Académique Documents
Professionnel Documents
Culture Documents
2
Lecture 12
Outline
1. Introduction
2. Properties of dry air, water vapor, air-
PSYCHROMETRICS vapor mixture
• Relative humidity
• Humidity ratio
• Wet bulb, dry bulb temp.
Dr. Dang Quoc Tuan • Dew-point temp.
Dept Food Technology
3. Psychrometrics chart construction
International University
4. Applications
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Dry bulb temperature = temperature indicated by H W = 2501.4 + 1.88(Ta − T0 ) T0 :Ref Temp (0oC )
Ta: Dry bulb Temp
unmodified sensor
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Slide No. 7 Slide No. 8
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Humid heat
Adiabatic saturation of dry air
The amount of heat (kJ) required to raise the temperature of
1 kg dry air plus the water vapor present by 1 K. Sensible heat of
Cs = 1.005 + 1.88W entering air transformed
into latent heat
Specific volume
The volume (m3) of 1 kg dry air plus the water vapor in the air
No heat gain or heat
1 kg dry air at T
a2 loss
⎡ 1 W⎤
Saturated with W kg of vapor
2
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Slide No. 13 Slide No. 14
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Example 2
• Air at 60oC dry bulb temperature and 27.5oC wet bulb
temperature, and a humidity ratio of 0.01 kg water/kg dry air is
mixed with water adiabatically and is cooled and humidified to
a humidity ratio of 0.02 kg water/kg dry air. What is the final
temperature of the conditioned air?
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Slide No. 19 Slide No. 20
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Slide No. 25 Slide No. 26
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
(RH)
From the chart:
(wet-bulb T) – Relative humidity: 20%
(HR)
– Humidity ratio: 0.026 kg water/kg dry air
(dew-point T)
– Specific volume: 0.98 m3/kg dry air
– Enthalpy: 129 kJ/kg dry air
– Dew-point temperature: 29oC
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Psychrometric processes
Humidity
ratio
Dew-point
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Slide No. 31 Slide No. 32
Example 4:
Heating or cooling of air air at 60oC (dry bulb) and 50oC (wet-bulb) temperature
• No addition or removal of moisture is heated to 70oC. What is it’s RH and the wet-bulb
• Humidity ratio remains constant temperature?
• Amount of thermal energy necessary
to heat moist air from state A to state B
q = m& ( H B − H A )
q = m& c p Δt
HB
HA
TA
TB
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Slide No. 37 Slide No. 38
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Example 7
Calculate the rate of thermal energy required to
heat 10 m3/s of outside air at 30oC dry bulb
temperature and 80% relative humidity to a dry
bulb temperature of 80oC.
From the chart:
– Enthalpy HA= 85.2 kJ/kg dry air
– Specific volume V’1= 0.89 m3/kg dry air
– Enthalpy HB= 140 kJ/kg dry air
– Rate of thermal energy required
G 10
q = m& ( H B − H A ) = (H B − H A ) = (140 − 85.2) = 615.7 kJ / s
V' 0.89
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Slide No. 43 Slide No. 44
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Example 8
In efforts to conserve energy, a food dryer is being
modified to reuse part of the exhaust air along with
ambient air. The exhaust airflow of 10 m3/s at 70oC
and 30% relative humidity is mixed with 20 m3 /s of
ambient air at 30oC and 60% relative humidity. Using
the psychrometric chart determine the dry bulb
temperature and humidity ratio of the mixed air.
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Example 9
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Slide No. 49 Slide No. 50
T3 = 40.0 oC
Tw3 = 30 oC
Psychrometric charts
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
International University Dept Food Technology Food Engineering Principles International University Dept Food Technology Food Engineering Principles
Slide No. 55
Further Readings:
1. R. Paul Singh, Dennis R. Heldman. 2009.
Introduction to food engineering. Academic
Press. 4th Edition. (Ch. 9)
12
International University Dept Food Technology Food Engineering Principles