Layers of 6-in-thick meat slabs (k = 0.26 Btu/ h · ft · °F and α = 1.4 × 10–6 ft2/s) initially at a uniform temperature of 50°F are cooled by refrigerated air at 23°F to a temperature of 36°F at their center in 12 h. Estimate the average heat transfer coefficient during this cooling process.
We need at least 10 more requests to produce the solution.
0 / 10 have requested this problem solution
The more requests, the faster the answer.