Name: Encarnacion, Jade Dhalle P.

Section: 5ChE-B

Drying Under Constant Conditions Using Tray Dryer

INTRODUCTION
Drying is usually the final step in a unit operations. It is the removal of small
amounts of water from the solids to reduce the residual liquid content to a low value.
The dried substance has liquid content that varies form product to product. It is also a
thermal process which raises the temperature of moisture to above its boiling point
through heat transfer that is made complex by diffusion in a solid or gas medium. It is
affected by temperature, air humidity, air flow rate, and several internal factors of
material being handled like diffusion and capillary flow.
Tray dryers are expensive to operate because of the labor required for loading
and unloading. It is widely used in dyes and pharmaceutical industry. Drying cycles in
tray dryers usually took 3 to 48 hours long.
Basic Terms Related to Drying
1. Total Moisture Content (W): total weight of moisture per weight of dry solid
2. Free Moisture Content (X): weight of free or removable moisture per weight of
dry solid
3. Equilibrium Moisture Content (X*): weight of equilibrium or unremovable moisture
per weight of dry solid
Relation:
4.
5.
6.
7.

X = W X*

Drying Rate: weight of mixture removed per drying area

Drying Area: area in direct contact with the drying medium
Q: weight of dry solid
: drying time

The rate of drying is defined as the mass of liquid evaporated by unit time and by
unit of exposed surface area for drying. It can mathematically expressed by equation 1,
R=

Q dX
A d
Where:
R = drying rate (kg H2O/sm2)
Q = weight of dry solid (kg)

A = exposed surface area for drying (m 2)

X = solid moisture content (kg H2O/kg dry solid)
= time (s)

The objective of the experiment is to determine the rate of drying of a solid

sample under constant drying conditions in a tray dryer. The experiment is carried out in
a batch dryer and heat is supplied by direct contact with heated air at atmospheric
pressure.
METHODOLOGY
Equipment and Materials:
Tray Dryer
Hygrometer
Anemometer
Analytical Balance

Desiccators/crucible
Tray
Food samples (potato)

Figure 1. Hygrometer

Figure 2.Tray Dryer

Figure 3. Anemometer

Methods:
Set the operating temperature of the dryer to 50 o C. Prepare the food sample
that will be needed in the experiment which is potato. Cut the sample with different size
but same thickness. Record the weight of the samples before placing it on the screen
support inside the dryer. Remove the samples from the tray dryer every 2 minutes to
weigh it and return it back quickly in the dryer. Using the hygrometer and anemometer,
measure the outlet temperature of air, relative humidity, air velocity and the drying time.
Repeat the steps until the weight of the potato became constant.

Figure 4. Set up of experiment

ANALYSIS OF RESULTS

Rate of Drying (dW/d) vs Moisture Content (X)

0.3000

0.2500

0.2000

dW/d

0.1500

0.1000

0.0500

0.0000
0.0000

0.5000

1.0000

1.5000

2.0000

2.5000

3.0000

3.5000

4.0000

X
Sample 1

Sample 2

Sample 3

Figure 5. The plot of drying rate against free moisture content of three samples

The three samples started with the same moisture content and operating
conditions. Based on the data gathered, there are small differences in the rate of drying
of the three samples due to the difference in the initial weight of the samples. Equation
1 states that as dry weight of the material increases, the higher the drying rate. In this
experiment, the area of the samples are the same. Operating temperature and inlet air
velocity could also be factors that affect the drying rate since there are range and
changes in these two variables that should be constant, the value of R fluctuated.

Figure 6. The plot of moisture content vs time of sample 1

Moisture Content vs Time

4.0000
3.5000
3.0000
2.5000
2.0000
1.5000
1.0000
0.5000
0.0000
-0.5000

10

20

30

40

50

60

Figure 6 shows the moisture content of the sample 1 versus the time. It was
observed that the moisture content is decreasing until it reaches the point of constancy
of nearly constant. It is also showed that it reaches the negative moisture content, it
happened maybe because the potato that is fed in the dryer is partially wet.

CONCLUSIONS
The drying rates can be increased by increasing the air flow and the air
temperature. However, setting the temperature too high may cause damage to the

samples. Good air circulation within the dryer is important, as it reduces drying time and
allows the use of lower temperatures, both of which can prevent the degradation of
chemical constituents during the drying process. To ensure that the samples receives
sufficient air flow and dries evenly, the dryer must have well-spaced racks.
The researchers recommends future researchers to start early in order to
maximize the time. One should make sure that the analytical balance is calibrated
before weighing. The samples should be cut into equal lengths and width with different
thickness for a better result. In addition, cover the sample so that it wont accumulate
any moisture during weighing.

REFERENCES
[1] McCabe, W. L., Smith, J. C., & Harriott, P. (2001). Drying of Solids. In Unit operations
of chemical engineering (pp. 796-831). Boston: McGraw Hill.

