Air at 35°C and 33% relative humidity is used for drying a food product. The air...

Air at 35°C and 33% relative humidity is used for drying a food product. The air is first heated to 90°C and then cooled adiabatically to an exit dry bulb temperature of 40°C. (a) How much moisture did the air pick up? (b) Calculate the change in enthalpy from the initial unheated air to the final moist air. (c) If the food is dried from 85% moisture to 20% moisture (both on a wet basis) at an inlet flow rate of 50 kg/h, what mass of air must be circulated through the dryer?

Expert Solution

using phychrometric chart to find the absolutte humidity and enthalpy and using mass balance to find amount of water removed we can find the air requirement

for any explaianation on solution please write to me in comments i ll respond ASAP

Amanda K answered 7 months ago

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Air at 35°C and 33% relative humidity is used for drying a food product. The air...

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