Thermodynamics HW Solutions 319

Thermodynamics HW Solutions 319 - Chapter 4 Transient Heat...

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Chapter 4 Transient Heat Conduction ( c ) The maximum possible heat transfer is kJ 2080 C ) 5 . 4 163 )( C kJ/kg. 1 . 4 )( kg 2 . 3 ( ) ( max = ° ° = = i p T T mC Q Then the actual amount of heat transfer becomes Q Q QQ osph max , max sin( ) cos( ) (. ) s in (. ) (. )co s (. ) (. ) . .( . ) ( =− =− = == = 13 13 0 6 5 30372 30372 30372 30372 0 783 0 783 0 783 2080 11 1 1 33 θ λ kJ) 1629 kJ ( d ) The cooking time for medium-done rib is determined to be hr 3 = = × = = = ⎯→ = ⎯→ = = min 181 s 866 , 10 /s) m 10 91 . 0 ( m) 08603 . 0 )( 1336 . 0 ( 1336 . 0 ) 9898 . 1 ( 163 5 . 4 163 71 2 7 2 2 ) 0372 . 3 ( 1 0 , 0 2 2 1 α τ τλ o i sph r t e e A T T T T This result is close to the listed value of 3 hours and 20 minutes. The difference between the two results is due to the Fourier number being less than 0.2 and thus the error in the one-term approximation. Discussion
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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.

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