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The design team responsible for developing this product attempt to study the passage of raw corn through the machine. Because the corn popping chamber is not transparent, an alternate method is used as follows. Whilst operating at steady state using raw corn, an instantaneous change from raw corn to a blue dyed corn is made. Camera 1 and 2 record the time difference from when the dyed corn is introduced and leaves the machine. Camera 2 V=1 Litre Camera 1 1 liter/min, unpopped A time difference of 30 seconds is recorded. (i) V=30 Litre/min Provide a sketch of the interior of the reactor showing the state of the contents as it passes through. An approximation of the kinetics of corn popping can be made by the Arrhenius model. The heat setting used in (i) was 1200W. The designers make a change by increasing the heating to 2400W. A time difference of 5 seconds is now observed. ii) Provide a second sketch of the interior of the reactor showing the state of the contents as it passes through at this higher heat setting. Explain how a more compact product may be designed.

The design team responsible for developing this product attempt to study the passage of raw corn through the machine. Because the corn popping chamber is not transparent, an alternate method is used as follows. Whilst operating at steady state using raw corn, an instantaneous change from raw corn to a blue dyed corn is made. Camera 1 and 2 record the time difference from when the dyed corn is introduced and leaves the machine. Camera 2 V=1 Litre Camera 1 1 liter/min, unpopped A time difference of 30 seconds is recorded. (i) V=30 Litre/min Provide a sketch of the interior of the reactor showing the state of the contents as it passes through. An approximation of the kinetics of corn popping can be made by the Arrhenius model. The heat setting used in (i) was 1200W. The designers make a change by increasing the heating to 2400W. A time difference of 5 seconds is now observed. ii) Provide a second sketch of the interior of the reactor showing the state of the contents as it passes through at this higher heat setting. Explain how a more compact product may be designed.

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:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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The design team responsible for developing this product attempt to study the passage of raw corn through the machine. Because the corn popping chamber is not transparent, an alternate method is used as follows. Whilst operating at steady state using raw corn, an instantaneous change from raw corn to a blue dyed corn is made. Camera 1 and 2 record the time difference from when the dyed corn is introduced and leaves the machine. Camera 2 V=30 Litre/min V=1 Litre Camera 1 1 liter/min, unpopped A time difference of 30 seconds is recorded. (i) Provide a sketch of the interior of the reactor showing the state of the contents as it passes through. An approximation of the kinetics of corn popping can be made by the Arrhenius model. The heat setting used in (i) was 1200w. The designers make a change by increasing the heating to 2400w. A time difference of 5 seconds is now observed. ii) Provide a second sketch of the interior of the reactor showing the state of the contents as it passes through at this higher heat setting. iii) Explain how a more compact product may be designed.
Transcribed Image Text:The design team responsible for developing this product attempt to study the passage of raw corn through the machine. Because the corn popping chamber is not transparent, an alternate method is used as follows. Whilst operating at steady state using raw corn, an instantaneous change from raw corn to a blue dyed corn is made. Camera 1 and 2 record the time difference from when the dyed corn is introduced and leaves the machine. Camera 2 V=30 Litre/min V=1 Litre Camera 1 1 liter/min, unpopped A time difference of 30 seconds is recorded. (i) Provide a sketch of the interior of the reactor showing the state of the contents as it passes through. An approximation of the kinetics of corn popping can be made by the Arrhenius model. The heat setting used in (i) was 1200w. The designers make a change by increasing the heating to 2400w. A time difference of 5 seconds is now observed. ii) Provide a second sketch of the interior of the reactor showing the state of the contents as it passes through at this higher heat setting. iii) Explain how a more compact product may be designed.
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