In a steady-state bakery process, cakes are fed on a conveyor belt through an “enrober" where melted chocolate coats them as shown in the sketch. To ensure that the correct amount of chocolate is applied to each cake, the flow properties of melted chocolate are to be analyzed. melted chocolate Melted chocolate (density p) is a non-Newtonian fluid with rheology that follows the Casson constitutive model: if 2%. ax, from oven if 5, to packaging dx, conveyor belt Here, the constant to represents the yield stress and the constant ŋ is called the consistency index. The absolute value signs are included because both ty and Əv/əx; can be negative. These equations can be interpreted to mean that the melted chocolate will not experience shearing motions unless the local shear stress exceeds to. a) To determine the value of to, an experiment in which a layer of melted chocolate (thickness = 6) is placed on a horizontal plate is performed. One edge of the plate is slowly raised. When the plate reaches a critical angle to the horizontal of Bet, the chocolate will begin to slide down the plate. Determine the relationship between to, Part, 8, and any relevant fluid properties. Please provide an exact answer, not just an approximate scaling relationship. air flow chocolate Perit testing b) To determine the value of ŋ, the plate is then made vertical, and the flow rate of chocolate is measured. For the case of a vertically oriented plate, provide a qualitative sketch of the flow profile you would expect in the chocolate layer. No elaborate calculations are needed, and you can base your answer on an interpretation of the Casson model.

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.

Chapter5: Analysis Of Convection Heat Transfer

Section: Chapter Questions

Problem 5.20P

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Please help me to answer question (B) by today with explanation. thank you

Transcribed Image Text:In a steady-state bakery process, cakes are fed on a conveyor belt through an "enrober" where melted chocolate coats them as shown in the sketch. To ensure that the correct amount of chocolate is applied to each cake, the flow properties of melted chocolate are to be analyzed. melted chocolate Melted chocolate (density p) is a non-Newtonian fluid with rheology that follows the Casson constitutive model: VTo +n if 2T. from oven if 5, to packaging dr, conveyor belt Here, the constant to represents the yield stress and the constant n is called the consistency index. The absolute value signs are included because both Tj and ôv/ox; can be negative. These equations can be interpreted to mean that the melted chocolate will not experience shearing motions unless the local shear stress exceeds to. a) To determine the value of to, an experiment in which a layer of melted chocolate (thickness = 6) is placed on a horizontal plate is performed. One edge of the plate is slowly raised. When the plate reaches a critical angle to the horizontal of Barit , the chocolate will begin to slide down the plate. Detemine the relationship between to, Beit, 8, and any relevant fluid properties. Please provide an exact answer, not just an approximate scaling relationship. air flow chocolate Berit testing b) To determine the value of n, the plate is then made vertical, and the flow rate of chocolate is measured. For the case of a vertically oriented plate, provide a qualitative sketch of the flow profile you would expect in the chocolate layer. No elaborate calculations are needed, and you can base your answer on an interpretation of the Casson model.

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