Layers of 23-cm-thick meat slabs (k =0.47 W/m · °C) and α= 0.13x 10-6 m2/s) initially at a uniform temperature of 7°C are to be frozen by refrigerated air at -30°C flowing at a velocity of 1.4 m/s. The average heat transfer coefficient between the meat and the air is 20 W/m2· °C. Assuming the size of the meat slabs to be large relative to their thickness, determine how long it will take for the center temperature of the slabs to drop to 18°C. Also, determine the surface temperature of the meat slab at that time. Answer: 22.1 h, -26.9 ℃
Layers of 23-cm-thick meat slabs (k =0.47 W/m · °C) and α= 0.13x 10-6 m2/s) initially at a uniform temperature of 7°C are to be frozen by refrigerated air at -30°C flowing at a velocity of 1.4 m/s. The average heat transfer coefficient between the meat and the air is 20 W/m2· °C. Assuming the size of the meat slabs to be large relative to their thickness, determine how long it will take for the center temperature of the slabs to drop to 18°C. Also, determine the surface temperature of the meat slab at that time. Answer: 22.1 h, -26.9 ℃
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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Layers of 23-cm-thick meat slabs (k =0.47 W/m · °C) and α= 0.13x 10-6 m2/s) initially at a uniform temperature of 7°C are to be frozen by refrigerated air at -30°C flowing at a velocity of 1.4 m/s. The average heat transfer coefficient between the meat and the air is 20 W/m2· °C. Assuming the size of the meat slabs to be large
relative to their thickness, determine how long it will take for the center temperature of the slabs to drop to 18°C. Also, determine the surface temperature of the meat slab at that time. Answer: 22.1 h, -26.9 ℃
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