Chapter 4 Transient Heat Conduction4-41 Steaks are cooled by passing them through a refrigeration room. The time of cooling is to be determined. Assumptions1Heat conduction in the steaks is one-dimensional since the steaks are large relative to their thickness and there is thermal symmetry about the center plane. 3The thermal properties of the steaks are constant. 4The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is τ> 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). PropertiesThe properties of steaks are given to be k = 0.45 W/m.°C and α= 0.91×10-7m2/s AnalysisThe Biot number is 200.0)CW/m.
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This note was uploaded on 01/19/2012 for the course PHY 4803 taught by Professor Dr.danielarenas during the Fall '10 term at UNF.