Chapter 4 Transient Heat Conduction4-46An egg is cooked in boiling water. The cooking time of the egg is to be determined for a location at 1610-m elevation. Assumptions1The egg is spherical in shape with a radius of r0= 2.75 cm. 2 Heat conduction in the egg is one-dimensional because of symmetry about the midpoint. 3The thermal properties of the egg and heat transfer coefficient 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 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 =kCp/ρ= 0.146×10-6m2/s (Table A-9). AnalysisThe Biot number is Water94.4°CEgg
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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.