College of Engineering

Chemical Engineering Department

CME320: Chemical Engineering Laboratory I
FALL 2017

Experiment 1 – Tray Dryer

Group#1

Name ID
Amal Radwan Jamal Eddin 1050893

Sara Alhallaq 1051713

Zaina AlDhaheri 1046702

Saniha Aysha Ajith 1051470

Section: 51
Instructors: Eng. Elron Gomes
Experiment Date: Sunday, 17th, September, 2017
Submission Date: Sunday, 24th, September, 2017
Abstract
Tray Drying is one of many different separation processes, where the liquid is separated from
wet solids by applying hot air to the sample. Throughout the experiment, a sample of wet
porous granular solids was used to generate the drying rate curve with a fixed temperature and
humidity. In addition, the mass transfer and heat transfer coefficients are calculated from the
data collected. semi batch UOP8MK2 tray drier was used to dry the wet sample of 220g
pumice. The results show the relationship between the drying rate and moisture content in
addition to the found mass transfer coefficient from the drying rate vs humidity difference
𝑔
graph. The found mass transfer coefficient is 37.39 2 𝑔 𝑤𝑎𝑡𝑒𝑟 . Moreover, the heat transfer
𝑚 . 𝑠.
𝑔 𝑎𝑖𝑟
𝑊
coefficient was also found to be 234.98 , with a percentage error of 588% compared to
𝑚2 ∗𝐾
𝑊
the theoretical value of 30.85 . The errors occurring were a result of human mistakes
𝑚2 ∗𝐾
discussed in the report.

1
Table of Contents

Introduction 6
Theory 7
Experimental Set-up 11
Procedure 12
Safety Considerations 13

Data Collected Error! Bookmark not defined.

Results Error! Bookmark not defined.
Sample Calculations Error! Bookmark not defined.
Discussion Error! Bookmark not defined.
Conclusion Error! Bookmark not defined.
Appendix Error! Bookmark not defined.
Appendix A: Psychrometric Chart Error! Bookmark not defined.

References Error! Bookmark not defined.

2
List of Figures
FIGURE 1 - VACUUM TRAY DRYER. ............................................................................................ 6
FIGURE 2 - ROTARY DRYER ........................................................................................................ 6
FIGURE 3 - SPRAY DRYER ........................................................................................................... 6
FIGURE 4 - TYPICAL DRYING RATE CURVE. ................................................................................. 7
FIGURE 5 - ARMFIELD TRAY DRIER UOP8 MKII...................................................................... 11
FIGURE 6 - SCHEMATIC OF TRAY DRYER. ................................................................................. 12
FIGURE 7 - MOISTURE CONTENT VS TIME & OUTLET TEMPERATURE VS TIME ......................... 17
FIGURE 8 - DRYING RATE VS MOISTURE CONTENT .................................................................. 17
FIGURE 9 - DRYING RATE VS. HUMIDITY DIFFERENCE ............................................................. 20

List of Tables
TABLE 1: DATA COLLECTED FROM UOP8 MKII ARMSOFT® SOFTWARE .................................. 13
TABLE 2: MOISTURE CONTENT & DRYING RATE ....................................................................... 16
TABLE 3: FINDING SATURATED HUMIDITY HS .......................................................................... 18
TABLE 4: GAS STREAM HUMIDITY ............................................................................................ 19
TABLE 5: HEAT TRANSFER COEFFICIENT .................................................................................. 21

3
 Nomenclature
Period of time minutes (min)
𝚫𝑡
Change in the wet solid’s weight grams (g)
𝚫W

𝑑𝑤
Change of weight per time g/min
𝑑𝑡
𝚫𝑥 Change in the moisture content gliq/gsolid

A Antoine’s Equation constant 8.107

B Antoine’s Equation constant 1750.286

C Antoine’s Equation constant 235

𝑐 Heat transfer estimation equation constant 14.5

velocity of air * density of air kg/m2.s

G
Humidity of gas stream gram water/gram dry air
𝐻𝑔
Humidity of saturated air gram water/gram dry air
𝐻𝑠
W/𝑚2 °C
Heat transfer coefficient
ℎ
grams / m2.s.unit humidity
Mass transfer coefficient
𝑘 difference
Latent heat of vaporization of water 2257 joule/gram
L
Length of tray 254 mm
l
Molecular weight of air 29 g/mol
Mwair
Molecular weight of water 18 g/mol
MwH2O
Atmospheric pressure atm
Patm
Partial pressure mmHg
*
P
Heat transfer rate Watts (W)
Q
Heat transfer
q

4
RH Relative humidity Gram water/gram dry air

Ss Mass of dry solid g

T Number of trays 1

𝑇𝑑𝑟𝑦 Inlet temperatures T1 (°C)

Tdb Dry bulb temperature °C

Tg Temperature of gas stream °C

Ts Solid surface temperature avg T2°C

𝑇𝑤b Wet bulb temperature °C

w Width of tray 304.8 mm

Moisture content gliq/gsolid

X1E

5
 Introduction
Drying is the process where water or any liquid is removed or vaporized from a solution
or other solid-liquid substances to produce a dried solid. Mass transfer and heat supply is
essential in the process of drying. Heat is transferred to the wet substance to vaporize the liquid
and the mass is transferred as a vapor to the gas surroundings [1]. Basically, tray drying is a
semi-batch process where the feed is continuous airflow and the outlet is stationary. Dryers’
design is determined according to several significant factors, like, heat sensitivity, porosity,
bulk density, and dry solid particle size. Since the product is valuable, its shape, color, stability,
stickiness, and overall sale-ability depend on the process of drying it was exposed to [2].

