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CL-352
Chemical Engineering Lab-III
Submitted by:
Prashant Shekhar
12110066
Reference: http://en.wikipedia.org/wiki/Drying
4. Procedure:
Soaked seeds are weighed and kept in the dryer on a metal plate
Next reading is taken at 15 minutes and above mentioned steps are repeated for 9 readings
Then rate of change of weight is plotted against time and different stages in drying is
studied
5. Observations:
Temperature = 60oC
Time (min)
Weight (gm)
1
2
0
15
151.72
149.69
30
147.13
45
144.74
60
142.58
75
139.52
7
8
90
105
136.67
134.61
120
132.69
10
135
131.57
Time (t)(s)
15
30
45
60
75
90
105
120
135
(w/t) vs. t
Rate of change of weight
0.25
0.2
0.15
0.1
0.05
0
0
20
40
60
80
100
time
120
140
160
180
The temperature of the hot air must be remained constant. The variation in temperature will
affect the drying rate. For this a well calibrated digital thermometer must be used to
maintain the temperature.
RPM of the dryer should be kept constant as increase or decrease in the rpm will increase
or decrease the drying rate.
Horizontal level of the weigh balance should be checked. The bubble should be in center
before taking any reading.
Always put the seed tray in center of the balance otherwise it may show varying results.
Thus more sophisticated apparatus should be employed to avoid this error as measurement
of weight plays a crucial part in studying the drying processes.
Care should be taken while handling the seed tray, as dropping a single seed can affect the
weight and eventually add up to the errors.