Heated air required for a food-drying process is generated by passing ambient air at 20C through long, circular tubes (D = 50 mm, L =

Heated air required for a food-drying process is generated by passing ambient air at 20°C through long, circular tubes (D = 50 mm, L = 5 m) housed in a steam condenser. Saturated steam at atmospheric pressure condenses on the outer surface of the tubes, maintaining a uniform surface temperature of 100°C.

(a) If an air flow rate of 0.0 I kg/s is maintained in each tube, determine the air outlet temperature Tm,o and the total heat rate q for the tube.

(b) The air outlet temperature may be controlled by adjusting the tube mass flow rate. Compute and plot Tm,o as a function of m for 0.005