Thermodynamics HW Solutions 316

Thermodynamics HW Solutions 316 - Chapter 4 Transient Heat...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Chapter 4 Transient Heat Conduction 4-41 Steaks are cooled by passing them through a refrigeration room. The time of cooling is to be determined. Assumptions 1 Heat 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. 3 The thermal properties of the steaks are constant. 4 The 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). Properties The properties of steaks are given to be k = 0.45 W/m. ° C and α = 0.91 × 10 -7 m 2 /s Analysis The Biot number is 200 . 0 ) C W/m.
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

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.

Ask a homework question - tutors are online