Tray drying may be used for different purposes, this includes, drying sticky materials,
drying crystalline materials, drying plastic substances, drying chemicals, powder and tablet
granules, and drying some other types of equipment. There are many benefits in using the tray
dryer to dry substances and materials. First, materials used in the tray drier can be handled
without losses. Second, the same tray dryer can be used for a wide range of substances and
materials. Third, expensive products can be efficiently handled. Whereas, it could have its
disadvantages, such as being time consuming and costly [3].

There are many types of dryers that are used in various real-world applications, like in
pharmaceuticals. These dryers include, vacuum tray dryers, spray dryers and rotary dryers. The
vacuum tray dryers are used for products that are sensitive to oxygen and are of high quality
and temperature. They are more used for sticky and lumpy products. Vacuum tray dryers are
mostly used and are a batch system. They are shaped like a box and have a door to open and
close when materials are put in or taken out on trays. (Figure 1 shows the vacuum tray dryer).
Spray dryers have a different way of drying as they take in the feed as a liquid/fluid and spray
it to a hot medium (usually air) to produce a dry powder. The product is usually of low density
and hollow particles. The process is fast and therefore is used for many food and
pharmaceuticals applications. An image of the spray dryer is shown in figure 2. Rotary dryers,
from the name itself, take in the continuous feed of wet separated solid particles into a rotating
drum or cylinder and dries it when it gets in contact with the hot air. They have rotating shells
which act like stirrers. Figure 3 shows the rotary dryer [4]. Other different and important types
of dryers are: fluidized-bed dryers, freeze dryers, microwave vacuum dryers, continuous dryers
and more. For the following experiment, the UOP8MK2 tray dryer was used.

Figure 1 - Vacuum Tray Dryer. Figure 3 - Spray Dryer Figure 2 - Rotary Dryer

6
The main purpose of the tray dryer experiment is to determine and plot a drying rate versus
moisture content graph to correlate them through the drying process. In addition, to comment
on moisture content change with time, show the relation between the moisture content and the
outlet temperature, find the heat and mass transfer coefficients, as well as comparing the
experimental heat transfer coefficient value with the standard value [2].

Theory
Once the drying media (wet solid) and the drying medium (hot air) come into contact, the
temperature of the solid become stable and reaches steady state. The temperature of the air is
called the dry bulb temperature where it can be measured with a thermometer put in air.
However, the wet bulb temperature is measured when the thermometer is covered with wet
cloth. It is the temperature of the air passing through wet medium (cloth) first. To reach steady
state condition, the temperature and rate of drying of the solid can either increase or decrease.
This occurs at the “Initial Adjustment Period” (point A to B in figure 4). When the steady state
is reached, the surface of the wet solid tends to be the wet bulb temperature of air. In this case,
the drying rate will remain constant for some time (B to C). It is called the “Constant Drying
Rate”. As the medium is being dried, all the moisture is moving towards the surface until it
reaches the to a point called the “critical moisture content Xc”, which is the last point in the
constant rate region (point C) and we can call it the end of the constant rate. After the moisture
has fully vaporized, giving more heat will cause increase in the solid temperature and therefore
the drying rate will decrease quickly. This condition is called the “falling rate” and can take
more time the constant rate. Once the drying rate reaches zero, the moisture level reaches
equilibrium, Xe, as shown in figure 4 [2].

Figure 4 - Typical drying rate curve.

Xe refers to the equilibrium moisture content.

Xc refers to the critical moisture content.

The equations and correlations used in the experiment are shown below:

7
1. The rate of heat transfer
Q = hA(Tg − Ts ) (Equation.1)

Where,

Q is the heat transfer rate.

h is the heat transfer coefficient (W/𝑚2. °C).

A is the area of the heat transfer (m2).
Tg is the air stream temperature (°C).
Ts is the temperature of the liquid in the solid (°C).

2. The heat transfer required to vaporize liquid from solid phase to air stream

q = KA(Hs − Hg)L (Equation.2)

Where,
K is the mass transfer coefficient (grams / m2.s.unit humidity difference).
L is the latent heat of vaporization of water (joule/gram).
Hs is the humidity of saturated air (gram water/gram dry air).
Hg is the humidity of gas stream (grams water/gram dry air).

3. At equilibrium: the rates of heat transfer of the above two equations (equation 1 & 2) are
equalized

𝐻𝑠 − 𝐻g = ℎ(T𝑔 − 𝑇𝑠) 𝐾𝐿 (Equation.3)

4. Rate of water evaporation

g dw (Tdry −Ts )
Rate of water evaportation (s ) = = hA = KA(Hs − Hg ) (Equation.4)
dt L

5. Relative Humidity
RH (%) = Twb/Tdb (Equation.5)

Where,

Twb is dry bulb temperature (°C).

Tdb is the dry bulb temperature (°C).

8
6. Drying area

Drying area= T*(w * l) (m2) (Equation.6)

Where,
T is the number of trays.
w is the width of the tray (m).
l is the length of the tray (m).

7. Moisture content removed from the solid

weight of liquid (weight of wet solid − weight of dry solid)
X1E = weight of dry solid= (Equation.7)
weight of dry solid

8. Drying rate
kg ∆X 1 ΔW
Drying rate (h.m2 ) = −Ss ∆t . A = (Equation.8)
Δt∗A

Where,

Ss is the mass of dry solid (kg).

𝚫𝑥 is the change in the moisture content.

𝚫𝑡 is the period of time.

