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4. Fresh cherries with a diameter D=18 mm are initially at 30C and must be frozen by suddenly placing them in cold nitrogen gas -180C. The freezing point for cherries is at -1.8C. The density of the cherries =1050 kg/m², the thermal conductivity of the cherries is 0.545W/m-K, the heat capacity of the unfrozen cherries = 3.52kJ/kg-K; the heat capacity of frozen cherries = 1.85 kJ/kg-K and the latent heat of fusion = 267KJ/kg. The at convective heat transfer coefficient between the cherries and nitrogen gas is 15W/m²-K. a. Can the lumped capacitance model be used for this problem? b. Determine the time required to cool the cherries from their initial temperature to the freezing point c. Once the cherries reach their freezing temperature, determine the time require for it to completely freeze. d. Determine the time that it takes for the frozen cherries to go from their freeze temperature to -80C, the optimum temperature for packaging.

4. Fresh cherries with a diameter D=18 mm are initially at 30C and must be frozen by suddenly placing them in cold nitrogen gas -180C. The freezing point for cherries is at -1.8C. The density of the cherries =1050 kg/m², the thermal conductivity of the cherries is 0.545W/m-K, the heat capacity of the unfrozen cherries = 3.52kJ/kg-K; the heat capacity of frozen cherries = 1.85 kJ/kg-K and the latent heat of fusion = 267KJ/kg. The at convective heat transfer coefficient between the cherries and nitrogen gas is 15W/m²-K. a. Can the lumped capacitance model be used for this problem? b. Determine the time required to cool the cherries from their initial temperature to the freezing point c. Once the cherries reach their freezing temperature, determine the time require for it to completely freeze. d. Determine the time that it takes for the frozen cherries to go from their freeze temperature to -80C, the optimum temperature for packaging.

Introduction to Chemical Engineering Thermodynamics
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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4. Fresh cherries with a diameter D=18 mm are initially at 30C and must be frozen by suddenly placing them in cold nitrogen gas at -180C. The freezing point for cherries is at -1.8C. The density of the cherries =1050 kg/m', the thermal conductivity of the cherries is 0.545W/m-K, the heat capacity of the unfrozen cherries = 3.52kJ/kg-K; the heat capacity of frozen cherries 1.85 kJ/kg-K and the latent heat of fusion = 267KJ/kg. The convective heat transfer coefficient between the cherries and nitrogen gas is 15W/m'-K. a. Can the lumped capacitance model be used for this problem? b. Determine the time required to cool the cherries from their initial temperature to the freezing point c. Once the cherries reach their freezing temperature, determine the time require for it to completely freeze. d. Determine the time that it takes for the frozen cherries to go from their freeze temperature to -80C, the optimum temperature for packaging.
Transcribed Image Text:4. Fresh cherries with a diameter D=18 mm are initially at 30C and must be frozen by suddenly placing them in cold nitrogen gas at -180C. The freezing point for cherries is at -1.8C. The density of the cherries =1050 kg/m', the thermal conductivity of the cherries is 0.545W/m-K, the heat capacity of the unfrozen cherries = 3.52kJ/kg-K; the heat capacity of frozen cherries 1.85 kJ/kg-K and the latent heat of fusion = 267KJ/kg. The convective heat transfer coefficient between the cherries and nitrogen gas is 15W/m'-K. a. Can the lumped capacitance model be used for this problem? b. Determine the time required to cool the cherries from their initial temperature to the freezing point c. Once the cherries reach their freezing temperature, determine the time require for it to completely freeze. d. Determine the time that it takes for the frozen cherries to go from their freeze temperature to -80C, the optimum temperature for packaging.
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