Documentos de Académico
Documentos de Profesional
Documentos de Cultura
(CHE 70)
Submitted by:
Remigio, Edrickson C.
Submitted to:
Laboratory Instructor
December 5, 2018
ABSTRACT
I. INTRODUCTION
Drying occurs in three different phases. The first is the initial period where the
sensible heat is transferred to the feed. The rate of evaporation increases
dramatically during this period with mostly free moisture being removed. In here
that unsteady heat transfer occurs where temperature changes as a function of
1
location and time. This phase is followed by the constant rate period. Water
diffuses through the solid at a rate sufficient to keep the entire surface wet. Lastly,
the falling rate period wherein the migration of moisture content from the
particles to the outer surface occurs. This becomes the limiting factor that reduces
the drying rate. Once the solid reaches its equilibrium, moisture content will no
longer vary. Very little if no moisture could no longer be removed from the
material.
For drying in the constant-rate period, the time needed to dry a material from
a given moisture to a desired moisture can be estimated using experimental batch
drying curve, the rate-of-drying-curve, or by using predicted mass- and heat-
transfer coefficients (Geankoplis, 1993).
This experiment made use of the method using rate-of-drying curve for
constant-rate method defined by the equation
W x
R
A t
x = moisture content
2
t = time at which the moisture content is measured
The moisture content of the sample was obtained by using the equation
W W0
x
Ws
For this experiment, the drying curve of sand was generated by measuring
the weight of the sample at 3-turned-6 minutes and 10 minute intervals.
3
II. MATERIALS AND METHODOLOGY
The dryer was turned on to reach a temperature of 80⁰C. As the dryer was
heating up to reach the required temperature, the dimensions and mass of the tray
were also measured using a foot rule and a triple beam balance respectively.
After 15 minutes of the oven reaching 80⁰C, the trays were placed inside. For
every 3 minutes, the trays were taken out and again weighed. Due to insignificant
weight difference, the trays were taken out every 6 minutes instead of 3 until
constant weights are observed.
With the same sample, the next part of the experiment required the oven to
reach 120⁰C. The tray was taken out and the oven was allowed to reach the desired
temperature. At 116⁰C however, the trays were already place. Every ten minutes,
the trays were taken out and weighed until constant weight is observed. Recording
this as the final dry weight, the samples were collected and the oven was turned
off.
4
III. RESULTS AND DISCUSSION
5
IV. CONCLUSIONS AND RECOMMENDATIONS
6
7
APPENDIX
A. Nomenclature
N = number of stages
1
K
1 XC
XC
F
XN
8
Separation Factor, S
K V
S
L
log F
N
log( 1 S )