10 kg of frozen chicken at an initial temperature of -20°C is to be thawed and raised to a temperature of 10°C before cooking. The freezing point of the meat is -1.7°C and the specific heats above and below the freezing point are 3.1 kJ/kg-K and 1.6 kJ/kg-K, respectively. The heat of fusion (the amount of heat needed per unit mass to thaw chicken at the freezing point) is 233 kJ/kg. Find the total amount of heat that must be transferred to complete this the process.

Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
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10 kg of frozen chicken at an initial temperature of -20°C is to be thawed and raised to a temperature of 10°C before cooking. The freezing point of the meat is -1.7°C and the specific heats above and below the freezing point are 3.1 kJ/kg-K and 1.6 kJ/kg-K, respectively. The heat of fusion (the amount of heat needed per unit mass to thaw chicken at the freezing point) is 233 kJ/kg. Find the total amount of heat that must be transferred to complete this the process.

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