Experiment no.

Drying Kinetics of Sand

In Partial Fulfilment of the Requirements of the Course

Chemical Engineering Laboratory 2 for Chemical Engineers

Submitted by:

Cusipag, Jonelou A.

Decena, Clarissa H.

Donato, Redfield M.

Lozano, John Harvey S.

Odrunia, Christine Joy P.

Tuliao, Jon Yoshe S.

Ubi n~ a, Kate Hyacinth G.

Submitted to:

Engr. Angelica Corpuz

December 2018
 Abstract

Drying kinetics of sand in a tray dryer are observed and performed in this experiment. The
mixture used was composed of 25 g of distilled water and 187.5 g of dry sand, wherein the
values of the moisture content relating to time, rate of drying with respect to time, and moisture
content to rate of drying are noted and graphed to determine their correlations. With the results
of the experiment, it states that the amount of moisture decreases as time of drying goes on, it
also showed that the rate of drying is not consistent or unstable with given respected results.
However, it showed that the rate of drying slows down with time, and lastly the rate of drying
is directly proportional to moisture content.
 Table of Contents
I. Introduction ...................................................................................................................... 1

A. Objectives ................................................................................................................... 1

II. Review of Related Literature ....................................................................................... 2

III. Materials and Methodology ......................................................................................... 3

A. Materials and Chemicals ............................................................................................. 3

B. Procedure ..................................................................................................................... 5

C. Schematic Diagram of the Procedure .......................................................................... 6

IV. Results and Discussion.................................................................................................. 8

A. Calculations ................................................................................................................. 8

B. Data Tables .................................................................................................................. 8

C. Table of Results and Calculated Data ......................................................................... 9

D. Graphs ....................................................................................................................... 11

V. Conclusions and Recommendations .......................................................................... 14

A. Conclusion................................................................................................................. 14

B. Recommendations ..................................................................................................... 15

VI. References .................................................................................................................... 15

List of Tables

Table 1: Laboratory Materials ................................................................................................... 4

Table 2. Tray Properties ............................................................................................................. 8
Table 3. Raw Data...................................................................................................................... 9
Table 4. Weight of Tray and wet sand at different time at 80oC ............................................. 10
Table 5. Weight of Tray and wet sand at different time at 120oC ........................................... 10
Table 6.Drying Rate and Moisture Content of Tray at different time at 80oC ........................ 11
Table 7. Drying Rate and Moisture Content of Tray, Continuation at T =120oC ................... 11

List of Figures
Figure 1. Schematic Diagram of the Procedure ......................................................................... 6
Figure 2. Drying Oven Setup ..................................................................................................... 7
Figure 3. Moisture Content versus Time at T=80oC ................................................................ 11
Figure 4. Moisture Content versus Time for T=120oC ............................................................ 12
Figure 5. Drying Rate Versus Time at T=80oC ....................................................................... 12
Figure 6. Drying Rate versus Time at T=120oC ...................................................................... 13
Figure 7. Drying Rate versus Moisture Content at T=80oC .................................................... 13
Figure 8. Drying Rate versus Moisture Content at T =120oC ................................................. 14
I. Introduction
Drying of solids is the removal of relatively small amounts of water or other liquid from
the solid material to reduce the content of residual liquid to an acceptable low value (Warren
L. McCabe, 1993). This operation is usually found at the end of process and its products is for
final packaging.

There are two modes of separation. The separation of liquid from the solid may be
mechanically through presses or thermally through vaporization. But our focus will be on
drying thermally through vaporization (Warren L. McCabe, 1993). A source of heat and an
agent is involved in this process. Most commonly, a gas stream such as air applies the heat by
convection and carries away the liquid in solid as vapor (Rukh, 2015). In drying, initially the
system would be in an unsteady-state condition after a certain amount of time.

