Chapter 4 Transient Heat Conduction4-56 The center temperature of a beef carcass is to be lowered to 4°C during cooling. The cooling time and if any part of the carcass will suffer freezing injury during this cooling process are to be determined. Assumptions1 The beef carcass can be approximated as a cylinder with insulated top and base surfaces having a radius of r0= 12 cm and a height of H = 1.4 m. 2 Heat conduction in the carcass is one-dimensional in the radial direction because of the symmetry about the centerline. 3 The thermal properties of the carcass 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). PropertiesThe thermal conductivity and thermal diffusivity of carcass are given to be k = 0.47 W/m⋅°C and α= 0.13×10-6m2/s.
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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.