Q.1.

In drying of certain vegetables, the dry bulb and wet bulb temperatures of the air used at 65° C and
36°C, respectively. The saturation humidity is 0.035 kg H 2O/kg dry air. The humidity ratio of the air is
0.023 kg H2O/ kg dry air. If molecular weight of air is 28.97 kg/kg mole then obtain the heat and mass
transfer coefficients. The constant rate of moisture evaporation is 1.5 kg H 2O/m2-h. The latent heat of
vaporization is 2257 kJ/kg.

Q.2. Atmospheric air at 300C and 60% RH enters a grain dryer of 1 tonne/h capacity at the rate of 0.8
m3/s. Exhaust air temperature recorded is 40 0C. Calculate the (a) rate moisture removal in kg/h and (b)
rate of fuel (husk) consumption in heating the air 9calorific value of husk = 3000 kcal/kg) with
combustion efficiency of husk = air (calorific value of husk = 3000 kcal/kg) with combustion efficiency
of husk = 60%. The inlet and outlet air humidity ratio is 0.018 and 0.024 kg water/kg dry air. Assume
latent heat of vapourization as 2534.4 kJ/kg.

Q.3. Five hours are required to dry a bed of vegetables in tray dryer by warm air having dry bulb and wet
bulb temperature as 60 and 50 °C respectively (latent heat of vaporization at 50 °C is 2383 kJ/kg water).
If condition of air is now changed to 50 and 45 °C dry bulb and wet bulb temperature respectively (latent
heat of vaporization at 45 °C is 2395 kJ/kg water), what will be the time required for drying? Assume
that heat transfer coefficient on the surface of vegetables has not changed.

Q.4. A continuous counter current dryer is used to dry 400 kg of dry solid/h containing 0.05kg water/kg
dry solid to a value of 0.002 kg water/kg dry solid. The granular solid enters at 30 °C and is to be
discharged at 60 °C. The dry solid has a heat capacity of 1.5 kJ/ kg K. Heated air enters at 90 °C having
absolute humidity of 0.01 kg water/kg dry air and leaves at 40 °C. Calculate the air flow into and outlet
humidity, assuming no heat losses in the dryer. Heat capacity of air and water vapour and water are
1.005 kJ/kg K, 1.88 kJ/kg K and 4.187 kJ/kg K respectively. The latent heat of evaporation of water is
2502 kJ/kg at 0 °C.

Q.6. Freshly harvested paddy containing 33% moisture content (dry basis) is to be dried to 15% moisture
content (dry basis). Calculate the energy requirement per kg of water removed. If the initial temperature
of paddy is 25°C and temperature of drying is 40°C. Latent heat of vaporization in paddy at 40°C = 2700
kJ/kg. Specific heat of paddy = 1.7 kJ/kg°C.

Q.7. Atmospheric air at 30°C room temperature is heated to 160°C for drying 100 kg milk containing
80% water at the room temperature in a spray driver to a moisture content of 4%. The temperature of
milk powder and outlet air were noted as 55°C and 95°C respectively. Calculate:
(a) the amount of air required in kg to dry milk,
(b) the thermal efficiency of air drying.
Given: Specific heat of milk 0.93 kcal/kg°C. Specific heat of air 0.24 kcal/kg°C. Latent heat of
vaporisation 545 kcal/kg.
Q.8. A wet material is dried inside a tray dryer by using air at 65°C dry bulb and 50°C wet bulb
temperature. If the heat transfer coefficient on the surface of the material is 10 w/m 2°C and the latent
heats of vaporization of water at 65°C and 50°C are 2346 kJ/kg and 2406 kJ/kg respectively, find the
rate of drying in kg water removed per square meter of the exposed, surface per hour.

Q.9. If a grain is at 303 K and 10% RH, the value of c and n taken as 3.11 × 10 -7 per K and 3.03
respectively in Henderson's equation, determine the value of EMC.

Q.10. Find the amount of moisture to be removed in drying one tone of grain, initially at 24% moisture
(wet basis) to 12% moisture (wet basis). Also, calculate the weight of dried grain.

Q.11. 50 tonnes of soybean at 22 % moisture content (wet basis) are to be dried to 13 % moisture content
(wet basis). What would be the initial and final moisture contents of soy bean on dry basis? What would
be the weight of dry matters? How many liters of water are to be removed?

