Thermodynamics HW Solutions 322

# Thermodynamics HW Solutions 322 - Chapter 4 Transient Heat...

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Chapter 4 Transient Heat Conduction 4-46 An egg is cooked in boiling water. The cooking time of the egg is to be determined for a location at 1610-m elevation. Assumptions 1 The egg is spherical in shape with a radius of r 0 = 2.75 cm. 2 Heat conduction in the egg is one-dimensional because of symmetry about the midpoint. 3 The thermal properties of the egg and heat transfer coefficient 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 thermal conductivity and diffusivity of the eggs can be approximated by those of water at room temperature to be k = 0.607 W/m. ° C, α = kC p / ρ = 0.146 × 10 -6 m 2 /s (Table A-9). Analysis The Biot number is Water 94.4 ° C Egg
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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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