To control the temperature and drying rate of bread, a humidified baking oven is maintained at 166°C dry bulb and 60°C wet bulb temperatures. The walls of the oven radiate heat as black bodies. The air is circulated in the oven by natural convection so that the heat-transfer coefficient is given by = 1.974 (t-ts0.25 The oven is 0.3 m cube and the bread-pan dimensions are 0.3 m x0.1 m x0.1 m. Determine the drying rate during the constant-rate drying period. Neglect drying from the base of the pan.

Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
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To control the temperature and drying rate of bread, a
humidified baking oven is maintained at 166°C dry bulb and 60°C wet bulb
temperatures. The walls of the oven radiate heat as black bodies. The air is
circulated in the oven by natural convection so that the heat-transfer coefficient
is given by
f = 1.974 (t - t5)0.25
The oven is 0.3 m cube and the bread-pan dimensions are 0.3 m x0.1 m x0.1 m.
Determine the drying rate during the constant-rate drying period. Neglect
drying from the base of the pan.
Solve by analytical method.
Transcribed Image Text:To control the temperature and drying rate of bread, a humidified baking oven is maintained at 166°C dry bulb and 60°C wet bulb temperatures. The walls of the oven radiate heat as black bodies. The air is circulated in the oven by natural convection so that the heat-transfer coefficient is given by f = 1.974 (t - t5)0.25 The oven is 0.3 m cube and the bread-pan dimensions are 0.3 m x0.1 m x0.1 m. Determine the drying rate during the constant-rate drying period. Neglect drying from the base of the pan. Solve by analytical method.
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