A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal condu cp = 2400 J/kg-K, and k = 0.34 W/m-K, respectively. The product is to be baked by incr T₁ = 240°C in a convection oven, through which the product is carried on a conveyor. If t convection heat transfer coefficient at the product surface and oven air temperature are respectively, determine the required conveyor velocity, V. An engineer suggests that if the the conveyor velocity can be increased, resulting in higher productivity. Determine the re flake.

Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
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Note: In this diagram, the cereal is "wavy" enough that we're assuming air flows on both sides of it.

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 T; = 19°℃ to
T₁ = 240°C in a convection oven, through which the product is carried on a conveyor. 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 Tinf = 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.
=
REGRAS O
Conveyor belt-
Cereal product
V
-Oven
h
The required conveyor velocity for thickness = 1.2 mm i
The required conveyor velocity for the thinner flake i
m/s.
m/s.
Transcribed Image Text: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 T; = 19°℃ to T₁ = 240°C in a convection oven, through which the product is carried on a conveyor. 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 Tinf = 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. = REGRAS O Conveyor belt- Cereal product V -Oven h The required conveyor velocity for thickness = 1.2 mm i The required conveyor velocity for the thinner flake i m/s. m/s.
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