Homework Help is Here – Start Your Trial Now!
Engineering
Mechanical Engineering
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

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
Problem 1.1MA
See similar textbooks
icon
Related questions
Question
### Heat Transfer in Baking Processes **Problem Statement:** A cereal flake with a thickness of \(2L = 1.2 \, \text{mm}\) is to be baked. The following properties of the flake are given: - Density (\(\rho\)) = 700 kg/m\(^3\) - Specific heat (\(c_p\)) = 2400 J/kg·K - Thermal conductivity (\(k\)) = 0.34 W/m·K The baking process involves increasing the temperature of the cereal from an initial temperature (\(T_i\)) of 20°C to a final temperature (\(T_f\)) of 220°C in a convection oven. The oven has the following features: - Length of the oven (\(L_o\)) = 3 m - Convection heat transfer coefficient (\(h\)) = 55 W/m\(^2\)·K - Oven air temperature (\(T_\infty\)) = 300°C **Tasks:** 1. **Determine the Required Conveyor Velocity (\(V\)):** Calculate the velocity at which the conveyor belt must move so that the cereal flakes reach the desired final temperature. 2. **Impact of Flake Thickness:** An engineer proposes reducing the flake thickness to \(2L = 1.0 \, \text{mm}\) to increase conveyor velocity and improve productivity. Calculate the new required conveyor velocity for the thinner flakes. **Diagram Explanation:** The diagram illustrates the setup of the baking process: - A conveyor belt carries the cereal product through an oven. - The product has an initial thickness of \(2L = 1.2 \, \text{mm}\). - **Parameters:** - \(h = 55 \, \text{W/m}^2 \cdot \text{K}\) - \(T_\infty = 300^\circ \text{C}\) - **Conveyor Belt:** - The belt is marked with a velocity \(V\). - The length of the oven is \(L_o\). - **Process Flow:** - The cereal product advances through the predefined length \(L_o\) while being exposed to the oven temperature. - The objective is to determine the optimal conveyor speed for effective baking under the specified conditions. This setup illustrates a typical heat transfer problem in industrial food processing
Transcribed Image Text:### Heat Transfer in Baking Processes **Problem Statement:** A cereal flake with a thickness of \(2L = 1.2 \, \text{mm}\) is to be baked. The following properties of the flake are given: - Density (\(\rho\)) = 700 kg/m\(^3\) - Specific heat (\(c_p\)) = 2400 J/kg·K - Thermal conductivity (\(k\)) = 0.34 W/m·K The baking process involves increasing the temperature of the cereal from an initial temperature (\(T_i\)) of 20°C to a final temperature (\(T_f\)) of 220°C in a convection oven. The oven has the following features: - Length of the oven (\(L_o\)) = 3 m - Convection heat transfer coefficient (\(h\)) = 55 W/m\(^2\)·K - Oven air temperature (\(T_\infty\)) = 300°C **Tasks:** 1. **Determine the Required Conveyor Velocity (\(V\)):** Calculate the velocity at which the conveyor belt must move so that the cereal flakes reach the desired final temperature. 2. **Impact of Flake Thickness:** An engineer proposes reducing the flake thickness to \(2L = 1.0 \, \text{mm}\) to increase conveyor velocity and improve productivity. Calculate the new required conveyor velocity for the thinner flakes. **Diagram Explanation:** The diagram illustrates the setup of the baking process: - A conveyor belt carries the cereal product through an oven. - The product has an initial thickness of \(2L = 1.2 \, \text{mm}\). - **Parameters:** - \(h = 55 \, \text{W/m}^2 \cdot \text{K}\) - \(T_\infty = 300^\circ \text{C}\) - **Conveyor Belt:** - The belt is marked with a velocity \(V\). - The length of the oven is \(L_o\). - **Process Flow:** - The cereal product advances through the predefined length \(L_o\) while being exposed to the oven temperature. - The objective is to determine the optimal conveyor speed for effective baking under the specified conditions. This setup illustrates a typical heat transfer problem in industrial food processing
Expert Solution
Step 1

Given Data

  • The thickness of the flaked cereal is:2L=1.2 mm
  • The density of flake is:ρ=700 kg/m3
  • The specific heat of the flake is:cp=2400 J/kg·K
  • The thermal conductivity of the flake is:k=0.34 W/m·K
  • The initial temperature is:Ti=20°C
  • The final temperature is:Tf=220°C
  • The length of the oven is:Lo=3m
  • The heat transfer coefficient is:h=55 W/m2·K
  • The temperature of the air is:T∞=300°C

To determine:

The required conveyor velocity for the thinner flake.

steps

Step by step

Solved in 3 steps

SEE SOLUTIONCheck out a sample Q&A here
Blurred answer
Knowledge Booster
Convection
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, mechanical-engineering and related others by exploring similar questions and additional content below.
Similar questions
Recommended textbooks for you
Elements Of Electromagnetics
Elements Of Electromagnetics
Mechanical Engineering
ISBN:
9780190698614
Author:
Sadiku, Matthew N. O.
Publisher:
Oxford University Press
Mechanics of Materials (10th Edition)
Mechanics of Materials (10th Edition)
Mechanical Engineering
ISBN:
9780134319650
Author:
Russell C. Hibbeler
Publisher:
PEARSON
Thermodynamics: An Engineering Approach
Thermodynamics: An Engineering Approach
Mechanical Engineering
ISBN:
9781259822674
Author:
Yunus A. Cengel Dr., Michael A. Boles
Publisher:
McGraw-Hill Education
Control Systems Engineering
Control Systems Engineering
Mechanical Engineering
ISBN:
9781118170519
Author:
Norman S. Nise
Publisher:
WILEY
Mechanics of Materials (MindTap Course List)
Mechanics of Materials (MindTap Course List)
Mechanical Engineering
ISBN:
9781337093347
Author:
Barry J. Goodno, James M. Gere
Publisher:
Cengage Learning
Engineering Mechanics: Statics
Engineering Mechanics: Statics
Mechanical Engineering
ISBN:
9781118807330
Author:
James L. Meriam, L. G. Kraige, J. N. Bolton
Publisher:
WILEY
SEE MORE TEXTBOOKS