A refrigeration system is to cool bread loaves with an average mass of 350 g from 30 to -10°C at a rate of 1200 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
(c) The size of the compressor of the refrigeration system, in kW, for a COP of 1.2 for the refrigeration system.