Salt is being used to preserve salmon. You need to determine the time required for the salt concentration to reach a known value at the center of the salmon. The concentration of salt at the surface (CAS) is known, and so is the initial concentration (CAO) in the salmon muscle. You also know the mass diffusivity, Ds-s, of salt in salmon muscle. What additional data do you need to know or calculate before you are able to use the GL charts to calculate t? O Error function O Extent of convection O The reaction rate order O Unaccomplished concentration O Shape O Density of the salmon
Salt is being used to preserve salmon. You need to determine the time required for the salt concentration to reach a known value at the center of the salmon. The concentration of salt at the surface (CAS) is known, and so is the initial concentration (CAO) in the salmon muscle. You also know the mass diffusivity, Ds-s, of salt in salmon muscle. What additional data do you need to know or calculate before you are able to use the GL charts to calculate t? O Error function O Extent of convection O The reaction rate order O Unaccomplished concentration O Shape O Density of the salmon
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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Transcribed Image Text:Salt is being used to preserve salmon. You need to determine the time required for the salt concentration to reach a known value at the center of the salmon. The
concentration of salt at the surface (CAS) is known, and so is the initial concentration (CAO) in the salmon muscle. You also know the mass diffusivity, Ds-s, of salt in
salmon muscle.
What additional data do you need to know or calculate before you are able to use the GL charts to calculate t?
O Error function
O Extent of convection
O The reaction rate order
O Unaccomplished concentration
O Shape
O Density of the salmon
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