5.10 A flaked cereal is of thickness 2L = 1.2 mm. The density,specific heat, and thermal conductivity of the flake arep = 700 kg/m³, cp = 2400 J/kg K, and k = 0.34 W/mK,respectively. The product is to be baked by increasing itstemperature from T₁ = 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 L₁ = 3 m long and the convectionheat transfer coefficient at the product surface and ovenair 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 isreduced to 2L = 1.0 mm the conveyor velocity can beincreased, resulting in higher productivity. Determinethe required conveyor velocity for the thinner flake.2L = 1.2 mmConveyor beltCereal productVL₂Ovenh = 55 W/m².KT_= 300°C

Given Data The thickness of the flaked cereal is:2L=1.2 mm The density of flake is:ρ=700 kg/m3 The…

fic heat, and thermal conductivity of the f 700 kg/m³, cp = 2400 J/kg K, and k = 0.34 ctively. The product is to be baked by incre erature from T₁ = 20°C to T = 220°C in a wen through which the product is carried o

fic heat, and thermal conductivity of the f 700 kg/m³, cp = 2400 J/kg K, and k = 0.34 ctively. The product is to be baked by incre erature from T₁ = 20°C to T = 220°C in a wen through which the product is carried o

Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)

8th Edition

ISBN:9781305387102

Author:Kreith, Frank; Manglik, Raj M.

Publisher:Kreith, Frank; Manglik, Raj M.

Chapter8: Natural Convection

Section: Chapter Questions

Problem 8.35P

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