6-145 Dough is made with refrigerated water in order to absorb the heat of hydration and thus to control the temperature
rise during kneading. The temperature to which the city water must be cooled before mixing with flour is to be determined
to avoid temperature rise during kneading.
Assumptions 1 Steady operating conditions exist. 2 The dough is at uniform temperatures before and after cooling. 3 The
kneading section is well-insulated. 4 The properties of water and dough are constant.
water. Also, 15 kJ of heat is released for each kg of dough kneaded, and thus 315 = 45 kJ of heat is released from the
dough made using 1 kg of water.
Taking the cooling section of water as the system,
which is a steady-flow control volume, the energy balance for
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In order for water to absorb all the heat of hydration and end up at a temperature of 15ºC, its temperature before entering
That is, the water must be precooled to 4.2ºC before mixing with the flour in order to absorb the entire heat of hydration.
6-146 Long aluminum wires are extruded at a velocity of 8 m/min, and are exposed to atmospheric air. The rate of heat
transfer from the wire is to be determined.
Assumptions 1 Steady operating conditions exist. 2 The thermal properties of the wire are constant.
Analysis The mass flow rate of the extruded wire through the air is