Predict the specific heat, thermal conductivity and thermal diffusivity of a model food at 40°C with the following mass composition: carbohydrate 40%, protein 20%, fat 10%, ash 5%, moisture 25%

Estimate the thermal conductivity of tomato juice at 35 ° C. (Water content = 87.0% wet basis). Thermal conductivity of material = AnswerW / m ° C

Estimate the thermal conductivity of the meat at 35 ° C. (Air content = 62.0% wet basis). Thermal conductivity of the material = AnswerW / m ° C

a piece of beef steak 7 cm thick will be frozen in the freezer room -40 degrees Celsius This product has a moisture content of 73% density 970 kg / m³ and a thermal conductivity of 1.1 W / (m K) frozen using the plank equation. This product has an initial freezing temperature of -1.75 degrees Celsius and the movement of air in the raw chamber gives a convection heat transfer coefficient of 10 W / (m² K). tf =

A piece of beef steak 7 cm thick will be frozen in the freezer room -30 ° 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). Estimate the freezing time. 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 15 W / (m² K). t f = ... hour.

Air at dry ball temperature 80 ° C and RH 4% is passed over the cooling coil so that the air dry bulb temperature becomes 35 ° C. How much heat is released from the air in the process? = ... KJ / Kg

The fastest mode of heat transfer is 1. Conduction 2. Radiation 3. Convection 4. all are equally fast