Layers of 23 cm-thick meat slabs ( k = 0.47 W/m*C and a=0.13*10 m/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/m*C. Assuming the size of 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
Layers of 23 cm-thick meat slabs ( k = 0.47 W/m*C and a=0.13*10 m/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/m*C. Assuming the size of 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
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 a=0.13*10 m/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/m*C. Assuming the size of 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
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