A is the drying area (m2).

𝚫W is the change in the wet solid’s weight.

9. Plotting drying rate vs. (Hs - Hg) to find mass transfer coefficient k
dw 1
∗A = 𝑘 (𝐻𝑠 − 𝐻𝑔) (Equation.9)
dt

Where, k is the mass transfer coefficient (g/m2.s.unit humidity).

10. Saturated humidity

The following are variable need to be calculated in order to solve for saturated humidity
calculate saturated humidity

Partial Pressure

9
𝑙𝑜𝑔𝑃*(𝑚𝑚𝐻𝑔) = 𝐴 − (𝐵 /(𝐶 + 𝑇𝑤b)) (Equation.10)

Where,
P* is the partial pressure (mmHg).

A= 8.107,

B= 1750.286,

C= 235

Twb is in the range of 0-60 (°C), [found in the psychrometric chart using Tdb and RH2].

Saturated Humidity HS
MwH2O P∗ gm
Hs = Mw ∗
[=] gm water (Equation.11)
air (Patm − P ) dry air

Hs is the saturated humidity (𝑔𝑤𝑎𝑡𝑒𝑟/𝑔𝑑𝑟𝑦 𝑎𝑖𝑟).

MwH2O is the molecular weight of water (g/mol).
Mwair is the molecular weight of air (g/mol).
Patm is the atmospheric pressure (atm).

𝐠𝐦𝐰𝐚𝐭𝐞𝐫
11. Humidity in the gas stream Hg 𝐠𝐦𝐝𝐫𝐲 𝐚𝐢𝐫

The psychrometric chart using T1 and RH1 must be used.

12. Heat transfer coefficient

From equation 4 heat transfer coefficient is expressed as:
kL(Hs −Hg )
ℎ= (Tdry −Ts )
(Equation.12)

Where,
ℎ is the heat transfer coefficient (W/m2.K).
Ts is the temperature of solid surface.
L is the latent heat of vaporization.

10
13. Heat transfer estimation:

ℎ = 𝑐 𝐺0.8 (Equation.13)
G is the velocity of air multiplied by the density of air (kg/m2.s).

𝑐 = 14.5

Experimental Set-up
Armfield Tray Drier UOP8 MKII, which is the instrument used in order to dry a wet sample,
consists of a square section air duct manufactured from stainless steel with a changeable speed
fan and three removable trays in which solids to be dried are set on. An image of the tray dryer
used in this experiment is shown in figure 5.

Figure 5 - Armfield Tray Drier UOP8 MKII

An axial fan impeller which is driven by an electronic motor is used to suck air into the duct.
An adjustable louvre and a speed motor are used to manipulate the air flow velocity. Different
air flow velocities can be achieved which vary between 0.4 m/s to 2.75 m/s at the inlet and up
to 3.0 m/s over the trays. An electric heating element heats up the air entering the duct to 80
Celsius.

A PID controller incorporated with UOP8 MKII Armsoft® software controls the air's
temperature as it modifies the electrical supply to the heating element. A baffle is placed right
after the heating element to straightens the flow of air and minimizes buoyancy effect. Hot air
then passed through a Temperature and Humidity inlet sensor.

In the central section of the duct, the trays are loaded on a support frame and placed on racks.
The support frame sits on three load cells which are utilized to decide the change in weight of
the material as it dries. A latched side door is used to insert and remove the trays and allow
visual inspection of them as it is an acrylic panel.

Through the outlet duct section passing air is discharges to atmosphere. An air velocity
transmitter placed at the air inlet is used to define the air flow rate. The outlet temperature and
Humidity are measured before.

11
Generally, the primary data being collected continuously as time passed UOP8 MKII
Armsoft® software are the inlet and outlet dry bulb temperature and relative humidity, and the
total weight (trays + water+ material). The wet bulb temperature can be found on the
Psychrometric Chart or calculated by the following equation:

(equation.14)

The dimensions of each of the three trays the instrument are 254mm x 304.8mm x 9.5mm.
Therefore, the drying area of a single tray is approximately 0.077m2
254𝑚𝑚 × 304.8
Drying area of a single tray = = 0.077 𝑚2
10002

The weight of the tray holder (load cells) may change as the tray dryer reaches the pre-heat
temperature that is because of the metal’s mechanical expansion and the individual load cells’
thermal coefficient. The weight reaches a steady state condition after 15 to 20 minutes at the
adjusted temperature. A porous granular solid like 1.4 - 3mm pumice grit is recommended to
be used to test the drying material. Figure 6 shows a graphical diagram of the tray dryer unit.

Figure 6 - Schematic of Tray Dryer.

Procedure
In order to run the tray dryer apparatus, the following steps sum-up the procedure that should
be followed:

1. Ensure the unit is turned off and expel the three trays from the UOP8-MKII and put aside.
2. Press the main switch to turn on the tray dryer and click the “power on” button on the
Armsoft software.
3. Insert one empty tray on the middle tray holder, record its weight, remove it and put
aside.
4. Adjust the fan speed to 50% of its power and the inlet air speed at 1.87m/s.
5. Set the heater element output to 75% of the total heat the heater can manipulate.
6. Set the sample interval to 2 minutes intervals.
7. Zero the load cells until the total weight reading becomes 1 to 2 grams.
8. Weigh a 220 g of pumice and spread them uniformly on the drying tray.

