3170-Assign 2-Planks Equation-W24
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Feb 20, 2024
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FOOD-3170: Food Processing II Assignment 2 Due Friday, February 9
, 202
4
by 3:00 pm (12 marks total) The following sheets provide information for you to use in calculating the time taken for various products to freeze using Plank’s equation.
There are ten sets of data from which to choose. If your ID number ends in “0” (i.e., “zero”), then select the data with that designation. If your ID number ends in a “1”, then select the indicated data set, and so on. You are to calculate the predicted freezing time for an infinite slab, and infinite cylinder, and a sphere using the data provided. Just for clarification, carrots, parsnips, horse radishes, cucumbers, and bananas should all be treated as cylinders. The given diameter can be treated as an average uniform diameter. The densities, thermal conductivities, and heat transfer coefficients are for calculation purposes. They are not actual values. The freezing points, and latent heats are actual literature values for each material. Please include you
r calculations for the three parts of Plank’s Equation as was done in the tutorial. This will make it easier for the Teaching Assistant to mark your answers. You will find Plank’s Equation and the required shape factors in the tutorial notes.
Be sure to include the units in your calculations and express the freezing times in minutes (to one decimal place.) Four marks will be allocated for each calculation.
If your student ID number ends in "0" use this set of data
Initial product temperature (°C) =
4
Freezing air temperature (°C) =
-40
Freezing point of product (°C):
Ground beef:
-1.7
Peas:
-0.6
Carrots:
-1.4
Dimensions of product:
Burger pattie thickness (inches):
1.25
Pea diameter (inches):
0.375
Carrot diameter (inches):
1.00
Product density in frozen state (g/mL) =
1.04
Latent heat of fusion (kJ/kg):
Ground beef:
206.80
Peas:
246.83
Carrots:
293.52
Thermal conductivity of frozen product (watts / m C°) =
1.12
Convective heat transfer coefficient at surface (watts / m
2
C°) =
50
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
If your student ID number ends in "1" use this set of data
Initial product temperature (°C) =
10
Freezing air temperature (°C) =
-40
Freezing point of product (°C):
Haddock Fillets
-2.2
Peas:
-0.6
Parsnips:
-0.9
Dimensions of product:
Haddock fillet thickness (inches):
1.10
Pea diameter (inches):
0.25
Parsnip. diameter (inches):
1.00
Product density in frozen state (g/mL) =
1.06
Latent heat of fusion (kJ/kg):
Haddock Fillets
270.17
Peas:
246.83
Parsnips:
263.50
Thermal conductivity of frozen product (watts / m C°) =
1.20
Convective heat transfer coefficient at surface (watts / m
2
C°) =
50
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
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If your student ID number ends in "2" use this set of data
Initial product temperature (°C) =
20
Freezing air temperature (°C) =
-38
Freezing point of product (°C):
Salmon steaks:
-2.2
Peas:
-0.6
Horse radishes:
-1.8
Dimensions of product:
Salmon steak thickness (inches):
1.25
Pea diameter (inches):
0.30
Horse radish diameter (inches):
1.00
Product density in frozen state (g/mL) =
1.06
Latent heat of fusion (kJ/kg):
Salmon steaks:
213.47
Peas:
246.83
Horse radishes:
250.16
Thermal conductivity of frozen product (watts / m C°) =
1.10
Convective heat transfer coefficient at surface (watts / m
2
C°) =
47
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
If your student ID number ends in "3" use this set of data
Initial product temperature (°C) =
8
Freezing air temperature (°C) =
-40
Freezing point of product (°C):
Ground beef:
-1.7
Peas:
-0.6
Horse radishes:
-1.8
Dimensions of product:
Burger pattie thickness (inches):
1.10
Pea diameter (inches):
0.375
Horse radish diameter (inches):
1.25
Product density in frozen state (g/mL) =
1.04
Latent heat of fusion (kJ/kg):
Ground beef:
206.80
Peas:
246.83
Horse radishes:
250.16
Thermal conductivity of frozen product (watts / m C°) =
1.20
Convective heat transfer coefficient at surface (watts / m
2
C°) =
50
