Chapter 4 Transient Heat Conduction4-110EA stuffed turkey is cooked in an oven. The average heat transfer coefficient at the surface of the turkey, the temperature of the skin of the turkey in the oven and the total amount of heat transferred to the turkey in the oven are to be determined. Assumptions1The turkey is a homogeneous spherical object. 2 Heat conduction in the turkey is one-dimensional because of symmetry about the midpoint. 3The thermal properties of the turkey 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 are applicable (this assumption will be verified). PropertiesThe properties of the turkey are given to be k = 0.26 Btu/h.ft.°F, ρ= 75 lbm/ft3, Cp= 0.98 Btu/lbm.°F, and α= 0.0035 ft2/h. Analysis (a) Assuming the turkey to be spherical in shape, its radius is determined to be Oven T∞= 325°FTurkey Ti= 40°F ft3545.0
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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.