UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY REPORT
SUBMISSION FORM
To: Nor Zanariah Safiei Code Subject: CFB31103
From: Student ID. No.:
1) PUTRI NADIA BT ABD AZIS 1) 552
2) PUTERI NUR ADNIN ZULAIQHA BINTI 2) 55218119146
ABDULLAH 3) 552
3) AMIRUL 4) 552
4) SYAFIKA 5) 552
5) RAZIN 6) 552
6)
No. of Group: GROUP 1 Date of Experiment: 3 JUNE 2022

Title of Experiment: Experiment 8- Drying and Psychometrics (Tray Drying)

Received by: DR. NORZANA BT SAFIE Date of Submission: 21 JUNE 2022

Note: Late submission will be penalized.

VERY VERY
CRITERIA POOR GOOD EXCELLENT
POOR GOOD
1. ABSTRACT (TOTAL10%) 2 4 6 8 10
1. Simple abstract containing context of study,
method used, result obtained
2. INTRODUCTION & OBJECTIVES 3 6 9 12 15
(TOTAL: 15%)
1. State the background to the experiment
conducted.
2. Summary of theories including formulations
related to the experimental work.
2. State the objectives of the experiment (point
form)
3. PROCEDURE (TOTAL: 15%) 3 6 9 12 15
1. Explain step by step used in performing this
experiment. (Include reasons for respective
step if there is any)
4. RESULTS AND DISCUSSIONS (TOTAL: 8 16 24 32 40
40%)
1. Data are presented as deemed suitable with
complete label and units in tables and/or
graphs.
2. Explanations of the referred tables and/or
graphs are presented after it.
3. Discuss on the findings and relations to the
theory and objective of experiment.
4.0 CONCLUSIONS (TOTAL: 15%) 3 6 9 12 15
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
5.0 REFERENCES/ TIME SCORE (TOTAL: 5%) 1 2 3 4 5
Office Slip
EXPERIMENT 8: DRYING AND PSYCHOMETRICS (TRAY DRYING)

OBJECTIVES

 Measure and calculate the surface area of potato slices

 Measurement and determination of air properties.
 Describe the drying process for a tray drier and indicate relevant variables that are used to control
the process.
 Calculate the drying times for different periods of a drying process.

DATA AND RESULTS

Weight of empty tray = 804.0g Initial Moisture Content = 0.408g

Weight of tray + potato = 885.03g
Weight of potato = 885.03g – 804g

= 81.03g
Table 1: Drying Rate and Moisture Content

Time Total Weight, Weight Moisture Mass Solid, X Drying Rate,

(min) Mp Loss Content Ms X/t
(g) (g) (g) ( )
(0.408) (81.03) (81.03-33.06)
0 81.03 0.6891892 0.386784
= 33.06 = 47.97
10 71.55 9.48 29.1924 42.3576 0.6891892 0.360264

20 62.72 8.83 25.58976 37.13024 0.6891892 0.190944

30 53.36 9.36 21.77088 31.58912 0.6891892 0.098736

40 46.1 7.26 18.8088 27.2912 0.6891892 0.057732

50 40.44 5.66 16.49952 23.94048 0.6891892 0.0421056

60 35.28 5.16 14.39424 20.88576 0.6891892 0.031484

70 30.65 4.63 12.5052 18.1448 0.6891892 0.017427429

80 27.66 2.99 11.28528 16.37472 0.6891892 0.009486

90 25.8 1.86 10.5264 15.2736 0.6891892 0.011605333

100 23.24 2.56 9.48192 13.75808 0.6891892 0.0066912

110 21.6 1.64 8.8128 12.7872 0.6891892 0

120 21.6 0 8.8128 12.7872 0.6891892 0

Figure 1: Graph of Moisture Content versus Time

Figure 2: Graph of Drying Rate versus Time

 Figure 3: Graph of Drying Rate versus Moisture Content

CALCULATION

Moisture Content = Initial Moisture Content × Total Weight (Mass Product)

Example:

