Discussion
Drying rate against free moisture content for a tray of sliced vegetable.
| Free moisture (kg/kg dry) | Drying rate (kg/m\(^2\) h) | Period |
|---|---|---|
| 2.40 | 6.0 | Constant rate |
| 1.60 | 6.0 | Constant rate |
| 0.90 | 4.1 | Falling rate |
| 0.30 | 1.4 | Falling rate |
The critical moisture content lies closest to
Answer: A
Correct answer: 1.6 kg per kg dry matter
The critical moisture is where the constant rate period ends. Reading down the table, the rate holds at \( 6.0 \) through \( 2.40 \) and \( 1.60 \), then falls to \( 4.1 \) at \( 0.90 \). The transition therefore occurs somewhere between \( 1.60 \) and \( 0.90 \), and of the values offered, \( 1.6 \) is the last point still on the constant rate plateau and so the closest estimate.
The value \( 2.4 \) is still well within the constant rate period, and \( 0.9 \) and \( 0.3 \) are already in the falling rate period, past the transition rather than at it.
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