Find the rate of heat removal from the bread

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Reference no: EM131264586

A refrigeration system is to cool bread loaves with an average mass of 450 g from 22 to -10°C at a rate of 500 loaves per hour by refrigerated air at -30°C. Taking the average specific and latent heats of bread to be 2.93 kJ/kg · °C and 109.3 kJ/kg, respectively, determine

(a) the rate of heat removal from the breads, in kJ/h;

(b) the required volume flow rate of air, in m3/h, if the temperature rise of air is not to exceed 8°C; and

Reference no: EM131264586

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