University of Santo Tomas CHE 514L:

Faculty of Engineering Chemical Engineering Laboratory II

Department of Chemical Engineering Formal Laboratory Report
Name of Members:
1. Sophia Marie Ferrer
Date Performed: Oct. 1, 2018
2. Chrismae Angela Lopez
Date Submitted: Nov. 23, 2018
3. Trisha Manlapaz
4. Alfrancis Urlanda
Instructor: Engr. Jhulimar C.
Section: 5ChE-B Group No: 3
Castro, M.Sc.

Experiment A0: TRAY DRYER

1. INTRODUCTION
Drying is the removal of water from process materials and other substances. In
general, it is the removal of relatively small amounts of water from material. It could also
refer to the removal of other organic liquids such as benzene or organic solvents, from solids.
In evaporation, the water is removes as vapor at its boiling point but in drying, it is usually
removed as a vapor by air.
Typical dryers for solids and pastes include tray dryer which is a typical batch tray. It
consists of a rectangular chamber of sheet metal containing two trucks that support racks.
These racks are loaded with the material to be dried. Heated air is circulated between the
trays by fan and motor and passes over heaters. Tray dryers are useful when the production
rate is small. They can dry almost anything and find most frequent application for valuable
products like dyes and pharmaceuticals.

2. OBJECTIVES
2.1 To determine the rate of drying of a solid sample under constant drying conditions in a
tray dryer;
2.2 To evaluate the effect of drying thickness of the samples in the drying operation;
2.3 To determine the mass transfer coefficient in the operation

3. REFERENCES
Geankoplis, C. J. (2002). Transport Processes And Unit Operations, 3rd Ed., Prentice Hall of
India, pp.520-541.
Foust, Alan S. et.al., Principles of Unit Operations, 2nd Ed. New York: John Wiley and Sons, Inc.,
1980.
Chandramohan, V. P. & Talukdar, P. (2016). Estimation of Equilibrium Moisture Content and
Drying Time of Potato Through Hot Air Drying. Lecture Notes in Mechanical
Engineering, pp. 205-213.
McCabe, Warren L., Julian C. Smith, and Peter Harriott, Unit Operations of Chemical
Engineering, 5th Ed. New York: McGraw-Hill, Inc., 1993.

4. EQUIPMENT AND MATERIALS

Tray dryer Mesh Screen
Thermo-hygro-anemometer Analytical Balance
Digital thermometer Fabricated Screen Support
Aluminum Tray Potato (Pre-cut)
 Experiment A0: Tray Dryer

5. THEORY
Drying or dehydration of biological materials, especially foods, is used as a
preservation technique. Microorganisms that cause food spoilage and decay cannot grow and
multiply in the absence of water. Also, many enzymes that cause chemical changes in food
and other biological materials cannot function without water.
In tray dryers, which are also called shelf, cabinet or compartment dryers, the
material, which may be a lumpy solid or a pasty solid, is spread uniformly on a metal try. The
tray dryer is a batch unit used for small-capacity operation. The dryer may have ten, twenty,
or more trays. Steam-heated air is recirculated by a fan over and parallel to the surface of the
trays. It is relatively complex process combining the heat and the mass transport. Drying rate
is given in the form of:

𝑄 −𝑑𝑋
𝑅=𝐴 (Eq-1)
𝑑𝜃

where R is the weight of moisture removed per time (θ) per drying area (A) and Q is the
weight of bone-dry.
During first period of drying, water which is contained in material evaporates from the
material surface to the air flow (by external diffusion). After formation the moisture gradient
inside the material second drying period begins. During this period water is transported inside
material to the surface (internal diffusion). Rate of the slower process determines overall
drying rate. Wet material can be described as a binary mixture of the absolutely dry solid
material and the water (moisture). Concentration of water can be expressed by relative mass
fraction of the liquid
𝑚𝑎
𝑋𝑎 = (Eq. 2)
𝑚𝑐

where ma is the mass of water and mc is the mass of dry material.

Figure 1. Drying rate vs. Moisture

Overall drying process is divided into transient period, constant rate period, and falling rate
period. Transient period is a short period of adjustment leading to constant rate period
wherein the unbound moisture is removed. Falling rate period removes the bound moisture.
The CRP is represented by a horizontal line in the plot of R vs. X, while the FRP is represented
by a slanted line or a curve going up to the right.

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 Experiment A0: Tray Dryer

The free moisture content (X) may be obtained from subtracting the equilibrium
moisture content (X*) from the total moisture content, W (total weight of moisture per
weight of dry solid). That is, X = W - X* (all on dry basis). It follows that the mass transfer
equation for drying will be:

𝑅 = 𝑘′𝑦𝐴𝛥𝐻(Eq. 2)

where ΔH = Hs - H, Hs is the humidity of the liquid surface based on wet bulb temperature, H
is the humidity of the main stream and k'y is the mass transfer coefficient

6. OPERATING CONDITIONS AND PROCEDURE

6.1 Start-up
6.1.1 Clean the drying cabinet thoroughly.
6.1.2 Switch on the equipment with the sample compartment empty. Set the
operating temperature to 70°C of the dryer.
6.1.3 Measure the exit temperature and the velocity of the heated air every two
minutes until both becomes nearly constant.