The drying rate changes depending on the current conditions of the material, for example
is its moisture content, and the medium before reading the constant rate period. The rate for
this region does not vary with the moisture content but is dependent on the rate of heat and
mass transfer between the drying medium and surface.

When the solid reaches the critical moisture content, the drying rate will start to decrease.
The region is called the falling rate period. This period has 2 parts; the first falling rate period
and the second falling rate period.

As the solid is further dried, the moisture content eventually becomes constant and the
drying rate becomes zero. The final moisture content is called the equilibrium content. Some
of the moisture cannot be removed and is retained in the sample.

For this experiment, the drying curves of sand will be generated by measuring the weights
of the sample at 3-minute intervals during batch drying.

A. Objectives
The experiment aims to:

1. Model the drying behavior of sand

2. Generate three different curves (moisture content versus time, drying rate versus time,
drying rate versus moisture content) for sand.

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II. Review of Related Literature
In general, drying a solid means the removal of relatively small amounts of water or other
liquid from the solid material to reduce the content of residual liquid to an acceptably low
value. It is generally cheaper to remove the liquid mechanically than thermally, and thus it is
advisable to reduce the liquid content as much as practicable before feeding the material to a
heated dryer (Mccabe, Smith, & Harriott, 1993).

Drying Mechanism

The mechanisms of water transfer in the product during the drying process can be
summarized as follows (Van Arsdel, 1963): water movement due to capillary forces, diffusion
of liquid due to concentration gradients, surface diffusion, water vapor diffusion in pores filled
with air, flow due to pressure gradients, and flow due to water vaporization–condensation. The
type of material to be dried is an important factor to consider in all drying processes, since its
physical and chemical properties play a significant role during drying due to possible changes
that may occur and because of the effect that such changes may have in the removal of water
from the product. In drying processes, data are usually obtained as the change in the weight of
the product over time. However, drying data can sometimes be expressed in terms of drying
rate.

The moisture content of the product is defined as the relationship between the amount of
water in the food and the amount of dry solids, expressed as:

𝑤𝑇 − 𝑤𝑆
𝑋𝑡 =
𝑊𝑠

In this equation, wT is the total weight of the material at a determined given time, wS is the
weight of dry solids, and Yt is the moisture expressed as water weight/dry solid weight. A very
important variable in the drying process is the so-called free moisture content, Y, defined as:

𝑌 = 𝑌𝑡 − 𝑌𝑒𝑞

A typical drying curve is obtained by plotting the free moisture content against drying time.
The drying rate, R, is proportional to the change in moisture content with time:

𝑑𝑌
𝑅∝
𝑑𝑡
The drying rate can be expressed as (Geankoplis, 1983);

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 𝑤′𝑠 𝑑𝑌
𝑅=−
𝐴 𝑑𝑡
Here, w′S is the flow of dry solids and A is the area of the drying surface.

III. Materials and Methodology

A. Materials and Chemicals
The materials used for this experiment are shown in Table 1 as follows:

Materials/ Equipment Description

1. Beaker Beaker is a common container in most labs.
It is used for mixing, stirring, and heating
chemicals. Most beakers have spouts on their
rims to aid in pouring. They also commonly
have lips around their rims and markings to
measure the volume they contain, although
they are not a precise way to measure liquids.
In this experiment, beaker sizes of 500 mL
and 1000 mL are used.
2. Spatula Spatula in the laboratory are usually with flat
ends. It is used for mixing, spreading and
lifting chemicals. They are commonly made
of stainless steel to provide clean mixing and
prevent corrosion.

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 3. Oven Laboratory ovens are standard equipment
found in most research, clinical and forensic
laboratories. They are used for temperature
uniformity, stability and accuracy
requirements.

4. Mitts Mitts are insulated glove worn to protect the

wearer’s hand from hot objects such as
ovens. They are similar to pot holders.

5. Triple Beam Balance The triple beam balance is an instrument

used to measure mass precisely. The
difference in size of the beams indicate the
difference in weights and reading scale that
each beam carry. It can be used to measure
mass directly from the objects, find mass
difference for liquid, and measure out a
substance.

