During air cooling of oranges, grapefruit, and tangelos, the heat transfer coefficient for combined convection, radiatio

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During air cooling of oranges, grapefruit, and tangelos, theheat transfer coefficient for combined convection,radiation, and evaporation for air velocities of 0.11 < V <0.33 m/s is determined experimentally and is expressed ash = 5.05 kair Re1/3/D, where the diameter D is the characteristiclength. Oranges are cooled by refrigerated air at 3°Cand 1 atm at a velocity of 0.3 m/s. The thermal conductivity of theorange is given to be k = 0.70 W/m·°C.Determine the initial rate of heat transfer from a 0.13-m-diameterorange initially at 15°C with a thermalconductivity of 0.7 W/m⋅K. Determine the value of the initialtemperature gradient of the orange at the surface.Determine the value of the Nusselt number.