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