Thermodynamics HW Solutions 333

Thermodynamics HW Solutions 333 - Chapter 4 Transient Heat...

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Chapter 4 Transient Heat Conduction 4-56 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. Assumptions 1 The beef carcass can be approximated as a cylinder with insulated top and base surfaces having a radius of r 0 = 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). Properties The thermal conductivity and thermal diffusivity of carcass are given to be k = 0.47 W/m ⋅° C and α = 0.13 × 10 -6 m 2 /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.

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