Q.12. A food with an initial moisture content of 15% (wet basis) is dried in a continuous dryer to attain a
final moisture content of 7% (wet basis). This drying is accomplished by blowing fresh warm air after it
was mixed with some part of the exhaust air (recycled stream) from the dryer. The absolute humidity of
fresh, recycled and mixed air streams are 0.01, 0.1 and 0.03 kg/kg of dry air, respectively. For a feed rate
of 100kg/h, calculate the required flow rates of fresh; and recycled air streams (in terms of kg of dry
air/h) and the amount of dried product obtained per hour.

Q.13. The intercept is estimated to be -4.025 at T = 303 K. The moisture content of wheat is found to be
18.9% (dry basis) under an equilibrium condition of 50% relative humidity and 30°C. What would be the
value of Me for wheat stored at 70% relative humidity and 40°C.

Q.14. Calculate the mass of moisture removed in drying from 30 tonnes of wheat from 22% to 13% (wb)
moisture content.

Q.15. Calculate the amount of moisture removed in drying 100 kg wet potato slice from 80% to 8 % dry
basis m.c.

Q.16. In a spray drying operation 1000 kg/h flow rate of milk at a TS of 50% is dried to a moisture
content of 5% on dry basis. Air at 0.025 kg H 2O/kg dry air absolute humidity and 200°C temperature is
used for drying. The outlet air humidity and temperature are 0.06 kg H 2O/kg dry air and 90°C
respectively. Evaporation temperature is 70°C. Calculate the quantity of air required per kg of milk if
feed is sent at evaporation temperature. Specific heat capacities of dry air, powder and water vapour are
1.005, 3.5 and 1.88 kJ/kg-K respectively. Ambient air temperature is 40°C. Latent heat ( ΔH) of
evaporation may be obtained from the follow in Table.
Q.17. Atmosphere air at 300C and 0.02 kg water/kg dry air is heated to 60 0C in an indirect heat
exchanger using flue gases from husk fired furnace. The hot air enters the grain dryer of 1 tonne/h
capacity at the rate of 0.8 m 3/s. The exhaust air from the dryer has a temperature of 40 0C and an absolute
humidity of 0.04 kg water/kg dry air. The humid volume of air at 40 0C is 0.945 m3/kg dry air. The
specific heat of air is 1.006 kJ/kg K. the calorific value of husk is 12546 kJ/kg and the combine
efficiency of the furnace and the heat exchanger system is 30%.
(a) The rate of moisture removal from the grain during drying (kg/h) is
(b) The husk consumption rate for the furnace (kg/h) is

Q.18. 1 tonne of dried grain at 12 per cent moisture content (wet basis) is obtained from steamed
parboiled paddy grain of 30 per cent moisture content (wet basis). The weight of steamed parboiled
paddy is

Q.19. 500 kg vegetables are dried from 70% m.c (wb) to 8% m.c (wb). Calculate the weight dried
vegetable.

Q.20. 100 kg vegetables is dried in a dryer where 20 kg moisture is lost. 5 grams of the dried product
when kept in an oven at 1050C for 24 h gives 3.56 g dry matter. The moisture content of vegetable before
drying and after drying are:

Q.21. Potatoes are dried from 14% to 93% total solids. Considering 8% peeling losses, the product yield
from one tonne of raw potato will be

Q.22. One hundred kilogram of a food grain is dried from 18% wb to 13% wb moisture content. The
total amount of water removed from the grain is

Q.23. Heated air at 50°C and 10% relative humidity is used to dry rice in a bin dryer. The air leaves the
bin under saturated condition. The corresponding data for humidity ratio as read from the psychometric
chart are 0.0078 and 0.019 kg water per kg dry air. The amount of water removed per kg of dry air will
be

Q.24. Wheat weighing 4900 N at moisture content of 25% on wet basis is to be dried to moisture content
of 10% on dry basis. The amount of moisture evaporated from the wheat in kg is

Q.25. In parboiling operation water to paddy ratio is 1.2. Water of specific heat capacity of 4.2 kJ kg-1 is
heated from 250C to 850C by condensation of steam supplying 2114 kJ kg-1 latent heat across a tubular
heat exchanger. When 1 ton paddy at 300C is poured into the hot water the mixture temperature stabilizes
at 750C. Assuming no heat loss to the surrounding, steam supplied (kg) and specific heat capacity of
paddy (kJ kg-1 K-1) is?
Q.26. 300 kg of parboiled and wet paddy having an initial moisture content of 28% (dry basis) was dried
in a batch type dryer. During drying operation, grain sample was drawn at regular time intervals to
measure its moisture content (dry basis). It was found that the moisture content of the grain borne a
linear relationship with drying time till 30 minutes of drying operation at which moisture content was
measured to be 20%. The drying rate (kg h-1) during this interval was