6.2 Experimental Procedure

Group No. Sample Area of Sample Thickness Temperature

3cm x 3 cm 0.5cm 70
3 Potato
3cm x 3 cm 1.0cm 70

6.2.1 Record the weight of the assigned food sample. Place the food samples on the
screen support that is being held on by the aluminum tray inside the dryer.
6.2.2 After about 5 minutes, remove the food samples from the dryer and weigh
them quickly and return it to the dryer. Take note of the outlet temperature of
air, relative humidity, air velocity, and the exact drying time.
6.2.3 Repeat 6.2.2 until there is no appreciable change in the weight of the solid
sample is observed.
6.2.4 Perform second and a third trial using fresh solid samples.
6.2.5 Also, determine the bone-dry weight of the sample.
6.3 Shutdown
6.3.1 Let the blower operate continuously for about 15 minutes with the heating
coils off.
6.3.2 Switch off the blower.
6.3.3 Clean the tray and the solid samples compartment.

7. TREATMENT OF RESULTS

From the drying history of potato, the equilibrium moisture content of potato at 70°C is
0.043. In the experiment, total weight of the potato, Ws, was recorded at each 5 minute interval.
Total moisture content, W, was computed by the total weight of the moisture per weight of dry solid.
The equilibrium moisture content, X*, was subtracted to W in order to get X, which is the free
moisture content. Figure 1 and 2 shows the plot of moisture content versus time for trial 1 and 2

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 Experiment A0: Tray Dryer

containing 3 samples each. To compute for the moisture content, the sample calculation for sample 1
trial 1 is shown:

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝐷𝑟𝑦 𝑃𝑜𝑡𝑎𝑡𝑜 = 𝐹𝑖𝑛𝑎𝑙 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑃𝑜𝑡𝑎𝑡𝑜

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝐷𝑟𝑦 𝑃𝑜𝑡𝑎𝑡𝑜 = 5.02 𝑔𝐷𝑟𝑦 𝑃𝑜𝑡𝑎𝑡𝑜

𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑃𝑜𝑡𝑎𝑡𝑜 − 𝐹𝑖𝑛𝑎𝑙 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑃𝑜𝑡𝑎𝑡𝑜

𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡 =
𝐹𝑖𝑛𝑎𝑙 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑃𝑜𝑡𝑎𝑡𝑜
11.7 − 5.02 𝑔𝐻2𝑂
𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡 = = 1.34462
5.02 𝑔𝐷𝑟𝑦𝑃𝑜𝑡𝑎𝑡𝑜

Trial 1: Moisture Content vs. Time

3.5
Moisture Content (gH2O/gDry Solid)

y = -0.0332x + 2.5664
3 y = -0.0257x + 2.0474
2.5 y = -0.0231x + 1.8240
Sample 1
2
Sample 2
1.5
Sample 3
1
Linear (Sample 1)
0.5
Linear (Sample 2)
0
0 20 40 60 80 100 Linear (Sample 3)
-0.5
-1
Time (min.)

Figure 1. Moisture Content vs. Time of Potato Sample in Trial 1

Trial 2: Moisture Content vs. Time

2
y = -0.0138x + 1.1171
Moisture Content (gH2O/gDry Solid)

1.5 y = -0.0190x + 1.5252

y = -0.0143x + 1.1475 Sample 1

1 Sample 2
Sample 3
0.5 Linear (Sample 1)
Linear (Sample 2)
0
Linear (Sample 3)
0 20 40 60 80 100
-0.5
Time (min.)

Figure 2. Moisture Content vs. Time of Potato Sample in Trial 2

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 Experiment A0: Tray Dryer

For the drying rate, the change in moisture content with time was computed. A sample
calculation for sample 1 of trial 1 is shown:

𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡 (1) − 𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝐶𝑜𝑛𝑡𝑒𝑛𝑡 (2)

𝐷𝑟𝑦𝑖𝑛𝑔 𝑅𝑎𝑡𝑒 =
𝑇𝑖𝑚𝑒

1.34462 − 1.15537 𝑔𝐻2𝑂

𝐷𝑟𝑦𝑖𝑛𝑔 𝑅𝑎𝑡𝑒 = = 0.0378
5 𝑚𝑖𝑛. 𝑔𝐷𝑟𝑦𝑃𝑜𝑡𝑎𝑡𝑜 ∗ 𝑚𝑖𝑛.

