214. A refrigeration system is to cool bread loaves with an average mass of 450 g from 22°C to -

10°C at a rate of 500 loaves per hour by refrigerated air. Taking the average specific and latent

heats of bread to be 2.93 kJ/kg-°C and 109.3 kJ/kg, respectively, determine the product load.

A. 541.7 kJ/min B. 351.6 kJ/min

C. 761.5 kJ/min D. 409.9 kJ/min