Specific Heat, Cp Water Thermal Thermal Content, Temperature, T Density, p Conductivity, k Ibm/ft3 Diffusivity, a ft2/s Food %(mass) °F Btu/h-ft.°F Btu/lbm-R Fruits/Vegetables Apple juice Apples...

Extracted text: Specific Heat, Cp Water Thermal Thermal Content, Temperature, T Density, p Conductivity, k Ibm/ft3 Diffusivity, a ft2/s Food %(mass) °F Btu/h-ft.°F Btu/lbm-R Fruits/Vegetables Apple juice Apples Apples, dried Apricots, dried Bananas, fresh 1.51 x 10-6 1.47 x 10-6 87 68 62.4 0.323 0.922 85 32-86 52.4 0.242 0.910 41.6 73 53.4 0.127 1.03 x 10-6 0.650 1.22 x 10-6 1.51 × 10-6 43.6 73 82.4 0.217 0.662 76 41 61.2 0.278 0.856 Broccoli 21 35.0 0.223 | 1.42 x 10-6 Cherries, fresh Figs Grape juice 92 32-86 65.5 0.315 0.952 40.4 73 77.5 0.179 1.03 x 10-6 0.642 1.51 × 10-6 1.51 × 10-6 89 68 62.4 0.328 0.934 Peaches 36-90 2-32 59.9 0.304 0.934 Plums 3 38.1 0.143 | Potatoes 32-158 0-70 65.7 0.288 1.40 x 10-6 0.868 Raisins 32 73 86.2 0.217 1.18 x 10-6 0.592 Meats Beef, ground Beef, lean 67 43 59.3 0.235 1.40 x 10-6 0.802 74 37 68.0 0.272 1.40 x 10-6 0.844 Beef fat 95 50.5 0.110 72 95 73 Beef liver 0.259 0.832 1.18 x 10-6 1.40 x 10-6 Cat food 39.7 71.2 0.188 0.638 Chicken breast 75 32 65.5 0.275 0.850


Extracted text: Find the freezing time, t, for chicken at an initial temperature of 0 °C, to reach -4 °C at the blasting air temperature, Ta, of -40 °C by using Figure 17-30 of the textbook, and estimate the Biot number using the following Plank's model: t= [L p (1/4 D/h + 1/16 x D²/k)]/(Tf – Ta) where L- latent heat of freezing p- Density of chicken D– diameter of chicken =15 cm h – heat transfer coefficient k - thermal conductivity of chicken Tf- freezing temperature