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1 a ) During the Spray dryer demonstration, 3 4 . 6 gram of fresh egg white was pumped into the spray dryer, and at

1a) During the Spray dryer demonstration, 34.6 gram of fresh egg white was pumped into the spray dryer, and at the end of the drying process, 4.2 gram of dried egg white powder was collected. Calculate the solids weight fraction (Ws) of the initial (fresh) egg white before drying. *Neglect the amount that is not collected. Assume the initial and final moisture contents of egg white to be 90% and 4%(wet basis), respectively. b) If the change in enthalpy of the fresh egg in 3a) during the warmup period is 60 kJ/kg. Calculate the heat gain Qegg. (use equation below) c) Determine the spray dryer thermal efficiency (E) and the heat losses (L) in % given that: Latent heat of vaporization of water during drying =2357.7 kJ/kg, total drying time =5 min, and Aspirator dial set A =15.(use the equation below) d) Determine the spray dryer thermal efficiency (E) and the heat losses (L) in % given that: Latent heat of vaporization of water during drying =2357.7 kJ/kg, total drying time =40 min, and Aspirator dial set A =30.(use the equation below)
a) Determine Hr and H0
Note: Hr=Hi
b) Determine ir,ii and io
Note: Hr=Hi
c) Use the psychrometric chart to determine the outlet wet bulb temperature Twb,o Note: Hr=Hi and TO and Twb,o are on the same enthalpy line.
The egg is assumed to be warmed up from 20C to Twb,o before evaporation occurs.
d) Evaluate ,Qegg=(xi)(iw,wb,o-iw,20C)(mass of egg white pumped to the drier)
QP=*mw
QR=mdegg**Cpeggpowder**(To-Twb,o)=md,egg**1.67kJkgC**(To-Twb,o)
where: Qegg is heat gain by total egg in warm up period
iw,wb,o is the enthalpy of liquid water at the wet bulb temperature of outlet air stream and 1atm pressure (use steam table)
iw,20C is the enthalpy of liquid water at 20C and 1atm pressure (use steam table)xi is the initial moisture content of the egg white in wet basis (e. g.0.9)
Qp is heat utilized to evaporate water
is the latent heat of evaporation of water during drying.
mw= mass of water evaporated
QR is heat gained by total egg during drying process md,egg is the mass of the dried egg white powder collected Cp, egg powder is the specific heat capacity of egg white powder
e) Determine the amount of heat supplied:
Qtot=(ii-ir)(massof air used during drying)
Note: air flow rate (kgs)=5.6410-4(A)-1.0210-5(A)2
where: A= aspirator dial set =15
Mass of air = air flow rate **
f) Determine the thermal efficiency (E) and the heat losses (L) in % value

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