A 60-kg beef carcass (k= 0.46 W/m °C and a=0.13x10^-6 m²/s) initially at auniform temperature of 37°C is to be cooled by refrigerated air at -10°C flowing ata velocity of 1.2 m/s. The average heat transfer coefficient between the carcass andthe air is 23 W/m2 °C. Treating the carcass as a cylinder of diameter 28 cm andheight 1.4 m and disregarding heat transfer from the base and top surfaces,determine how long it will take for the center temperature of the carcass to drop to4°C. Also, determine if any part of the carcass will freeze during this process.Air-10°C1.2 m/sBeef37°C

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determine how long it will take for the center temperature of the carcass

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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Question

A 60-kg beef carcass (k= 0.46 W/m °C and a=0.13x10^-6 m²/s) initially at a
uniform temperature of 37°C is to be cooled by refrigerated air at -10°C flowing at
a velocity of 1.2 m/s. The average heat transfer coefficient between the carcass and
the air is 23 W/m2 °C. Treating the carcass as a cylinder of diameter 28 cm and
height 1.4 m and disregarding heat transfer from the base and top surfaces,
determine how long it will take for the center temperature of the carcass to drop to
4°C. Also, determine if any part of the carcass will freeze during this process.
Air
-10°C
1.2 m/s
Beef
37°C

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