Table 1: Laboratory Materials

Other materials not mentioned in the table are the following: aluminum tray, sand and
distilled water. The sand of about 187.5 grams were used as the solid to be dried and the
distilled water of about 25 grams were the solvent. A circular aluminum tray was also used in
the experiment with a height of 3.5 cm and 20 cm in diameter.

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 B. Procedure
To start with, the dryer was turned on onto which the temperature was set to 80 degrees
Celsius (176 degrees Fahrenheit) then wait at least 15 minutes before placing the samples in
the dryer. In this experiment, the tray that we used is in circular form of which its dimensions
are measured and recorded. The tray dimensions that must be recorded are its length, width,
exposed surface area, weight of tray.

For the mixture, mix 25 g of distilled water and 187.5 g sand in a 1000 mL beaker and the
weight of tray and H2O sand mixture was recorded. Note that adjustment must be accordingly
depending on the size of the tray to be used but to retain this ratio). Place the mixture in the
tray (sand and distilled water mixture) and record the masses of the trays containing the samples
(2-3 trays maximum per oven that is 12 in by 22.5 in).

The trays containing the mixture is then put in the dryer. The trays must be completely
covered with the material being dried. After that, the weight of the trays with the mixture every
3 mins was recorded until constant weights are observed.

Continuing the experiment, the dryer was set with temperature to 120 degrees Celsius (248
degress Fahrenheit) and for every 10 minutes, the weights of the trays with mixture was
recorded when the weights observed behave constantly. When the weights are constant, the
samples are collected and the dryer turned off.

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C. Schematic Diagram of the Procedure

Turn On the Dryer

Set:
Temperature = 80o C (176o F)

Wait at least 15 minutes before placing the

sample in the dryer

Weigh and record the dimensions of each tray

Mix in 500 mL beaker:

Distilled water = 25 g
Sand = 187.5 g

Put the mixture in the tray (sand and distilled

water mixture)

Record the masses of the trays containing the

samples (2 - 3 trays maximum per oven that is
12 inches by 22.5 inches)

Put the trays in the dryer. The trays must be

completely covered with the material being
dried

Record the weights of the trays with the

mixtures every 3 minutes until constant weights
are observed

Set the temperature to 120o C (248o F). Record

the weights of the trays with the mixtures every
10 minutes until constant weight are observed

Record the final weight as the dry weight

Figure 1. Schematic Diagram of the Procedure

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ON
T = 80 oC
OF 0 oC
F

ON
T = 80 oC
OF 0 oC
F

Figure 2. Drying Oven Setup

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IV. Results and Discussion
A. Calculations
As discussed from the review of related literature

The moisture content of the product is defined as the relationship between the amount of
water in the food and the amount of dry solids, expressed as:

𝑤𝑇 − 𝑤𝑆
𝑋=
𝑤𝑆

For the calculation of the drying rate, R

𝐶
𝑅=
𝐴

Where:

C is the moisture decrease rate = (Wo-Wt)/time

W0 is the initial weight of sand+ tray + water after t min

Wt is the weight of sand+ tray+ water after another t min

A is the surface area exposed. For circular aluminum tray,

𝜋𝑑2
𝐴= , cm2
4

Where d is the diameter of the tray, cm

B. Data Tables
TRAY PROPERTIES
Type Circular Aluminum Tray
Weight 16g
Height 3.5 cm
Diameter 20 cm
Surface area exposed 314.16 cm2
Table 2. Tray Properties

Weight of 500-mL Beaker 160.35 g

Weight of 500-mL Beaker + 25 g H2O 185.35 g
Weight of 1000-mL Beaker 250.5 g

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 Weight of 1000-mL Beaker + 187.5 g sand 438 g
Mass of sand 187.5g
H2O mass 25g
Weight of tray and sand 203.5
Weight of tray, sand and water mixture 228.35 g
Table 3. Raw Data

