During air cooling of potatoes, the heat transfer coefficient for combined convection, radiation, and evaporation is determined experimentally to be as shown:
Air Velocity, m/s | Heat Transfer Coefficient, W/m2.K |
0.66 | 14.0 |
1.00 | 19.1 |
1.36 | 20.2 |
1.73 | 24.4 |
Consider an8-cm-diameter potato initially at 20°C with a thermal conductivity of 0.49 W/m·K. Potatoes are cooled by refrigerated airat5°C at a velocity of 1 m/s. Determine the initial rate of heat transfer from a potato, and the initial value of the temperature gradient in the potato at the surface.
Answers: 5.8 W, – 585°C/m
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