It is desired to determine the mass transfer coefficient during the maturation of a cylindrical cheddar cheese sample (kashar cheese) in a storage environment at 20 ° C with an air-water vapor mixture with 0.005 kg water / kg dry air humidity. For this purpose, a thin cheese slice with a thickness of 5 cm cut with a diameter of 10 cm was taken as a sample. After 20 minutes, the total water loss from the cheese slice was determined as 3.6 g. Calculate the molar diffusion flux in kg / m2h for the water evaporating from the cheese slice under the specified conditions, based on the assumption that the rate of removal of water vapor during ripening is constant
It is desired to determine the mass transfer coefficient during the maturation of a cylindrical cheddar cheese sample (kashar cheese) in a storage environment at 20 ° C with an air-water vapor mixture with 0.005 kg water / kg dry air humidity. For this purpose, a thin cheese slice with a thickness of 5 cm cut with a diameter of 10 cm was taken as a sample. After 20 minutes, the total water loss from the cheese slice was determined as 3.6 g. Calculate the molar diffusion flux in kg / m2h for the water evaporating from the cheese slice under the specified conditions, based on the assumption that the rate of removal of water vapor during ripening is constant
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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It is desired to determine the mass transfer coefficient during the maturation of a cylindrical cheddar cheese sample (kashar cheese) in a storage environment at 20 ° C with an air-water vapor mixture with 0.005 kg water / kg dry air humidity. For this purpose, a thin cheese slice with a thickness of 5 cm cut with a diameter of 10 cm was taken as a sample. After 20 minutes, the total water loss from the cheese slice was determined as 3.6 g. Calculate the molar diffusion flux in kg / m2h for the water evaporating from the cheese slice under the specified conditions, based on the assumption that the rate of removal of water vapor during ripening is constant.
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