C. Table of Results and Calculated Data

i. Weight of Tray and wet sand at different time
For T = 80oC

Observation No. Time Weight of Tray and wet sand

1 0 228.35
2 6 227.2
3 9 224.9
4 12 224.0
5 15 222.85
6 21 220.8
7 27 218.1
8 33 216.0
9 39 213.9
10 45 211.2
11 51 209.0
12 57 206.3
13 63 204.1
14 69 202.0
15 75 200.0
16 81 198.5
17 87 196.1
18 93 195.7
19 99 193.8
20 105 191.9
21 111 191.1
22 117 190.1

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 23 123 190.0
Table 4. Weight of Tray and wet sand at different time at 80oC

For T=120oC

No. Time Weight of tray and wet sand

24 10 188.4
25 10 187.4
26 10 187.2
27 10 187.1
528 10 187.1
Table 5. Weight of Tray and wet sand at different time at 120oC

ii. Drying Rate and Moisture Content of Tray at different time

Moisture decrease Moisture Content,

Time Drying Rate
rate, C Dry basis
0 0.241087
6 0.191666667 0.000610093 0.234366
9 0.766666667 0.00244037 0.220923
12 0.3 0.000954927 0.215663
15 0.383333333 0.001220185 0.208942
21 0.341666667 0.001087556 0.196961
27 0.45 0.001432391 0.181181
33 0.35 0.001114082 0.168907
39 0.35 0.001114082 0.156634
45 0.45 0.001432391 0.140853
51 0.366666667 0.001167134 0.127995
57 0.45 0.001432391 0.112215
63 0.366666667 0.001167134 0.099357
69 0.35 0.001114082 0.087084
75 0.333333333 0.00106103 0.075395
81 0.25 0.000795773 0.066628
87 0.4 0.001273237 0.052601
93 0.066666667 0.000212206 0.050263

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 99 0.316666667 0.001007979 0.039158
105 0.316666667 0.001007979 0.028054
111 0.133333333 0.000424412 0.023378
117 0.166666667 0.000530515 0.017534
123 0.016666667 5.30515E-05 0.016949
Table 6.Drying Rate and Moisture Content of Tray at different time at 80oC

Time Moisture decrease rate, C Drying Rate Moisture Content

133 0.16 0.000509295 0.007597896
143 0.1 0.000318309 0.001753361
153 0.02 6.36618E-05 0.000584454
163 0.01 3.18309E-05 0
173 0 0 0
Table 7. Drying Rate and Moisture Content of Tray, Continuation at T =120oC

D. Graphs
i. Moisture Content (X) versus Time (t)

Moisture Content VS. Time

0.3
Moisture Content (X)

0.25

0.2

0.15

0.1

0.05

0
0 20 40 60 80 100 120 140
Time (t), min

Figure 3. Moisture Content versus Time at T=80oC

As time passes, the amount of moisture content (X) being removed falls as shown in Figure
3. This indicates that the amount of moisture contained in the sand is slowly evaporating until
the amount of moisture in the sand approach zero or equal to zero.

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 Moisture Content Versus Time for T =120 oC
0.008
0.007
Moisture Content 0.006
0.005
0.004
0.003
0.002
0.001
0
0 50 100 150 200
-0.001
Time, min

Figure 4. Moisture Content versus Time for T=120oC

As the drying operation continue the rate of reducing moisture content becomes really slow,
and that is why for the time being between 133 to 173 minutes, the temperature will be 120oC.
Finally at the time it reaches 173 minutes the moisture content becomes zero, meaning the sand
is completely dry, free from any water.

ii. Drying Rate (R) versus Time (t)

Drying Rate Versus Time

0.003

0.0025
Drying Rate, R

0.002

0.0015

0.001

0.0005

0
0 20 40 60 80 100 120 140
Time (t)

Figure 5. Drying Rate Versus Time at T=80oC

In figure 5, it shows the relationship between the drying rate (R) and the variable time. It
can be seen that the projected graph is unstable, since the rate of drying has no constant
gradient. But, it can be seen clearly that as time goes on the rate of drying slows down. This is

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because the surface are of the sand being dried is shrinking, meaning the parts that reacts to the
heat applied is smaller resulting to the decelerating of the rate of drying.

