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5.10 A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal conductivity of the flake are p = 700 kg/m³, cp = 2400 J/kg K, and k = 0.34 W/m-K, respectively. The product is to be baked by increasing its temperature from T₁ = 20°C to T, = 220°C in a convec- tion oven, through which the product is carried on a con- veyor. If the oven is L, = 3 m long and the convection heat transfer coefficient at the product surface and oven air temperature are h = 55 W/m² K and T* = 300°C, respectively, determine the required conveyor velocity, V. An engineer suggests that if the flake thickness is reduced to 2L = 1.0 mm the conveyor velocity can be increased, resulting in higher productivity. Determine the required conveyor velocity for the thinner flake. 2L = 1.2 mm Conveyor belt Cereal product L #ETDEUTZ V -Oven h = 55 W/m².K T_= 300°C

5.10 A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal conductivity of the flake are p = 700 kg/m³, cp = 2400 J/kg K, and k = 0.34 W/m-K, respectively. The product is to be baked by increasing its temperature from T₁ = 20°C to T, = 220°C in a convec- tion oven, through which the product is carried on a con- veyor. If the oven is L, = 3 m long and the convection heat transfer coefficient at the product surface and oven air temperature are h = 55 W/m² K and T* = 300°C, respectively, determine the required conveyor velocity, V. An engineer suggests that if the flake thickness is reduced to 2L = 1.0 mm the conveyor velocity can be increased, resulting in higher productivity. Determine the required conveyor velocity for the thinner flake. 2L = 1.2 mm Conveyor belt Cereal product L #ETDEUTZ V -Oven h = 55 W/m².K T_= 300°C

Introduction to Chemical Engineering Thermodynamics
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
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5.10 A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal conductivity of the flake are p = 700 kg/m³, cp = 2400 J/kg K, and k = 0.34 W/mK, respectively. The product is to be baked by increasing its temperature from T₁ = 20°C to T, = 220°C in a convec- tion oven, through which the product is carried on a con- veyor. If the oven is L₁ = 3 m long and the convection heat transfer coefficient at the product surface and oven air temperature are h = 55 W/m² K and T. = 300°C, respectively, determine the required conveyor velocity, V. An engineer suggests that if the flake thickness is reduced to 2L = 1.0 mm the conveyor velocity can be increased, resulting in higher productivity. Determine the required conveyor velocity for the thinner flake. 2L = 1.2 mm Conveyor belt Cereal product V L₂ Oven h = 55 W/m².K T_= 300°C
Transcribed Image Text:5.10 A flaked cereal is of thickness 2L = 1.2 mm. The density, specific heat, and thermal conductivity of the flake are p = 700 kg/m³, cp = 2400 J/kg K, and k = 0.34 W/mK, respectively. The product is to be baked by increasing its temperature from T₁ = 20°C to T, = 220°C in a convec- tion oven, through which the product is carried on a con- veyor. If the oven is L₁ = 3 m long and the convection heat transfer coefficient at the product surface and oven air temperature are h = 55 W/m² K and T. = 300°C, respectively, determine the required conveyor velocity, V. An engineer suggests that if the flake thickness is reduced to 2L = 1.0 mm the conveyor velocity can be increased, resulting in higher productivity. Determine the required conveyor velocity for the thinner flake. 2L = 1.2 mm Conveyor belt Cereal product V L₂ Oven h = 55 W/m².K T_= 300°C
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