

Chegg Guided Solutions for Fundamentals of Thermal-Fluid Sciences 3rd Edition Chapter 18 Problem 60P

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Layers of 23-cm-thick meat slabs (k = 0.47 W/m · °C and a = 0.13 × 10”6 m2/s) initially at a uniform temperature of 7°C are to be frozen by refrigerated air at –30°C flowing at a velocity of 1.4 m/s. The average heat transfer coefficient between the meat and the air is 20 W/m2 · °C. Assuming the size of the meat slabs to be large relative to their thickness, determine how long it will take for the center temperature of the slabs to drop to –18°C. Also, determine the surface temperature of the meat slab at that time.

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