Heated air required for a food-drying process is generated
Chapter 8, Problem 8.53(choose chapter or problem)
Heated air required for a food-drying process is generated by passing ambient air at 20C through long,circular tubes (D?50 mm, L?5 m) housed in asteam condenser. Saturated steam at atmospheric pres-sure condenses on the outer surface of the tubes, main-taining a uniform surface temperature of 100C.(a) If an airflow rate of 0.01 kg/s is maintained in eachtube, determine the air outlet temperature Tm,oandthe total heat rate qfor the tube.(b) The air outlet temperature may be controlled byadjusting the tube mass flow rate. Compute andplot Tm,oas a function of for 0.005??0.050 kg/s. If a particular drying process requiresapproximately 1 kg/s of air at 75C, what designand operating conditions should be prescribed forthe air heater, subject to the constraint that the tubediameter and length be fixed at 50 mm and 5 m,respectively?
Unfortunately, we don't have that question answered yet. But you can get it answered in just 5 hours by Logging in or Becoming a subscriber.
Becoming a subscriber
Or look for another answer