A flaked cereal is of thickness 1.2 mm. The density, specific heat, and thermal conductivity of the flake are 700 kg/m3, 2400 J/kg·K, and 0.34 W/m·K, respectively. The product is to be baked by increasing its temperature from 31°C to 240°C in a convection oven, through which the product is carried on a conveyor. If the oven is 3 m long and the convection heat transfer coefficient at the product surface and oven air temperature are 55 W/m2· K and 300°C, respectively, determine the required conveyor velocity, . An engineer suggests that if the flake thickness is reduced to 1.0 mm the conveyor velocity can be increased, resulting in higher productivity. Determine the required conveyor velocity for the thinner flake