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A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal conductivity of the flake are p = 700 kg/m², c, respectively. The product is to be baked by increasing its temperature from T; = 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. = = 0.34 W/m K, 2400 J/kg K, and k %3D %3D

A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal conductivity of the flake are p = 700 kg/m², c, respectively. The product is to be baked by increasing its temperature from T; = 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. = = 0.34 W/m K, 2400 J/kg K, and k %3D %3D

Elements Of Electromagnetics
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
ChapterMA: Math Assessment
Section: Chapter Questions
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A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal conductivity of the flake are p = 700 kg/m², c, respectively. The product is to be baked by increasing its temperature from T; = 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. = 2400 J/kg•K, and k = 0.34 W/m•K,
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/m², c, respectively. The product is to be baked by increasing its temperature from T; = 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. = 2400 J/kg•K, and k = 0.34 W/m•K,
h = 55 W/m2.K 2L = 1.2 mm T = 300°C Cereal product L. V Conveyor belt- -Oven
Transcribed Image Text:h = 55 W/m2.K 2L = 1.2 mm T = 300°C Cereal product L. V Conveyor belt- -Oven
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