Q21 A- A triple effect backward feed evaporator are used to concentrate NaOH solution of 10. percent and 1.25 Kg/s of feed which is initially at 297 K, using steam at 393 K and a vacuum such that the boiling point in the last effect is 325 K. If the total water vaporized from the three effects was only one kilogram per second, what are the steam consumption, the heat transfer areas, and the concentration for each effect. Assume the heat capacity of liquid 4.187 KJ/ Kg.K and the overall heat transfer coefficients are 2.5, 2, and 1.6 KW/m². K. respectively. Cp= 4.81kg/kg.k

Please answer legibly. Heat and Mass Transfer Evaporation

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Transient Heat Conduction kitchen are like mine, it is sonietimes more of a mystical, elusive art form. Thankfully, science also has much to contribute in the kitchen as well as the laboratory. Cooking a Thanksgiving turkey is an art form and, if your skills in the Let us consider the change in temperature of a common, 20-lb holiday fowl as it is cooked in a convection oven. To simplify the analysis, let's assume the bird can be modeled as a uniform sphere of radius 7.0 in. with a specific heat of 3.53 kJ/kg-K. Moreover, the turkey will be assumed to have a uniform temperature, T, throughout that will change with time as it is cooked according to the following relationship: -hAst T(t) = T + (To – T»)ePCpV where To is the initial temperature of the turkey, T», is the oven temperature, V is the volume of the turkey, As is the surface area of the turkey, and h is the convection coefficient for the scenario which is 11.3 W/m2-K. If the oven is set to 325 °F and the initial temperature of…

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