Heat Transfer Question. Please explain step by step for the better understanding, thanks. Codfish fillets originally at 10 °C are packed to a thickness of 102 mm. Iceis packed on both sides of the fillets and wet-strength paper separates the ice andfillets. The surface temperature of the fish can be assumed as essentially 0 °C.Calculate the time for the center of the fillets to reach 2.22 °C and the temperature atthis time at a distance of 25.4 mm from the surface. Also, plot temperature versusposition for the slab using a spreadsheet software. The physical properties are k =0.571 W/m*K,p = 1052 kg/m3, and C, = 4.02 kJ/kg*K.Use Heissler charts to answer this question.

Given that, Thickness of Codfish, t=102 mm,Initial temperature of codfish, To=10 °C,Surface…

Answered: Heat Transfer Question. Please explain…

Engineering

Mechanical Engineering

Heat Transfer Question. Please explain step by step for the better understanding, thanks.

Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)

8th Edition

ISBN:9781305387102

Author:Kreith, Frank; Manglik, Raj M.

Publisher:Kreith, Frank; Manglik, Raj M.

Chapter9: Heat Transfer With Phase Change

Section: Chapter Questions

Problem 9.36P

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Codfish fillets originally at 10 °C are packed to a thickness of 102 mm. Ice is packed on both sides of the fillets and wet-strength paper separates the ice and fillets. The surface temperature of the fish can be assumed as essentially 0 °C. Calculate the time for the center of the fillets to reach 2.22 °C and the temperature at this time at a distance of 25.4 mm from the surface. Also, plot temperature versus position for the slab using a spreadsheet software. The physical properties are k = 0.571 W/m*K, p = 1052 kg/m³, and Cp = 4.02 kJ/kg*K. Use Heissler charts to answer this question.
Codfish fillets originally at 10 °C are packed to a thickness of 102 mm. Ice is packed on both sides of the fillets and wet-strength paper separates the ice and fillets. The surface temperature of the fish can be assumed as essentially 0 °C. Calculate the time for the center of the fillets to reach 2.22 °C and the temperature at this time at a distance of 25.4 mm from the surface. Also, plot temperature versus position for the slab using a spreadsheet software. The physical properties are k = 0.571 W/m*K, ρ = 1052 kg/m3, and Cp = 4.02 kJ/kg*K. Use Heissler charts to answer this question.
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