APPENDICES
A. Sample Calculations
Area of the samples:

3.0 cm x 2.2 cm=6.6 c m

Equilibrium Moisture Content (X*) = 0.0364 g

For bone drying (1 hour):
Initial Weight of the sample =3.6341 g
Final Weight of the sample = 0.31 g

Weight of dry solid

totalmoisture=

3.63410.31
x 100=91.46
3.6341

Q=(10.9146)(Ws)

Q=(10.9146)(3.6341)
Q=0.3103

Total weight of moisture per weight of dry solid (W):

W=

WsQ
Q

W=

3.63410.3103
0.3103

W =10.71

Free Moisture Content (X)

X =W X

X =10.710.0364
X =10.67 g

Drying Rate, R:

R=

R=

Q dX
x
A
d

0.3103
x (0.1829)
6.6

R=0.008599

Mass transfer coefficient (ky)

R=kyAH
0.008599=ky (6.6)(0.0700-0.0157)
ky = 4.17

B. Raw Data
Table 1. Raw Data Sample 1
Tim
e
0

Weig
ht
Sam
ple 1
1.9

1.75

1.57

1.43

1.3

10
12

1.21
1.14

%RH

Veloc
ity

Temperat
ure (C)

27.7

1.7

55.7

24

2.3

52.4

23.3

2.3

54.1

24.4

2.1

51.8

27

2.2

49.8

27

2.2

49.8

W
Samp
le 1
3.634
1
3.268
3
2.829
3
2.487
8
2.170
7
1.951
2
1.780

X
Samp
le 1
3.597
7
3.231
9
2.792
9
2.451
4
2.134
3
1.914
8
1.744

dW/d

Samp
le 1
0.000
0
0.182
9
0.219
5
0.170
7
0.158
5
0.109
8
0.085

dX/d
Samp
le 1
0.000
0
0.182
9
0.219
5
0.170
7
0.158
5
0.109
8
0.085

14

1.03

16

0.98

18

0.9

20

0.83

22

0.78

24

0.74

26

0.69

28

0.65

30

0.62

32

0.57

34

0.55

36

0.53

38

0.48

40

0.46

42

0.45

44

0.43

46

0.42

48

0.41

50

0.41

5
1.512
2
1.390
2
1.195
1
1.024
4
0.902
4
0.804
9
0.682
9
0.585
4
0.512
2
0.390
2
0.341
5
0.292
7
0.170
7
0.122
0
0.097
6
0.048
8

27

2.2

49.8

23.6

1.9

52.5

23

2.3

52.5

23

2.7

53.2

23.9

2.2

2.3

23

2.3

2.3

23.3

55

24.4

2.1

53.4

32.5

2.6

46.5

24.2

2.1

52.3

26.5

2.2

50.2

29.3

2.3

49.8

26.8

2.5

53.7

22.8

2.6

53.1

25.6

2.2

52.5

24.4

52.3

23

2.3

54.9

0.024
4

23.4

2.2

53.3

0.000
0

27.8

2.2

49.7

0.000
0

24.26
54

2.180
8

46.2654

1
1.475
8
1.353
8
1.158
7
0.988
0
0.866
0
0.768
5
0.646
5
0.549
0
0.475
8
0.353
8
0.305
1
0.256
3
0.134
3
0.085
6
0.061
2
0.012
4
0.012
0
0.036
4
0.036
4

4
0.134
1
0.061
0
0.097
6
0.085
4
0.061
0
0.048
8
0.061
0
0.048
8
0.036
6
0.061
0
0.024
4
0.024
4
0.061
0
0.024
4
0.012
2
0.024
4

4
0.134
1
0.061
0
0.097
6
0.085
4
0.061
0
0.048
8
0.061
0
0.048
8
0.036
6
0.061
0
0.024
4
0.024
4
0.061
0
0.024
4
0.012
2
0.024
4

0.012
2

0.012
2

0.012
2

0.012
2

0.000
0

0.000
0
1.817
1

Table 2. Raw Data Sample 2

Tim
e
0

Weig
ht
Samp
le 2
2.06

1.92

1.79

1.68

1.56

10

1.48

12

1.36

14

1.29

16

1.21

18

1.13

20

1.05

22

24

0.93

26

0.83

28

0.77

30

0.71

32

0.7

%R
H

Velo
city

Temperatu
re (C)

27.
7

1.7

55.7

24

2.3

52.4

2.3

54.1

2.1

51.8

27

2.2

49.8

27

2.2

49.8

27

2.2

49.8

23.
6

1.9

52.5

23

2.3

52.5

23

2.7

53.2

23.
9

2.2

2.3

23

2.3

2.3

55

2.1

53.4

2.6

46.5

2.1

52.3

23.
3
24.
4

23.
3
24.
4
32.
5
24.
2

W
Samp
le 2
3.039
2
2.764
7
2.509
8
2.294
1
2.058
8
1.902
0
1.666
7
1.529
4
1.372
5
1.215
7
1.058
8
0.960
8
0.823
5
0.627
5
0.509
8
0.392
2
0.372
5