12
 9. Sprinkle the dry sample with water until it is saturated.
10. Insert the loaded tray with wet sample in the support frame and lock the latched side door.
11. Select the (Go) icon on the software to begin the data recording of the sensor readings into
the results table. Temperature and Relative Humidity before and after the trays as well as
the total weight are recorded in 2 -minutes interval.
12. Wait until there is no big difference in the total weight ∓5𝑔; this indicates the end of drying
process.
13. Switch off the heater and keep the fan to cool down the equipment.
14. Select the Stop icon on the software to stop recording data.
15. Shut down the UOP8-MKII drier using the main switch.
16. Remove the tray and collect the dried pumice.
17. Return the empty tray back to the tray dryer and close the side door.

Safety Considerations
During practical work, proper supervision is required. All personnel should be aware of
the dangers that might occur when dealing with lab materials, high pressure and high
temperature conditions. People performing this experiment should wear appropriate PPEs
including: lab coats, safety goggles, hard covered shoes, and high-impact gloves. In addition,
Students can perform the experiment alone if they have competent supervision by an
instructor/engineer. Students should be careful when placing or removing the trays since the
internals of the tray dryer may be hot and harmful to touch with bare hands. In case of injury
caused by burns or cuts, students should notify the lab instructor immediately. Some physical,
chemical, and mechanical hazards that may potentially arise while performing the experiment
are mentioned below:
 Physical Hazards: constant load noise and temperature extremes
 Chemical Hazards: Liquids like cleaning product used to clean equipment components may
cause skin irritation
 Mechanical Hazards: Machine’s moving parts, sharp edges, hot surfaces may cause injuries

Data Collected
Table 1: Data collected from UOP8 MKII Armsoft® software

Inlet Calculated
Elapsed Temperature Relative Temperature Relative Ambient Air Total
Air Tray
Time Pre-Trays Humidity Post-Trays Humidity Temperature Weight
Velocity Velocity
(T1) (RA1) (T2) (RA2) (T0) (Wt)
(vt)
[°C] [%] [°C] [%] [°C] [g]
[m/s] [m/s]

