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
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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/mK,
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 L₁ = 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.
2L = 1.2 mm
Conveyor belt
Cereal product
V
L₂
Oven
h = 55 W/m².K
T_= 300°C
Transcribed Image Text: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/mK, 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 L₁ = 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. 2L = 1.2 mm Conveyor belt Cereal product V L₂ Oven h = 55 W/m².K T_= 300°C
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