In the commercial production of sugar (sucrose), the product crystals are washed and centrifuged to partial dryness. the crystals are then sent through a rotary dryer where they are contacted with a hot stream of air that reduces the moisture content from 1: 0 wt% to 0: 1 wt%. the ratio of wet sugar to inlet air fed to the dryer is 3.3 kg wet sugar/kg inlet air. the inlet air contains 1.5 mole% water. (a) draw and label the flowchart and do the degree-of-freedom analysis