00:00 46.6 22.0 42.3 29.2 23.0 1.86 2.20 1242.1

02:31 46.8 21.7 40.3 32.9 23.0 1.83 2.16 705.3

04:06 46.3 22.0 42.2 29.2 23.0 1.87 2.22 710.9

13
06:07 46.2 22.0 42.7 28.3 23.0 1.84 2.18 708.8

08:06 46.5 22.2 43.1 28.2 23.0 1.85 2.20 702.5

10:06 46.5 22.2 43.1 28.0 23.0 1.85 2.19 695.0

12:07 45.9 22.2 42.9 27.9 23.0 1.87 2.22 699.7

14:06 45.9 22.5 42.9 28.4 23.0 1.86 2.20 697.5

16:07 46.0 22.5 42.9 28.3 23.0 1.82 2.16 705.0

18:06 46.2 22.2 43.1 27.9 23.0 1.86 2.20 685.6

20:06 46.2 22.1 43.1 27.9 23.0 1.82 2.16 690.6

22:07 46.2 22.0 43.2 27.9 23.0 1.89 2.24 682.7

24:06 46.4 22.0 43.3 27.8 23.0 1.87 2.21 681.5

26:07 46.5 21.5 43.4 27.5 23.0 1.86 2.20 682.4

28:06 46.2 21.5 43.3 27.2 23.0 1.90 2.26 677.7

30:07 46.5 21.3 43.2 27.1 23.0 1.84 2.18 662.1

32:06 46.3 21.3 43.3 26.9 23.0 1.89 2.25 659.9

34:06 46.2 21.1 43.2 26.9 23.0 1.85 2.20 663.9

36:07 46.3 21.0 43.3 26.7 23.0 1.92 2.28 664.6

38:06 46.1 21.2 43.3 26.8 23.0 1.89 2.24 658.6

40:06 46.2 21.1 43.3 26.5 23.0 1.88 2.22 656.7

42:07 45.3 21.5 42.5 27.0 23.0 1.91 2.27 653.6

44:06 45.7 21.5 42.8 27.1 23.0 1.85 2.20 650.2

46:07 45.4 21.5 42.7 27.0 23.0 1.87 2.22 645.8

48:06 45.0 21.8 42.2 27.4 23.0 1.90 2.26 647.0

50:06 45.5 21.5 42.5 26.9 23.0 1.92 2.28 649.5

14
52:06 45.2 21.5 42.4 27.2 23.0 1.88 2.24 643.6

54:06 45.5 21.4 42.5 27.0 23.0 1.87 2.22 635.1

56:07 45.4 21.3 42.5 26.6 23.0 1.88 2.24 635.1

58:06 45.9 21.1 42.8 26.6 23.0 1.88 2.24 630.7

60:07 45.8 20.8 42.9 26.4 23.0 1.89 2.24 623.5

62:06 45.9 20.7 42.9 26.4 23.0 1.86 2.21 630.4

64:07 45.8 21.0 42.8 26.2 23.0 1.88 2.24 629.2

66:06 45.6 20.9 42.8 26.6 23.0 1.87 2.22 620.1

68:07 46.0 20.7 42.9 26.2 23.0 1.88 2.23 627.3

70:06 46.0 20.6 42.9 26.0 23.0 1.88 2.23 599.7

72:06 45.9 20.5 42.9 25.9 23.0 1.88 2.23 603.2

74:07 45.7 20.5 42.9 26.1 23.0 1.87 2.23 598.8

76:07 45.9 20.5 43.1 25.7 23.0 1.87 2.21 601.6

78:06 45.9 20.5 43.1 25.6 23.0 1.88 2.23 596.6

80:07 46.2 20.2 43.3 25.4 23.0 1.88 2.22 606.3

82:06 46.1 20.5 43.4 25.2 23.0 1.88 2.23 597.5

84:07 46.0 20.3 43.3 25.3 23.0 1.88 2.23 602.8

86:06 46.1 20.3 43.4 25.3 23.0 1.88 2.23 588.7

88:07 46.0 20.4 43.4 24.8 23.0 1.88 2.23 594.4

90:06 46.1 20.3 43.6 24.7 23.0 1.86 2.20 587.2

92:07 46.2 20.2 43.7 24.5 23.0 1.88 2.24 582.8

15
Additional constant values were also recorded by the software, but for convenient arrangement
they were removed. The constants set include constant percentage (75%) of the heater output,
Ambient air temperature of 23℃, and a constant percentage (50%) of the fan output. The
inverted temperature for warning was also found from the software but was not included for it
was unneeded.

Results & Calculations

To make it more convenient, calculations were done on every-6-minutes samples taken by the
software.

Moisture Content & Drying rate Data

Table 2: Moisture content & Drying rate

Temperature Relative Temperature Relative Drying

Inlet Air Moisture
Time Pre-Trays Humidity Post-Trays Humidity Rate
Velocity content
(min) (T1) (RA1) (T2) (RA2) 𝑔
[m/s] (X) ( 2 )
(°C) (%) (°C) (%) 𝑚 .𝑠

06:07 46.2 22 42.7 28.3 1.84 0.76 -

12:07 45.9 22.2 42.9 27.9 1.87 0.72 0.33

18:06 46.2 22.2 43.1 27.9 1.86 0.65 0.51

24:06 46.4 22 43.3 27.8 1.87 0.63 0.15

30:07 46.5 21.3 43.2 27.1 1.84 0.55 0.70

36:07 46.3 21 43.3 26.7 1.92 0.56 -0.09

42:07 45.3 21.5 42.5 27.0 1.91 0.51 0.39

48:06 45 21.8 42.2 27.4 1.9 0.48 0.24

54:06 45.5 21.4 42.5 27.0 1.87 0.42 0.43

60:07 45.8 20.8 42.9 26.4 1.89 0.37 0.42

66:06 45.6 20.9 42.8 26.6 1.87 0.36 0.12

72:06 45.9 20.5 42.9 25.9 1.88 0.28 0.61

78:06 45.9 20.5 43.1 25.6 1.88 0.25 0.24

84:07 46 20.3 43.3 25.3 1.88 0.28 -0.22

90:06 46.1 20.3 43.6 24.7 1.86 0.21 0.56

92:07 46.2 20.2 43.7 24.5 1.88 0.19 0.47

16
 Moisture Content & Post-Trays Temperature Vs. Time
0.80 43.8

0.70 43.6

43.4
0.60
43.2
Moisture content (%)

0.50

Temperature (Celsius)
43
0.40
42.8
0.30
42.6
0.20
42.4
0.10 42.2

0.00 42
0 10 20 30 40 50 60 70 80 90 100
Time (min)
Moisture Content (X) Post-Trays Temperature (T2)

Figure 7 - Moisture Content Vs time & outlet Temperature Vs Time

Drying Rate Vs Moisture content

0.8

0.6

0.4
Drying Rate

0.2

0
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8

-0.2

-0.4 Moisture Content (%)

Figure 8 - Drying Rate Vs Moisture Content

17
Mass Transfer Coefficient Data

Table 3: Finding Saturated Humidity Hs

Temperature Relative Drying Partial Hs

Wet bulb
Time (min) Post-Trays Humidity Rate Pressure (g water/g
𝑔
T. (℃)
(T2) (°C) (RA2) (%) (𝑚2 .𝑠 ) (mmHg) air)

06:07 42.7 28.3 - 27 26.70 0.0226

12:07 42.9 27.9 0.33 27 26.70 0.0226

18:06 43.1 27.9 0.51 26 25.17 0.0213

24:06 43.3 27.8 0.15 26 25.17 0.0213

30:07 43.2 27.1 0.70 27 26.70 0.0226

36:07 43.3 26.7 -0.09 26 25.17 0.0213

42:07 42.5 27.0 0.39 26 25.17 0.0213

48:06 42.2 27.4 0.24 26 25.17 0.0213

54:06 42.5 27.0 0.43 26 25.17 0.0213

60:07 42.9 26.4 0.42 26 25.17 0.0213

66:06 42.8 26.6 0.12 27 26.70 0.0226

72:06 42.9 25.9 0.61 27 26.70 0.0226

78:06 43.1 25.6 0.24 27 26.70 0.0226

84:07 43.3 25.3 -0.22 27 26.70 0.0226

90:06 43.6 24.7 0.56 26 25.17 0.0213

92:07 43.7 24.5 0.47 26 25.17 0.0213

18
Table 4: Gas Stream Humidity

Temperature Relative Hg
Drying Rate (HS – Hg)
Pre-Trays Humidity
Time (min) 𝑔 (g water/g (g water/g
(T1) (RA1) (𝑚2 .𝑠 )
air) air)
[°C] [%]

