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

See similar textbooks

Similar questions

In an aluminum container weighing 0.30 kg are 0.70 kg of water in thermal equilibrium at a temperature of 70°C. Container and water temperature together cool at a rate of 2.5 K/min. What is the heat flux leaking from the container?
Q14) A 65-kg beef carcass (k-0.47 W/m °C and a-0.13x10-6 m²/s) initially at a uniform temperature of 37°C is to be cooled by refrigerated air at -6°C flowing at a velocity of 1.8 m/s. The average heat transfer coefficient between the carcass and the air is 22 W/m2°C. Treating the carcass as a cylinder of diameter 24 cm and height 1.4 m and disregarding heat transfer from the base and top surfaces, determine how long it will take for the center temperature of the carcass to drop to 4°C. Also, determine if any part of the carcass will freeze during this process. Air -6°C Beef 37°C
Mr Chua experimented on water movement within a rigid tank. The rigid tank isdivided into two equal parts by a partition. Initially, one side of the tank contains 5.0kg of water at 200 kPa and 25ºC, and the other side is empty. The partition is thenremoved, and the water expands into the entire tank. The water is allowed toexchange heat with its surroundings until the temperature in the tank returns to theinitial value of 25ºC. Determine:a) the volume of the tank.b) the final pressure of the tank.
A single-stage fluid with a mass flow rate of 2.5 kg / s and a heat capacity of 1800 j / kg-K is cooled from 175 ° C to 75 ° C using a single-stage fluid with a mass flow rate of 2kg / s and a heat capacity of 2250 j / kg-K. During the process, the cold fluid heats from 50 degrees Celsius to 150 degrees Celsius. For this process; Is the 1-boiler a 2-pipe heat exchanger? State mathematically whether you choose to use a 2-boiler 4-pipe heat exchanger.
Clean solution
I need the answer as soon as possible
Sample Problem • Four metric tons of pork are to be stored at a temperature of -12°C in 8 hours. The product enters the chiller at a temperature of 21°C and the specific heats above and below freezing are 0.86 kCal/kg-°C and 0.51 kcal/kg-°C, respectively, and its latent heat of fusion is 48 kCal/kg. If the freezing temperature of the product is -5°C, determine the product load in kCal/hr. TCL
A heat engine operates between two reservoirs at 200°C and 20°C. One-half of the work output of the heat engine is used to drive a compressor of a refrigeration system, which is used to cool the chiller in a factory. (i) Apples with average mass of 500 g are dropped into the chiller at a rate of 10 pieces per minute, cooling from 20°C to 4°C. Determine the heat transfer rate of the apples.
A 50-kg box of beef at 8°C having a water content of 72 percent is to be frozen to a temperature of -30°C in 4 hours. Freezing point is at -2°C. Specific heat of the beef above freezing is 3.23 kJ/kg.K and below freezing is 1.5 kJ/kg.K. Determine (a) the total amount of heat that must be removed from the beef, (b) the average rate of heat removal from the beef.
A 1200 W electric resistance heating element whose diameter is 0.5 cm is immersed in 55 kg of water "ep 4.18 kJ/kg.K" initially at 20 C. Assuming the water container is well-insulated. What is the gutropy generated during this process, " kJ/K" when the surroundings are at T-15 C?
5-100 A long roll of 2-m-wide and 0.5-cm-thick 1-Mn manganese steel plate (p = 7854 kg/m³ and cp = 0.434 kJ/kg-°C) coming off a furnace at 820°C is to be quenched in an oil bath at 45°C to a temperature of 51.1°C. If the metal sheet is moving at a steady velocity of 10 m/min, determine the required rate of heat removal from the oil to keep its temperature constant at 45°C. Answer: 4368 kW
If a food product is being frozen in a system capable of removing 6200 kJ of thermal energy per product, with the product having a specific heat of 4.1 kJ/kg°C above the freezing temperature of -1.7°C , a latent heat of fusion of 284 kJ/kg, and the product has a specific heat of 2.2 kJ/kg°C below the freezing temperature. If 10.1 kg of product enters the system at 15°C, and exits it with a temperature of –12 °C, what percentage (to the nearest percent) of the full capability of the freezer has been used?