Heat Chap02-001

# Heat Chap02-001 - Chapter 2 Heat Conduction Equation...

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Chapter 2 Heat Conduction Equation Chapter 2 HEAT CONDUCTION EQUATION Introduction 2-1C Heat transfer is a vector quantity since it has direction as well as magnitude. Therefore, we must specify both direction and magnitude in order to describe heat transfer completely at a point. Temperature, on the other hand, is a scalar quantity. 2-2C The term steady implies no change with time at any point within the medium while transient variation with time or time dependence. Therefore, the temperature or heat flux remains unchanged with time during steady heat transfer through a medium at any location although both quantities may vary from one location to another. During transient heat transfer, the temperature and heat flux may vary with time as well as location. Heat transfer is one-dimensional if it occurs primarily in one direction. It is two-dimensional if heat tranfer in the third dimension is negligible. 2-3C Heat transfer to a canned drink can be modeled as two-dimensional since temperature differences (and thus heat transfer) will exist in the radial and axial directions (but there will be symmetry about the center line and no heat transfer in the azimuthal direction. This would be a transient heat transfer process since the temperature at any point within the drink will change with time during heating. Also, we would use the cylindrical coordinate system to solve this problem since a cylinder is best described in cylindrical coordinates. Also, we would place the origin somewhere on the center line, possibly at the center of the bottom surface. 2-4C Heat transfer to a potato in an oven can be modeled as one-dimensional since temperature differences (and thus heat transfer) will exist in the radial direction only because of symmetry about the center point. This would be a transient heat transfer process since the temperature at any point within the potato will change with time during cooking. Also, we would use the spherical coordinate system to solve this problem since the entire outer surface of a spherical body can be described by a constant value of the radius in spherical coordinates. We would place the origin at the center of the potato. 2-5C Assuming the egg to be round, heat transfer to an egg in boiling water can be modeled as one- dimensional since temperature differences (and thus heat transfer) will primarily exist in the radial direction only because of symmetry about the center point. This would be a transient heat transfer process since the temperature at any point within the egg will change with time during cooking. Also, we would use the spherical coordinate system to solve this problem since the entire outer surface of a spherical body can be described by a constant value of the radius in spherical coordinates. We would place the origin at the center of the egg.

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## This note was uploaded on 08/24/2011 for the course ENGR 3150 taught by Professor Engel during the Spring '11 term at Georgia Southern University .

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Heat Chap02-001 - Chapter 2 Heat Conduction Equation...

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