Engineering, 12.04.2021 22:30 stricklandashley43
a) The initial moisture content of a food product is 77% (wet basis), and the critical moisture content is 30% (wet basis). If the constant drying rate in a fluidized bed dryer is 0.1 kg water removed/m2-s, determine the time required for the product to begin the falling-rate drying period. The product has a cube shape with 5-cm sides; the initial product density is 950 kg/m3.
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a) The initial moisture content of a food product is 77% (wet basis), and the critical moisture cont...
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