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A loaf of freshly baked bread is left to cool on a cooling rack. The dimension of the loaf is as described in the Figure 1, and its surface temperature is 120 °C. The temperature of the air is 20 °C, and the convection coefficient from the loaf to air is 10 W/m2K. Emissivity of the bread is 0.76, and its conductivity is 0.121.

A loaf of freshly baked bread is left to cool on a cooling rack. The dimension of the loaf is as described in the Figure 1, and its surface temperature is 120 °C. The temperature of the air is 20 °C, and the convection coefficient from the loaf to air is 10 W/m2K. Emissivity of the bread is 0.76, and its conductivity is 0.121.
Text Box: Calculate the total heat loss from the bread.

Grade:12th pass

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