Cheddar cheeses with 0.85 water activity are kept on wire shelves in an environment of 35 ± 5oC at 1 atm and 45% relative humidity. If the cheese molds are 3.5cm in diameter and 3.5cm in height, how much weight each cheese loses at the end of 10 hours. (When making your solution, assume that the mass transfer is between the cheese surface and the air 1 cm away from the mold, do your work for 35oC)
Cheeses in the first question;

a) If covered with 1.2mm wax

b) If it is packaged with 1 mm wax and 1.5 mm cellophane,

how much does the mass loss decrease?

If the cheeses in the first question are kept in front of the fan blowing air with a speed of 5.5m / s, what happens to the energy that goes away due to the loss of mass in the cheeses after 10 hours? (Think of cheese as spheres with a diameter of 3.5cm, dissolve with the values of the air at 37.8oC)