University of Santo Tomas

Faculty of Engineering
Department of Chemical Engineering

Experiment F4:
Drying Under Constant Conditions Using Tray Dryer
1. OBJECTIVES

1.1 To determine the rate of drying of a solid sample under constant drying conditions in a tray
dryer.
1.2 To determine the mass transfer coefficient in the operation.

2. THEORY

The tray dryer operates in the batch mode with electrically heated coils and a temperature controller.
The dryer is essentially a cabinet with several tray compartments. It consists of an air blower and heating
coils whose operations may be regulated through the control panel. The dryer utilizes heated air to dry
solid samples. The temperature controller has a pre-defined setting that we need not changed. Thus, the
only key- in to this device is the operating temperature that your instructor will discuss.

Unsaturated air is blown from one side of the cabinet. The air passes through the electrically heated
coils to raise its temperature. It then circulates inside the cabinet picking up moisture from the solid
samples. With the speed of the blower and the energy input to the heating coils kept constant through
the control panel, the air is heated up to a constant temperature. The humid air then leaves the dryer at
the opposite side of the cabinet.

Since the tray dryer operates in the batch mode, then, the same equation used for the batch tunnel
dryer may be used:

Where:
R = drying rate, kg of liquid evaporated/hr-m2 of drying area
Q = weight of dry solid, kg
X = free moisture content, weight of removable liquid per weight of dry solid
A = drying area, area of sample in direct contact with the drying medium

For batch drying, the drying period is divided into the Constant Rate Period (CRP) and the Falling
Rate Period (FRP). 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.

CRP
Unsteady-Drying Period

R (drying rate) FRP

X (free-moisture content of solid)

Figure 1. Plot of drying rate versus free-moisture content

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 Experiment F4: Drying Under Constant Conditions Using 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
Where:
ΔH = Hs – H
Hs = humidity of the liquid surface (based on tas or twb)
H = humidity of the main stream
k’y = mass transfer coefficient

3. EQUIPMENT/MATERIALS

Tray dryer with screen Top-loading balance

Thermo-hygrometer Heat-resistant gloves/ pot holder*
Digital thermometer Tongs
Chopping board (small)* Tray
Knife Weighing boat alternative (watch glass or petri dish, etc.)

Food samples*: Groups 1,3,5,7 – Potato

Groups 2,4,6,8 – Banana (preferably Cavendish)
For dry run experiment, bring both potato and banana

*to be brought by students

4. SAFETY

In recording the “drying history” of the sample, it is necessary to take it out from the tray dryer
at the end of a convenient time interval. In doing this, one should always wear heat resistant gloves
and ensure accurate measurement of the weight of the samples. In connection to this, in weighing the
sample after taking it out from the tray compartment, one must always remember to place the samples
in constant weighed crucibles and then, to desiccators so that accurate measurements of weights can
be obtained.

Also, in the determination of the physical properties of the leaving air, the thermo-hygrometer is
needed. In doing this, one must be careful to check first the operating ranges (e.g. temperature and
percentage relative humidity) of the said instruments to avoid damaging them.

5. PRELIMINARY

The calculations in this experiment may require that one know the necessary data such as the average
size of the sample and the drying area per sample

NOTE: Prepare 3 samples with the same dimensions (uniform size, shape, and thickness). These
samples will serve as Trials1, 2, and 3. The banana samples should be sliced into disks.

To avoid missing any experimental data, therefore, one should go over the calculations and obtain
the necessary data before performing the main experiment.

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 Experiment F4: Drying Under Constant Conditions Using Tray Dryer

6. OPERATING PROCEDURE AND CONDITIONS

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 (70oC) of the dryer.
6.1.3 Measure the exit temperature every two minutes until it becomes nearly constant.

6.2 Experimental Procedure

6.2.1 Record the weight of the food samples. Place the food samples on the aluminum tray and
put the aluminum tray onto the screen support inside the dryer.
6.2.2 After about 2 minutes, remove the food samples from the dryer and weigh them quickly
and return it to the dryer. Take note of the outlet dry and wet bulb temperatures of the
air, and the exact drying time.
6.2.3 Repeat step 6.2.1 and 6.2.2 until there is no appreciable change in the weight of the solid
sample is observed.
6.2.4 Also, determine the bone-dry weight of the food samples.

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

7.1 From the drying history of the sample, determine the equilibrium moisture content, X*. Also
determine the weight of the dry solid (Q).

