Elements Of Electromagnetics
Elements Of Electromagnetics
7th Edition
ISBN: 9780190698614
Author: Sadiku, Matthew N. O.
Publisher: Oxford University Press
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14- In a drying process, the moisture content of 25 kg of food will be reduced from 88% to 8%. The air used for drying enters the dryer at 85 ° C and exits at 70 ° C. 200 kg of saturated steam is used at 120 ° C to heat the air. Food enters the dryer at 30 ° C and exits at 65 ° C. Calculate the drying efficiency for an adiabatic operating dryer as the ambient air temperature is 25 ° C. (specific heat of food = 2.98kj / kg ° C)

A.) 30%
B.) 25%
C.) 17%
D.) 12%
E.) 33%

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