A stream of bread dough is fed steadily through an oven in a large bread-baking operation. The dough enters 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

density = 58.7 lbm/ft heat capacity=0.9 Btu/lbm F

At what rate is heat being added to the dough by the heating coils of the oven (in Watts)?

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Question Details
Chapter # 10- Heat Transfer
Section: Homework Problems
Problem: 3
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Question Posted: October 01, 2023 03:56:02