Food Engineering III

Psychrometry

The object of psychrometry includes the determination of the thermodynamic properties of mixtures.
gas-vapor. Its most common applications are associated with the air-water vapor system. The knowledge
the procedures used in the calculations that include psychrometric properties will be useful
in the design and analysis of different food storage and processing systems.
It is also essential to know the properties of air-water vapor mixtures in the
design of systems such as air conditioning units for food preservation
fresco, grain dryers, and cooling towers in processing plants
foods (Singh and Heldman, 1998).

1.-Let’s assume that the readings of the dry bulb temperatures were taken with a psychrometer.
and of wet bulb, being these of 24oC and 17oC respectively.
a) What will the relative humidity be?
b) The dew point
c) Absolute humidity.
2.- A sample of air was measured for relative humidity using a hygrometer and it is
60%. If the dry bulb temperature is 27oC. What will be the dew point?
3.- If a sample of air is taken, the dry bulb temperature is [Link] and TBH 22oC.
4.- For a certain process, 1000m3/hr of air at 25 degrees must be [Link] y 20oC of wet bulb with
air at 15oC HR 50%, if the resulting mixture is at 20oC, Calculate the resulting air humidity, the
volume of the added air, as well as the volume of the resulting air. The mixture is made at
760mmHg.
A technical-economic study was conducted for the recovery of sorghum gluten, one of the
the most important parts of the process is the drying of sorghum, 333.00 tons/day of it are processed.
material with a water content of 45% and leaves with a water content of 5%.
The air used to dry the sorghum has an inlet temperature of 60oC and a
Relative humidity of 10%, if the drying process is adiabatic, calculate.
The evaporated H2O
The necessary dry air
c) The volume of air
d) The conditions for air exit.
The air in a room has a total pressure of 1 bar, and contains water vapor at a
pressure of 3.87 Kpa and with a saturation pressure of 0.748 lb/in2, calculate; Y, %HR, TBS, TBH,
Vs, H and Cs.
7.- Fresh air at 28 °C and a dew point of 25 °C flows at 3 m3/s, it mixes with air at 50 °C
containing 0.028 Kg water/Kg at a flow rate of 5 m3calculate the final conditions of the mixture
(Y, TBS, TBH, %HR, Dew point, H, Cs, Vs).
8.- An air current at 60 °C (140 °F) has a humidity of 0.015 Kg water/Kg at s, it is put in
contact with a certain wet food and comes out of this process with 80% RH, calculate; The values
end of TBS, TBH, Y, and the amount of water released by the food.
9.- Air at 40 °C and 40% humidity is required for a drying silo. The air is at 60 °C and 30% humidity.
What amount of heat and water needs to be removed?

Ing. Robert W. Ocrospoma Dueñas

10.- An air conditioning system that flows at 100 kg of dry air/min and 30 °C is cooled.
to a dew point of 26 °C, then it dehumidifies to 15 °C, obtaining fresh air and
dry, calculate; The initial conditions of the air (Y, TBH, %HR). The final conditions (Y, TBS).
Cooling heat, saturation heat, and total heat (Qt = Qenfr + Qsat). What quantity of water
Will it be removed in one hour of operation?
11.- A food that initially has 10% dry matter must be dried to a moisture content.
final of 15% (b h.). For this, the air at 20 °C and 30% RH must be heated to 70 °C,
Subsequently, after drying, the air exits with 70% relative humidity. Calculate: The kg of dry air.
required per Kg of dry matter. If one ton of wet feed enters the dryer in
one hour, how many KJ/h should be needed.
12.- A flow of humid air that moves at 5 kg/s with a dry bulb temperature of 50 °C and a wet bulb temperature of 22 °C.
mix with another current of humid air flowing at 4 Kg/s, 29.5 °C and 70% RH; determine the
condiciones finales de la mezcla (Y, H, TBS, TBH, %HR).
13.- Humid air is at 60 °C (140 °F) with a dew point of 26.7 °C (80 °F). Using the chart
psychrometric to determine: The humidity Y, the wet heat Cs, the enthalpy H, the relative humidity and
the specific volume Vs in SI and English units.
14.- The barometer for atmospheric air indicates 750 mm Hg; the dry bulb temperature is
30°C; la temperatura de bulbo húmedo es 20°C. Determinar (a) la humedad relativa, (b) la relación
humidity, and (c) dew point temperature.
15.- The humidity ratio of moist air at atmospheric pressure and at 27°C is 0.015 kg water/kg
aire seco. Determinar (a) la presión parcial de vapor de agua, (b) humedad relativa, y (c)
dew point temperature.
16.- The humid air flowing at 2 kg/s with a dry bulb temperature of 35°C and bulb temperature
20°C humid air mixes with another current of humid air flowing at 3 kg/s at 25°C and
Relative humidity of 60%. Using the psychrometric chart, determine the (a) humidity ratio.
(b) enthalpy, and (c) the dry bulb temperature of the two mixed flows.
17.- Humid air at 10°C and 55% relative humidity is heated using a common oven to 20°C.
With the psychrometric chart, determine how much heat is added per m.3of initial humid air and which
it is the final temperature at the dew point.
18.- A cooling water tower is designed with a capacity to discharge at 75 m.3/s. The
moist air enters at 25°C and at a wet bulb temperature of 20°C. The exit of the air is raised to
30°C and a relative humidity of 80%. Determine the flow rate of water, in kg/s, that can be
cool down if the fresh water is not recycled. The water enters the tower at 40°C and exits the tower at 25°C.
19.- The ambient air with a dew point of 1°C and a relative humidity of 60% is transmitted
at a speed of 1.5 m3through an electric heater. The air is heated to a
dry bulb temperature of 50°C. The heated air is then allowed to pass through a
tray drier than contains 200 kg of apple slices with an initial content of
80% humidity wet basis. The air exits the dryer with a dew point temperature of
21.2°C. (a) Si la energía eléctrica cuesta 5/ kW hr, calcula los costos eléctricos para calentar el aire
for operating time. (b) Calculate the amount of water removed by the air from the block by
operating time.(c) If the dryer operates for 2 hours, what will be the final moisture content?
the apple in slices (moist base)?

Ing. Robert W. Ocrospoma Dueñas

Ing. Robert W. Ocrospoma Dueñas