(40 PTS) Harvested cherries are highly perishable and sensitive to temperature changes. If not cooled promptly after picking, the quality of the cherries can quickly degrade due to processes such as enzymatic reactions, respiration, and microbial growth. To mitigate this, cherries are initially cooled on the farm from their picking temperature of around 30°C to 10°C using water at 4°C. Following this initial cooling, the chemes are transported to a processing plant for freezing. This further step is necessary as it substantially slows down the metabolic and enzymatic processes which could otherwise lead to spoilage. During freezing, the cherries' temperature is further reduced from 4°C to -18°C. For your calculations, assume that the specific heat capacity (Cp) of the cherries above the freezing point is 2.67 kJ/kgK, while below the freezing point it is 1.98 kJ/kgK. Remember that cherries have a solid content of approximately 15% by mass, meaning the remaining 85% is essentially water that also needs to be frozen. The processing plant operates with a capacity of processing 100 kg of cherries per hour. Given these conditions, your tasks are: 1. Calculate the amount of cooling water needed on the farm to decrease the cherries' temperature from 30°C to 10°C 2. Compute the amount of energy that must be removed during the freezing process at the processing plant to cool the cherries from 4°C to -18°C. F
