Consider this continuous process for steaming dry vegetables taken directly from a refrigerator. steam 100.°C dry vegetables wet vegetables 7.0 wt% water (liquid) 75.°C 5 0.0°C 43.5 kg/min cooker 2 steam water 150.°C 20.°C boiler 9in (A) Calculate the flow rate of water (stream 3), in kg/min. Assume the heat capacity of vegetables is 3.40 kJ/(kgC). (B) Calculate qin, the rate that energy is supplied to the boiler, in kJ/min. (C) Calculate the flow rate of the recycle stream (stream 5).

The liquid food is flowed through an uninsulated pipe at 90 ° C. The product flow rate is 0.25 kg / s and has a density of 1000 kg / m³, a specific heat of 4 kJ / (kg K), a viscosity of 8 x 10-6 Pa s, and a thermal conductivity of 0.55 W / (m) K). Assume that the change in viscosity is negligible. The internal diameter of the pipe is 25 mm with a thickness of 3 mm made of stainless steel (k = 15 W / [m ° C]). The outside temperature is 15 ° C. If the outer convective heat transfer coefficient is 18 W / (m² K), calculate the heat loss at steady state per meter pipe length.    a. Find the convection coefficient in the pipe = AnswerW / m² ° C.    b. Calculate heat loss per meter pipe length = Answerwatt.

A stream of bread dough is fed steadily through an oven in a large bread-baking operation. The dough enters the oven at a rate of 110 fr/hr and at a temperature of 70°F. It exits the oven at 400°F. Other properties of the dough include: density = 58.7 lbm/ft3 heat capacity = 0.9 Btu/lbm •F At what rate is heat being added to the dough by the heating coils of the oven (in Watts)?