Layers of 6-in-thick meat slabs (k = 0.26 Btu/h·ft·°F and a = 1.4 * 1026 ft2/s) initially at a uniform temperature of 50°F are cooled by refrigerated air at 23°F to a temperature of 36°F at their center in 12 h. Estimate the average heat transfer coefficient during this cooling process. Solve this problem using the Heisler charts.
Layers of 6-in-thick meat slabs (k = 0.26 Btu/h·ft·°F and a = 1.4 * 1026 ft2/s) initially at a uniform temperature of 50°F are cooled by refrigerated air at 23°F to a temperature of 36°F at their center in 12 h. Estimate the average heat transfer coefficient during this cooling process. Solve this problem using 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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Layers of 6-in-thick meat slabs (k = 0.26 Btu/h·ft·°F
and a = 1.4 * 1026 ft2/s) initially at a uniform temperature of
50°F are cooled by refrigerated air at 23°F to a temperature of
36°F at their center in 12 h. Estimate the average heat transfer
coefficient during this cooling process. Solve this problem
using the Heisler charts.
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