5.10 A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal conductivity of the flake are p = 700 kg/m³, cp = 2400 J/kg K, and k = 0.34 W/m.K, respectively. The product is to be baked by increasing its temperature from T₁ = 20°C to T = 220°C in a convec- tion oven, through which the product is carried on a con- veyor. If the oven is L = 3 m long and the convection heat transfer coefficient at the product surface and oven air temperature are h = 55 W/m² K and T. = 300°C, respectively, determine the required conveyor velocity, V. An engineer suggests that if the flake thickness is reduced to 2L = 1.0 mm the conveyor velocity can be increased, resulting in higher productivity. Determine the required conveyor velocity for the thinner flake.

5.10 A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal conductivity of the flake are p = 700 kg/m³, cp = 2400 J/kg K, and k = 0.34 W/m.K, respectively. The product is to be baked by increasing its temperature from T₁ = 20°C to T = 220°C in a convec- tion oven, through which the product is carried on a con- veyor. If the oven is L = 3 m long and the convection heat transfer coefficient at the product surface and oven air temperature are h = 55 W/m² K and T. = 300°C, respectively, determine the required conveyor velocity, V. An engineer suggests that if the flake thickness is reduced to 2L = 1.0 mm the conveyor velocity can be increased, resulting in higher productivity. Determine the required conveyor velocity for the thinner flake.

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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