Q.27. A rotary dryer used to dry 1200 kg/h of paddy containing 30% moisture (wb) to give a product
containing 15% moisture (wb). Alternately, a portion of the dry product may be recycled and mixed with
fresh feed such that the mixed feed enters the dryer with moisture content of 20% (wb). The moisture
evaporation rate without recycle and the paddy recycle rate in kg/h respectively in the dryer are

Q.28. M kg of wheat at 9.8% moisture content (wet basis) is conditioned for 6 hours in 75 kg of water.
A sample of 25 g conditioned wheat is crushed and dried in hot air oven at 130 0C for 1 hour that yields
20.5 g of bone dried material. The value of M is

Q.29. Fresh carrot cubes weighing 10 kg at an initial moisture content of 82 % (wet basis) is dried
during constant rate drying period to 60 % (wet basis) moisture content. If the exposed surface area of
carrot cubes is 3 m2 and the constant drying rate is 2.53 kg H2O m-2h-1, the time taken for drying is -

Q.30. A bag contains 100 kg rice and kept in atmosphere at 20 0C and 70% RH. If the EMC of the rice is
14% (db), its water activity will be?

Q.31. At 650C, Henderson constant C and n are 7.4 × 10 -4 K-1 and 0.56 respectively. The equilibrium
moisture content corresponding to 40 % relative humidity in wet basis and dry basis is-

Q.32. Vegetable seeds are stored at absolute temperature of 320 K and relative humidity of 20%. If
Henderson equation for equilibrium relationship is valid for this case where the values of constants C
and n are 6.5 × 10-6 and 1.8 respectively, the equilibrium moisture content of the seeds will be

Q.33. Slope and intercept of BET equation are 18 and 2, respectively. The values of thermodynamic
constant C and BET monolayer moisture content xm (%) are respectively
Q.34. The values of C and n for raisin are 1.283 × 10 -4 K-1 and 1.02, respectively in the Henderson
equation. The equilibrium moisture content of raisin in percent dry basis corresponding to the air with
70% relative humidity at 400C is

Q.35. In a drying experiment, the constant rate of drying is found to be 3.6 kg water m -2 h-1. Dry bulb and
wet bulb temperatures of the drying air are 75 0C and 370C, respectively. Latent heats of vaporization at
the dry bulb and the wet bulb temperatures are 2321 and 2414 kJ kg -1, respectively. Convective heat
transfer coefficient in W m-2 K-1 for the drying operation is
Q.36. A batch of 100 kg grain at 32% moisture content (wet basis) is being dried using hot air at 70 °C
and 30% RH. The values of Henderson equation's constants c and n for the grain are 8.5 x 10 4 and 2.07,
respectively. Considering the maximum possible drying of the batch, the quantity of moisture removed
in kg is

Q.37. In an experiment, grains are dried in a pan 0.305 m × 0.305 m and 12.7 mm deep. The material is
12.7 mm deep in the pan, which is insulated on the sides and the bottom. Heat transfer is by convection
from an air stream flowing parallel to the top surface of the material at a velocity of 5 m/s and having a
temperature of 60°C and humidity H = 0.01 kg H 2O/kg dry air. The wet bulb temperature of air T w is
27.8°C and humidity at Tw is Hw = 0.024 kg H2O/kg dry air. Latent heat at T w is λw = 2430 kJ/kg.
Calculate the constant rate period and evaporation rate (kg water/h). Assume, heat transfer co-efficient h
= 0.0204 x G0.8, where h is in W/m2K, and G, mass velocity in kg/h m2.

Q.38. Assuming that Rault's law is applicable, estimate the water activity of an aqueous solution
containing 65% sucrose and 2% common salt (NaCl). If the critical water activities for bacteria, yeast
and moulds are 0.9, 0.8 and 0.7 respectively, find out the type of organism against which the solution is
stable. Molecular weight of sucrose is 342.

Q.39. Final mass flow rate of osmotically dehydrated cherries after finish drying from 18% dry basis
moisture content to 11.5% wet basis moisture content is 5000 kg per hour. The dryer efficiency is 70%,
latent heat of vaporization is 2345 kJ kg -1, specific heat of air is 1.005 kJ kg -1 K-1, drying temperature is
500C and the specific volume of ambient air at 25 0C is 0.866 m3kg-1. The necessary air flow requirement
for the drying system in m3 min-1 is