Fundamentals%20and%20Applications%206th%...nt7-ngedeat?hedThe0°C.2m ise. Ifsatu-heatunit10-15 Water is to be boiled at atmospheric pressure in amechanically polished steel pan placed on top of a heatingunit. The inner surface of the bottom of the pan is maintainedat 110°C. If the diameter of the bottom of the pan is 30 cm,determine (a) the rate of heat transfer to the water and (b) therate of evaporation.prt scF10FIGURE P10-15WH XHhomeF11000⁰endP17665CHAPTER 10Desktopinsert23°CdeleteSettings in towONDENGCE6:07 PM19/12/2022+/-

Given: Water is to be boiled in a polished pan of d = 30 cm or 0.3 m at atmospheric pressure. At…

Answered: CHAPTER 10 10-15 Water is to be boiled…

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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Estimate the thermal conductivity of tomato juice at 35 ° C. (Water content = 87.0% wet basis). Thermal conductivity of material = AnswerW / m ° C
(a) What is the heat loss per unit length of the pipe?(b) The pipe material is switched to PTFE (k = 0.38 W/(m⋅K)). To maintain the same heat loss as theprevious question, if all other parameters are to remain the same as before, what is the required thicknessof the pipe wall in centimeters?
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When two objects at different temperatures are brought into contact with one another (such as a hot steel bar dropped into cold water), the cold object will O increase in temperature to the same temperature as the hot object before being placed in the water. O lose as much heat as the hot object loses the cold object will remain unchanged O gain as much heat as the hot object loses
a piece of beef steak 7 cm thick will be frozen in the freezer room -40 degrees Celsius This product has a moisture content of 73% density 970 kg / m³ and a thermal conductivity of 1.1 W / (m K) frozen using the plank equation. This product has an initial freezing temperature of -1.75 degrees Celsius and the movement of air in the raw chamber gives a convection heat transfer coefficient of 10 W / (m² K). tf =
A piece of beef steak 7 cm thick will be frozen in the freezer room -30 ° C. This product has a moisture content of 73%, a density of 970 kg / m³, and a thermal conductivity (frozen) of 1.1 W / (m K). Estimate the freezing time. using the Plank equation. This product has an initial freezing temperature of -1.75 ° C, and the movement of air in the freezing room gives a convective heat transfer coefficient of 15 W / (m² K). t f = ... hour.
Air at dry ball temperature 80 ° C and RH 4% is passed over the cooling coil so that the air dry bulb temperature becomes 35 ° C. How much heat is released from the air in the process? = ... KJ / Kg

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