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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/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. 2L = 1.2 mm Conveyor belt Cereal product L #ETDEUTZ V -Oven h = 55 W/m².K T_= 300°C

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. 2L = 1.2 mm Conveyor belt Cereal product L #ETDEUTZ V -Oven h = 55 W/m².K T_= 300°C

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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**Transcription and Explanation for Educational Purposes** **Text:** **5.10** A flaked cereal is of thickness \(2L = 1.2 \, \text{mm}\). The density, specific heat, and thermal conductivity of the flake are \(\rho = 700 \, \text{kg/m}^3\), \(c_p = 2400 \, \text{J/kg} \cdot \text{K}\), and \(k = 0.34 \, \text{W/m} \cdot \text{K}\), respectively. The product is to be baked by increasing its temperature from \(T_i = 20^\circ \text{C}\) to \(T_f = 220^\circ \text{C}\) in a convection oven, through which the product is carried on a conveyor. If the oven is \(L_o = 3 \, \text{m}\) long and the convection heat transfer coefficient at the product surface and oven air temperature are \(h = 55 \, \text{W/m}^2 \cdot \text{K}\) and \(T_\infty = 300^\circ \text{C}\), respectively, determine the required conveyor velocity, \(V\). An engineer suggests that if the flake thickness is reduced to \(2L = 1.0 \, \text{mm}\) the conveyor velocity can be increased, resulting in higher productivity. Determine the required conveyor velocity for the thinner flake. **Diagram Explanation:** The accompanying diagram illustrates the setup for the baking process of the flaked cereal: - **Flaked Cereal:** The cereal is shown with an initial thickness of \(2L = 1.2 \, \text{mm}\). - **Conveyor Belt:** The cereal product travels on a conveyor belt through an oven. - **Oven:** The oven length is labeled as \(L_o = 3 \, \text{m}\), indicating the distance the cereal travels while being heated. - **Arrows with Parameters:** Several arrows demonstrate the parameters: - **\(h = 55 \, \text{W/m}^2 \cdot \text{K}\):** Heat transfer coefficient. - **\(T_\infty = 300^\circ \text{C}\):** Oven air temperature. - **Cereal Product Path:**
Transcribed Image Text:**Transcription and Explanation for Educational Purposes** **Text:** **5.10** A flaked cereal is of thickness \(2L = 1.2 \, \text{mm}\). The density, specific heat, and thermal conductivity of the flake are \(\rho = 700 \, \text{kg/m}^3\), \(c_p = 2400 \, \text{J/kg} \cdot \text{K}\), and \(k = 0.34 \, \text{W/m} \cdot \text{K}\), respectively. The product is to be baked by increasing its temperature from \(T_i = 20^\circ \text{C}\) to \(T_f = 220^\circ \text{C}\) in a convection oven, through which the product is carried on a conveyor. If the oven is \(L_o = 3 \, \text{m}\) long and the convection heat transfer coefficient at the product surface and oven air temperature are \(h = 55 \, \text{W/m}^2 \cdot \text{K}\) and \(T_\infty = 300^\circ \text{C}\), respectively, determine the required conveyor velocity, \(V\). An engineer suggests that if the flake thickness is reduced to \(2L = 1.0 \, \text{mm}\) the conveyor velocity can be increased, resulting in higher productivity. Determine the required conveyor velocity for the thinner flake. **Diagram Explanation:** The accompanying diagram illustrates the setup for the baking process of the flaked cereal: - **Flaked Cereal:** The cereal is shown with an initial thickness of \(2L = 1.2 \, \text{mm}\). - **Conveyor Belt:** The cereal product travels on a conveyor belt through an oven. - **Oven:** The oven length is labeled as \(L_o = 3 \, \text{m}\), indicating the distance the cereal travels while being heated. - **Arrows with Parameters:** Several arrows demonstrate the parameters: - **\(h = 55 \, \text{W/m}^2 \cdot \text{K}\):** Heat transfer coefficient. - **\(T_\infty = 300^\circ \text{C}\):** Oven air temperature. - **Cereal Product Path:**
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