2

12

6,10

21

82,7

12

5,89

24

80,1

12

5,68

27

78,2

12

5,52

30

75,6

12

5,30

33

73,4

12

5,12

36

71,1

12

4,93

39

68,1

12

4,68

42

65,9

12

4,49

45

63,6

12

4,30

48

61,7

12

4,14

51

59,4

12

3,95

54

57,5

12

3,79

57

55,5

12

3,63

60

51,9

12

3,33

65

49

12

3,08

70

46,6

12

2,88

75

43,9

12

2,66

80

41,5

12

2,46

Calculation of free moisture content

12g dry solid

29,5 g water remained in carrot

1 g. dry solid

Xe=2,46 g water/g. dry solid

Xt=Xf+Xe

(equation 9.5-2 in Geankoplis,)

7,45= Xf+2,46
Xf =4,99

 Other calculations are made in the same manner and they are on the table
Table 2
Time (minute) Xf (Free moisture content)
0

4,99

4,80

4,56

4,32

12

4,06

15

3,87

18

3,64

21

3,43

24

3,22

27

3,06

30

2,84

33

2,66

36

2,47

39

2,22

42

2,03

45

1,84

48

1,68

51

1,49

54

1,33

57

1,17

60

0,87

63

0,62

65

0,42

70

0,20

72

0,00

75

4,99

80

4,80

81

4,56

6.00
5.00
4.00
3.00
free moisture (xf)

2.00
1.00
0.00
-1.00

0
0.05
0.10
0.15
0.20
0.25
0.30
0.35
0.40
0.45
0.50
0.55
0.60
0.65
0.70
0.75
0.80
0.85
0.90
0.95
1.00
1.08
1.17
1.25
1.33

Free moisture xf(kgwater/kgdrysolid)

free moisture content(xf) vs time

time(h)

Calculation of drying rate

LS dX LS X 1 X 2
2
*

t2 t1 (kg water/(h*m ) (eq. 9.5-3 in Geankoplis)

A dt
A

Drying area is assumed to be 90% of total tray area in order to carrots werent completely
distributed onto tray.
Drying area=0,0409

R05

3
LS X 0 X 5

12 10 4,99 - 4,7983 = 0,5616kg water/h.m2

t5 t0
A
0,0818 3 0 1 / 60

Other calculations are made in the same manner and they are on the table

Table 3
Time intervals (for 5 minutes)
03
6 9
9 12
12 15
15 18
18 21
21 24
24 27
27 30
30 33
33 36
36 39
39 42
42 45
45 48

Drying Rate (kg water/h*m2)

0,559667
0,705667
0,705667
0,754333
0,559667
0,657
0,608333
0,632667
0,462333
0,632667
0,535333
0,559667
0,73
0,535333
0,559667

48 51

0,462333

51-54

0,559667

54-57

0,462333

57-60

0,486667

60-65

0,876

65-70

0,4234

70-75

0,3504

75-80

0,3942

Rate of drying rate vs free moisture content

1

Drying rate R(kgwater/h.m2)

0.9
0.8
0.7
0.6
0.5

drying rate

0.4

Linear (drying rate )

0.3
0.2
0.1
0
4.99 4.56 4.06 3.64 3.22 2.84 2.47 2.03 1.68 1.33 0.87 0.42
Free moisture xf(kgwater/kgdrysolid)

Humidty temperature path of the drying process

Humidity-temperature chart for inlet air

%100

%20

H=0,013
kgwater/kg dry air

Twb,i =26,33

Tdb,i= 46,44

Humidity-temperature chart for outlet air

%100

%18

H=0,016
kgwater/kg dry air

Twb,i =28,11

Tdb,i= 49,11

Calculation of mass balance with air

For inlet;
TWb,av.= 26,33 C
Tdb,av.= 46,44 C
H=0,013 kg. water vapor/kg. dry air

(figure 9.3-2 in Geankoplis, 1983)

%H=%20
For outlet;
TWb,av.= 28,11C
Tdb,av.= 49,11 C
HO=0,016 kg. water vapor/kg. dry air

(figure 9.3-2 in Geankoplis)

%H=%18

air
Hi=0,013

Carrot
89,4 g
water

Carrot
29,5 g
water

Ho=0,016

Mass Balance

) = (89,4-29,5)*10-3kg water

mair*(

mair=20,55 kg air
drying time =80 min =1,33 h

-3
m air 20,55kg air/(1,33h)=15,45kg air/h=4,28*10 kg air/s

The Amount of Electrical Energy Transferred to Air Entering The Drying Tunnel
Tdb,i= 46,44 C
Tdb,o.= 49,11 C

-3
m air 4,28*10 kg air/s

Cs=1,005+1,88*H=1,005+1,88*0,013=1,029kj/kgdry air.K (eq.9.3-6, Geankoplis)

= *Cs*

4,28*10-3*1,029*1000*(49,11-46,44)=11,764 W

Calculation of Theoretical Drying Time

vH

=(2,83*10

-3

+4,56*10-3*H)T

(Eq. 9.3-7 Geankoplis)

vH =(2,83*10-3 +4,56*10-3*0,013)(46,4+273)
vH =0,923 m3/kg dry air
=

=1,098 kg/ m3

G= V*= 1m/s*1,098*3600/1h = 3951 kg/(m2*h)

h= 0,0204*G0,8 (equation 9.6-9 in Geankoplis)
h= 0,0204*(3951)0,8
h= 15,38W/(m2*K)

RC (kg. water/(h*m2)=
W=hfg= 2438,5 kJ/kg

RC=

* (T TW ) * 3600

(equation 9.6-8 in Geankoplis)

(table-A4,engel)

15,38
* (46 ,44 26 ,33) * 3600 0,4566 kgwater/(m2*h)
2438 ,5 *1000

t=

Ls
* ( Xinitial Xfinal)
A * Rc

t=

12 * 10 -3
* (4,99 0) = 1,6 h
0,0818 * 0,4566