If a food product is being frozen in a system capable of removing 6200 kJ of thermal energy per product, with the product having a specific heat of 4.1 kJ/kg°C above the freezing temperature of -1.7°C , a latent heat of fusion of 284 kJ/kg, and the product has a specific heat of 2.2 kJ/kg°C below the freezing temperature. If 10.4 kg of product enters the system at 15°C, and exits it with a temperature of –21 °C, what percentage (to the nearest percent) of the full capability of the freezer has been used?
If a food product is being frozen in a system capable of removing 6200 kJ of thermal energy per product, with the product having a specific heat of 4.1 kJ/kg°C above the freezing temperature of -1.7°C , a latent heat of fusion of 284 kJ/kg, and the product has a specific heat of 2.2 kJ/kg°C below the freezing temperature. If 10.4 kg of product enters the system at 15°C, and exits it with a temperature of –21 °C, what percentage (to the nearest percent) of the full capability of the freezer has been used?
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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If a food product is being frozen in a system capable of removing 6200 kJ of thermal energy per product, with the product having a specific heat of 4.1 kJ/kg°C above the freezing temperature of -1.7°C , a latent heat of fusion of 284 kJ/kg, and the product has a specific heat of 2.2 kJ/kg°C below the freezing temperature. If 10.4 kg of product enters the system at 15°C, and exits it with a temperature of –21 °C, what percentage (to the nearest percent) of the full capability of the freezer has been used?
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