2) A sensitive food drying process requires that water be evaporated within the range 16x103 kg/s and 18x10-3 kg/s. If the evaporation rate falls outside this range, the food product is spoilt. The food is dried by means of a radiant heater which maintains the food product at 330K and it may be assumed to have the properties of water. Air of varying humidity is blown over the product by means of a variable speed fan and the air may be assumed to have a constant temperature of 300K. The air flow is parallel to the length of the 1x21m bed which supports the product. The flow may be assumed to be of mixed character. Determine the air speeds required from the fan to guarantee the evaporation rate for, i) Dry inlet air (3.04 to 3.475 m/s) ii) Inlet air (300K) of RH=50% (6.682 to 7.656 m/s) 2) A sensitive food drying process requires that water be evaporated within the range 16x103 kg/s and 18x10-3 kg/s. If the evaporation rate falls outside this range, the food product is spoilt. The food is dried by means of a radiant heater which maintains the food product at 330K and it may be assumed to have the properties of water. Air of varying humidity is blown over the product by means of a variable speed fan and the air may be assumed to have a constant temperature of 300K. The air flow is parallel to the length of the 1x21m bed which supports the product. The flow may be assumed to be of mixed character. Determine the air speeds required from the fan to guarantee the evaporation rate for, i) Dry inlet air (3.04 to 3.475 m/s) ii) Inlet air (300K) of RH=50% (6.682 to 7.656 m/s)