I.

Introduction

Drying may be defined as the vaporization and removal of water or in other cases solvent
from a material, suspension, or other solid-liquid mixture to form a dry solid. It is a complicated
process that involves simultaneous heat and mass transfer, accompanied by physical or chemical
transformations, which, in turn, may cause changes in product quality as well as the mechanism
of heat and mass transfer. Physical changes that might occur include: shrinkage, puffing,
crystallization, glass transitions and others. In some cases, desirable or undesirable chemical or
biochemical reactions may occur leading to changes in color, texture, odor or other properties of
the solid product. Drying occurs as a result of the vaporization of liquid by supplying heat to wet
feedstock, granules, filter cakes and so on. Based on the mechanism of heat transfer that is
employed, drying is categorized into direct (convection), indirect or contact (conduction), radiant
(radiation) and dielectric or microwave (radio frequency) drying.

Heat transfer and mass transfer are critical aspects in drying processes. Heat is transferred to
the product to evaporate liquid, and mass is transferred as a vapor into the surrounding gas. The
drying rate is determined by the set of factors that affect heat and mass transfer. Solids drying is
generally understood to follow two distinct drying zones, known as the constant-rate period and
the falling-rate period. The two zones are demarcated by a break point called the critical moisture
content.

Batch drying is a system at which a certain volume of grain is being dried at a time. The
volume is fixed by the holding capacity of a dryer, and dried to required moisture. After
unloading the dried grain from the dryer, then drying for the next batch of grain can be
performed. Batch drying, therefore, requires loading and unloading time for each batch of grain
needed to be dried.

Drying is the process of moisture removal from the product, or grain in this case. Since grain
is a hydroscopic material which can either absorb or desorb moisture from the air or its
surroundings depending on the difference in vapour pressure, moisture transferred from a higher
vapour pressure, to the lower one. In the sundrying process, grain is heated by solar radiation
thus creating a higher vapour pressure in grain than the surrounding air. In the same manner, the
heated air drying process starts when the grain is heated (by conduction) when it comes in
contact with the air. Higher velocity air flow in heated air drying has the advantage of reducing
the boundary layer of the grain, thereby increasing the heat transfer coefficient of the grain, as
well as increasing the rate of moisture movement from grain to the surrounding air. Therefore,
the drying rate of a specific kind of grain is dependent on both air temperature and air flow rate.

II. Objectives

1. To determine the equilibrium moisture of a crop sample.

 2. To constrict a drying design curve for the crop sample and identify the following:

a. The critical moisture content

b. The periods of drying

3. To calculate the drying rate of the crop sample

III. Methodology

Materials used:

 Crop sample(potato)

 Oven

 Desiccator

 Weighing balance

 Timer

Procedure:

1. Cut your sample into thin slices (1cm x 1cm x 0.5 cm). Make 3 replicates.

2. Determine the initial weight of the crop sample.

3. Put the sample in a forced drop oven which will be preconditioned for at least an hour at
55̊C.

4. Attain a constant drying condition.

5. Weigh the sample after 10 minutes and then 5 minutes thereafter. Transfer the samples
from the oven into a desiccator before weighing. Be sure that the sample will equilibrate
with the temperature of the weighing room.

6. Continue weighing until no more significant change in the weight of the sample is
observed.

7. Calculate the free moisture content of the sample.

IV. Results and Discussion

SAMPLE 1
12
11
10
9
Rate of Drying

8
7
6
5
4
3
2
1
0
0 0.01 0.02 0.03 0.04 0.05
Moisture Content

SAMPLE 2
12
11
10
Rate of Drying

9
8
7
6
5
4
3
2
1
0
0 0.01 0.02 0.03 0.04 0.05
Moisture Content
 SAMPLE 3
12
11
Rate of Drying 10
9
8
7
6
5
4
3
2
1
0
0 0.02 0.04 0.06
Moisture Content

V. Summary and conclusion

The first phase, or initial period, is where sensible heat is transferred to the product and
the contained moisture. This is the heating up of the product from the inlet condition to the
process condition, which enables the subsequent processes to take place. In some instances, pre-
processing can reduce or eliminate this phase. For example, if the feed material is coming from a
reactor or if the feed is preheated by a source of waste energy, the inlet condition of the material
will already be at a raised temperature.

The rate of evaporation increases dramatically during this period with mostly free
moisture being removed.

During the second phase, or constant rate period, free moisture persists on the surfaces
and the rate of evaporation alters very little as the moisture content reduces. During this period,
drying rates are high, and higher inlet air temperatures than in subsequent drying stages can be
used without detrimental effect to the product. There is a gradual and relatively small increase in
the product temperature during this period.

Interestingly, a common occurrence is that the time scale of the constant rate period may
determine and affect the rate of drying in the next phase.

The third phase, or falling rate period, is the phase during which migration of moisture
from the inner interstices of each particle to the outer surface becomes the limiting factor that
reduces the drying rate.

The moisture present in the sample is decreasing with time and by the time it become
totally dry.

The falling rate period can take a far longer time than the constant rate period even though
the moisture removal may be less.
VI. Recommendation

Minimize the exposure of the sample from the desiccator to an open air for it will
absorb moisture, it will prolong the batch drying process. And accuracy in getting the
sample in the oven is needed.

