In a food industry, pieces of meat with approximately 30 cm in diameter and 20 mm in thickness are stored in a industrial freezer and thawed by exposure to ambient air at 15°C with convective heat transfer coefficient equal to 10W/(m2.K). Consider a piece of meat that, when removed from the freezer, had a temperature of -12°C. For defrosting, the piece is hung on a "line", so that both larger surfaces are exposed to the ambient air. For frozen meat, the following properties can be assumed ρ=1090 kg/m3, cp=3.54 kJ/(kg.K), k=0.47 W/(m.K). Ask: (1) Indicating the control volume and the simplifications adopted, obtain the differential energy balance equation for the cooling the piece of meat and describe the conditions of outline and initial that apply to the process, justifying them; (2) Use the appropriate analytical solution to determine the time necessary for the complete defrosting of the part. The part is considered to be completely thawed when a minimum temperature of 5oC is reached inside the part;
In a food industry, pieces of meat with approximately 30 cm in diameter and 20 mm in thickness are stored in a industrial freezer and thawed by exposure to ambient air at 15°C with convective heat transfer coefficient equal to 10W/(m2.K). Consider a piece of meat that, when removed from the freezer, had a temperature of -12°C. For defrosting, the piece is hung on a "line", so that both larger surfaces are exposed to the ambient air. For frozen meat, the following properties can be assumed ρ=1090 kg/m3, cp=3.54 kJ/(kg.K), k=0.47 W/(m.K). Ask:
(1) Indicating the control volume and the simplifications adopted, obtain the differential energy balance equation for the cooling the piece of meat and describe the conditions of outline and initial that apply to the process, justifying them;
(2) Use the appropriate analytical solution to determine the time necessary for the complete defrosting of the part. The part is considered to be completely thawed when a minimum temperature of 5oC is reached inside the part;
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