Drying Rate Versus Time at T=120oC

0.0006

0.0005

0.0004
Drying Rate

0.0003

0.0002

0.0001

0
0 50 100 150 200
Time, min

Figure 6. Drying Rate versus Time at T=120oC

And after 173 minutes undergoing the drying process, the rate of drying finally drops to
zero. This means that there is no more water in the sand that would react to the heat.

iii. Drying Rate (R) versus Moisture Content (X)

Drying Rate Versus Moisture Content

0.25

0.2
Drying Rate, R

0.15

0.1

0.05

0
0 0.0005 0.001 0.0015 0.002 0.0025 0.003
Moisture Content, X

Figure 7. Drying Rate versus Moisture Content at T=80oC

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 For the graph relating the drying rate (R) and moisture content (X), it is shown in figure 7
that it is somewhat unstable. It can be seen in the graph that they are directly proportional, since
as drying rate slows down, the amount of moisture being removed also diminishes.

Drying Rate Versus Moisture Content

0.008
0.007
0.006
0.005
Drying Rae

0.004
0.003
0.002
0.001
0
0 0.0001 0.0002 0.0003 0.0004 0.0005 0.0006
-0.001
Moisture Content

Figure 8. Drying Rate versus Moisture Content at T =120oC

V. Conclusions and Recommendations

A. Conclusion
The first two graph shows the relationship of moisture content over time at two different
temperatures. At lower temperature or temperature below the boiling point of the liquid, it
shows that the moisture content is slowly evaporating as time passes and the graph shows a
linear relationship. While at higher temperature than the boiling point, the moisture content
evaporated fast at first then it becomes really slow as time approaches 133 to 173 minutes and
the sand will be free of water.

The next relationship to be compared is between the drying rate and the variable time. In
the figure which the temperature is lower than the boiling point, the figure shows a rise and fall
of the drying rate as time passes. The operation at this temperature is not stable and it slows
down as it approaches zero. At higher temperature, the drying rate falls rapidly then slows
down until it reaches zero.

The last relationship is the relationship between the moisture content and the drying rate.
At lower temperature, the graph shows an unstable but directly proportional relationship. At
different drying rate, the moisture content also varies. As the moisture content was reduced and

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until the sand was dried, the drying rate also slows down. At higher temperature, the
relationship of the moisture content and the drying rate is also proportional but it is stable.

B. Recommendations
Prior to the experiment’s materials and procedure, it is recommended that:

1. The sand to be used for the experiment must be pre-dried or preheated so that previously
contained moisture will be removed, this will make the experiment acquire more
accurate results.
2. The oven to be used must be well calibrated before using, this is so that erroneous data
are prevented to occur.
3. The trays to be used must also be well cleaned and underwent pre-drying or preheating,
so that miscalculations on moisture content will be avoided.
4. The surface area of the material to be dried should be maximized so that the rate of
evaporation will be greater and it’s more effective this way.

VI. References
Geankoplis, C. J. (1983). Transport Processes and Unit Operations. Prentice-Hall
International, Inc.

Mccabe, W. L., Smith, J. C., & Harriott, P. (1993). Unit Operations of Chemical
Engineering (5th ed.). New York: McGraw-Hill, Inc.

Rukh, M. (2015). Drying of Solids.

Van Arsdel, N. a. (1963). Food Dehydration. Westport, CT: AVI.

Warren L. McCabe, J. C. (1993). Unit Operations of Chemical Engineering . M.W.

Publishing Inc. .

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