7.2 Tabulate the following data:

Drying time from a time interval of 2 minutes, θ
Total weight of the food sample at each time interval, Ws
Total moisture content at each time interval, W
Free moisture content at each time interval, X

7.3 Plot the rate of drying, dW/dθ vs. free moisture content, X
a. by the graphical differentiation of W vs. θ.
b. by computing the slope of curve W vs. θ numerically.

7.4 Determine the mass transfer coefficient, k’y, from the experimental data.

8. ANALYSIS/INTERPRETATION OF RESULTS

8.1 Interpret the graph obtained in plotting dW/dθ vs. X. Show and explain the different periods of
drying in the graph.

8.2 Compare the results of the experiment with literature values. Explain the similarities and/or
differences.

9. QUESTIONS

9.1 Based on the results of the experiment, discuss the factors that affect the rate of drying under
essentially constant drying conditions.

9.2 Discuss the applicability of this method of drying. What are its limitations?

9.3 What is the effect of temperature in the equilibrium moisture content of a sample?

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 Experiment F4: Drying Under Constant Conditions Using Tray Dryer

10. REFERENCES

Foust, Alan S. et. Al., Principles of Unit Operations, 2nd Ed. New York: John Wiley and Sons, Inc.,
1980.

McCabe, Warren L., Julian C. Smith, and Peter Harriott, Unit Operations of Chemical Engineering,
5th Ed. New York: McGraw-Hill, Inc., 1993.

Perry, Robert H. and Don Green (ed.), Perry’s Chemical Engineers’ Handbook, 6th Ed. New York:
McGraw- Hill, Inc., 1984.

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 Experiment F4: Drying Under Constant Conditions Using Tray Dryer

Name and signature of members: Section: _______________________

1. ____________________________ _______________
2. ____________________________ _______________
3. ____________________________ _______________
4. ____________________________ _______________
5. ____________________________ _______________
6. ____________________________ _______________
Group No.: _____________________
Date Performed: _________________
Date Submitted: _________________
Instructor’s signature: _____________

EXPERIMENT F4: DRYING UNDER CONSTANT CONDITIONS USING TRAY DRYER

DATA SHEET
Table 1. Sample Information
Food Sample
Trial 1 Trial 2 Trial 3

Food
Dimensions

Table 2. Height of Clear Liquid-Slurry Interface

Trial 1 Trial 2 Trial 3
Time Outlet Relative Outlet Relative Outlet Relative
(min) Mass Mass Mass
Temp Humidity Temp Humidity Temp Humidity
(g) (g) (g)
(oC) (%) (oC) (%) (oC) (%)

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 Experiment F4: Drying Under Constant Conditions Using Tray Dryer

Table 2 continuation
Trial 1 Trial 2 Trial 3
Time Outlet Relative Outlet Relative Outlet Relative
(min) Mass Mass Mass
Temp Humidity Temp Humidity Temp Humidity
(g) (g) (g)
(oC) (%) (oC) (%) (oC) (%)

ChE 2127: Chemical Engineering Laboratory II |Experiment Guide 6|Page

 Experiment F4: Drying Under Constant Conditions Using Tray Dryer

Table 2 continuation
Trial 1 Trial 2 Trial 3
Time Outlet Relative Outlet Relative Outlet Relative
(min) Mass Mass Mass
Temp Humidity Temp Humidity Temp Humidity
(g) (g) (g)
(oC) (%) (oC) (%) (oC) (%)

ChE 2127: Chemical Engineering Laboratory II |Experiment Guide 7|Page

 Experiment F4: Drying Under Constant Conditions Using Tray Dryer

Table 2 continuation
Trial 1 Trial 2 Trial 3
Time Outlet Relative Outlet Relative Outlet Relative
(min) Mass Mass Mass
Temp Humidity Temp Humidity Temp Humidity
(g) (g) (g)
(oC) (%) (oC) (%) (oC) (%)

ChE 2127: Chemical Engineering Laboratory II |Experiment Guide 8|Page

 Experiment F4: Drying Under Constant Conditions Using Tray Dryer

Table 2 continuation
Trial 1 Trial 2 Trial 3
Time Outlet Relative Outlet Relative Outlet Relative
(min) Mass Mass Mass
Temp Humidity Temp Humidity Temp Humidity
(g) (g) (g)
(oC) (%) (oC) (%) (oC) (%)

Note: You may add rows as needed.

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