Question Hi, I need help with this problem. Please provide answers asap. Thank you. *** 1. One (1) metric ton of Pink Salmon was caught by a commercial fishing vessel. To preserve its freshness, the owner stored it immediately in cold storage facilities at a freezing temperature of -12 deg C from an original temperature of 20 degC. The composition-by-mass of a Pink Salmon is 76.34% water, 19.04% protein, 3.42% fat, and 1.20% ash. The specific heat above freezing of pink salmon can be determined using the formula: Cp = 4.180Xwater + 1.711Xprotein + 1.928Xfat + 1.547XcHO + 0.90Xash, where X is the mass fraction of each solid, decimal, that makes up the Salmon. The Latent heat of fusion of Pink Salmon is 255 kJkg, and the specific heat below freezing is given by the equation: Cp = 0.0.837 +1.256 M, where M is the moisture content, decimal. The initial freezing point of pink salmon is -2 deg C. Given the above information, answer the following questions (Note: Summarize your final answer to each question on the space provided and upload your solutions after). 1) Compute the total heat removed from the Pink Salmon to bring down the temperature from 20 deg C down to -12 deg C. Hint: Solve all components of the heat to be removed and sum all.
Hi, I need help with this problem. Please provide answers asap. Thank you.
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1. One (1) metric ton of Pink Salmon was caught by a commercial fishing vessel. To preserve its freshness, the owner stored it immediately in cold storage facilities at a freezing temperature of -12 deg C from an original temperature of 20 degC. The composition-by-mass of a Pink Salmon is 76.34% water, 19.04% protein, 3.42% fat, and 1.20% ash. The specific heat above freezing of pink salmon can be determined using the formula: Cp = 4.180Xwater + 1.711Xprotein + 1.928Xfat + 1.547XcHO + 0.90Xash, where X is the mass fraction of each solid, decimal, that makes up the Salmon. The Latent heat of fusion of Pink Salmon is 255 kJkg, and the specific heat below freezing is given by the equation: Cp = 0.0.837 +1.256 M, where M is the moisture content, decimal. The initial freezing point of pink salmon is -2 deg C. Given the above information, answer the following questions (Note: Summarize your final answer to each question on the space provided and upload your solutions after).
1) Compute the total heat removed from the Pink Salmon to bring down the temperature from 20 deg C down to -12 deg C. Hint: Solve all components of the heat to be removed and sum all.
2) Compute the total cost of electricity to bring down the temperature of Pink Salmon from 20 deg C to -12 deg C, if it took 12 hours to do it and the cost of electricity is P10.50 per kW-h.
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