1) 0.408 × 81.03 = 33.06

2) 0.408 × 71.55 = 29.1924

Mass Solid = Total Weight (Mass Product) – Moisture Content

Example:

1) 81.03-33.06 = 47.97
2) 71.55 – 29.1924 = 42.3576

X=

Example:

1)

2)
DISCUSSION
Drying usually has been defined as a process of removal of relatively small amounts of water
from material. Drying process involves the removal of water or another solvent from a solid, semi-solid
or liquid by the means of evaporation. It requires a a source of heat and a sink that receives the vapor
produced. (Drying-New World Enccyclopedia, n.d.) The drying process begins with an initial short period
that allows for the food surface that is heated to reach similar conditions as the hot air (A to B). (Brennan
et al. 1990) For this experiment, the drying process classified as batch which is the material was placed
into the drying equipment and the drying process lasts for a predetermined amount of time. The study of
this experiment will be observing the drying curve based on the moisture content of the potato within the
time taken. Theoretically the dryer occurs in this experiment by the supply of heat into the potato samples
and use the air velocity in order passed over a heated element that act as mass transfer to evaporate the
moisture contain in potato.

From data and result, the total mass of tray and potato obtained were 885.03g while the total mass
of potato was 81.03g. Besides, Table 1 shows that the weight loss obtained from 0 min to 120 min were
9.48g until 0g. Meanwhile, the moisture content contained in the potato were 33.06 until 8.812 8 and
drying rate of the potato sample from 0.386784 min to 0 min. It can be concluded that the moisture
content of potato decreases proportionally with time taken. This can be proved by graph in Figure 1
which shows that the moisture content of potato decreases when the time increases. In this experiment,
the initial mass of potato used 81.03 g, then the weight of potato reduced from the starting of experiment
until the end for every 10 minutes which it used to calculate the moisture contain in potato. The moisture
content decreased as the time increase as the water in the potato vaporized when the dry air flow through
the potato. In the meantime, the concentration between upper and bottom of the potato also shows the
differences after the surface of the potato dried that shows the moisture different. Hence, the transferred
of the remaining moisture forms from bottom to the top of potato sample which is known as diffusion
process occur.

Furthermore, the drying rate with time taken also recorded in this experiment and the result show
that the drying rate will take a short time when the time is increasing for every 10 minutes until 120
minutes. Graph in Figure 2 shows the trend of the decreasing of drying rate of potato. At time 0 to 10
min, the graph shows that the graph is slightly decreases before drops rapidly at time 10 to 20 min.
Meanwhile, the drying rate are decreasing fluctuate and not stable because the error in collecting data
from the experiment. Next, for overall result, the drying rate and moisture content of potato also being
plotted and analysed in this experiment. Graph in Figure 3 illustrate the pattern of relation between drying
rate and moisture content of potato. The graph shows the drying rate increases when the moisture content
increase from 0% moisture up to 29%. However, at 30% until 33% moisture, the drying rate is slightly
increases as the drying rate should be remain constant. concluded that when the potato contains high
moisture, the drying process will take a longer time to dry it. This graph should illustrate which one part
of them shows the constant rate and another part is falling rate of drying process. This is because constant
rate is the rate where the drying at stable and when the potato reaches the critical moisture content while
falling rate take a longer time. However, this possibly occur an error in collecting data from the
experiment or human error.

In addition, velocity of the air inside the system also impacts on the drying rate and moisture
content. Although the fan’s speed is fixed at it’s at the lowest setting, the results shows that there are
changes in the velocity present. This could occur due to the equipment is malfunctioning or because the
surrounding air is affecting the system in the dryer unit or the equipment itself is at fault. At the end of the
experiment, we can determine the outcome from the experiment using batch dryer is acceptable.
However, the moisture content is not fully removed over a period of time, as the drying curve shows the
slightly different pattern as the theoretical one. This possibly happened because of the error and mistake
while conduct the experiment or collecting data. (CFB20504 Food Process Engineering-Laboratory 8:
Drying and Psychometrics, 2018)

CONCLUSION