Trial 1: Drying Rate vs. Time

0.08
Drying Rate (gH2O/gDry

Sample 1.1
0.06
Sample 1.2
0.04
Solid .min)

Sample 1.3
0.02
Poly. (Sample 1.1)
0
0 20 40 60 80 100 Poly. (Sample 1.2)

Time (min.) Poly. (Sample 1.3)

Figure 3. Drying Rate versus Time of Trial 1

Trial 2: Drying Rate vs. Time

0.06
Drying Rate (gH2O/gDry

Sample 2.1
0.04 Sample 2.2
Solid .min)

0.02 Sample 2.3

Poly. (Sample 2.1)
0
0 20 40 60 80 100 Poly. (Sample 2.2)

Time (min.) Poly. (Sample 2.3)

Figure 4. Drying Rate versus Time of Trial 2

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 Experiment A0: Tray Dryer

Trial 1: Drying Rate vs. Moisture Content

0.1

Drying Rate (gH2O/gDry Solid

0.08 Sample 1.1
0.06 Sample 1.2

.min) 0.04 Sample 1.3

0.02 Poly. (Sample 1.1)

0 Poly. (Sample 1.2)

-0.5 0 0.5 1 1.5 2 2.5 3 Poly. (Sample 1.3)
Moisture content (gH2O/gDry Solid)

Figure 5. Drying Rate vs. Moisture Content of Trial 1

Trial 2: Drying Rate vs. Moisture Content

0.1
Drying Rate (gH2O/gDry Solid

0.08 Sample 2.1

0.06 Sample 2.2
0.04 Sample 2.3
.min)

0.02 Poly. (Sample 2.1)

0 Poly. (Sample 2.2)
0 0.5 1 1.5 2 2.5 3 Poly. (Sample 2.3)
Moisture content (gH2O/gDry Solid)

Figure 6. Drying Rate vs. Moisture Content of Trial 2

8. ANALYSIS AND INTERPRETATION OF DATA

The tray dryer is operating at a temperature of 70°C with the drying area of the
sample remained constant at 18cm2. The drying time was achieved in 90 minutes for both
trials resulting to constant weight of the potato sample which was assumed to be the weight
of the bone-dry solid. As shown in figure 1 and 2, the total moisture content per weight of dry
solid or the free moisture content decreases as the drying time increases. The feed material,
the potato sample, is heated causing its water to be evaporated in air as drying time
continues. Figure 3 and 4 also shows that the drying time decreases with respect to time. The
water comes off more slowly in the material as the duration of drying is increased.
A batch drying process consists of falling rate period and constant rate period. Figures
5 and 6 shows how free moisture content decreases with decreasing drying rate
corresponding to the falling rate period wherein the bound moisture of the sample is
removed. Constant free moisture content is achieved if the drying time is continued.
The average drying rate of the thinner sample from trial 1 is higher than the sample
from trial 2. Also from the calculations, the mass transfer coefficient for trials 1 and 2 was
found to be 0.01409 and 0.01362 respectively.
Difference in the drying rate and moisture content in samples 1, 2 and 3 of each trial
may be caused by the positioning of sample. The sample in the tray nearest to the air inlet

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 Experiment A0: Tray Dryer

will be subjected to conditions marked differently from those located near the end of the
airflow path. As a result, the sample placed on the pan dries more rapidly, and that on others
dries less rapidly than the average.

9. ANSWERS TO QUESTIONS
Tray Dryer are used where heating and drying are essential parts of manufacturing
process in industries such as Chemicals, Dye stuff, Pharmaceutical, Food Products, Colours
etc. The material to be dried either wet or solids are placed in the trays. Heat transfer is by
circulation of hot air by electric heaters or steam in radiator coils. Blower fans are installed
inside to ensure proper circulation and transfer of heat. Limitations of tray dryer is that it has
a long duration cycle of 5 to 45 hours per batch and expansive to operate due to high labor
requirement for loading and unloading.
Factors affecting the rate of drying are moisture content, humidity, temperature,
thickness, weight and the drying area. Equilibrium moisture content is the moisture level
where the sample neither gains nor loses moisture since it is at equilibrium with the relative
humidity of the surrounding environment. When a sample is placed in a certain environment,
over a period of time it tries to achieve equilibrium with the environment. The moisture
content changes to adjust to the relative humidity and temperature of the surroundings. After
a certain period of time, the moisture content stops changing and is termed as the
equilibrium moisture content. It stays as it is as long as the relative humidity and
temperature of the surroundings are not changed.

10. CONCLUSION AND RECOMMENDATION

The rate of drying of a solid sample under constant drying conditions in a tray dryer
was identified with constant area differing in thickness of each sample. For both trials, the
constant weight which is the total drying time was the same for both trials but the
experiment only showed the falling rate period of the drying time. The decreasing drying rate
with respect to time in the falling rate period results to the difficulty of removing the water as
the free moisture content also decreases. The mass transfer coefficient in the operation was
also computed. The thinner sample has a higher average drying rate compared to the thicker
sample, 0.02903 and 0.01669 respectively.
Errors could be reduced by using petri dish in order to minimize the moisture content
the sample could absorbed while weighing it on a top balance. Also, in order to save time, the
potato sample should be pre-cut before the start of laboratory and the dryer is already turned
on to achieve the starting point temperature.

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