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Fresh eggplant slices ( 9 0 7 kg ) at 8 7 % MCwb are dried in a tunnel dryer with air heated to 8

Fresh eggplant slices (907 kg) at 87% MCwb are dried in a tunnel dryer with air heated to
80oC. The surface area available for heat and mass transfer is 1.858 m2. The latent heat of
vaporisation is 2,257 kJ/kg. The fresh eggplant slices were placed on a weighing platform
and a thermocouple was placed on the surface of the eggplant slices to monitor their surface
temperature. The table below shows changes in the weight and surface temperature of
eggplant slices during hot air drying.
Table. Changes in the surface temperature and weight for eggplant slices during drying.
Time (hr) Weight (kg) Surface temperature (oC)
090768
189168
287568
386068
484468
582868
677870
777071
The following formula is provided for your use:
where, Rc = drying rate, kg/s
hc = surface heat transfer coefficient for heating, W/(m2.oC)
A = surface area available for drying, m2
Lv = latent heat of vaporisation, J/kg
Ta = average dry bulb temperature of drying air, oC
Tw = average wet bulb temperature of drying air, oC
(a) Determine the critical moisture content (%CMC wet basis).
(b) Calculate the drying rate of constant rate period and the surface heat transfer
coefficient for heating (in W/(m2.oC)).

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