In designing the solution, decide your own dimension and variables for the model. Use figure to illustrate the model with labelling of all information for the heat transfer process Properties for common food are tabulated in Table 1. Select the item highlighted in the table according to your group number. Now this is your main model for design solution of one-dimensional heat conduction. PLEASE DO IN THREE COORDINATES FOR EACH TEMPERATURE PROFILE FOR (RECTANGULAR, CYLINDRICAL AND SPHERICAL) i For boundary condition of O specific temperature, specific heat flux, insulated, thermal symmetry, convection, radiation, interface generalize, develop temperature profile of the model for the case of (a) steady state, (b) transient, no heat generation (c) steady state, no heat generation. ii Determine the temperature value at - and 4-thickness of the model APPLES Table 1 Properties for common food Specific Water Content, Temperature, T "C Thermal Density, Conductivity, kem Wim K Thermal Diffusivity, a ms Heat, % (mass kJ/kg-K Food Fruits/Vegetables Apple juice Apples 87 85 20 8 1000 840 0.559 0.418 0.14 x 10-4 0.13 x 10 3.86 3.81 In designing the solution, decide your own dimension and variables for the model. Use figure to illustrate the model with labelling of all information for the heat transfer process Properties for common food are tabulated in Table 1. Select the item highlighted in the table according to your group number. Now this is your main model for design solution of one-dimensional heat conduction. PLEASE DO IN THREE COORDINATES FOR EACH TEMPERATURE PROFILE FOR (RECTANGULAR, CYLINDRICAL AND SPHERICAL) i For boundary condition of O specific temperature, specific heat flux, insulated, thermal symmetry, convection, radiation, interface generalize, develop temperature profile of the model for the case of (a) steady state, (b) transient, no heat generation (c) steady state, no heat generation. ii Determine the temperature value at - and 4-thickness of the model APPLES Table 1 Properties for common food Specific Water Content, Temperature, T "C Thermal Density, Conductivity, kem Wim K Thermal Diffusivity, a ms Heat, % (mass kJ/kg-K Food Fruits/Vegetables Apple juice Apples 87 85 20 8 1000 840 0.559 0.418 0.14 x 10-4 0.13 x 10 3.86 3.81