X
Samp
le 2
3.002
8
2.728
3
2.473
4
2.257
7
2.022
4
1.865
6
1.630
3
1.493
0
1.336
1
1.179
3
1.022
4
0.924
4
0.787
1
0.591
1
0.473
4
0.355
8
0.336
1

dW/d

Samp
le 2
0.000
0
0.137
3
0.127
5
0.107
8
0.117
6
0.078
4
0.117
6
0.068
6
0.078
4
0.078
4
0.078
4
0.049
0
0.068
6
0.098
0
0.058
8
0.058
8
0.009
8

dX/d
Samp
le 2
0.000
0
0.137
3
0.127
5
0.107
8
0.117
6
0.078
4
0.117
6
0.068
6
0.078
4
0.078
4
0.078
4
0.049
0
0.068
6
0.098
0
0.058
8
0.058
8
0.009
8

34

0.66

36

0.64

38

0.58

40

0.57

42

0.54

44
46
48
50

0.51

26.
5
29.
3
26.
8
22.
8
25.
6

50.2

2.3

49.8

2.5

53.7

2.6

53.1

2.2

52.5

24.
4

52.3

0.000
0

23

2.3

54.9

0.000
0

23.
4

2.2

53.3

0.000
0

27.
8

2.2

49.7

0.000
0

0.51
0.51
0.51

0.294
1
0.254
9
0.137
3
0.117
6
0.058
8

2.2

24.
265
4

2.180
8

0.257
7
0.218
5
0.100
9
0.081
2
0.022
4
0.036
4
0.036
4
0.036
4
0.036
4

0.039
2
0.019
6
0.058
8
0.009
8
0.029
4

0.039
2
0.019
6
0.058
8
0.009
8
0.029
4

0.029
4

0.029
4

0.000
0

0.000
0

0.000
0

0.000
0

0.000
0

0.000
0
1.519
6

46.2654

Table 3. Raw Data Sample 3

Ti
me
0
2

Weig
ht
Samp
le 3
1.38
1.22

%R
H

Veloc
ity

Temperat
ure (C)

27.7

1.7

55.7

W
Sam
ple 3
3.451
6
2.935
5

X
Sam
ple 3
3.415
2
2.899
1

dW/d

Sam
ple 3
0.000
0
0.258
1

dX/d
Sample 3
0.0000
0.2580645
16

1.09

0.92

10

0.84

12

0.75

14

0.69

16

0.62

18

0.56

20

0.49

22

0.48

24

0.43

26

0.38

28

0.37

30

0.34

32

0.32

34

0.31

36

0.31

38

0.31

2.3

52.4

23.3

2.3

54.1

24.4

2.1

51.8

27

2.2

49.8

27

2.2

49.8

27

2.2

49.8

23.6

1.9

52.5

23

2.3

52.5

23

2.7

53.2

23.9

2.2

2.3

23

2.3

2.3

23.3

55

24.4

2.1

53.4

32.5

2.6

46.5

24.2

2.1

52.3

0.032
3

26.5

2.2

50.2

0.000
0

29.3

2.3

49.8

0.000
0

26.8

40
42

0.31
0.31

2.516
1
2.225
8
1.967
7
1.709
7
1.419
4
1.225
8
1.000
0
0.806
5
0.580
6
0.548
4
0.387
1
0.225
8
0.193
5
0.096
8

24

2.5

53.7

22.8

2.6

53.1

25.6

2.2

52.5

0.000
0
0.000
0
0.000
0

2.479
7
2.189
4
1.931
3
1.673
3
1.383
0
1.189
4
0.963
6
0.770
1
0.544
2
0.512
0
0.350
7
0.189
4
0.157
1
0.060
4
0.004
1
0.036
4
0.036
4
0.036
4
0.036
4
0.036

0.209
7
0.145
2
0.129
0
0.129
0
0.145
2
0.096
8
0.112
9
0.096
8
0.112
9
0.016
1
0.080
6
0.080
6
0.016
1
0.048
4

0.2096774
19
0.1451612
9
0.1290322
58
0.1290322
58
0.1451612
9
0.0967741
94
0.1129032
26
0.0967741
94
0.1129032
26
0.0161290
32
0.0806451
61
0.0806451
61
0.0161290
32
0.0483870
97

0.032
3

0.0322580
65

0.016
1

0.0161290
32

0.000
0

0.000
0

0.000
0
0.000
0

0
0

24.4
44

52.3

0.31
23

46

0.31

48

0.31

50

0.31

23.4
27.8
24.2
654

2.3
2.2
2.2
2.180
8

54.9
53.3
49.7
46.2654

0.000
0
0.000
0
0.000
0
0.000
0

4
0.036
4
0.036
4
0.036
4
0.036
4

0.000
0

0.000
0

0.000
0

0.000
0
TOTA
L

0
1.7258