In a meat processing plant, 2-cm-thick steaks (k =0.45 W/m·K and a = 0.91 * 1027 m2/s) that are initially at25°C are to be cooled by passing them through a refrigerationroom at 211°C. The heat transfer coefficient on both sides ofthe steaks is 9 W/m2·K. If both surfaces of the steaks are to becooled to 2°C, determine how long the steaks should be keptin the refrigeration room. Solve this problem using analyticalone-term approximation method (not the Heisler charts).
In a meat processing plant, 2-cm-thick steaks (k =0.45 W/m·K and a = 0.91 * 1027 m2/s) that are initially at25°C are to be cooled by passing them through a refrigerationroom at 211°C. The heat transfer coefficient on both sides ofthe steaks is 9 W/m2·K. If both surfaces of the steaks are to becooled to 2°C, determine how long the steaks should be keptin the refrigeration room. Solve this problem using analyticalone-term approximation method (not the Heisler charts).
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
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In a meat processing plant, 2-cm-thick steaks (k =
0.45 W/m·K and a = 0.91 * 1027 m2/s) that are initially at
25°C are to be cooled by passing them through a refrigeration
room at 211°C. The heat transfer coefficient on both sides of
the steaks is 9 W/m2·K. If both surfaces of the steaks are to be
cooled to 2°C, determine how long the steaks should be kept
in the refrigeration room. Solve this problem using analytical
one-term approximation method (not the Heisler charts).
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