VII. Bibliography

https://pdfs.semanticscholar.org/1a31/974e36dce10e9e20a0abdb4aa4a81a505782.pdf

https://www.process-heating.com/articles/86586-the-drying-curve-part-1

http://wwwcourses.sens.buffalo.edu/ce427/Drying

https://en.wikipedia.org/wiki/Drying

https://www.slideshare.net/shahanirocks/drying-42632861

https://books.google.com.ph/books?id=AgiAZ6RhRbEC&pg=PA27&lpg=PA27&dq=su
mmary+and+conclusion+in+an+moisture+vs.+rate+of+drying+graph&source=bl&ots=IIwdE47r
DV&sig=Qw99n61n9lDRJQcVsAbDtddz0Ws&hl=en&sa=X&ved=0ahUKEwiji9K5zNjWAhU
Ck5QKHWzuBPYQ6AEIZjAO#v=onepage&q=summary%20and%20conclusion%20in%20an
%20moisture%20vs.%20rate%20of%20drying%20graph&f=false

VIII. Appendices/ Raw Data

Weight(grams)

Time(minutes) 1 2 3

0(can) 9.227 9.256 8.917

0(can with sample) 9.774 9.889 9.491

10 9.726 9.840 9.445

15 9.711 9.823 9.429

20 9.693 9.803 9.410

25 9.676 9.783 9.392

30 9.661 9.768 9.373

35 9.650 9.752 9.357

40 9.632 9.736 9.344

45 9.618 9.721 9.329

50 9.601 9.698 9.307

55 9.587 9.686 9.296

60 9.576 9.675 9.283

65 9.566 9.661 9.271

70 9.551 9.646 9.254

75 9.537 9.632 9.242

80 9.525 9.617 9.226

85 9.487 9.498 9.115

90 9.406 9.481 9.106

95 9.402 9.473 9.098

100 9.397 9.467 9.097

105 9.394 9.461 9.088

110 9.389 9.455 9.084

115 9.389 9.451 9.083

120 9.385 9.446 9.079

125 9.382 9.442 9.076

130 9.378 9.436 9.072

135 9.376 9.433 9.069

140 9.375 9.429 9.068

145 9.372 9.424 9.062

150 9.368 9.422 9.061

155 9.368 9.416 9.058

160 9.367 9.415 9.057

165 9.367 9.414 9.056

170 9.367 9.412 9.055

175 9.364 9.409 9.053

180 9.362 9.403 9.048

185 9.362 9.403 9.048

190 9.361 9.400 9.047

195 9.360 9.397 9.045

200 9.360 9.394 9.045

205 9.360 9.394 9.045

210 9.394
 SAMPLE 1 SAMPLE 2 SAMPLE 3
M.C R.D M.C R.D M.C R.D
0 0 0
0.048 11.232 0.049 11.50765 0.046 10.40175
0.015 7.02 0.017 7.9849 0.016 7.236
0.018 8.424 0.02 9.394 0.019 8.59275
0.017 7.956 0.02 9.394 0.018 8.1405
0.015 7.02 0.015 7.0455 0.019 8.59275
0.011 5.148 0.016 7.5152 0.006 2.7135
0.018 8.424 0.016 7.5152 0.023 10.40175
0.014 6.552 0.015 7.0455 0.015 6.78375
0.017 7.956 0.023 10.8031 0.022 9.9495
0.014 6.552 0.012 5.6364 0.011 4.97475
0.011 5.148 0.011 5.1667 0.013 5.87925
0.01 4.68 0.014 6.5758 0.012 5.427
0.015 7.02 0.015 7.0455 0.017 7.68825
0.014 6.552 0.014 6.5758 0.012 5.427
0.012 5.616 0.015 7.0455 0.016 7.236
0.038 17.784 0.119 55.8943 0.111 50.19975
0.081 37.908 0.017 7.9849 0.009 4.07025
0.004 1.872 0.008 3.7576 0.008 3.618
0.005 2.34 0.006 2.8182 0.001 0.45225
0.003 1.404 0.006 2.8182 0.009 4.07025
0.005 2.34 0.006 2.8182 0.004 1.809
0 0 0.004 1.8788 0.001 0.45225
0.004 1.872 0.005 2.3485 0.004 1.809
0.003 1.404 0.004 1.8788 0.003 1.35675
0.003 1.404 0.006 2.8182 0.004 1.809
0.001 0.468 0.003 1.4091 0.003 1.35675
0.002 0.936 0.004 1.8788 0.001 0.45225
 0.004 1.872 0.005 2.3485 0.006 2.7135
0.004 1.872 0.002 0.9394 0.001 0.45225
0 0 0.006 2.8182 0.003 1.35675
0.001 0.468 0.001 0.4697 0.001 0.45225
0 0 0.001 0.4697 0.001 0.45225
0 0 0.002 0.9394 0.001 0.45225
0.003 1.404 0.003 1.4091 0.002 0.9045
0.002 0.936 0.006 2.8182 0.005 2.26125
0 0 0 0 0 0
0.001 0.468 0.003 1.4091 0.001 0.45225
0.001 0.468 0.003 1.4091 0.002 0.9045
0 0 0.003 1.4091 0 0
0 0 0 0 0 0
0 0 0 0

IX. Sample Calculations

Q ⅆw
R=−
A ⅆθ
w = x + x∗

CRP (Constant Rate Period)

Q
θ= (x, −xC )
A RC

FRP (Falling Rate Period)

Q ln xC
θ= [(x1 − xC ) + (xC ) ]
A Rf A2