Question 4: Explain mass lumping. How is it mathematically implemented? Is it helpful in an implicit solution to the time dependent convection-diffusion equation? Can you lump matrices with spatial derivatives?

A piece of beef steak 5 cm thick will be frozen in the freezer room -25 ° C. This product has a moisture content of 73%, a density of 970 kg / m, and a thermal conductivity (frozen) of 1.1 W / (m K). Estimate the freezing time. using the Plank equation. This product has an initial freezing temperature of -1.75 ° C, and the movement of air in the freezing room gives a convective heat transfer coefficient of 10 W / (m² K). tf =

Please all the details in the picture. thanks you so much for your time

A piece of beef steak 7 cm thick will be frozen in the freezer room -40 ° C. This product has a moisture content of 73%, a density of 970 kg / m³, and a thermal conductivity (frozen) of 1.1 W / (m K). Estimate the freezing time. using the Plank equation. This product has an initial freezing temperature of -1.75 ° C, and the movement of air in the freezing room gives a convective heat transfer coefficient of 15 W / (m² K). t f = Answerhour.

A piece of beef steak 7 cm thick will be frozen in the freezer room -40 ° C. This product has a moisture content of 73%, a density of 970 kg / m³, and a thermal conductivity (frozen) of 1.1 W / (m K). Estimate the freezing time. using the Plank equation. This product has an initial freezing temperature of -1.75 ° C, and the movement of air in the freezing room gives a convective heat transfer coefficient of 10 W / (m² K). t f = ...... hour.

What is the minimum amount of ice at OPC that must be added to the contents of a can of diet cola (340m) to cool it down from 20.5C to 0C Assume that the specific heat and density of the diet colo are the same as for water and that no heat is gained or lost to the surroundings. The latent heat of fusion of ice à 3353/g Specific Heat of water 4.184 J/gK and Density of water is 1 g/mL

2. Explainthefollowing, relatedtophysicalinsighttointernalenergy(i) Translationenergy(ii) rota tional kinetic energy (iii) vibrational kinetic energy (iv) Internal energy (v) spin energy (vi) sensible energy (vii) latent energy (viii) chemical energy (ix) nuclear energy (x) thermal energy

Don’t use Heissler charts to answer this question   Heat sterilization of lumber, timbers, and pallets is used to kill insects to prevent their transfer between countries in international trade. This is analogous to food sterilization by heat. A typical requirement here is that the slowest heating point of any woodconfiguration be held at 56 °C for 30 minutes. Consider hot air heating of wooden boards that maintains their surface temperature at 70 °C. The boards are stacked outside and in the winter time they can be considered to be at 0 °Cwhen theyare brought in for heating. The thermal diffusivity of the wood is 9*10-8m2/s.   a.Calculate the time from the start of heating for a 2.5 cm thick board to reach a sterilization temperature of 56 °C at its slowest heating point .b.Calculate the heating time when four such boards are stacked together. c.Calculate the ratio of the two heating times (for a single board versus when they are stacked), and explain the ratio. Note: You’re free to…

A piece of beef steak 7 cm thick will be frozen in the freezer room -40 ° C. the product has a moisture content of 73%, a density of 970 kg / m cubic, and a thermal conductivity (frozen) of 1.1 W / (mK). Estimate the freezing time using the Plank equation. This product has an initial freezing temperature of -1.75 ° C, and the movement of air in the freezing room gives a convective transfer coefficient of 10 W / (m squared K)

This is a multiple part question and i need help with only part D, part D might need some help from above parts that is provided in the table and the equations avaliable.