4–134 In a meat processing plant, 10-cm-thick beef slabs(p = 1090 kg/m³, c, = 3.54 kJ/kg-K, k = 0.47 W/m-K, anda = 0.13 × 10-6 m²/s) initially at 15°C are to be cooled inthe racks of a large freezer that is maintained at –12°C. Themeat slabs are placed close to each other so that heat transferfrom the 10-cm-thick edges is negligible. The entire slab is tobe cooled below 5°C, but the temperature of the steak is notAirMeat-12°C10 cmFIGURE P4-134to drop below –1°C anywhere during refrigeration to avoid"frost bite." The convection heat transfer coefficient and thusthe rate of heat transfer from the steak can be controlled byvarying the speed of a circulating fan inside. Determine theheat transfer coefficient h that will enable us to meet bothtemperature constraints while keeping the refrigeration timeto a minimum. Answer: 9.9 W/m²-K

The temperature distribution represents the temperature at finite points on the surface. The…

4-134 In a meat processing plant, 10-cm-thick beef slabs (p = 1090 kg/m³, c, = 3.54 kJ/kg-K, k = 0.47 W/m-K, and a - 0.13 x 10- m²/s) initially at 15°C are to be cooled in the racks of a large freezer that is maintained at –12°C. The meat slabs are placed close to each other so that heat transfer from the 10-cm-thick edges is negligible. The entire slab is to be cooled below 5°C, but the temperature of the steak is not %3D Air Meat -12°C 10 cm

4-134 In a meat processing plant, 10-cm-thick beef slabs (p = 1090 kg/m³, c, = 3.54 kJ/kg-K, k = 0.47 W/m-K, and a - 0.13 x 10- m²/s) initially at 15°C are to be cooled in the racks of a large freezer that is maintained at –12°C. The meat slabs are placed close to each other so that heat transfer from the 10-cm-thick edges is negligible. The entire slab is to be cooled below 5°C, but the temperature of the steak is not %3D Air Meat -12°C 10 cm

Elements Of Electromagnetics

7th Edition

ISBN:9780190698614

Author:Sadiku, Matthew N. O.

Publisher:Sadiku, Matthew N. O.

ChapterMA: Math Assessment

Section: Chapter Questions

Problem 1.1MA

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Heat Transfer