A stream of bread dough is fed steadily through an oven in a large bread-baking operation. The
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A stream of bread dough is fed steadily through an oven in a large bread-baking operation. The dough enters the oven at a rate of 110 ƒt3/hr and at a temperature of 70°F. It exits the oven at 400°F. Other properties of the dough include
At what rate is heat being added to the dough by the heating coils of the oven (in Watts)?
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Related Book For 
Introduction To Chemical Engineering Tools For Today And Tomorrow
ISBN: 9780470885727
5th Edition
Authors: Kenneth A. Solen, John N. Harb
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