RESULT

Tray Drayer
First experiment was conducted by using Carrots for each tray. Below were the results
recorded :
Mass of initial carrots: 186.4 g
Table 1: Reading from experiment

Time (min)
0
10
20
30
40
50
60

Temperature ( oc)
T1
48.5
47.5
47.4
47.2
47.2
46.8
46.7

Humidity % rF

T2
47.4
46.6
46.6
46.4
46.5
46.3
46.1

H1
7.5
7.5
7.7
7.8
7.9
7.7
7.6

Velocity
(m/s)
1.49
1.47
1.46
1.48
1.48
1.50
1.52

H2
0.5
0.5
0.5
0.5
0.5
0.5
0.5

SAMPLE CALCULATION
Moisture content can be calculated by using below equation:

V=

V1 =

0.18640.0892
0.0892

= 1.0897

The drying rate v can be calculated by using the following equation:

v=

Mass (g)
186.4
158.3
142.3
127.7
113.4
99.4
89.2

v1-2 =

1.08970.7747
10

= 0.0315

For experiment by using Carrots :

Table 2: Moisture content and Drying rate

Time (min)
0
10
20
30
40
50
60

Mass of Carrot ( kg )
0.1864
0.1583
0.1423
0.1277
0.1134
0.0994
0.0892

Moisture content (V)

1.0897
0.7747
0.5953
0.4316
0.2713
0.1143
0

Drying rate ( 1/min)

0.03150
0.01794
0.01637
0.01603
0.01570
0.01143
0

Moisture Content (V) versus time (min)

1.2
1
0.8
0.6
0.4
0.2
0
0

10

20

30

Figure 1: Moisture content (V) versus time (min)

40

50

60

70

Drying rate ( 1/min) versus time (min)

0.04
0.03
0.03
0.02
Drying rate ( 1/min)

0.02
0.01
0.01
0
0

10

20

30

40

Time (min)

Figure 2: Drying rate (1/min) versus time (min)

Oven
Initial mass carrots : 82.24g
Final mass carrots : 55.38g
Time : 60 minutes
Moisture content : 0.485
Drying rate : 0.008083 min-1

50

60

70

DISCUSSION
Drying is a mass transfer process resulting in the removal of water moisture or
moisture from another solvent, by evaporation from a solid, semi-solid or liquid to end in a
solid state. To achieve this, there must be a source of heat, and a sink of the vapor thus
produced. In the most common case, a gas stream, e.g., air, applies the heat by convection and
carries away the vapor as humidity. Other possibilities are vacuum drying, where the source
of heat may be by conduction or radiation and the vapor is removed by the vacuum system.
Another possibility is drum drying, where a heated surface is used in connection with
aspirators to draw the vapor outside the site.
In this experiment, carrots are used because it have requires short drying time and the
moisture content will decrease faster with time. Two processes occur simultaneously. One of
them is the transfer of energy, mostly as heat from the surrounding environment to evaporate
the surface moisture and the other one is the transfer of internal moisture to the surface of the
solid and its subsequent evaporation due to the first process. Theoretically, drying process
occurs by effecting vaporization of liquid by supplying heat to the wet feedstock, so the try
dryer operation basically uses air velocity passes over a heated element as a medium of mass
transfer to evaporate moisture from a wet solid. A few types of dryers are used in different
fields and they have own specialties. The moisture content of dried products is very
important, and if it is too high, moulds and yeasts tend to grow. The moisture content may be
checked using scales and an oven (Abhishek Goyal, 2005). There are: (Abhishek Gopal,
2005)
1. First phase (initial period)
Sensible heat is transferred to the product and contained moisture
2. Second phase (Constant period)
Free moisture persists on the surface and the rate of evaporation change a little
bit as the moisture content reduces
3. Third phase ( Falling rate period)
4. Phase during which migration of moisture from inner intertices of each
particle to the outer surface becomes the limiting factor that reduces the drying
rate

In this experiment, carrots were used to be the product that going to be dried is placed
on trays within the dry chamber. Heated air is circulated vertically through the column using
circulating fan. Fresh air was brought into the cabinet and moist air is exhausted during the
process.

The objectives of this experiment are to determine the drying rate for different
materials and the moisture content, to determine the variation of the drying process with
different air speeds and heater powers and lastly to determine the relationship between drying
rate and the moisture of content
Initial of the experiment, the experiment was divide two, first mass transfer in tray
dryer and secondly, mass transfer in oven. In tray dryer, the initial air velocity was read at
1.47m/s by using Rota meter. This air velocity was effect the drying rate in this experiment.
To ensure the persistent of result of the experiment, the air velocity must be checked every 10
minutes for values of air velocity were closed every 10 minutes. The initial mass of carrots
was 186.4 g. the carrots was cutting to small size and filled into tray is placed inside the tray
dryer. The weight of carrots, temperature, humidity and velocity was read every 10 minutes.
Table 1 was show the result of the experiment for every 10 minutes. The table show
mass of wet carrot was decrease proportional with time of air has been supply. The changes
mass of wet carrots was read by using electronic weight to calculate the remove water from
carrots. The initial of moisture content was 1.0897 and after 60 minutes the moisture content
drop into 0. The drying rate was also decrease with time. The initial of drying rate is 0.03150
min-1 and after 60 minutes, the drying rate is 0 min -1. Based on this result, the process of
drying rate make the carrots loss of water because water inside carrots was evaporated by
mass transfer occur in tray dryer. The mass of carrots also decreases with time and the graph
of drying rate versus time was fluctuating. Before the experiment was started the mass of
carrots was recorded to see the difference in mass after the carrots was dried.
For experiment in oven, the moisture content is 0.485 and the drying rate is 0.008083
min-1. The experiment was conducted for 60 minutes at temperature 50 degree celcius so that
we can make sure that the drying process occurs completely.

Moisture content vs Drying rate (1/min)

0.04
0.03
0.03
0.02
Drying rate ( 1/min)

0.02
0.01
0.01
0
0

0.2

0.4

0.6

0.8

1.2

Moisture Content

Figure 3: moisture content vs drying rate

From point B to point C, the line is straight and hence the slop and rate are
constant during this period. Point C in figure 3 is critical free moisture content Xc. Point C the
drying rate starts decrease in the falling rate period until it reaches point D. At this point there
is insufficient water on the surface to maintain continuous film water. The entire surface is no
longer wetted, and the wetted area continually decrease in this first falling rate period until the
surface completely dry at point D. The second falling rate period begins at point D when the
surface is completely dry. At point D the rate drying falls even more rapidly until it is reach
point E. The plane of evaporation slowly recedes from the surface. Heat for the evaporation is
transfer through the solid to the zone of vaporization. The most important line is line A-B
because the change in moisture content is very simple.
As conclusion, we can compare that the moisture content and drying rate of carrots in
tray dryer is higher than carrots in oven. This because effects of temperature, humidity and
velocity make water in carrots in tray dryer is higher removing than carrots in oven.