06:07 46.2 22 - 0.014 0.0086

12:07 45.9 22.2 0.33 0.014 0.0086

18:06 46.2 22.2 0.51 0.014 0.0073

24:06 46.4 22 0.15 0.014 0.0073

30:07 46.5 21.3 0.70 0.014 0.0086

36:07 46.3 21 -0.09 0.014 0.0073

42:07 45.3 21.5 0.39 0.013 0.0083

48:06 45 21.8 0.24 0.013 0.0083

54:06 45.5 21.4 0.43 0.013 0.0083

60:07 45.8 20.8 0.42 0.013 0.0083

66:06 45.6 20.9 0.12 0.013 0.0096

72:06 45.9 20.5 0.61 0.013 0.0096

78:06 45.9 20.5 0.24 0.013 0.0096

84:07 46 20.3 -0.22 0.013 0.0096

90:06 46.1 20.3 0.56 0.013 0.0083

92:07 46.2 20.2 0.47 0.013 0.0083

19
Drying Rate Vs (Hs-Hg)

From Figure 9 below, the slope of the best linear fit for the drying rate versus the humidity
difference (HS – Hg) graph represents the mass transfer coefficient, which was found as 37.39
𝑔
2 𝑔 𝑤𝑎𝑡𝑒𝑟 .
𝑚 . 𝑠.
𝑔 𝑎𝑖𝑟

Drying Rate VS (Hs- Hg) y = 37.386x

0.8

0.6

0.4
Drying Rate

0.2

0
0 0.002 0.004 0.006 0.008 0.01 0.012

-0.2

-0.4 Hs-Hg

Figure 9 - Drying Rate Vs. Humidity Difference

20
Heat Transfer Coefficient

Table 5: Heat Transfer Coefficient

Hg (HS – Hg) Heat Transfer

Temperature
(g water/g air) Coefficient h
Pre-Trays (g water/g air)
Time (min) Hs
(T1) 𝑾
(g water/g air)
[°C] 𝒎𝟐 ∗𝑲

06:07 46.2 0.0226 0.014 0.0086 0

12:07 45.9 0.0226 0.014 0.0086 226.78

18:06 46.2 0.0213 0.014 0.0073 211.31

24:06 46.4 0.0213 0.014 0.0073 191.50

30:07 46.5 0.0226 0.014 0.0086 213.44

36:07 46.3 0.0213 0.014 0.0073 175.09

42:07 45.3 0.0213 0.013 0.0083 211.27

48:06 45 0.0213 0.013 0.0083 303.12

54:06 45.5 0.0213 0.013 0.0083 348.59

60:07 45.8 0.0213 0.013 0.0083 278.87

66:06 45.6 0.0226 0.013 0.0096 289.31

72:06 45.9 0.0226 0.013 0.0096 311.56

78:06 45.9 0.0226 0.013 0.0096 279.33

84:07 46 0.0226 0.013 0.0096 279.33

90:06 46.1 0.0213 0.013 0.0083 232.39

92:07 46.2 0.0213 0.013 0.0083 224.90

𝑊
Average h = 234.98
𝑚2 .𝐾

Theoretical h based on havg:

𝑘𝑔
ℎ = 𝑐 𝐺 0.8 where, C = 14.5 and G = air velocity * air density 𝑚2 . 𝑠
air density at the average temperature of 43℃ is around 1.127 𝑘𝑔/𝑚3 .
Average velocity is 2.224 m/s

21
 𝑊
ℎ = 𝑐 𝐺 0.8 = 14.5 ∗ ( 2.224 ∗ 1.127)0.8 = 30.242
𝑚2 𝐾
Percentage error = [ (234.98 – 30.242) / 30.242 ] *100% = 677%

Sample Calculations
Sample calculations are done at the specified point after 36 mins. > t = 36 mins

 Moisture Content
The moisture content removed from the solids is calculated using the following
equation:

Weight of dry solids is 220g

Weight of the empty tray is 322g
At time of 36 minutes, weight of wet solids is 664.6

(664.6 − 322) − 220

𝑋𝐸 = = 0.557
220
After calculating the moisture content for all samples taken through the experiment,
the drying curve is drawn.

 Drying Rate
To produce the drying rate vs. moisture content curve, the data is differentiated from
the drying curve using the equation:
𝑔 ∆𝑥 ∆𝑊
𝐷𝑟𝑦𝑖𝑛𝑔 𝑅𝑎𝑡𝑒 ( 2 ) = −𝑆 =
𝑚 .𝑠 ∆𝑡. 𝐴 ∆𝑡. 𝐴

As mentioned above, area is

253 𝑚𝑚∗304.8 𝑚𝑚
= 0.0774 𝑚2
10002

At the point of t = 36 minutes:

(664.5 – 662.1) 𝑔
 Drying Rate = (36−30)∗60∗ 0.0774
= 0.08613 𝑚2 ∗𝑠

𝒈
 Mass Transfer Coefficient K (𝒎𝟐 . )
𝒔 .𝒖𝒏𝒊𝒕 𝒉𝒖𝒎𝒊𝒅𝒊𝒕𝒚
The coefficient is found by plotting the drying rate found vs. (HS – Hg) using:
𝑑𝑤 1
∗ = 𝐷𝑟𝑦𝑖𝑛𝑔 𝑟𝑎𝑡𝑒 = 𝐾 (𝐻𝑠 − 𝐻𝑔)
𝑑𝑡 𝐴

We need to find HS and Hg first.

22
  To find HS (saturated humidity) the following equation is used:
𝑀𝑤𝐻2𝑂 𝑃∗ 𝑔𝑚𝑤𝑎𝑡𝑒𝑟
𝐻𝑠 = ∗
[=]
𝑀𝑤𝑎𝑖𝑟 (𝑃𝑎𝑡𝑚 − 𝑃 ) 𝑔𝑚𝑑𝑟𝑦 𝑎𝑖𝑟
To use that we need to find the partial pressure from:
𝐵
𝑙𝑜𝑔𝑃∗ (𝑚𝑚𝐻𝑔) = 𝐴 − 𝐶+𝑇
𝑤𝑏 (℃)

Where:
A= 8.107, B = 1750.286, C = 235.

