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A stream of bread dough is fed steadily through an oven in a large bread-baking operation. The dough enters the oven at a rate of 110 ft’/hr and at a temperature of 70°F. It exits the oven at 400°F. Other properties of the dough include: density = 58.7 lbm/ft3 heat capacity = 0.9 Btu/lbm •F At what rate is heat being added to the dough by the heating coils of the oven (in Watts)?

A stream of bread dough is fed steadily through an oven in a large bread-baking operation. The dough enters the oven at a rate of 110 ft’/hr and at a temperature of 70°F. It exits the oven at 400°F. Other properties of the dough include: density = 58.7 lbm/ft3 heat capacity = 0.9 Btu/lbm •F At what rate is heat being added to the dough by the heating coils of the oven (in Watts)?

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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A stream of bread dough is fed steadily through an oven in a large bread-baking operation. The dough enters the oven at a rate of 110 fr/hr and at a temperature of 70°F. It exits the oven at 400°F. Other properties of the dough include: density = 58.7 lbm/ft3 heat capacity = 0.9 Btu/lbm •F At what rate is heat being added to the dough by the heating coils of the oven (in Watts)?
Transcribed Image Text:A stream of bread dough is fed steadily through an oven in a large bread-baking operation. The dough enters the oven at a rate of 110 fr/hr and at a temperature of 70°F. It exits the oven at 400°F. Other properties of the dough include: density = 58.7 lbm/ft3 heat capacity = 0.9 Btu/lbm •F At what rate is heat being added to the dough by the heating coils of the oven (in Watts)?
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