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
If your student ID number ends in "4" use this set of data
Initial product temperature (°C) =
4
Freezing air temperature (°C) =
-38
Freezing point of product (°C):
Ham steaks:
-1.7
Peas:
-0.6
Parsnips:
-0.9
Dimensions of product:
Ham steak thickness (inches):
1.25
Pea diameter (inches):
0.25
Parsnip diameter (inches):
1.10
Product density in frozen state (g/mL) =
0.98
Latent heat of fusion (kJ/kg):
Ham steaks:
186.79
Peas:
246.83
Parsnips:
263.50
Thermal conductivity of frozen product (watts / m C°) =
1.10
Convective heat transfer coefficient at surface (watts / m
2
C°) =
47
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
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If your student ID number ends in "5" use this set of data
Initial product temperature (°C) =
4
Freezing air temperature (°C) =
-40
Freezing point of product (°C):
Halibut steaks:
-2.2
Blueberries:
-1.6
Cucumber:
-0.5
Dimensions of product:
Ham steak thickness (inches):
1.10
Blueberry diameter (inches):
0.30
Cucumber diameter (inches):
2.00
Product density in frozen state (g/mL) =
0.90
Latent heat of fusion (kJ/kg):
Halibut steaks:
250.16
Blueberries:
273.51
Cucumber:
320.21
Thermal conductivity of frozen product (watts / m C°) =
1.15
Convective heat transfer coefficient at surface (watts / m
2
C°) =
50
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
If your student ID number ends in "6" use this set of data
Initial product temperature (°C) =
6
Freezing air temperature (°C) =
-38
Freezing point of product (°C):
Sirloin steak:
-2.2
Peas:
-0.6
Cucumber:
-0.5
Dimensions of product:
Sirloin steak thickness (inches):
1.15
Pea diameter (inches):
0.375
Cucumber diameter (inches):
1.75
Product density in frozen state (g/mL) =
1.04
Latent heat of fusion (kJ/kg):
Sirloin steak:
186.79
Peas:
246.83
Cucumber:
320.21
Thermal conductivity of frozen product (watts / m C°) =
1.10
Convective heat transfer coefficient at surface (watts / m
2
C°) =
47
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
If your student ID number ends in "7" use this set of data
Initial product temperature (°C) =
10
Freezing air temperature (°C) =
-40
Freezing point of product (°C):
Cod steaks:
-1.7
Blueberries:
-0.6
Carrots:
-1.4
Dimensions of product:
Cod steak thickness (inches):
1.10
Blueberry diameter (inches):
0.33
Carrot diameter (inches):
1.15
Product density in frozen state (g/mL) =
1.04
Latent heat of fusion (kJ/kg):
Cod steaks:
270.17
Blueberries:
273.51
Carrots:
293.52
Thermal conductivity of frozen product (watts / m C°) =
1.20
Convective heat transfer coefficient at surface (watts / m
2
C°) =
50
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
Your preview ends here
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If your student ID number ends in "8" use this set of data
Initial product temperature (°C) =
3
Freezing air temperature (°C) =
-38
Freezing point of product (°C):
Ground beef:
-1.7
Peas:
-0.6
Bananas:
-0.8
Dimensions of product:
Burger pattie thickness (inches):
1.10
Pea diameter (inches):
0.35
Banana diameter (inches):
1.25
Product density in frozen state (g/mL) =
1.035
Latent heat of fusion (kJ/kg):
Ground beef:
256.83
Peas:
246.83
Bananas:
250.16
Thermal conductivity of frozen product (watts / m C°) =
1.20
Convective heat transfer coefficient at surface (watts / m
2
C°) =
47
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
If your student ID number ends in "9" use this set of data
Initial product temperature (°C) =
2.5
Freezing air temperature (°C) =
-40
Freezing point of product (°C):
Haddock steaks:
-2.2
Blueberries:
-1.6
Carrots:
-1.4
Dimensions of product:
Haddock steak thickness (inches):
1.25
Blueberry diameter (inches):
0.30
Carrot diameter (inches):
1.10
Product density in frozen state (g/mL) =
1.01
Latent heat of fusion (kJ/kg):
Haddock steaks:
270.17
Blueberries:
273.51
Carrots:
293.52
Thermal conductivity of frozen product (watts / m C°) =
1.10
Convective heat transfer coefficient at surface (watts / m
2
C°) =
50
Shape factor values are given in the tutorial notes or in the literature.
Plank's Equation Assignment
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