Introduction to Chemical Engineering Thermodynamics
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: McGraw-Hill Education
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A piece of beef steak 7 cm thick will be frozen in the freezer room -35 ° C. This product has a moisture content of 73%, a density of 970 kg / m³, and a thermal conductivity (frozen) of 1.1 W / (m K). using the Plank equation. This product has an initial freezing temperature of -1.75 ° C, and the movement of air in the freezing room gives a convective heat transfer coefficient of 10 W / (m² K). tf =
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