At t = 36 mins, with a Tdb ( T2) = 43.3°𝐶 and rH = 26.7 % (RH2) , the Twb is found
from the psychometric chart as approximately 26° 𝐶.

𝐵 1750.286
𝑙𝑜𝑔𝑃∗ (𝑚𝑚𝐻𝑔) = 𝐴 − = 8.107 − = 1.4009
𝐶 + 𝑇𝑤𝑏 (℃) 235 + 26(℃)

𝑙𝑜𝑔𝑃∗ (𝑚𝑚𝐻𝑔) = 1.4009

101.4009 = 𝑃∗ = 25.171 𝑚𝑚𝐻𝑔

After finding the partial pressure we can find Hs knowing Mw of water and air:

𝑔 𝐻2 𝑂
𝑀𝑤𝐻2𝑂 𝑃∗ 𝑔𝑚𝑤𝑎𝑡𝑒𝑟 18 ∗ 25.171 𝑚𝑚𝐻𝑔
𝐻𝑠 = [=] = 𝑚𝑜𝑙
𝑀𝑤𝑎𝑖𝑟 (𝑃𝑎𝑡𝑚 − 𝑃 ∗ ) 𝑔𝑚𝑑𝑟𝑦 𝑎𝑖𝑟 g Air
29 (760 − 25.171)
mol
𝑔 𝑤𝑎𝑡𝑒𝑟
= 0.0213
𝑔 𝑑𝑟𝑦 𝑎𝑖𝑟

𝑔 𝑤𝑎𝑡𝑒𝑟
𝐻𝑠 = 0.0213
𝑔 𝑑𝑟𝑦 𝑎𝑖𝑟
 To find Hg
𝑔𝑚
The humidity of the gas stream Hg (𝑔𝑚 𝑤𝑎𝑡𝑒𝑟 ) is found using the Psychrometric chart.
𝑑𝑟𝑦 𝑎𝑖𝑟

At t = 36 mins, T1 = 46.3 ℃, and rH1= 21, Hg = 0.013 g water / g dry air

 (Hs – Hg) = 0.0213 – 0.013 = 0.0083 g water/g air

 Heat Transfer Coefficient h

𝑑𝑊 ℎ𝐴(𝑇𝑑𝑟𝑦 − 𝑇𝑠 )
= = 𝑘𝐴(𝐻𝑠 − 𝐻𝑔 )
𝑑𝑡 𝐿

Where, Ts is the temperature of the solid surface (The average of T2)

L= 2257 J/g.

23
 ℎ𝐴(𝑇𝑑𝑟𝑦 − 𝑇𝑠 ) ℎ (46.3 − 43.0)
= 𝑘𝐴(𝐻𝑠 − 𝐻𝑔 ) = = 37.39 ∗ (0.0213 − 0.013)
𝐿 2257 𝐽/𝑔
𝑊
ℎ = 212.25 2
𝑚 ∗𝐾

 Estimation of Heat Transfer Coefficient h using (Standard 𝒉)

𝑘𝑔
ℎ = 𝑐 𝐺 0.8 where, C = 14.5 and G = air velocity * air density 𝑚2 . 𝑠
3
air density at the temperature of 43.3℃ is around 1.127 𝑘𝑔/𝑚
𝑊
ℎ = 𝑐 𝐺 0.8 = 14.5 ∗ ( 2.28 ∗ 1.127)0.8 = 30.85 2
𝑚 𝐾

 Percentage error of the comparison

Percentage error = [ (212.25 – 30.85) / 30.85] *100% = 588 %

Discussion
Tray dryer experiment was carried out for the reason of studying and testing the theory
of drying process. Major data collected from tray dryer software were analyzed in order to
measure precisely the effects of one property on another; thus, establishing cause and effect
relationships. Through the experiment, the changes of the wet solid sample weight with time
in addition to the mass transfer coefficient and heat transfer coefficient calculations were both
achieved from experiment data.

Table 1 of this experiment shows the data that were collected in respect to time where a sample
was taken every 2 minutes, reaching up to 92 minutes. To have simpler calculations, samples
studied were taken every 6 minutes from the found data. As mentioned before, the heater
percentage usage was 75% while the fan percentage usage was 50%. In addition, the ambient
temperature was set at 23℃. In order to study the change of the weight and the temperature,
the previously mentioned values were set constant.

It can be seen from Table 1 data, that the weight of wet sample, which is the weight of water
and pumice, decreases with the increase of air supply time. As more hot air contacts the surface
of the sample, more water evaporates reducing the weight of the wet sample. The moisture
content data measured which are shown in Table 2 were determined as a function of time. In
this case, time was indicated on the X-axis and the corresponding moisture content was plotted
on the y–axis as shown in Figure 7. This shows a decrease in the moisture content (the amount
of moisture in a sample) with time reaching a constant value which is the equilibrium moisture
content. Moreover, on the same figure, Figure 7, time versus outlet temperature of the gas curve
is plotted on a secondary axis. It shows how temperature increases as time increases. this is a
consequence of the vaporization of the liquid on the solids completely and eventually

24
increasing the temperature of the solids. The results, in this case, supports the understanding of
the theory.

