the rate of heat removal

A refrigeration system is to cool bread loaves with an average mass of 450 g from 22 to _10°C at a rate of 500 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.

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