A drying rate curve was constructed to show the relation between drying rate versus a moisture
content based on the experimental data as shown in Figure 8. As the error is very high due to
several mistakes done, the curve was not clear. Therefore, a manual sketch had to be done to
represent the general drying rate curve and label it by A, B, C, and D points. From A to B,
more specifically, from moisture content fraction of 0.55% to 0.5%, the temperature of the wet
pumice changes and the drying rate decreases until they both reach steady state conditions after
point B. This period ends when the solid reaches ‘critical moisture content’, which is the point
at which any further drying causes dry spots to appear on the solid surface. The critical moisture
content on this curve is found to be 0.34%. Unfortunately, due to lack of experience, a picture
of the results is not available. Beyond the critical moisture content point is the ‘falling rate’ at
which surface temperature of the solid rises and drying rate falls off rapidly. The drying rate
approaches zero as the moisture content reaches equilibrium. This equilibrium moisture content
which is found to be 0.23% is the lowest moisture content obtainable with the solid under the
drying conditions used.

As moisture (water) transfer from the solid’s surface into the gas, the diffusion rate constant
was required to be calculated. In order to find the mass transfer coefficient, a curve was plotted
between the drying rate versus the difference between saturated and gas stream humidity (Hs
– Hg) as shown in Figure 9. The slope of this curve gives the experimental mass transfer
coefficient (k). The k value was found to be 37.386 g/ (m2. s. (g water
g
air)). Furthermore,

convection heat transfer is a major part in drying process since gas stream (air) applies the heat
by convection to carry away the vapor as humidity. This makes calculating heat transfer
coefficient important in this experiment. This coefficient is considered as a quantitative
characteristic of heat transfer by convection. The experimental heat transfer coefficient value,
which is an average value of all heat transfer coefficients calculates on every-6-minutes was
found to be 234.98𝑚𝑊2 .𝐾. While an estimated heat transfer coefficient was found to be 30.85𝑚𝑊2 .𝐾.
Comparing the two values, it is concluded that there is a significant difference in the
experimental result and correlation. The percentage error is almost 588%.

In fact, since experiments cannot be done with perfect certainty, the reason for this inaccurate
results and percentage error could be due to the following sources of error encountered while
performing the experiment:

1. The presence of any object or obstruction at the entrance of air into the dryer could have
disrupted the air flow and velocity producing inaccurate results.
2. The uneven spreading of the pumice on the tray could have caused uneven drying of
the wet solid.
3. The manual reading of the psychometric chart could have also contributed to slight
errors while calculating mass transfer coefficient.
4. At a certain point, the computer temporarily shut, causing the process to come to a stop
in between. This can also cause deviations in the final answer.

25
One of the most common industrial applications of the tray dryers is to dry food materials. On
average, it takes 10 to 20 hours to dry the wet food products. It is also for used for drying
pharmaceuticals, chemicals, powders, granules, plastic granules etc. Heating is achieved either
by steam or electric energy or both combined. Numerous models can be custom designed and
manufactured to suit customer requirements. [7]

Conclusion
Concluding, tray dryer is considered as an important equipment found in multiple applications in real
life. The objectives of this experiment were all achieved and results were interpreted, understood, and
compared through the discussion. In light of the data gathered, it is inferred that the moisture content
and the weight of wet sample diminished with time regardless of the changes because of human and
equipment errors while the drying rate was varying with time. The mass transfer coefficient got from
water
graph was found to be 37.39 (m2. s. (g air)). The heat transfer coefficient was found to be
g
𝑊 𝑊
234.98 𝑚2 .𝐾
, while the estimated one was 30.85 𝑚2 .𝐾
. Putting the variances aside, the results of this
experiment support what was learnt in theory part. These values will give a percentage error of 588%

26
Appendix

Appendix A: Psychrometric Chart

27
References

[1] D. M. Parikh, “http://www.chemengonline.com/solids-drying-basics-and-

applications/?printmode=1,” Chemical Engineering Essentials for the CPI Professional, 01-
Apr-2014. [Online]. Available: http://www.chemengonline.com/solids-drying-basics-and-
applications/?printmode=1. [Accessed: 20-Sep-2017].
[2] Saraswathi.B, “Tray Dryer,” Pharmainfo.net. [Online]. Available:
http://www.pharmainfo.net/book/pharmaceutical-machines/tray-dryer. [Accessed: 20-Sep-
2017].

[3] “Pharmaceutical Dryers,” Pharmaceutical Machinery. [Online]. Available:

http://www.pharmaceuticalmachinery.in/type_of_pharmaceutical_dryers.htm. [Accessed: 21-
Sep-2017].

[4] “SUPER ROTARY DRYER,” Okawara. [Online]. Available: http://www.okawara-

mfg.com/eng/mfg/product/super_rotary.html. [Accessed: 21-Sep-2017].

[5] H. Khemani, “Psychrometric Properties: Dry Bulb Temperature, Wet Bulb Temperature,
Dew Point Temperature,” Bright Hub Engineering, 24-Jun-2009. [Online]. Available:
http://www.brighthubengineering.com/hvac/39619-psychrometric-properties-dry-bulb-wet-
bulb-or-dew-point-temperature/. [Accessed: 20-Sep-2017].

[6] E. Edgar, “Experiment 1 - Tray Dryer”.

[7]"Tray Dryer, Industrial Tray Dryer, Batch Tray Dryer, Tray Dryer machine, High
Temperature Oven, Electric tray Oven, Vertical Door Oven Manufacturer, Exporter Jas
Enterprises", Jasenterprise.com, 2017. [Online]. Available:
http://www.jasenterprise.com/tray-dryer.html. [Accessed: 23- Sep- 2017].

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